Nearly Expired

JARRED CONDIMENTS

ARTICHOKES, OLIVES AND SUN-DRIED TOMATOES

Remember those jars of Sicilian, Alfonso and Kalamata olives you opened about 3 or 4 weeks ago? Or was it two months ago? Well, according to the FDA's Food Shelf-Life Recommendations, technically you’re supposed to keep a jar of olives thats been open for only 2 days and then toss them. What they don't tell you is that if olives are packed in brine and haven’t grown beards, they can be sliced into Pasta Puttanesca, Chicken Provençale, couscous or salads.

Touted as an aphrodisiac and age-defier (it contains a nice dose of Vitamin E), fancy jarred olives are hardly an investment you want to squander. Hard boiled eggs can be topped off with Olive Tapenade, or you can drop a dollop on top of any pale-complexioned soup - preferably one that's chilled, such as white gazpacho or vichysoisse. Thin with a little oil and mayonnaise and you have a tossing sauce for cold pasta or a dip for raw veggies.

Nearly expired marinated artichokes or sun-dried tomatoes can be pureéd up into something spreadable and dippable: savory pestos. The basic formula is a clove of garlic and a little olive oil to the drained artichokes or dried tomatoes blended in the bowl of a food processor fitted with a metal blade. In the final blend cycle, toss in 1/4 th the quantity of toasted pine nuts or walnuts, grated Parmesan cheese, salt and black pepper and purée until you're happy with the consistency. For a thinner spread, increase the amount of olive oil.

These days, we're told a Mediterranean diet is a prescription for a long and healthy life. So do your part. Survey the fridge for anything that lives in a jar or a tube outside the Aegean , and consider reviving them as Tapenades and pestos..

Level 1
Jarred Olive Tapenade
Serves 4

½ cup pitted green olives or black olives,* nearly expired
2 nearly expired anchovy fillets
1 garlic clove, crushed (or more to taste)
1 Tbsp. nearly expired capers, drained well
2 Tbsp. pine nuts or walnuts, lightly toasted
4 Tbsp. extra virgin olive oil
½ cup grated Parmesan
Ground black pepper to taste

Purée olives, anchovies, garlic, capers, and nuts in a food processor fitted with a steel blade until smooth. While the motor is running, drizzle in oil until the mixture becomes fluffy and blend in cheese. Season with black pepper.

* Drained artichokes can be substituted for olives, or 1 tablespoon of tomato paste for sun-dried tomatoes.

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Shelf Life Tip: Tapenade keeps for 3 months in a tightly closed container in the fridge. For longer term storage, fill the top of the jar with a thin layer of olive oil (about ½ inch) before closing the lid. It also freezes very well.
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Scoop up this tangy tapenade with days old pita triangles.

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ROASTED RED PEPPERS

The following recipes work nicely, whether the peppers are packed in oil or water.

Level 1
Warm Red Pepper Bean Dip
Yields approx. 1 1/2 cups

An unusal alternative to appetizers served on bread or crackers, this dish can be spread on Belgian endives, other crudites or scooped up as a dip.

½ cup nearly expired sweet roasted red peppers (jarred), drained
1 can cannelini or other mild white bean (drained)*
1 clove garlic, peeled and cored
1 tsp. lemon juice
Salt to taste
1 Tbsp. olive oil
2 Belgian endives, leaves separated **

* Perfect for leftover canned beans, or an equal quantity of pre-cooked.

** Celery sticks or any fresh, julienned vegetables can be substituted for endives

Blend all ingredients but the oil in a food processor. Drizzle in oil while processor is running. Add more oil for desired consistency. Cut off the bottom inch or inch-and a half of the endives to make symmetrical. Fan endives around the rim of a shallow bowl.

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Prepping Tip: Taking the germ out of garlic makes it less pungent and bitter and improves the flavor. Split the clove down the middle lengthwise, removing the center piece with the point of a paring knife. (It's sometimes a slightly different color or slightly green.)
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Serving suggestions:

As a bed for an entrée: in a food processor chop coarsely rather than purée the bean mixture. Make a bed for grilled chicken or fish; then accent with a dollop of tapenade, mustard, pesto or condiment.

As a salad: coarsely chop up peppers with garlic, olive oil, and lemon juice. Fold into a bowl of whole beans. Toss to coat. Adjust seasonig with salt and pepper. Serve on bed of Boston lettuce. Sprinkle crumbled feta or goat cheese on top. Garnish with rounds of purple onion or finely chopped scallions.

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Prepping Tip: Cut half an inch off the bottom of the endive at the root. By cutting the base, it's easier to separate the leaves.
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Level 1
Warm Black Bean-Roasted Pepper Mix
Serves 4

A quick way to dress up black beans as a bed for an entrée, side dish, or topping.

½ cup sweet roasted red peppers (jarred), drained
1 tsp. cumin
1 clove garlic, peeled and cored
1/2 cup leftover corn kernels
1/3 cup red peppers
1 tsp. lemon juice
Salt to taste
1 Tbsp. olive oil
1 can black beans, drained
Fresh cilantro (optional)

Coarsely chop all ingredients but beans . Place into a shallow bowl. Pour whole beans into chopped mixture. Toss until ingredients are well incorporated.

Serving suggestions:

Try as a bed for an entree, such as grilled fish or shrimp; as a side dish for steak, burgers; or as a topping for a bed of lettuce.

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