Chard Wrapped Grilled Mozzarella with Kalamata Olives

Ingredients

• 4 large, whole, outside leaves of swiss chard
• 8 pieces of mozzarella sliced into 2-inch wide triangles, 1/2-inch thick
• 8 kalamata olives, pitted and halved lengthwise
• 8 pinches dried oregano
• 8 pinches red pepper flakes
• salt, as needed
• olive oil, as needed
• 4 slices rustic italian bread about 1/2-inch thick

Directions

1. Lay the chard leaves out in front of you. Using the tip of a sharp knife cut on either side of the center vein of all 4 leaves. Discard veins. You should have 8 segments of chard leaves approximately 8"x3".
2. Put the leaves in a large heat-proof bowl and cover them with boiling water. Let the leaves sit about 3 minutes then drain and dry them with paper towels. Take care to keep them intact.
3. Lay a leaf out flat on the surface in front of you, shiny side down. Place a slice of cheese at the wider end of the leaf. Top that with two halves of kalamata olives, a pinch of oregano, a pinch of red pepper flakes and a few grains of salt.
4. The next step is just like folding a flag. Fold the leaf over the cheese creating and angle which becomes one side of a triangle. Alternate this fold left and right creating a tight little triangular bundle. Brush the triangle with olive oil on both sides and sprinkle it with a bit more salt. Repeat with the remaining leaves and cheese.
5. The triangles may be made ahead several hours and kept covered in the refrigerator. Bring them to room temperature before continuing.
6. To grill: Place the triangles, seam side down, on an outdoor grill over indirect heat. Cook uncovered about 6 minutes, turning once. Make sure the cheese is completely melted by pressing on each one gently with your finger.
7. While the triangles cook, lightly brush the bread slices with olive oil on both sides. Give one side a light sprinkle of salt. Place them on the grill and toast them on both sides directly over the coals (no flame). Remove them from the grill and cut them in half on an angle.
8. To serve: Top each piece of toast with a grilled mozzarella triangle. Serve immediately with a drizzle of olive oil.

Recipe found at: http://food52.com/recipes/5107_chard_wrapped_grilled_mozzarella_with_kalamata_olives

Broccoli, Orange, and Olive Salad

Ingredients

• 1 bunch broccoli, cut into florets (6 cups)
• 1/4 cup pitted kalamata olives, chopped
• 1 orange, segmented, plus 1 tablespoon finely grated zest
• 2 tablespoons olive oil
• kosher salt and black pepper

Directions

1. Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli in the basket, cover, and steam until tender, 5 to 7 minutes. Rinse with cold water to cool.
2. In a large bowl, toss the broccoli with the olives, orange segments and zest, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Recipes found at: http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-orange-olive-salad-00100000064468/

Spaghetti Squash

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Recipe found at: http://allrecipes.com/recipe/spaghetti-squash-i/

Moroccan, Tangerine and Olive Salad

Serves 4
4 large tangerines
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 head of butter lettuce, torn into 1 1/2-inch pieces
1 1/2 teaspoons chopped fresh parsley

Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl. Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper. Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.