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.
Cook up as many pizzas as you want tonight and freeze the rest. The key to the deliciousness (and believe us, these cheesy pizzas are amazing) is to make fresh ricotta cheese, which is more moist and creamy than store-bought.