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.

Melons & Olive Oil

(conforms to the elimination diet)

does this even count as a recipe? it’s delicious anyway.

Ingredients:

1 melon

Salt & black pepper to taste

1 T honey

½ C nuts

1/3 C olive oil

Method:

Slice melon into quarters, and scoop out the seeds with a large spoon.

Cut into small wedges and blot dry with a paper towel, or air dry for 5 minutes.

Season with salt & pepper.

Drizzle with honey, top with nuts and olive oil. A mild Spanish, Portuguese or Lebanese olive oil would be very nice.

Tomato & Olive Sauce for Pasta

Ingredients:
1 T oil
1 ea yellow onion, diced
3 bell peppers, diced
1/2 head garlic, peeled & sliced

2 12 oz (or 14 oz?) cans pitted olives
1 6 oz (or 8 oz?) can tomato paste

1 #10 can crushed tomatoes
2 t dried oregano
1 t dried thyme
1/2 C water
1 T salt
1 t pepper
1/3 C sugar

Method:
1. Heat a large saucepan over meduim heat, then add the oil and heat up
briefly. Saute onion & garlic for 5 minutes.
2. Add bell peppers, olives and tomato paste, stir and cook for 3 minutes more.
3. Add water, salt and pepper, crushed tomatoes and herbs; simmer 20
minutes more.
4. Add sugar and taste for seasoning.