Roving Olive

Side Dishes

Smoky Chipotle Parmesan French Fries

3-1/2 tablespoons Olive Oil
1 tablespoon finely chopped chipotle peppers in adobo sauce
2 tablespoons finely grated Parmesan cheese
1 teaspoon smoked paprika
1/2 teaspoon lemon juice
1-1/2 teaspoons sea salt
1-1/3-pound Idaho Russet Potatoes

Preheat the oven to 425 F.

In a large mixing bowl, combine the oil with the chipotles, Parmesan, paprika, lemon juice and salt, and set it aside.

Peel, wash, and dry the potatoes. Then, cut them into french fry-sized pieces, about 1/4-inch sticks. Add the potatoes to the bowl with the chipo tle mixture and toss them until they’re completely coated.

Spread the sauced potato sticks on a baking sheet in a single layer, and place them in the preheated oven for approximately 45 minutes, or until bo th sides are golden brown and crispy. They should be flipped about half way through the cooking process, with a flat-bottomed metal spatula. Leave t hem on the baking sheet to cool.

Olive Oil Roasted Tomatoes and Fennel with White Beans

Recipe from Epicurious, by Ian Knauer

2 large fennel bulbs with fronds attached
3/4 cup Extra-virgin Olive Oil
2 teaspoons coarse kosher salt, divided
2 pints grape tomatoes or cherry tomatoes
4 large fresh oregano sprigs
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Yield: Makes 6 servings

Active time: 35 minutes, total time: 1 hour 10 minutes

Spinach with Olive Oil and Lemon

Recipe from Epicurious, adapted by Leslie Porcelli

12 ounces fresh baby spinach
1 tablespoon Extra-Virgin Olive Oil
Juice of 1/4 lemon

Add spinach to boiling water; cook 1 minute. Drain; wring out. Toss with oil and salt. Add lemon juice; toss again.

Yield: Makes 4 servings