Marinated Zucchini And Roasted Pepper

MARINATED ZUCCHINI AND ROASTED PEPPER

Fresh zucchini, roasted red pepper and sweet onion marinated with Kalamata olive in a mildly sweet/sour smoky Italian vinaigrette! Serve as a relish condiment, or on burgers, or tossed with crisp greens as a salad!

Makes about 1 quart plus extra liquid to make a salad dressing

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Harvard Beets Berries and Olives

HARVARD BEETS BERRIES AND OLIVES

A culinary uptick of an old tradition in the Tom & Peg Davies Family. HARVARD BEETS! Dad’s were simpler, but these make a lot more. Plus the special occasion factors in! Yes we chefed-it-up a bit. I’ll be eating these for a while! Happy Mother’s Day to all who mother somebody!

Makes 7 cups

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Mo Fusilli Springs Pasta Salad

Mo Fusilli Springs Pasta Salad

Turmeric flavored and colored pasta, tossed with sauteed green pepper, onion and cabbage, shredded smoked gouda veg cheese, roasted peppers, Kalamata olive and carrot matchsticks. Fresh basil puts a spring into your tastebuds! Tossed with a sweet-sour garlic and basil vinaigrette!

Makes 17 cups

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Buffalo Bleu Potato Salad – GOAT

BUFFALO BLEU POTATO SALAD – GOAT

Tofu cubes marinated in a Buffalo sauce with added spices, cooked, then added to cut yellow potatoes, green beans, yellow and green peppers, onion and Kalamata olives. Tossed with Daiya Blue cheese Dressing. Extraordinary flavors and textures! Fit for a State dinner!

Makes 7 cups

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AFC Country Ham And Olive Walnut Spread

AFC COUNTRY HAM AND OLIVE WALNUT SPREAD

Ever hear of a nutrient dense ham salad? You have now. Animal-Free of course. Food always tastes better knowing there isn’t an animal screaming for his/her life in it! Give it a try, see if you agree!

Makes 10-1/2 cups

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Mustard Sage Red Grape Sauce

MUSTARD SAGE RED GRAPE SAUCE with Kalamata olive

THE PERFECT GRAVY SAUCE FOR HOLIDAY VEGGIE | PLANT-BASED MEATS and holiday stuffing. Make a holiday roast sandwich on a lightly toasted English muffin, topped with this sauce and a thick slice of veggie roast of your choice, more sauce, then garnish with fresh sage strips. A holiday sauce and sandwich to brag on!

 Makes 2-3/4 cups sauce

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Collard Green, Olive And Caper Spread

COLLARD GREEN, OLIVE AND CAPER SPREAD

Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place – the only place!

Makes 2-2/3 cups

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A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT

Eggplant And Cauliflower Tomato Provençale!

Serves The World In 14 cups

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TOMATO WALNUT TAPENADE

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

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KALAMATA RED GRAVY

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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

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ROASTED CAULIFLOWER SPINACH SALAD – GOAT

ROASTED CAULIFLOWER SALAD PLATED 2

ROASTED CAULIFLOWER SPINACH SALAD – GOAT

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

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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

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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

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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

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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

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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

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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

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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

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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 6-8

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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 brings the lamb so delicately close to the fruit absent the slaughter, that one must call it divine!

Makes 6 cups

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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

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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

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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

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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!

Makes 4-1/4 cups

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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 make and can be made up ahead of time!

Makes 2-1/2 cups

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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

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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 10 cups rice and 4 cups sauce

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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 servings

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