for not posting in so long. I've been with my family and HS' family over the holidays and, in general, I have been eating someone else's cooking rather than my own. I'm looking forward to getting back into the kitchen when I move into my new place this week!
HS and I are planning a simple New Year's Eve dinner of ravioli, salad, and berries for dessert. We'll start things off with this kickin' dip recipe, which will be served on brown rice crackers.
Green olive and artichoke tapenade
14-oz can of artichoke hearts, drained
1 cup chopped toasted walnuts
1 cup pitted green or Spanish olives
1 garlic clove, pressed or minced
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
4 teaspoons lemon juice
1/3 cup olive oil
black pepper to taste
Put the following in a food processor and mix for a few seconds: artichoke hearts, walnuts, olives, garlic, parsley, lemon peel. Scrape down the sides and add lemon juice and olive oil. Process for a few more seconds. You'll have a rough paste. Add black pepper to taste. Serve at room temperature with crackers.