We are guilty. Guilty of having wasted perfectly good mealtimes and perfectly good money on so-so fast food / restaurant meals. This is more my fault than A's, as I've been less than inclined to be in the kitchen for the last few weeks.... but we are both definitely guilty nonetheless.
So anyway, I've been looking for fresh and easy-to-make dishes to get me back in gear.
Here's something that will most certainly get on our table sometime this week - a beautiful olive tapenade, perfect for noshing on with some crusty french garlic bread and a nice big spring greens, artichoke and tomato salad.
Olive Tapenade
1 cup pitted Kalamata olives
1 cup pitted black olives
1 tsp. capers
1 tsp. fresh thyme leaves
2 or 3 canned anchovies
2 cloves garlic, chopped
1 large shallot, chopped
1 Tbsp. olive oil (more or less)
1 Tbsp. rum
Blend all in the food processor and serve with crackers for hors d'oeuvres. Also tastes good in a salad dressing or even on pasta.
