Spaghetti Squash Ala Puttanesca

 1 spaghetti squash 

28 oz can San Marzano tomatoes 

3 tbsp extra virgin olive oil 

5 cloves garlic, smashed 

Pinch of red pepper flakes 

1/2 cup oil brined black olives, drained and quartered 

1 tsp dried oregano 

2 tbsp capers 

Salt and pepper, to taste

Microwave spaghetti squash for 2 minutes (this will make it easier to cut). Cut squash in half lengthwise and scoop out seeds. Drizzle with olive oil and roast at 425 degrees for 30 minutes, or until stringy. Allow to cool 10 minutes and then string squash with a fork. 

In a large skillet, heat 3 tbsp olive oil over medium low heat. Add garlic and sauté for 3-4 minutes, stirring frequently. 

Crush tomatoes with hands and add to the pan. Season with red pepper flakes, oregano, salt and pepper. 

Simmer sauce for 15-20 minutes. Sauce will deepen in color. 

Add capers and olives and simmer another 5 minutes. 

Add spaghetti squash, toss to coat squash in sauce. Adjust seasoning, as needed.

Mediterranean Bento Box Lunch

Source: Gathering Dreams

• Wholegrain couscous
• Chickpeas
• Black olives
• Bell peppers
• Red onion
• Cherry tomatoes
• Cucumber
• Creamy homemade hummus
• A simple dressing made with extra virgin olive oil, white wine vinegar, the juice of one lemon, salt and pepper

Before adding the chickpeas to the lunch box, toss them in a bowl with some sweet smoked paprika, and a tablespoon of the dressing.

Greek Bento Box Lunch

 

Source: Gathering Dreams

• Prep the Greek salad: chop 1 cucumber, add 1 cup cherry tomatoes, add 1/2 cup chickpeas, a handful of chopped fresh parsley, green and black olives, 1 Tab. extra virgin olive oil, salt, and pepper, and mix.  
• Slice or chop 1/2 grilled chicken breast per container.
• Add 1/2 cup brown rice cooked brown rice and lemon wedge in the bento box.
• Add the fresh grapes.

Chickpea Bento Box

Source: Gathering Dreams

• Prep the salad: chop 4 small cucumbers, cut in half  2 cups cherry tomatoes. Add in 2 cups chickpeas
  2 cups brown rice (cooked), chopped fresh parsley, 2 cups green and black olives
  4 Tablespoon extra virgin olive oil, salt, and pepper, and mix. 
• Begin assembling bento boxes by putting chickpea salad in bento box.
• Add a whole avocado and a plastic knife to the bento box. Add the lemon wedge next to it.
• Place the carrot and celery sticks in the container with a few tablespoons of hummus.

 

Italian Bento Box

 

Source: Gathering Dreams

• Slice the tomatoes and mozzarella and place them in the lunch box container.
• Add pesto on top and a handful of pine nuts. Finish with fresh basil leaves.
• In a small separate container prepare the dressing: mix  4 Tablespoon extra virgin olive oil, 8 Tablespoons balsamic vinegar salt, and pepper. Divide between 4 little cups.
• Toast a slice of bread and add to the container. Wash your grapes and add them too.

Olive Salad or Tapenade

1 can black olives, chopped
1 large jar green olives, chopped

1 can green black olives, chopped
2 anchovy fillets, chopped (optional)
2 tablespoons chopped pickled red peppers
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon sliced fresh cilantro
1/4 cup fresh oregano, sliced
1 tablespoon picked fresh thyme
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

In a medium-size bowl, mix together both olives, anchovies, red pepper, lemon juice, oil and vinegar. Add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using. Great on Muffaletta.

Santa Fe Salad with Chili-Lime Vinaigrette

This recipe and photo come from Recipes for You.

romaine lettuce, chopped
2 tomatoes, chopped
1 cucumber, peeled and chopped
1/2 cup black olives, sliced
1/2 cup black beans, drained
1/2 cup corn (either from a can or frozen) drained

Layer everything in a large bowl.

Chili Lime Vinaigrette
2 Tablespoons honey
2 Tablespoons lime juice, freshly squeezed
2 Tablespoon honey mustard
salt
pepper
1/4 teaspoon chili powder
2 Tablespoon canola oil

Whisk first 6 ingredients in a small bowl. Add oil and continue whisking until smooth and glossy. Drizzle vinaigrette over salad, toss and serve.

Tuna Nicoise Salad

1 1/2 pounds small red new potatoes, quartered
2 tablespoons olive oil
salt and pepper
1 pint grape tomatoes
2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
1/4 cup Lemon Vinaigrette
2 cans (6 ounces each) tuna in olive oil  or water, drained
1/2 cup pitted Kalamata olives

Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.

Source: Martha Stewart

Mediterranean Salad

In medium bowl, mix:
2 medium oranges, peeled and cut into 1" pieces (I used 1 can of drained mandarin slices instead)
2/3 c. finely chopped red bell pepper
1/2 c. thinly sliced fresh spinach (I just used the whole bag)
2 tbsp. halved pitted Kalamata olives or ripe olives
1 can (15 oz) great northern beans, rinsed and drained

Dressing: combine in tightly covered container, shake well, pour over salad and toss.
3 tbsp red wine vinegar
2 tbsp olive oil
1/8 tsp pepper
1 clove garlic, finely chopped

Optional: add crumbled feta, blue cheese or Gorgonzola

source: Betty Crocker cookbook

Roasted Red Pepper Subs

12 oz. jar Roasted Red Peppers, drained
1 clove Garlic, minced
2 Tab. Red Wine Vinegar
2 tea. Olive oil
@ 20 inch Whole Wheat Baguette or other crusty bread
3 Tab. Olivada (Olive spread)*
4 oz. Creamy Goat Cheese
@ 1 cup Romaine or Arugula leaves
Several Basil Leaves

Combine peppers, garlic, vinegar and oil in a small bowl and toss to combine.
Slice bread in half lengthwise. Spread olivada on one side and goat cheese on the other. Layer pepper mixture and greens over olivada. Cut into four pieces to serve 4.

You can make this as much as 8 hours ahead of time, wrap in plastic wrap and store in refrigerator or cooler.

Per serving: 221 calories, 15 g. Fat, 16 g. Carbs., 7 g. Protein,  1 g. Fiber
*Oliva da can be made at home by buying olive salad from the deli and mincing the olives. Add back to the minced olives enough of the oil the olives come in to make a spread.

Mediterranean Salad

Romaine lettuce
Chicken chunks
Cucumbers
Red onions
Cherry tomatoes
Kalmata Olives
Roasted Red Peppers
Feta Cheese
Mediterranean Vinaigrette made from olive oil, Red Wine Vinegar, Italian seasoning, salt and pepper

Greek Salad Wrap

Whole wheat tortilla

spread with hummus

topped with a salad made of

shredded Romaine lettuce

tomato

Pepperoncini

Kalmata Olives

Feta cheese

Lemon Vinaigrette

1 garlic clove, crushed 

1 teaspoon sea salt 

1 Tablespoon fresh lemon juice 

3 Tablespoons extra virgin olive oil

Chop garlic and place in a bowl, add salt.

Crush salt and garlic into a paste.

Add remaining ingredients stir and enjoy.

Olive and Canola Oils

Perfect Portion: 1 Tab.

• Very low glycemic index
• Use olive and canola whenever you can in place of other oils
• Contains anti-inflammatory components, reduces risk of diabetes, Alzheimer's Disease, heart disease
• Lignans reduces the risk of cancers of the breast, prostrate, pancreas and endometrium.
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