Try this hearty salad studded with salami, olives, tiny tomatoes, roasted pepper and fresh basil, from the "Going All Out" block party menu in the June issue of Canadian Living.
One pillar of Cuban cuisine is sofrito — onion, green pepper and garlic sauteed in olive oil. Here it lays the flavour base for a dish appreciated everywhere in Cuba.
Fennel, tomatoes and olives add a touch of the Mediterranean to this simple chickpea stew. If you prefer, you can also serve this with whole wheat pita instead of the couscous.
A handful of stellar ingredients pack a lot of flavour into this heart-healthy weeknight meal. Serve the dish alongside steamed mini potatoes tossed with olive oil and fresh garden herbs.
While most Greek salads are simply dressed with lemon and olive oil, we add Greek-style yogurt and a few untraditional add-ins for a twist on the familiar classic.
Grilled market-fresh veggies meet marinated olives and artichokes in this healthy dish made with whole wheat rotini. So chock full with taste and texture, carnivores won't complain about this vegetarian dish.
Enjoy this meal in a bowl with toasted, halved whole wheat rolls brushed with olive oil and basil to sop up the juices, and a salad that includes peppy arugula or watercress.
Scout farmer's markets for tasty offerings from local cheesemongers and butchers selling house-made salami, prosciutto, pepperoni and other dry sausages. Then add your own marinated olives for an easy dockside hors d'oeuvre platter.
A salade composée— arranged rather than tossed — is an attractive way to serve beans. The hard-cooked eggs, tomatoes and black olives that surround the dressed green beans are perfect flavour and colour complements.
Use any fast-fry steak for this simple dish, but boneless rib steaks are tender and flavourful. Serve with egg noodles tossed with a drizzle of olive oil and steamed sugar snap peas.
