Marinated Green Olives

I had warm citrus and herb-marinated olives at Pizzeria Delfina the other night that I really liked. I decided to try and recreate at home. I simply placed Castelvetrano olives that had already been cured in lightly salted brine in a small bowl, drizzled with extra virgin olive oil, added a few strips of Meyer lemon peel, mustard seeds, fresh bay leaves, garlic cloves and chile de arbol. I gently stirred to combine and stored in the refrigerator in a glass jar. I plan to serve warm or at room temperature, with some good bread to dip into the oil.

Smashed Fingerlings with Jalapeños

GC loves roasted and crispy potatoes, so I’m always looking for new recipes. This recipe for roasted potatoes with a mustardy vinaigrette and jalapeños is from the July 2014 issue of Bon Appétit was delicious. I didn’t have fingerling potatoes, so used baby potatoes.

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