Artichoke and Olive Tapenade

If I were to tell you that I haven't made this tapenade 4-5 times this year that would be a lie. Sort of like if I told you I didn't make soft pretzels again this weekend. Sort of like if I told you I wasn't dreaming about eating this dish for the 100th time for dinner tomorrow and that I didn't eat stir fry with this sauce again! for dinner tonight. 

Some things are just keepers. The foods you go back to again and again until you have the recipe memorized and you make it even more because, well, now it's just natural. 

I could make pancakes in my sleep at this point (which honestly, would be a good time saving skill on those weekends when I just want to sleep in). AND PUT OLIVES IN THEM. Macaroni and cheese? I literally can make it myself faster than I could do it from a box.

So why do I continue to make this tapenade whenever I need to contribute an appetizer? Obviously it's delicious. But it's super easy too. I'm really not kidding... it's delicious. And it's easy. Are we on the same page?

It's also green, so it was appropriately adorable for Christmas Eve and St Patrick's day. How convenient!

I've made it again and again because olives rule. Artichokes also rule. And capers, well, really just kinda rule. Mix them all together and what do you get (besides a tapenade of course)? A delicious and nutritious party in your mouth.

Oh, and it pairs well with smoked mozzarella. Bonus. Points.


Artichoke and Olive Tapenade 
Adapted from Mario Batali, via Smitten Kitchen

1 garlic clove, peeled and smashed
1 c large green pitted olives
1 tbsp capers, rinsed and drained
1 15 oz can of artichoke hearts, drained
 2 tbsp EVOO
crostini, or a whole wheat baguette sliced and toasted

Combine the garlic clove, olives, capers and artichoke hearts in the bowl of a food processor. Process until the mixture reaches a coarse paste-like consistency. Scrape down the sides of the bowl, then with the processor still running slowly add the olive oil to the bowl.

Serve with crostini or toasts.

Ya feelin' me on that whole... this is easy thing?

Not food, but notably cute.

Roasted Vegetables with Appenzeller, Arugula & Pesto Baguettes

If this were a friends episode it would be called "The One Where Adam and Meghan go on a Picnic." 

Pic-a-nic Basket!

If this were a friends episode, we would get to the park and Adam would get stung by a bee (again!). And then he would be allergic. But not the deathly kind of allergic, the kind where you just get really swollen. But we would be really far into the woods, so by the time we got to the car his face would be giant and purple. He would encounter some people who would make some funny comments about his face and then we would have to bring Jagger to the hospital with us. And Jagger would get into something while we were there. Maybe while we were in seeing the doctor, he would walk to the other side of the curtain and eat all the food from the lunch bag of the man sleeping on the other side. He is in the hospital because he just got giant a mole removed and is under anesthesia. It turns out that he is our neighbor who hates Jagger already, because he barks at his cat. We would make an effort to leave quickly before our sleeping neighbor awakes. The episode would end with Adam and Meghan, many hours later, having a candlelit picnic in their living room later that night. Their neighbor would stop by and recount to them how his lunch had disappeared and Adam would keep scratching while he was there and it would make the neighbor suspicious. Then he would leave and in true sitcom form, it would be romantic and there would be wine.


But that's not really what happened (mostly because in real life Jagger can't be in hospitals). In real life, we had a pleasant morning with delicious food and great company. And Jagger enjoyed himself too. It was all very sickening and adorable. AND I LOVE PICNICS!


In addition to the items listen above, I also brought along some of these scones since I wanted a brunch-type vibe. I also threw in a container of assorted olives and peppadews. I like to eat lots of different things .

Peek-neek stuff and sunflowers :)

These appetizers/small bites are fantastic to bring on a picnic. Many different components served separately that are meant to be assembled. They compliment and balance each other well, but each is also great on it own. It's a really easy spread (SO EASY) and you can either build small sandwiches or just have a smattering of different things (I love that word). Or both! Appenzeller is a really great and flavorful cheese that pairs really well with arugula. Pesto adds a nice touch.


Soundtrack: Cage the Elephant - Self-titled


Roasted Vegetables with Appenzeller, Arugula & Pesto Baguettes 
(Serves 2 or 3 as a meal or 5 as an appetizer)


For this spread you will need:


1 block of Appenzeller Cheese, cut into slices
2-3 handfuls Arugula
1/4 c. Pesto
1 baguette, sliced on the diagonal
Roasted Veggies (See below)

Arrange everything separately. Encourage mixing and matching to create different sandwich combinations! Yum!


Roasted Vegetables




1 medium zuchinni, sliced on a diagonal
1 small red onion, cut into wedges
1-8 oz package of baby carrots or carrot sticks
1 tbsp EVOO
1 tsp fresh rosemary
1 tsp fresh oregano
1 tbsp fresh thyme
salt & pepper
cooking spray


Preheat oven to 350. Toss vegetables in oil, rosemary, oregano, & thyme. Season with salt & pepper to taste (just a sprinkling of each).


Spray a 9x11 baking dish with cooking spray. Spread vegetables evenly in dish and bake for 45 minutes, or until vegetables are completely softened, stirring every 10-15 minutes. 


Allow to cool & serve cold.

Fraiche Vegetables

Add some flavor...

Bam! Delicious!

Gorgeous day in b-e-a-utiful Fairmount Park!

"Nor doth this wood lack worlds of company,
For you in my respect are all the world:
Then how can it be said I am alone,
When all the world is here to look on me?"

Portable food.. sigh

Uh, what?