Tag Archives: olive oil

Grilled Olive Oil and Rosemary Flatbread

Today, I decided to experiment with grilled flatbread. I’ve never done it before. I read several recipes and then came up with what I thought would be the best combination of ingredients. I had no idea whether it would turn out.

OMG this flatbread was SOOO good. The outside came out crispy and the inside was chewy!! I’m blogging it today so I don’t forget what I did. It went with dry-aged BBQ’d steak like heaven!


  • 1/2 tsp dry active yeast
  • 1/2 cup warm water
  • 1 1/3 cup of flour + a little more as needed
  • 1 1/2 tbsp olive oil
  • 1 tsp kosher salt + a little more
  • 1 1/2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh garlic


Pour warm water and yeast into a small bowl, stir and ignore it for about five minutes until the mixture gets a little foamy.

In a mixing bowl, combine 1 1/3 cup of flour, olive oil, 1 tbsp salt, rosemary and water/yeast mixture. Kneed until it forms a nice ball. You can sprinkle in more water as needed.

Make a ball of dough and cover with a kitchen towel. Leave alone for 30-50 minutes.

Spread a little flour on a wooden cutting board. Roll the dough out until it makes an even disk, about 1/4″ thick.

Scrape the mixture up from the wood, keeping the shape. Re-flour the board and lay it back down. The point is to keep the bottom floured and non-sticky.

Sprinkle chopped garlic and kosher salt evenly on the top.

Toss on the BBQ grill for a few minutes. Flip if necessary. Cook until the bread looks done. Slice into strips and serve with your steak dinner.


Pasta Salad

Pasta SaladCold pasta salad is one of my favorite summer recipes. It’s great at a BBQ, or you can even make it in advance to take to a camp-out or picnic. Full of fresh vegetables, this is a healthy and light dish that is sure to get plenty of compliments. Every time I cook this, people rave about how they love it. It’s a big favorite!

Pasta salad is a pretty simple recipe to make. However, rather than just writing this like a typical recipe, I’m going to provide plenty of pictures, so you can see how things are supposed to look. (Click on the images for more detailed versions.) Feel free to experiment with the ingredients. It’s far more important to include high quality fresh ingredients than to follow the recipe exactly. So if something is out of season or looks old, substitute it or leave it out.

Diva’s Famous Pasta Salad

Fresh Veggies, Oil, Vinegar, Olives

  • 1 pound dry tri-color fusilli
  • 1 red onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1/2 bunch fresh basil
  • 4 stalks asparagus
  • 1 cup chopped parsley
  • 4 oz crumbled feta cheese
  • 1 cup balsamic vinegar
  • 1 cup extra virgin olive oil
  • 10 ripe cherry tomatoes
  • 10 crimini mushroms
  • 1 portabello mushroom
  • 3 tbsp minced garlic
  • 1 sm jar pitted kalamata olives
  • 1/2 cup dry salami – chopped up
  • kosher salt
  • pepper grounds

Sautee the VeggiesStep 1: Sautée the Mushrooms & Asparagus

In a large or medium skillet, heat a couple of tablespoons of olive oil. You’ll know it’s hot enough if you add a few drops of water and they sizzle. Add 3 tablespoons of minced garlic, sliced crimini mushrooms, the portobello mushroom chopped into 1/2″-1″ squares, and the asparagus chopped up into 1/2″-1″ pieces. Add a little freshly ground pepper and some kosher salt.

Sautee the Mushrooms & AsparagusCover it and sautée over medium heat until the vegetables soften up, but take care not to over-cook the mushrooms. It should look like the photo to the right when it’s done.

Now remove it immediately from the heat. This needs to cool completely so dump everything in a large bowl – the more surface area the better. Nest that bowl into a larger filled with ice and water. Leave it alone and proceed to step 2.

Boil the FusilliStep 2: Boil the Pasta

Get a large stock pot and fill it up about 2/3 the way full of water. Add a dash of salt and bring to a boil.

When the water is boiling rapidly, dump in the pasta. Turn it down to medium-high and stir often. Cook the pasta until it’s al denté, about ten minutes, and then drain.

Chop the OlivesStep 3: Chop the Veggies

While the pasta is boiling, you can begin chopping the rest of the veggies. Chop them into 1/2″ pieces. The cherry tomatoes should be quartered. The olives should be sliced.

Bowl of VeggiesSlice the basil into small strips and chop the parsley finely. Dump it all into a nice big bowl.

Step 4: Put it All Together

Add in the chopped salami, cheese, a pinch of salt, freshly ground pepper, and the cooled vegetable mix. Pour in a cup of extra virgin olive oil and a cup of balsamic vinegar. Now stir it all up.

Step 5: EAT!

This dish is best the next day so you want to let it marinade at least a few hours and wait a day if you can help it. Then serve it cold or at room temperature.

Finished Pasta Salad

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