Marinated Olives W/Tangerine + Rosemary (The Bon Appetit Fast Easy Fresh Cookbook [Chapter 2: Quick Starters, pg. 25, 2008])

Makes 3 cups

1 lb. assorted olives
1 sm. tangerine, cut into 4 wedges, each wedge thinly sliced crosswise
1 tbl chopped fresh rosemary
1 tsp lightly crushed fennel seeds
1 tsp lightly crushed coriander seeds
1/8 tsp dried crushed red pepper

Drain olives if in brine.  Combine all ingredients in glass jar with lid.  Mix well.  Cover + refrigerate 2 days.  Turning and shaking jar several times.

Black Pepper Almonds (The Bon Appetit Fast Easy Fresh Cookbook [Chapter 2: Quick Starters, pg. 25, 2008]

Makes 2.5 cups

1 tbl ground black pepper
2 tsp salt
1/4 cup butter
3/4 packed cup golden brown sugar
4 tsp water
2.67 cups blanched whole almonds

Preheat oven to 350 degrees F.  Line lrg rimmed baking sheet with foil.  Lightly butter foil.  Mix pepper + salt in sm. bowl.  Melt butter in lrg nonstick skillet over med-low heat.  Add sugar + 4 tsp water.  Stir until sugar dissolves.  Add almonds.  Toss to coat.  Cook over medium heat 5 minutes.  Sprinkle half pepper mix over almonds.
Transfer almonds to baking sheet.  Using spatula + working quickly, separate almonds.  Sprinkle remaining pepper mix over almonds.  Bake 10 minutes.  Transfer sheet to rack; cool.

Sugar + Spice Pepitas (The Bon Appetit Fast Easy Fresh Cookbook [Chapter 2: Quick Starters, pg. 24, 2008])

Makes 2 cups

Nonstick vegetable oil spray
2 cups shelled pepitas
1/3 cup sugar
1 lrg. egg white, beaten until frothy
1 tbl chili powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cumin
1/4-1/2 tsp cayenne pepper

Preheat oven to 350 degrees F.  Spray baking sheet with nonstick spray.  Mix pepitas + next 6 ingredients in med. bowl.  Stir in 1/4-1/2 tsp cayenne, depending on spiciness desired.  Spread pepitas in single layer on rimmed baking sheet.
Bake 15 minutes.  Remove from oven.  Separate with fork while still warm.  Cool.

Sweet Potato Ribbon Chips (The Bon Appetit Fast Easy Fresh Cookbook [Chapter 2: Quick Starters, page 24, 2008])

4 servings

2 peeled med. red-skinned yams
Vegetable oil [deep-frying]
Salt

Using V-slicer + starting at 1 wide side of potato, thinly shave potato lengthwise into long, wide ribbons.  Repeat with remaining potato.
Pour 2″ depth of oil into heavy lrg. pot.  Heat oil to 375 degrees F.  Add handful of potatoes to oil.  Fry 30 s-1 m.  Using slotted spoon, transfer potatoes to paper towels to drain.  Sprinkle with salt + repeat with remaining potatoes in batches.