Potato Salad with Kalamata Olives and Parsley

For this recipe, I started with our classic Potato Salad with Olive Oil and Parsley and added some sliced Kalamata olives for a salty, briny dimension.

Like the original recipe, it's great for picnics, as it tastes best at room temperature. But it's enjoyable year-round as an easy and healthy side dish.

RECIPE:

1 pound medium-size red potatoes, unpeeled
1/3 to 1/2 cup Kalamata olives, sliced or coarsely chopped
3 tablespoons extra virgin olive oil
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the olives, olive oil, parsley, salt, and pepper. (Go easy on the salt, as the olives are salty.)

Serve at room temperature or slightly chilled.

-- 3-4 servings

Pan-Grilled Eggplant with Tomatoes, Olives, and Feta

This healthy recipe features the flavors of Greece. It works well as either an appetizer, an entree, or a side dish.

Serve with Pan-Grilled Pita Wedges as shown, or with hearty, crusty baguette or rolls.

RECIPE:

1 large eggplant (about 1 pound)
Salt and freshly ground black pepper
4 tablespoons extra virgin olive oil, divided
1/4 cup chopped red onion
1 small clove garlic, minced
4 medium-size Roma (plum) tomatoes, seeded and diced
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1/4 teaspoon dried oregano
1/4 cup feta cheese, crumbled
1/4 cup dry white wine

Cut 4-6 crosswise (circular) slices from the biggest part of the eggplant, about 3/4 inch thick. Discard the ends. Peel the eggplant slices, if desired.

Place the eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes. After the 30 minutes, rinse the eggplant well under cold running water, and then pat dry with paper towels. Season the eggplant on both sides with salt and pepper.

In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the eggplant slices, and cook for 3-5 minutes, until the bottom is golden.

Turn the eggplant over and cook for another 3-5 minutes until golden on both sides. Remove the eggplant from the skillet and set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium to medium-low heat. Add the onion and garlic, and saute for 2-3 minutes, until soft. Do not let the garlic get brown.

Add the tomatoes, olives, 1 tablespoon of the parsley, and the oregano. Add salt and pepper to taste. (Go easy on the salt, as you will be adding feta cheese, which is salty.) Saute for 1 or 2 minutes.

Return the eggplant to the skillet. Spoon the tomato-olive mixture evenly over the eggplant. Top with the feta.

Pour the wine around the topped eggplant in the skillet, cover, and simmer over medium to medium-high heat for a minute or two until the cheese starts to melt.

Uncover, and simmer until the wine is reduced to a light glaze.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4-6 servings

Pasta and Chickpea Salad with Sun-Dried Tomatoes, Olives, and Walnuts

This recipe was inspired by a salad called the Spensa at Saladworks, a regional cafeteria-style restaurant chain specializing in fresh salads made to order.

The Spensa featured a pasta base with diced turkey, sun-dried tomatoes, black olives, and walnuts. Since I am a vegetarian, they graciously allowed me to substitute chickpeas for the turkey. And I always opted for the Balsamic Vinaigrette as my dressing for this salad, which complemented the other ingredients perfectly.

The Spensa is no longer on their menu (although their custom salad options keep it always a possibility).

So I decided to create my own version, which remains my favorite pasta salad. Here it is.

RECIPE:

8 ounces dried rotini, or other short spiral pasta
1/2 cup canned chickpeas, drained
4 or 6 white or brown (crimini) mushrooms, sliced
1/4 cup black olives, pitted and sliced
1/4 cup walnut pieces
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
6 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar*
1 tablespoon fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Cook the pasta according to package directions. Drain and then run under cold water to stop the cooking. Drain again.

In a large bowl, combine the pasta with the chickpeas, mushrooms, sun-dried tomatoes, olives, and walnuts.

In a smaller bowl, whisk together the olive oil and balsamic vinegar until blended, and then whisk in the basil, salt, and pepper.

Pour the dressing over the pasta mixture, and gently toss until all salad ingredients are coated with the dressing.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 4-6 servings

* Note: I like to use white balsamic vinegar in pasta salads, because the more common dark version will turn the pasta brown, which some people find unappealing. But if you don’t mind the color, the dark balsamic vinegar works fine in this recipe as well.

Broiled Tomatoes with Herbed Breadcrumbs, Basil, and Parmesan

I created this recipe many years ago, when I was a teenager and was always looking for delicious and satisfying low-calorie dishes. This fit the bill, and I've been making it ever since - especially in the summer, when locally grown tomatoes are abundant.

It works well as either a side dish, an appetizer, or a snack.

RECIPE:

4 large fresh tomatoes
1 cup Italian-seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, shredded or coarsely chopped
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Cut 1/4 inch off the top and bottom of each tomato to remove the ends, and then slice each tomato in half crosswise to form thick slices. Season the tomato slices on both sides with salt and pepper. Arrange the tomato slices on a broiling pan.

In a small bowl, mix together the breadcrumbs, Parmesan, and basil, and then top the tomatoes evenly with the mixture.

Drizzle the olive oil over the tomatoes.

Broil for 2-4 minutes, until the tomatoes are heated through and the crumb mixture is lightly golden and bubbly.

-- 4 servings

Zucchini, Corn, and Tomato Saute

This colorful, delicious, healthy side dish is also quick and easy to make!

It's best made using fresh basil, but you can substitute dried basil if fresh is not available. (See quantity differences in ingredient list below.)

RECIPE:

1 tablespoon extra virgin olive oil
1 medium zucchini (about 1/2 pound), quartered lengthwise and then sliced 1/4-inch thick
1 small clove garlic, minced
1 cup frozen corn, thawed
2 plum tomatoes, seeded and diced
3/4 teaspoon fresh basil, julienned or coarsely chopped, or a scant 1/4 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini, and saute for 2-3 minutes until soft.

Add the garlic, and saute for another minute or two, until the garlic is soft but not brown.

Add the corn, tomatoes, and basil. Season with salt and pepper to taste.

Saute for 2-3 minutes, until heated through.

-- 2-3 servings

Pesto Pizza with Zucchini and Sun-Dried Tomatoes (12-inch)

This recipe was inspired by a lunchtime slice that I enjoyed at a Philadelphia suburban pizzeria some years ago.

When I found myself at home with some zucchini and some sun-dried tomatoes that I needed to use up, I decided to copy that great pizzeria concept. It worked!

Thanks to Paradise Pizza, in the Audubon/Trooper section of Philadelphia's western suburbs, for the concept!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded mozzarella cheese, divided
1 medium-to-large zucchini (about 1/2 to 3/4 pound), unpeeled
1/2 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the mozzarella.

Slice the zucchini in half lengthwise, and then cut crosswise into 1/4-thick half-circles. Discard the ends.

In a medium skillet, heat the olive oil over medium-high heat. Add the zucchini, along with salt and pepper to taste, and saute for 2-4 minutes, until the zucchini slices are lightly golden and crisp-tender. Drain the cooked zucchini slices on a plate lined with paper towels.

Arrange the cooked/drained zucchini on the pizza in a single layer, and then sprinkle evenly with the sun-dried tomatoes. Top it off with the remaining 1/2 cup of shredded cheese.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings