Recipeslut

Olivada:
1 can medium, pitted, black olives, drained
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper3 carrots, peeled and cut into 2 by 1/2-inch sticks
1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
1 cup cherry tomatoes

For the Olivada:

Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.

3 tsp olive oil
¾ cup ea, diced: onion, carrot, celery
2 cloves garlic
¼ cup black olives, pitted, coarsely chopped
½ lb. thin green beans, trimmed
Pinch crushed red pepper
1 tsp dried oregano
1 lb. boneless, skinless chicken breasts, sliced crosswise into 1/8 in-thick strips
1 ½ tsp cornstarch
½ cup chicken broth
1 ½ salt, or to taste
½ tsp pepper, to taste
Chopped fresh, flat-leaf parsley for garnish (optional)

In a 12-inch skillet, heat 2 tablespoons oil over medium-high heat until very hot but not smoking. Add diced vegetables; and cook, stirring frequently until beginning to brown; about 5 minutes. Ad garlic, olives, red pepper, oregano, and green beans. Cook, stirring frequently, until the beans are crisp-tender; 3 to 4 minutes. Transfer vegetable mixture to a bowl.

Raise the heat to high, and add remaining tablespoon oil to the skillet. Heat until very hot but not smoking, and add chicken. Cook, stirring frequently, until chicken is golden brown and cooked through; 2 to 3 minutes.

Reduce heat to medium. Return vegetable mixture to the skillet. Combine cornstarch with 1 tablespoon of broth, and add to skillet. Toss together until thickened. Season with salt and pepper and sprinkle with parsley. Serve over thin spaghetti or rice.

1/2 cup chopped Kalamata or other brine-cured black olives
1 1/2 pounds zucchini (about 3 large)
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons coarsely chopped fresh mint leaves
1 tablespoon fresh lemon juice

Prepare grill.
Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper, to taste. Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy-ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Season with salt and pepper, to taste.