1First make the tapenade dressing:
1 cup of pitted green olives
3 anchovy fillets
2 garlic cloves, minced
1 ½ tablespoon fresh lemon juice
2 teaspoon chopped fresh dill
1-tablespoon capers, drained
¾ cup olive oil
Salt and pepper
2Place all the ingredients in the bowl of a food processor and pulse until well combined. Top the salad with the lemon zest. Enjoy
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.
Let the broiler do all the work, and enjoy the reward: crisp-tender green beans with a kiss of smoky char, juicy tomatoes, and a mellow roasted garlic sauce. Look for slender haricots verts in the prepared produce section of the supermarket.