Romaine Salad with Red Wine VinaigretteCrispy fresh romaine lettuce is chopped up into a salad and then mixed with olives, celery leaves, white onions and tomatoes. The real star is the chianti balsamic vinegar enriched with evoo to make a tangy sweet vinaigrette.Grilled Octopus with White Beans and RadicchioThis hearty octopus salad paired with slightly bitter radicchio greens is the perfect combination to transport your guests to the coast of Italy right from your dinner table. A delightful seafood dish that is sure to impress any of you guests!Barigoule of Autumn VegetablesA twist on a French classic, this dish is perfect for fall veggies and will help usher in the colder weather without being too heavy.Spaghetti Squash PuttanescaThis gluten-free riff on a classic dish is perfect for your Meatless Mondays, or any other day of the week. Fresh tomatoes make this dish even better!Parsley Salad with White Beans and Mint DressingCannellini beans give this rustic summery bread salad, or fattoush, a measure of substance. Cut the pita small and uniform so the pieces crisp up evenly in the oven. You can prepare each of the components of the salad – the pita, dressing, and vegetables – up to 1 day ahead and then toss and serve.Grilled Lamb Skewers with Mint and Olive VinaigretteThese intensely flavored grilled lamb skewers with mint and olive vinaigrette are the perfect cookout centerpiece. Serve with grilled vegetables or a grain salad. Warm Spiced Olives with Artichoke Hearts and CitrusThese warm spiced olives make a delicious appetizer, or they can be stirred into pasta for a quick, flavorful weeknight dinner.Quinoa-Black Olive Cakes with Baby GreensLove quinoa but want to expand your repertoire beyond the usual grain salad or pilaf? These crisp-crusted quinoa cakes provide a mild canvas for the bold flavors of olives, peppers, and greens. With white beans to give them some heft and heartiness, they make a terrific meatless main course.
