Black Pepper Cranberries (v)

Ingredients:
1 T butter
1 bag fresh cranberries

1/2 C water
1 T raw sugar
small pinch kosher salt
1/4 t freshly ground black pepper

1/2 t vanilla extract
1 T butter

Instructions:
1. Heat a medium saucepan over medium heat. Add the first 1 T butter and melt it, then add the cranberries.
2. Cook the cranberries for 10 minutes or until well broken down, stirring occasionally. Then add the water, sugar, salt & pepper and cook for 5 minutes more.
3. Stir in the vanilla and the last of the butter. Taste, add more sugar if needed. Serve in a tart, over ice cream or over a pastry.

Black Pepper Pineapple (vegan)

From the September Pike Market Community Kitchen at the Pike Market Senior Center

Cooking skills focus: Balancing flavors

Ingredients:
1/2 pineapple, diced
1 tiny pinch salt
a couple good pinches of black pepper, preferably freshly ground

Instructions:
1. Toss the pineapple with the salt and black pepper, and leave to macerate (break down and exude its own syrup) for 15 minutes. Serve as-is, or over ice cream or cake.

Is this even a recipe? I almost feel silly writing it down, it's so simple.

Black Pepper Strawberries

I know, it's barely a recipe.
from the last Pike Market Community Kitchen

Ingredients:
1 pt strawberries, washed, trimmed and quartered
1 t sugar
a few good pinches of black pepper, preferably freshly ground

Instructions:
1. Toss the strawberries with the sugar and black pepper, and leave to macerate (break down) for 15 minutes. Serve as-is, over ice cream or cake.

Black Olive & Cashew Tapenade

from the last Pike Market Community Kitchen

Ingredients:
2 cans black olives
1 tin anchovies, drained (with or without capers included; we used one with capers)
1/2 head garlic, peeled & rough chopped
2/3 C cashews
1/2 bu parsley, rough chopped
1 C olive oil
1 lemon, juiced
black pepper to taste

Instructions:
1. Pulse all ingredients together in a food processor until blended but still a bit chunky. Serve over toast, as a dip for vegetables or pita, or as a stuffing for meat or vegetables.