Pan-fried PotatoesThese potatoes are a great addition to any meal: for breakfast, served with fried eggs and more bacon; for lunch, on their own tossed with a simple vinegarette; or alongside chicken or roast beef for dinner. To make them vegetarian -friendly, omit the bacon increase olive oil by 1tbsp. Serves 4 as a side Easy FlatbreadThis bread is best used as a vehicle to get something into one's mouth-hummus, curry, dip for example.
Serves 4-6TapenadeThis version is a perfect base recipe.T make it traditional, add two washed anchovy fillets. To spice it up, add some pickled chilies. Or to make a Greek version, switch out the parsley for oregano. Spread tapenade on toast or crackers (with or without cheese), toss with some pasta in place of pesto, or use as a non-dairy veggie dip. I like to use green, black, pimento, or jalapeno-stuffed olives for a bit of a kick. Makes 1 cupSimple AioliAioli is simple to make, and there are endless variations to keep it interesting. It is traditionally prepared with olive oil (unlike mayonnaise, which is usually made with a more neutral-tasting oil like canola). The olive oil adds fruitiness and tempers the garlic's intensity. Makes 1 cup