Pull couscous and a couple of cans from your shelf to whip up into an interesting dish. Then serve with sliced tomatoes and warm pita bread for a quick and delicious whole-meal salad.
This recipe was passed down from my mother, and I remember when she used to make it on Sundays, usually in the fall or winter. The aroma will fill the house and our appetites and anticipation would only grow stronger. My mother would serve this dish with a fresh loaf of Italian bread.
Antipasto is a challenge because it usually contains low-acid foods such as fish and olives and cannot be safely canned at home without a pressure canner. Our safe method, without the fish and olives and using the boiling water canner, was developed by Bernardin Ltd. You can add tuna or salmon or olives just before serving.
This Mediterranean-inspired bread makes delicious sandwiches, and is especially good for panini. For a pizza panini, fill with your favourite toppings, such as salami, sweet peppers and cheese. Or slice and serve this loaf with an antipasto or charcuterie platter.
This is a green olive twist on the classic pimiento cheese filling.
This specialty of New Orleans features olive salad, sliced tomato and cold cuts.
Garnish the log with sliced olives and parsley sprigs and serve with crackers.
Using olive oil instead of butter makes this lovely light green purée vegan.
