Slow-Roasted Zucchini Spears
Olive oil’s affinity for roasted vegetables is well known. Here, it coats zucchini, a somewhat watery vegetable that benefits from a long roast. Serve it with chicken pork, beef, or tofu.
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Greek Okra Stewed with Tomatoes and Olive Oil (Bamies Ladera)
In Greece, stewed okra is colloquially called bamies (pronounced bum-yes) and is a staple in many homes, restaurants, and even the cafeterias attached to gas stations.
Shaved Fennel Salad
Fennel is ubiquitous in the Mediterranean, growing wild in many areas. All parts of it are utilized, from the seeds that give Italian sausage its unique flavor to the bulb to the celery-like stalks and fronds. Its anise-y flavor goes well with a medium to bold extra virgin olive oil.
Garden Pasta Alla Hermes
My Merry Band of Tasters and I were treated to this colorful dish for lunch at the Di Mercurio family’s farm, and master miller Duccio Morozzo and I liked it so much we decided to recreate it back in his Roman kitchen. The tomato purée we used is called passata. Find it at larger supermarkets or online. Back in the US we also use high-quality crushed tomatoes.