I was going to give you a couple of recipes from the great NY Times Cooking section, but…copyright infringements! So, instead I’ll post some pics of these yummy recipes I’ve tried and give you a link to the recipe so you can try it yourself … and hopefully you’ll sign up to get their emails too. I’ve also included my notes/tweaks at the bottom.
my notes … use 1/2 the salt
my notes … I used pitted kalamata olives, deleted cumin & red pepper flakes and I will use WAY less EVOO and salt next time
(parmesan and olives are salty enough).
You cannot direct the wind, but you can adjust the sails!