Mediterranean Mac And Cheese With Olives Recipes

MEDITERRANEAN MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil and butter an 8-inch square baking dish. In a small bowl, combine tomatoes, olives, and oregano.
• Cook pasta 2 minutes less than package instructions; drain pasta and return to pot. Meanwhile, melt butter in a medium saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture. Season with salt and pepper. Pour mixture over pasta; stir to combine.
• Pour pasta mixture into dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, 20 to 25 minutes.

WARM MEDITERRANEAN OLIVES

Steps:

• Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.

MEDITERRANEAN MAC AND CHEESE WITH OLIVES

Steps:

• Heat the oven to 375 degrees. Toss garlic with oil; wrap in foil. Bake until cloves are soft, 15-20 minutes. Allow to cool. Pop cloves from skins; mash into a paste. 2. Meanwhile, heat a large pot of salted water to a boil. Drop in the spinach; cook just until wilted, 30 seconds. Remove with a slotted spoon; drain. When cool, squeeze out liquid. Add pasta to boiling water; cook until just beginning to soften; it should not yet be al dente. Drain; rinse the pasta. Return it to the pot. 3. Melt butter in a saucepan over medium-low heat; stir in flour. Cook, stirring, until mixture turns slightly beige, is bubbly and appears to have grown in volume, about one minute. Increase heat to medium; slowly whisk in the milk. Heat until just beginning to bubble, whisking frequently. Reduce heat to low; stir in thyme and lemon zest. Simmer, two minutes. 4. Add goat and Muenster cheeses by ½-cup measures, stirring until cheese melts before adding more. Season with salt and pepper to taste. Stir garlic, spinach and olives into pasta. Pour sauce over pasta; stir to coat. Transfer to a buttered 13-by-9-inch baking pan. Combine provolone and breadcrumbs; sprinkle over dish. 5. Bake until cheese sauce is bubbly and topping browns, 20-30 minutes. Allow to rest five minutes before serving. Adapted from "Mac & Cheese," by Ellen Brown, who adapted the recipe from S'MAC (Sarita's Macaroni & Cheese) in New York

MEDITERRANEAN MACARONI AND CHEESE

Steps:

• Preheat oven to 375°F.
• Cook macaroni according to package instructions, or until al dente. Drain, rinse, and set aside.
• In large saucepan, sauté onion in butter for 2 minutes until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.
• Reduce to low heat and add pepper and mustard. Stir in 2 1/2 cups of the cheese until blended into the sauce.
• Add cooked macaroni and prosciutto to cheese sauce, and mix well. Place macaroni mixture in buttered, oven proof, 9" x 9" dish. Top with remaining 1/2 cup of cheese.
• Bake for 30 minutes or until top is golden brown.
• Sprinkle surface with parsley prior to serving.

MEDITERRANEAN PASTA SALAD WITH OLIVES AND CAPERS

Steps:

• Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
• Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
• Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES

Steps:

• In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
• Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
• Add the chicken and cook until it is heated through.
• Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.

MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
• Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
• Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
• Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
• Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

HOT CHEESE OLIVES

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

GREEK MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onion, olives, feta cheese, salt, pepper and garlic. , In a small bowl, whisk oil and lemon juice. Pour over salad; toss to coat. Cover and refrigerate until chilled. Stir before serving.

KALAMATA OLIVE, TOMATO, AND CHEESE MELT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
• Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.