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RECIPE

Trio of Mediterranean Small Plates


Olive Branch Mini Cocottes

30 minutes

6-8


INGREDIENTS

Quinoa Tabouli

1 1/2 cups cooked quinoa

1 cup cucumbers, diced

1/2 cup cherry tomatoes, halved

2 teaspoons extra-virgin olive oil

1 small bunch parsley, chopped

Salt

Freshly ground black pepper

Feta cheese, crumbled

 

Marinated Olives

1 1/2 cups mixed olives

Juice and zest of 1 orange

1 tablespoon extra-virgin olive oil

1 tablespoon garlic, chopped

1/4 cup tear-drop red peppers

Salt

Freshly ground black pepper

 

Gigante Beans with Arugula

1 1/2 cups gigante beans

1/4 cup pickled red onions

1 tablespoon extra-virgin olive oil

1/2 teaspoon dried oregano

2 tablespoons jarred roasted and sliced red peppers

1 cup baby arugula

Salt

Freshly ground black pepper

RECIPE NOTES

No matter whether you call these dishes appetizers, hors d’oeuvres, tapas, mezze or small plates, they are the perfect casual little bites for a friends and family meal. Feel free to swap the ingredients and change the measurements in these no-recipe recipes to whatever you desire to create an ever-changing feast - and be sure to serve them in our larger-sized Mini Cocottes for ease in sharing around the table.

INSTRUCTIONS

For the tabouli:

In a medium mixing bowl, toss together quinoa, cucumbers, tomatoes, olive oil and parsley. Season with salt and pepper to taste, and top with feta cheese.

For the olives:

In a medium mixing bowl, gently toss olives with orange juice, orange zest, olive oil, garlic and red peppers. Season with salt and pepper to taste.

For the beans:

In a medium mixing bowl, toss together beans, red onion, olive oil, oregano, red peppers and arugula. Season to taste with salt and pepper.

RECIPE NOTES

No matter whether you call these dishes appetizers, hors d’oeuvres, tapas, mezze or small plates, they are the perfect casual little bites for a friends and family meal. Feel free to swap the ingredients and change the measurements in these no-recipe recipes to whatever you desire to create an ever-changing feast - and be sure to serve them in our larger-sized Mini Cocottes for ease in sharing around the table.

INGREDIENTS

Quinoa Tabouli

1 1/2 cups cooked quinoa

1 cup cucumbers, diced

1/2 cup cherry tomatoes, halved

2 teaspoons extra-virgin olive oil

1 small bunch parsley, chopped

Salt

Freshly ground black pepper

Feta cheese, crumbled

 

Marinated Olives

1 1/2 cups mixed olives

Juice and zest of 1 orange

1 tablespoon extra-virgin olive oil

1 tablespoon garlic, chopped

1/4 cup tear-drop red peppers

Salt

Freshly ground black pepper

 

Gigante Beans with Arugula

1 1/2 cups gigante beans

1/4 cup pickled red onions

1 tablespoon extra-virgin olive oil

1/2 teaspoon dried oregano

2 tablespoons jarred roasted and sliced red peppers

1 cup baby arugula

Salt

Freshly ground black pepper

INSTRUCTIONS

For the tabouli:

In a medium mixing bowl, toss together quinoa, cucumbers, tomatoes, olive oil and parsley. Season with salt and pepper to taste, and top with feta cheese.

For the olives:

In a medium mixing bowl, gently toss olives with orange juice, orange zest, olive oil, garlic and red peppers. Season with salt and pepper to taste.

For the beans:

In a medium mixing bowl, toss together beans, red onion, olive oil, oregano, red peppers and arugula. Season to taste with salt and pepper.

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