OLIVES VEGETABLE RECIPES

Steps:

• Mince garlic and set aside. Heat olive olive in a large skillet over medium-low heat. Chop onion and bell pepper and add to skillet, stirring occasionally. Remove stem tips from green beans, cut into bite-sized pieces, and stir into onion mixture. Pull or cut leaves from chard stems. Chop chard stems and set aside leaves. Add chopped stems to skillet, stir, and cook until onions are soft, about 5 minutes.
• Cook pasta or base of your choice. Stack chard leaves, roll up, and cut crossways into thin strips about 1/4 inch across. Cut across through rolls two or three times so you have bite-sized chard ribbons.
• When onions are soft, stir in garlic and chipotle, and then stir in garlic, tomatoes, olives, oregano, and salt. Rest chard ribbons on other vegetables but do not stir. Cover skillet and reduce heat to simmer. Cook for 10 minutes until vegetables are tender. Stir, taste, and adjust seasonings.
• Drain pasta when done, add sauce, and toss until well mixed. Serve hot. Refrigerate any extra for up to 5 days.

Steps:

• 1. Use a pestle and mortar to crush the coriander seeds, but don’t let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they’ll taste.