I am sure you are familiar with Mayes from Under the Tuscan Sun. This newer book is rich in photographs and luscious recipes from her life in
Last summer I did my own version of this concept. After coming home from the farmer’s market, I would cook up whatever we had bought: roast some beets, bake a crostini with the fresh fruit, cook up some easy jam. I guess I should continue doing it in the winter too. Seems like a lovely way to spend a rainy Saturday morning.
Baked Olives with Garlic and Citrus Zest
2 cups mixed olives
4 garlic cloves
1 Tablespoon olive oil
Zest of 1 orange and 1 lemon
A few flecks of dried red pepper
½ teaspoon of chopped fresh oregano
Preheat oven to 300 degrees. Mix all ingredients and bake in an earthenware dish for 15 minutes.