Olive oil is the common ingredient in making these potato and vegetable dishes — and cookies.
During the holiday of Hanukkah, which begins Wednesday evening, Dec. 25, we will be using olive oil, the oil of the Hanukkah miracle, to enhance many of our sweet and savory dishes.
2. Heat olive oil with half the butter in a wide saucepan over medium-high heat. Add chopped Brussels sprouts. Cook until tender, about 5 minutes. Remove from pan. This appetizer is inspired by a recipe in “The Power Five” by Dr. Michael Crupain. He serves mushrooms sauteed in olive oil as a topping for toast. For Hanukkah, I spoon the sauteed mushroom mixture over potatoes.A 6-ounce package cleaned and sliced leeks 7 ounces maitake mushrooms , cremini or other mushrooms, cut in pieces1. Cook potatoes in water to cover in a saucepan, or microwave with 1 inch water in a covered container until just tender; cover to keep warm.
4. Drizzle potatoes with olive oil, sprinkle with salt and pepper, and top with mushroom and leek mixture. Garnish with spicy pecans. 3. In a small skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add cumin seeds, peppercorns and curry leaves and fry for 15 seconds. Immediately pour mixture including the infused oil onto lentil dish. Gently mix. Add cayenne. Serve with lime wedges.Make this savory dip of Greek yogurt with garlic, herbs and extra virgin olive oil to serve with roasted vegetables. The recipe is from Ozlem Warren’s book, “Sebze: Vegetarian Recipes from My Turkish Kitchen.
2. In a medium bowl combine yogurt with garlic paste. Stir in chopped dill and dried mint; mix well. Add more salt if needed. Spoon into a serving bowl, drizzle with olive oil and garnish with dill sprigs.
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