Cook to Get Cut: 5 Nutritious Recipes Using Olives

Healthy Open-Face Breakfast Sandwiches

Avocado sandwich with arugula, seeds and poached egg

Avocado sandwich with arugula, seeds and poached egg

Most breakfast sandwiches include a combination of eggs, bacon, and cheese. This triple threat always tastes delicious, but it’s not the healthiest way to start your day. Instead of topping your breakfast with a mound of smoked pork, try olives with this Mediterranean-inspired sandwich from Chowhound. They add just as much flavor without requiring any additional cooking, which means this sandwich is pretty speedy.

As for the specifics, olives contain 65 calories per ounce compared to bacon’s 149 calories for the same amount, making them a great way to lighten up this breakfast classic. And even though they’re loaded with the salty taste most of us love, olives still contain less sodium per ounce than bacon.

Ingredients:

  • ¼ cup extra-virgin olive oil
  • 2 large eggs
  • 2 slices spelt or other bread
  • Pinch of red pepper flakes
  • 1½ cups baby kale or spinach
  • ¼ cup pitted kalamata olives, sliced
  • ½ avocado, sliced into four pieces
  • ⅓ cup crumbled feta cheese
  • Salt and pepper

Directions: Heat olive oil in a large skillet set over medium heat. Add eggs and begin to cook. Meanwhile toast bread under the broiler or with a toaster. Cook eggs to your desired doneness, spooning some of the oil over the tops of the whites to help them cook. Remove eggs to a plate.

Increase skillet heat to high and add red pepper flakes. Stir in kale and cook, tossing, until just wilted, about 1 to 2 minutes. Stir in olives.

Top each slice of toast with an equal amount of greens. Add an egg to each, then top with avocado, feta, and a sprinkle each of salt and pepper. Serve.

(Source: http://www.cheatsheet.com)

Thanksgiving salad

NANA’S ORANGE, FENNEL AND OLIVE SALAD WITH MARINATED FETA

thanksgiving salad tll 1109MARINATED FETA:
1 pound block feta cheese
1 cup extra-virgin olive oil
1/4 cup roughly chopped or torn fresh basil
1/2 teaspoon black pepper 

SALAD:
2 cups sliced fennel (halved lengthwise, cored and thinly sliced lengthwise with a sharp knife)
3/4 cup chopped feathery fennel fronds
1 3/4 cups pitted whole Italian oiled-cured black olives (substitute Kalamata if desired)
8 navel oranges, divided use
6 blood oranges or ruby red grapefruit
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper

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Bright and bold, a salad for the season

Recipe for Fennel Salad with Oranges and Olives

BY ELLIE KRIEGER, THE WASHINGTON POST

Salad probably is not the first thing that comes to mind when you are planning a winter meal. Cold weather calls for hearty, belly-warming soups, stews and casseroles, of course. But to accompany those stick-to-your-ribs dishes, there is no better match than a salad made with seasonal produce — one that provides crisp, bright contrast and has substance enough to stand up to them.

10799145This salad is a quintessential example, a combination of bold, fresh tastes and colours that come together as a perfect foil for a hot one-pot main course. The thinly sliced fennel at its base is cool and refreshing, but it is not shy like a tender spring lettuce. Rather, it provides a definitive anise flavour and a big crunch that plays off the sweet-tart juicy citrus, one of the season’s produce highlights.

This time of year, oranges are plump and perfect, and there is a remarkable variety to choose from. If you can find them, get blood oranges, whose flesh has a stunning red hue and a generous pucker. Cara Cara navel oranges, a bit sweeter and gloriously pink inside, are also a special treat. If neither of those is available, regular old navel oranges work just as well.

Salty olives and slices of red onion add punches of contrasting flavour, and a citrus vinaigrette ties it all together. Pair this salad with hearty Mediterranean-style stews, soups, bakes and braises, and it will brighten your day as much as the hot dish warms it.

FENNEL SALAD WITH ORANGES AND OLIVES

6 servings

From nutritionist and cookbook author Ellie Krieger.

4 blood oranges (may substitute 3 Cara Cara or other navel oranges)
2 medium fennel bulbs, cored and thinly sliced, plus a few fronds reserved for garnish
1/2 cup pitted black olives, such as Kalamata or Sicilian cured olives, cut in half
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When life gives you onions, no need to cry

Karen Makowski wrote in a few months ago, looking for salad recipes to use up a bumper crop of onions from the garden. Clearly, it’s not gardening season right now, but we can dream. In the meantime, these recipes also work as refreshing winter salads.
Thanks to Linda Snider for her recipe for onion and orange salad. I also found a version that combines onions with tomatoes, cucumbers and olives.

Onion and Orange Salad

onion16 large oranges
45 ml (3 tbsp) red wine vinegar
90 ml (6 tbsp) olive oil
5 ml (1 tsp) dried oregano
Salad greens
1 red onion, thinly sliced in rings
250 ml (1 cup) black olives (see note)
Black pepper, to taste
60 ml (1/4 cup) chopped fresh chives
Peel oranges and then cut each into 4 or 5 crosswise slices. Transfer to shallow dish and drizzle with vinegar and oil and sprinkle with oregano. Toss gently, cover and refrigerate for 30 minutes.
Arrange salad greens in a shallow serving dish. Toss oranges again, arrange on greens. Arrange onion and black olives on top. Add pepper to taste and garnish with chives.

Tester’s notes: I like the crunch and the combination of intense flavours in this easy salad. Linda continues the fruit theme by replacing the olives with blueberries. I did use olives — I like the mix of hot, sweet and salty tastes — but I cut the amount to about 60 ml (1/4 cup), using them as an accent rather than a main ingredient.

