A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL Eggplant And Cauliflower Tomato Provençale! Serves The World In 14 cups An Irish guy at a pub Steve and I frequent said to me recently, "buy me a Jameson and I'll tell you a story". Steve said back to him before I had a chance to … Continue reading A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

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TOMATO WALNUT TAPENADE

TOMATO WALNUT TAPENADE Sun-dried tomatoes, walnuts and Kalamata olives are the center of this tomato based tapenade. Rich. Smooth but textured. Potent and subtle at the same time.  A great tapenade for home entertainment or restaurant appetizer! Makes 4-1/2 cups 4 oz. pkg. sun-dried tomatoes, cover in bowl with hot water till soft, drain well reserving … Continue reading TOMATO WALNUT TAPENADE

KALAMATA RED GRAVY

KALAMATA RED GRAVY Greek olives, beets, onion soup mix, extra virgin olive oil and spices combine to create a light, salty, savory gravy that everybody will love - vegans and animal-eaters alike! Makes about 4 cups 3-1/2 c. water 1 envelope from a 2 oz. box onion soup mix (I used 4C brand) 14.5 oz. … Continue reading KALAMATA RED GRAVY

ROASTED CAULIFLOWER SPINACH SALAD

ROASTED CAULIFLOWER SPINACH SALAD A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive! Serves 6 Preheat oven to 450 degrees 1 fresh cauliflower head - cut … Continue reading ROASTED CAULIFLOWER SPINACH SALAD

GREEK OLIVE AND MUSHROOM TOMATO SAUCE

GREEK OLIVE AND MUSHROOM TOMATO SAUCE Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting! Makes 9 cups sauce 2 T. extra virgin olive oil 1 T. margarine 12 oz. white button mushrooms, sliced 1 t. salt freshly ground black … Continue reading GREEK OLIVE AND MUSHROOM TOMATO SAUCE

TAPENADE MOUSSE

TAPENADE MOUSSE Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a 'cutting board' whole grain bread cut into chunks! Rustic and elegant - a perfect match! Makes 2 cups 2 c. pitted Kalamata olives 3-5 fresh garlic cloves 1/4 c. coarsely cut … Continue reading TAPENADE MOUSSE

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise! Makes 2-3/4 cups sauce 2 c. sweet red roasted peppers, plus 1/2 c. liquid from … Continue reading ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES

CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce! Serves 2 with leftovers Cocoa Ginger … Continue reading CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES

BAKED STUFFED ARTICHOKES

BAKED STUFFED ARTICHOKES Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot! Makes 2 Preheat oven to 350 degrees 2 whole, fresh artichokes (I prefer the big round ones with tightly closed petals around the crown) 1/2 lemon If your artichokes have stems, … Continue reading BAKED STUFFED ARTICHOKES

KALAMATA OLIVE BREAD STUFFING LOAF

KALAMATA OLIVE BREAD STUFFING LOAF A Kalamata olive whole wheat bread stuffing loaf with garlic, red onion, celery and a hint of apple. Serves 4-5 Preheat oven to 300 degrees 1/2 c. margarine 1 T. finely chopped garlic 1/2 c. diced celery 1/2 c. diced red onion 7 Kalamata olives, pitted and chopped 7 slices … Continue reading KALAMATA OLIVE BREAD STUFFING LOAF

GREEK OLIVE WALNUT PESTO

GREEK OLIVE WALNUT PESTO  A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider!  Makes 3-2/3 cups   1/4 c. extra virgin olive oil juice of 1 lemon, strained 1 c. walnut halves 4 c. lightly packed fresh basil leaves, finely chopped 1/2 c. apple cider 5 fresh garlic cloves, … Continue reading GREEK OLIVE WALNUT PESTO

GREEK OLIVE PESTO PENNE

GREEK OLIVE PESTO PENNE A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can't stop eating it! Even tastes good at room temperature or cold the next day! Serves … Continue reading GREEK OLIVE PESTO PENNE

GREEK OLIVE FRUIT SALAD

GREEK OLIVE FRUIT SALAD The Greeks know more than any other culture the taste of the 'game' (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It's all there - in a plant. Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that … Continue reading GREEK OLIVE FRUIT SALAD

SOY PEPPERONI ANTIPASTO SALAD

SOY PEPPERONI ANTIPASTO SALAD Soy pepperoni, tomato, cucumber, marinated artichokes, pickled banana peppers and Kalamata olives marinated in a creamy sweet vinaigrette with fresh herbs, smoked almonds and garlic. Special! Makes 5 cups 1 lg. cucumber, peeled, cut in half from tip to tip, seeded, then cut crosswise into 1/4 inch wide strips 1 lg. … Continue reading SOY PEPPERONI ANTIPASTO SALAD

POTATO TURNIP CARROT MASH WITH SLOPPY JOE SAUCE

POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key. Served with a Green Pepper Sloppy Joe Tomato Sauce with Kalamata olives! Makes approx. 10 cups of Mash PTC MASH: 13 med. russet potatoes, peeled and cut in half 2 turnips, the size of sm. apples, peeled and … Continue reading POTATO TURNIP CARROT MASH WITH SLOPPY JOE SAUCE

ZUCCHINI AND KALAMATA OLIVE

ZUCCHINI AND KALAMATA OLIVE Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic! Serves 4 1 T. extra virgin olive oil 2 med. zucchini, unpeeled, cut into julienne strips (2 x 1/2 inch long and 1/4 - 3/8 inch wide strips) 4 Kalamata black olives, pits removed … Continue reading ZUCCHINI AND KALAMATA OLIVE

BROWN KALAMATA OLIVE GRAVY

BROWN KALAMATA OLIVE GRAVY Made with refried beans, coconut milk, Kalamata olive, and tomato and green chili sauce. Seasoned with fresh garlic, coriander and thyme. So many wonderful gravies waiting to be discovered in the absence of the animal traditionally used to make all gravies essentially the same. Watch out world we’re coming on through! … Continue reading BROWN KALAMATA OLIVE GRAVY

ANTIPASTO RELISH FOR CRACKERS

ANTIPASTO RELISH FOR CRACKERS Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d'oeuvres I served and everybody loved it! It's simple, easy to … Continue reading ANTIPASTO RELISH FOR CRACKERS

STEWED TOMATO RISOTTO MOLDS

STEWED TOMATO RISOTTO MOLDS Sweet onion cooked till very soft, combined with stewed tomatoes and Kalamata olive to make this simple risotto memorable! Makes 8 cups 2-1/2 c. water 1 t. salt 1 T. corn oil 2 c. long grain white rice 3 T. corn oil 1 jumbo yellow or sweet onion, peeled, cut in … Continue reading STEWED TOMATO RISOTTO MOLDS

CREAMY TOMATO SAFFRON RISOTTO

CREAMY TOMATO SAFFRON RISOTTO Herb and spice tomato saffron risotto mixed with orzo, walnut and white truffle oil. Topped with a creamy sauté of sweet red roasted peppers, onion, tomato, Kalamata olive and more white truffle oil. Drizzled with extra virgin olive oil and sprinkled with cracked pepper. Walk On Water rich and elegant! Makes … Continue reading CREAMY TOMATO SAFFRON RISOTTO

CREAMY BASIL PESTO

CREAMY BASIL PESTO Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special! Makes 6-8 … Continue reading CREAMY BASIL PESTO