This is the last recipe in my most recent partnership with Vlasic, but there’s more to come! Don’t despair. This was an interesting recipe for me to try. What do you guys use tapenade for? To be quite honest, I don’t use it on or in everything, but I usually buy it as a treat when I’m in some specialty grocery store. This is a great, summery alternative to the more pungent, olive-heavy varieties that we all know and love. As a dip, it’s perfect for pickle lovers. There’s the classic addition of olives, but then pureed in with them are kosher dill pickles, fresh basil leaves, and my favorite: an anchovy. Do not fear the humble anchovy! It adds a big punch of flavor, as well as salt, and most people don’t even realize that they are in tons of different foods, most prominently pizza sauce or marinara. You can get anchovy fillets, or even pureed anchovy in a tube. I think the latter for keeping in the fridge and using in whatever I feel like adding something extra to. Think of it as Italian fish sauce, if that helps. Either way, you can use this tapenade in a variety of ways – with pita chips, crusty bread, added to salad dressing, or as a spread for burgers and sandwiches. It ends up being good with grilled sausage too, and I know this from experience. Don’t forget to check out more recipes from Vlasic on their website and also using #farmtojar on Twitter and Instagram. You can still enter to win a summer entertaining package!
Kramer basking in the sun, me basking with some rosé, tacos from Cafe El Presidente and dreaming of the beach.
As previously mentioned, I really want to go to the beach again this weekend, so Monday and Tuesday I did what everyone does before they go to the beach: start exercising for a short period of time and expect immediate results. My legs are sore and I can feel my abs. Why don’t I look like I’m carved out of solid rock yet? I worked out for TWO DAYS in a row! Doesn’t that count for something? Shouldn’t I see something? What is my life? I did a spin class on Monday, which is the class I loathe the most. I had that you don’t go anywhere, I guess. It’s really boring and I always hate the music. But I haven’t done any cardio in weeks, so I figured it was time for some punishment. And punishment it was. The room was incredibly hot and the teacher decided that it’d be a great idea to play Limp Bizkit’s “Rolling” to start out the class. As soon as that started I immediately regretted my decision. As a result, I did yoga on Tuesday. Today I feel broken but I think I might do yoga again because I can’t bare to sit on those tiny bicycle seats again. My body is not made for them and I’m fine with that.
More tacos, morning coffee, cookies and my white whale.
I love this blender – it’s definitely one of my prettiest pieces of equipment.
Just blend everything together until smooth!
- 4 Vlasic® Farmers Garden® Kosher Dill Spears, chopped, plus ¼ cup vegetables
- ½ cup mixed pitted olives
- 2 tablespoons extra virgin olive oil
- 1 anchovy or 2 teaspoons anchovy paste
- ¼ cup loosely packed fresh basil leaves
- 1 tablespoon lemon juice
- ⅛ teaspoon freshly ground black pepper
- Blend all ingredients in food processor until smooth. Store refrigerated until ready to use.
- To serve, spread on pita chips, bread rounds, crackers or on endive leaves.