Tag Archives: olives

Food Matters Project #35: Provencal Pasta Sauce

It’s another Monday installment of the Food Matters Project!  Last week we hosted the Rice & Lamb Burgers with Spinach & Tzatziki Sauce, a perfect recipe for the upcoming grilling season.  This week’s host is Nancy, of Funkytown Foodies.  She’s one of three friends that have a food blog together- they all document delicious, healthy and local recipes.

Nancy chose the Provencal Vegetables with Chicken in Packets recipe from Mark Bittman’s The Food Matters Cookbook.  Check out Nancy’s recipe- she made a few changes to the original.  Also, all other ideas from FMP participants can be found here.

Thanks to the weather, I took a completely different take on this recipe.  It’s the second Monday in a row that DC has been gloomy and rainy.  Why Monday?  It’s such a hard way to start the week.  Since it’s cold and blah out, I wanted something comforting and saucy.  And due to poor planning, I forgot to defrost the chicken…had various vegetables that needed to be eaten in our fridge.

So I began chopping up the vegetables, hoping an idea would just pop into my head.  It did, once all of the vegetables were chopped up and mixed together- why not make a sauce to put over some pasta?  Comforting, warm, and full of flavor…making me wish for spring even more!  We didn’t have any parsley in our fridge, but it might be a good garnish on top.  This really reminded me of Sam’s Summer Sauce, and now I can’t wait for farmers market tomatoes!

Provencal Pasta Sauce

Provencal Pasta Sauce
Inspired by: The Food Matters Cookbook (page 464)

1 tbsp olive oil
1 medium eggplant, chopped into 1-inch pieces
1 cup canned chopped tomatoes
1 cup cherry tomatoes, halved
1/2 large red onion, chopped
6 garlic cloves, minced
1/2 cup black olives, halved
3/4 cup green olives, halved
1 zucchini, chopped
1 tbsp fresh thyme
1 tsp dried basil
1 tsp dried oregano
1 tbsp salt
1/2 tsp pepper
4 cups of water
1/2 lb pasta (we used whole wheat spaghetti)
Parmesan or feta cheese (optional)

Pour the olive oil into a large pot, heat it up.  Once it’s hot add all of the chopped vegetables, the herbs, salt, pepper and water.  Stir well and bring to a boil.  Once boiling, bring down the temperature to low, simmer for at least 1 1/2 hours.

If you prefer chunkier sauce, then leave the sauce as is.  If you’d prefer a smoother sauce, then puree all of it.  If you’re like us, and you want it somewhere it the middle, puree about half of it in a blender or food processor.

Cook pasta per package instructions.  Drain, and divide between the plates.  Then spoon out the provencal sauce, sprinkle with parsley.  If you prefer, top it all off with some Parmesan or feta.

Food Matters Project #25: Greek Panzanella

I was a little excited about this weeks Food Matters Project.  The chosen recipe was great to put my own spin on it, and a way to enjoy fresh vegetables from the Penn Quarter Farmer’s Market!

This weeks host is Megan, from Art by Megan.  From Mark Bittman’s Food Matters Cookbook, she chose Greek Nacho’s with Feta Drizzle.  Check out her post, or other participants interpretations.  Find the original recipe on page 75 in the Food Matters Cookbook.

I’ve been craving a panzanella salad, which tends to be a summer salad that incorporates bread and tomatoes.  So why not make a greek version of a panzanella?  Last year I had saved a recipe (more of a guide) on how to put one together from Aggie’s Kitchen and have been wanting to make it since.  This was a fairly large salad (bigger dinner and leftovers), so I hope you all have large serving bowls!

Greek Panzanella
Adapted from: Aggie’s Kitchen

3 pitas, cut into 1 inch pieces
4 garlic cloves, minced
3 tbsp olive oil
1 tbsp sesame seeds
2 large tomatoes, diced
2 cucumbers, chopped
1 bell pepper (we had green), chopped
1/2 red onion, chopped
1 cup kalamata olives, halved
6 oz feta, crumbled or cubed
1/2 tsp salt
1/4 tsp pepper

In a large bowl, gently toss the pita bread cubes, garlic, 2 tbsp olive oil and sesame seeds.  Add this mixture to a hot non-stick skillet and toast for about 10 minutes.  The bread should be lightly brown, but not burnt.

Once the bread pieces are cooked, add them to a large salad bowl.  Then, add in tomatoes, cucumbers, bell pepper, red onion, kalamata olives, feta, salt, pepper and 1 tbsp olive oil.  Gently toss all of the ingredients to combine.

Penn Quarter Farmer’s Market Summer Salad

Yes, it was a Farmer’s Market day today!  As I’ve written before, the Penn Quarter Farmers Market, here in Washington DC, is amazing!  It’s held every Thursday and we’ve been purchasing various fruits, vegetables, meats and eggs from there every week, it’s something I look forward to!

For over a week I’ve been craving a vegetable salad.  Just fresh veggies- easy and simple!  The weather has also cooperated today, it wasn’t too hot, which made it even better.  After making dinner, we went up on the roof and had our delicious salad, with some wine.  There was a nice breeze, and it wasn’t hot and humid.  Couldn’t have asked for a better Thursday night dinner.  I think there will be many more of these as the summer continues.

Penn Quarter Farmer’s Market Summer Salad

2 large heirloom tomatoes, roughly chopped
9 small cucumbers, sliced
1/2 red onion, chopped
1 red bell pepper, chopped
1/2 cup pitted kalamata olives
3/4 cup crumbled feta cheese
1/4 cup olive oil
juice of 1 lemon
salt & pepper to taste

Toss all ingredients together, and serve.  Bread and wine taste delicious with this!