Kalamata Olive and Date Tapenade

Tapenade is a staple appetizer at many a dinner party. And more often that not, this tapenade is store bought. Sad. Since it is unbelievably easy to make.  I'm sure if you were to look in your pantry, you will find that you already have the ingredients to make a perfectly decent, perfectly gourmet-store-worthy hor d'oeuvre. But don't just stop there. Use as a sandwich spread, in soups, tossed in pasta. The possibilities are endless. 

I have used kalamata olives here because they are sweeter than most other olives. Paired with dates, it produces a relatively fruity tapenade. However, you can use any olive on hand, paired with another dried fruit such as raisins or figs. Or take a savory approach with artichoke hearts, roasted red peppers, or even cocktail onions. You simply can't go wrong here. 

Kalamata Olive and Date Tapenade

Serves 4 to 5

1 cup pitted kalamata olives 

1/4 cup pitted dates

1 tbsp capers

2 tbsp olive oil

2 small cloves garlic, minced

1 tsp sherry (optional)

Soak dates in one cup of hot water for fifteen minutes. Drain. Add to food processor with remaining ingredients. Puree and pour into serving dish. Serve with dry toast or multigrain crackers. 

Caramelized Red Pepper and Garlic Flatbread

Today around noon, I thought about going out for dinner. I was thinking about Azia. Once afternoon came around however, the skies turned dark and soon I wasn't in the mood to go any where. I have an irrational fear of the Minnesota weather. My fear is that one day I'll be caught outdoors in the path of a tornado. Coming to think of it, it might not be too irrational. Last year, it almost happened; I was driving, listening to XM, and had no idea that a tornado had touched down not too far away because 1) I was not paying attention to the weather news, and 2) my windows were rolled up so I could not hear the sirens.

It is better to be safe than sorry. That being said, dinner plans were forfeited for my homemade flat bread. And hot chocolate.



2 tsp active dry yeast
1/2 cup warm water
1 tbsp honey
1 egg
1/2 cup whole wheat flour
3/4 cup all purpose flour
2 red bell peppers
2 tbsp spicy brown mustard
2 garlic cloves, minced finely (very finely)
1/2 cup grate cheese (or more if you desire)

1. In a large mixing bowl, mix together yeast and warm water. Set aside until foamy, about 10 to 15 minutes.
2. Add egg, honey and flours to yeast and knead into a soft dough. Move dough to a floured surface and continue kneading for three to five more minutes. Return to the mixing bowl, cover with a tea towel and allow to rise for 30 to 45 minutes.
3. Meanwhile, in a skillet set over medium heat, add two tablespoons of vegetable oil. Add thinly slices bell peppers to the pot, season with sea salt and cook for 15 to 20 minutes, stirring occasionally to prevent burning.
4. Once the dough has risen, set oven to 350 degrees F. Roll into a disc or rectangle to fit your baking sheet (which has been sprayed with cooking spray.) Brush mustard onto the entire surface of dough and sprinkle minced garlic throughout. Top with cooked bell pepper, followed by cheese. Bake for 15 minutes. Consume immediately.

Garlic and Lime Shrimp with Riesling Sauce

Shrimp is possibly the most effortless seafood to prepare. It cooks quickly and pairs wells with many herbs and seasonings. This recipe is quite simple but requires at least two hours in the refrigerator for the seasonings to meld; best if left over night. Fill them into endive spears and you'll have an enticing appetizer or side dish. Alternatively, serve over savory polenta for a satisfying entree. Whichever way you choose to serve this dish, you will come back to it time and again, whenever you need a simple but gourmet idea for shrimp.




2 lbs raw shrimp, shelled and deveined
5 gloves garlic, minced finely
1 cup fresh cilantro, chopped
1 tsp salt
1/2 tsp ground pepper
2 large limes
1/4 cup dark maple syrup
1/3 cup Riesling
1/4 tsp corn starch
endive spears for serving, optional


1. Add garlic, salt, pepper and cilantro to shrimp.
2. Squeeze limes and add juice to seasoned shrimp. Limes should yield about one third of a cup.
3. Cover bowl will plastic wrap and refrigerate for at least at least two hours, preferably over night.
4. Heat a large skillet over medium high heat. Add two to three tablespoons of olive oil.
5. Using a pair of tongs, remove the shrimp from its marinade. Reserve leftover marinade to prepare sauce.
6. Cook shrimp for 3 to 4 minutes until pink and cooked through. Remove from skillet and transfer to a heat proof bowl; cover tightly with aluminum foil.
7. Pour reserved marinade in skillet and add wine. Cook over medium heat until reduced by half, about 15 to 20 minutes.
8. Strain wine reduction and return to pot. Add corn starch and cook for an additional two to three minutes until slightly thickened.
9. Serve shrimp in endive spears and drizzle with Riesling sauce.

Avocado Coleslaw

I bet you didn't think it were possible to have a coleslaw without mayonnaise, did you? After you have tried this recipe, I guarantee you will never have regular coleslaw again.



Avocado Coleslaw

1/2 cup green seedless grapes
1 Haas avocado
1 - 2 tbsp lime juice
4 cups shredded cabbage
1/3 cup fat free sour cream
1 clove garlic
1 soft boiled egg
salt and pepper

1. Slice grapes in half and coarsely chop avocado. Sprinkle lime juice on avocados to prevent oxidation.
2. Add cabbage, grapes and avocado to a large salad bowl.
3. In a separate bowl, grate garlic clove.
4. Add sour cream, and finely chopped egg to garlic. Mix thoroughly to produce a creamy dressing.
5. Add dressing to cabbage mixture and toss well to coat.

Kale with Roasted Garlic, Pecans and Raisins

2 bunches kale
2 tsp olive oil
1/4 cup whole pecans
1/4 cup whole roasted garlic (see recipe and note below)
2 tbsp raisins
2 tbsp mirin
1/4 tsp ground ginger
salt and pepper to taste

1. Wash kale throughly and chop coarsely.
2. Chop pecans coarsely.
3. Set skillet over medium heat and add olive oil.
4. Once oil is hot, add pecans, garlic, and raisins. Cook for two to three minutes until heated through.
5. Add kale, followed by mirin, ginger, salt and pepper. Cook for another three to five minutes.
6. Serve as a side dish or a main course with grilled fish or poultry.

Whole Roasted Garlic
20-30 peeled garlic cloves
1-2 tbsp olive oil

1. Set oven to 450 degrees F.
2. In bowl, toss garlic with oil.
3. On a greased or lined baking sheet, spread garlic cloves evenly.
4. Roast for 8 to 10 minutes, monitoring periodically to prevent garlic from burning.

Note: If you do not have time to prepare the roasted garlic, then substitute 2 tablespoons chopped fresh garlic. Unused roasted garlic, can be stored in airtight container and kept in refrigerator for up to one week.