Roasted Nuts and Olives (01.29.13)

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By Jennifer Burns, Dan’s Market


  • 1/2 jar kalamata and/or green olives, drained
  • 1/2 can black olives, drained
  • 1 clove garlic, finely diced
  • 1 bay leaf
  • Pinch of red pepper flakes
  • Pinch of chopped parsley
  • Pinch of chopped oregano
  • Pinch of lemon zest
  • Pinch of cinnamon
  • 1/2 cup walnuts and/or whole almonds
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil

Preheat oven to 400 degrees.

Cut a large piece of aluminum foil. Place all ingredients in the middle of the foil. Fold tightly, creating a pouch. Roast for 20 minutes. Carefully, open the pouch (steam) and remove the bay leaf. Place into a bowl and serve immediately. 

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