Onion, Tomato and Cucumber Salad

onion24 plum tomatoes, halved lengthwise, seeded and thinly sliced
1/4 red onion, peeled, halved lengthwise and thinly sliced
1 English cucumber, halved lengthwise and thinly sliced
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) red wine vinegar
Salt and pepper, to taste
Place tomatoes, onions and cucumbers in a serving bowl. Drizzle with oil and vinegar and add salt and pepper to taste. Let flavours blend for 30 minutes, then serve.

Tester’s notes: Another easy chopped salad. Some crumbled feta cheese would be a good addition.

Republished from the Winnipeg Free Press print edition February 4, 2015 C5

(Source: http://www.winnipegfreepress.com)

Gerard craft’s orange salad at pastaria

It’s the dead of winter in most of the country, and a salad of sweet, juicy oranges is like sitting in the warmth of the summer sun. Gerard Craft, the five-time James Beard-nominated Best Chef: Midwest, is serving a beautiful Orange Salad tossed with picholine olives, tarragon leaves, red onion and extra virgin olive oil at Pastaria, one of his four St. Louis restaurants (others are Niche, Brasserie by Niche and Taste by Niche).

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“I tend to pick things that I would want to eat myself,” he said of this salad based on a classic Italian dish. “It’s so easy to put together, but it’s always kind of a star because it’s really refreshing and really hits a lot of different notes.”

With its bright flavors, this citrus salad would make a perfect light lunch or side dish to a supper of grilled fish or chicken. It’s a dish that fits well with Craft’s lifestyle; he’s an avid runner and biker. He’s not a fan of dieting, but he does try to eat sweets in moderation. “I have to have a couple of tastes of gelato on a given day — it’s part of what makes me happy,” he says. “Exercise helps me keep the balance, both mentally and physically fit. But I don’t think it’s good for your mind to diet. You gotta have tasty food — doesn’t have to be a lot of it.”

Orange Salad | Serves 10

5 large oranges, such as navel oranges, peeled and sliced into ¼-inch thick rounds
1/2 red onion, thinly sliced
1/4 cup tarragon leaves, minced
1/2 cup picholine olives, chopped
1/4 cup olive oil
Salt, to taste

Toss all ingredients together, season as needed, and serve immediately.

Andrea Strong is a freelance writer whose work has appeared everywhere from The New York Times to Edible Brooklyn. She’s probably best known as the creator of The Strong Buzz, her food blog about New York City restaurants. She lives in Queens with her two kids, her husband and her big appetite.

More posts from Andrea Strong.

(Source: http://blog.foodnetwork.com)

Roast vegetable, haloumi and rice salad

This hearty roast vegetable, haloumi and rice salad tastes equally good warm or at room temperature

991590-jan9_taste 

Ingredients:

  •  2 cups brown medium grain rice
  •  1L Campbell’s Real Stock Vegetable
  •  1 large eggplant, halved lengthways, cut into 2cm thick slices
  •  2 zucchini, thickly sliced
  •  1 red capsicum, cut into chunks
  •  5 garlic cloves, sliced
  •  1/2 cup fresh oregano
  •  1/3 cup extra-virgin olive oil
  •  1 lemon
  •  3/4 cup pitted Sicilian olives or Chalkidiki
  •  250g haloumi, sliced
Step 1 :Place rice and stock in a large saucepan. Bring to the boil over high heat then reduce heat to medium and cook, covered, for 25 minutes or until cooked and stock has been absorbed. Remove from heat and stand, covered, for 5 minutes. Fluff up rice with a fork.
Step 2: Meanwhile, preheat oven to 220C (200C fan-forced). Place eggplant, zucchini, capsicum, 2 sliced garlic cloves and ¼ cup oregano on a large oven tray. Drizzle with half the oil, season and toss to coat. Roast for 30 minutes or until tender.
Step 3: Toss rice and roasted vegetables in a large bowl and arrange on a platter.
Step 4: Peel rind from lemon in large strips. Juice the lemon.
Step 5: Heat remaining oil in a large frying pan over medium heat. Cook rind, olives and remaining garlic and oregano, stirring for 3-4 minutes or until garlic is golden. Set aside with a slotted spoon. Cook haloumi in same pan over medium-high heat for 1-2 minutes each side or until golden. Return olive mixture to pan with lemon juice and swirl pan to coat. Top rice salad with haloumi mixture, making sure you pour the pan juice evenly over the rice.
Originally published on taste.com.au

Roasted Vegetable Salad With Olives and Cheese

635566601426725714-phxdc5-61j5qx1o6nb3k3wq7hf-original¾ cup olive oil | ¼ cup balsamic vinegar | 1 large red onion, cut into ¾-inch-thick rounds | 12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise | 3 small zucchini, each cut lengthwise into 4 slices | 1 small eggplant, diced into 1-inch pieces | 2 large red bell peppers, cut into 2-inch-wide strips | 6 slices country-style French bread | Additional olive oil | 10 cups mixed baby greens | 3 tablespoons chopped fresh basil | 2 tablespoons chopped fresh chives or green onions | 1 tablespoon chopped fresh marjoram | ¾ cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces) | ½ cup freshly grated Pecorino Romano cheese (about 2 ounces) | ¾ cup brine-cured black olives (such as kalamata)

Heat grill on medium-high heat. Whisk ¾ cup oil and vinegar in medium bowl until well-blended. Place onion, beets, zucchini, eggplants and red bell pepper on baking sheet. Brush both sides with some of the vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant and peppers. Remove the vegetables according to individual cooking requirements. Vegetables can be grilled 1 hour ahead. Let stand at room temperature. Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.

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