seasonal, modern, exuberant
Tapenade, made with either black or green olives, is one of Provence’s most celebrated dishes. Olivade, though it has never reached such fame, is nonetheless superb. Olivade is usually made with Fromage Blanc and black olives (Niçoise or Kalamata). But in this version, I use homemade ricotta and cured olives. This makes for a lighter, yet richly-flavored, spread.
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Sweet and tender baby beets are roasted with balsamic vinegar and served with crunchy pistachio, salty feta and a drizzle of pistachio oil. They make for a gorgeous and super-delicious appetizer that’s perfect for an antipasti, mezze or tapas spread.
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Swiss chard is one of the most widely available (and consumed!) leafy greens. Beet greens, on the other hand, are usually unceremoniously tossed in the trash… the roots are typically the main attraction. But did you know that beets and Swiss chard belong to the same family of veggies?
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I’ve always been a fan of leafy green vegetables—even prickly ones like stinging nettle. In fact, when you look at this plant, you can hardly believe that you can eat it…or even digest it. But with a little heat, the nasty needles that cover the stems and leaves soften and become harmless.
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Here’s a salad with a tropical flair that’s so satisfying, it can easily become a one-stop meal! The delicate quinoa, tossed with a handful of fresh mint leaves and tangy pickled shallots, provides the most wonderful background for the deliciously sweet roasted pineapple and creamy avocado.
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