Tag: tapenade

  • Experience Nutrition: Farm-to-Table Recipe: How to Add Beauty to Olive Tapenade

    Experience Nutrition: Farm-to-Table Recipe: How to Add Beauty to Olive Tapenade

    By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author

    This week’s intuitive culinary creation was inspired by beautiful Winter Veggies from The Farm at South Mountain Soil & Seed Garden CSA (Community Supported Agriculture). The Farm, a local urban farm in Phoenix, Arizona, is a few minutes walk from my home and I enjoy the simple beauty of The Farm, along with the beautiful produce grown on the property.

    As much as I love roasted root veggies, we can enjoy raw roots (like radishes, beets, and kohlrabi) and a quick arugula salad to elevate simple olive tapenade appetizer.

    Let’s take a look at the Winter beauty of The Soil & Seed Garden, passionately farmed by urban farmer Billy Anthony.

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    The Farm at South Mountain, Phoenix, Arizona, Winter 2019

    The Greens, Purples and Citrus in this week’s Winter CSA from the Soil & Seed Garden at The Farm at South Mountain.

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    The Farm at South Mountain Soil & Seed Garden Winter CSA: Greens, Purples, and Citrus.

    And, the beauty of the purple kohlrabi growing at the Soil & Seed Garden.

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    The Farm at South Mountain Purple Kohlrabi.

    Olives and Tomato Tapenade Recipe

    Sun-dried or dehydrated tomato and olive spread is a tasty topping for farmers’ market fresh raw veggies.

    SIMPLE INGREDIENTS

    • 1-2 cloves garlic, minced
    • 1 ½ cups Kalamata olives, pitted
    • ½ cup sun-dried or dehydrated tomatoes, soaked in water (Used previously dehydrated Campari tomatoes from McClendon Select Farm in Arizona)
    • 2-3 green onions, sliced (I’itoi’s onions)
    • 2 tbsp capers
    • 2 tbsp fresh parsley (Blue Sky Organic Farms)
    • 2-3 tbsp olive oil, as needed (Chris Bianco, Pane Bianco Organic Extra Virgin Olive Oil)
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    Mise en Place: Olive Tomato Tapenade

     

    SIMPLE STEPS

    • Gather your mise en place.
    • Roughly chop the sun-dried or dehydrated tomatoes; drain oil, if needed.
    • Mince garlic.
    • Add garlic and olives to food processor and pulse until fine, not paste-like.
    • Remove olive and garlic mixture from the food processor.
    • Place sun-dried or dehydrated tomatoes in food processor and process until fine.
    • Add capers and parsley and pulse a few times.
    • Mix olive/garlic mixture with sun-dried tomatoes/capers/parsley mixture with a fork.

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    • Add olive oil until you reach desired consistency.
    • Fold in green onions.
    • Enjoy the tapenade on veggies or raw crackers.
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    Olive Tomato Tapenade


    Quick Marinated Root Veggies Recipe

    With fresh veggies, a little olive oil, salt, and fresh herbs, create a beautiful olive tapenade appetizer.

    SIMPLE INGREDIENTS

    • 3-5 red or purple radishes
    • 1 purple kohlrabi
    • 1 purple daikon radish
    • 2 cups arugula
    • 1-2 tbsp olive oil (Chris Bianco / Pane Bianco Italian Organic Extra Virgin Olive Oil)
    • 1-2 green onions (I’Itoi Onions)…sharp peppery flavor
    • 1 spring fresh dill (Blue Sky Organic Farms)
    • Pinch sea salt
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    Soil & Seed Garden: Radishes, Purple Daikon, Purple Kohlrabi, I’itoi Onions, Wild Arugula.

    SIMPLE STEPS

    • Thinly slice radishes and kohlrabi with a mandoline.
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    Thinly slice radishes with a mandoline.
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    The beauty of Red Radishes, Purple Daikon & Purple Kohlrabi.
    • Spread the veggies flat on unbleached parchment paper.
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    One view of mindfulness in the kitchen.

     

    • Gently spread a drop of olive oil on each veggie.
    • Sprinkle a few grains of sea salt onto each veggie.
    • Sprinkle onions and dill onto the veggies.
    • Let the veggies marinade for about 15 minutes.
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    In awe of the marinating veggies.

     

    • Plate tapenade with the veggies.
    • Enjoy with arugula tossed in a simple salad dressing (lemon, olive oil, sea salt)

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    A look at the final Tapenade &  Marinated Veggies

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    Olive Tomato Tapenade. We eat with our eyes first.

    Enjoy the Olive Tapenade, Marinated Veggies, Wild Arugula.

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    The Soil & Seed Garden Arugula. Tapenade. Marinated Veggies.


    Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods”


    COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONABB-01-A-13-VisitPhoenix-ExperienceNutrition-TeamBuliding-MelanieDessert-IMG_2119

    Purchase Tickets for the Get Clear for the New Year Vision Board & Farm-to-Table Plant-Based Cooking Class at The Farm at South Mountain, Phoenix, Arizona, Saturday, January 12, 2019, 1-3pm

     

     


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    Purchase Tickets for Whole Foods for Addiction Recovery with New York “Spiritual Adrenaline” Author Tom Shanahan and Phoenix cookbook author Melanie Albert. The Farm at South Mountain, Phoenix, Arizona, Sunday, February 17, 2019, 11am-1pm


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    Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm

     

     


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    Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm

     


    BB-05-Kids-MelanieAlbert-A-DSC_0453 (2)Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, February 10, 2019, 11am-noon


    Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon


    Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.


    Join our Simple Daily Plant-Based Eating Tips Facebook Page

     

  • Experience Nutrition: Beautiful Farm-to-Table Plant-Based Thanksgiving Tapenade Recipe by Melanie Albert

    Experience Nutrition: Beautiful Farm-to-Table Plant-Based Thanksgiving Tapenade Recipe by Melanie Albert

    By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author

    This week I had the incredible opportunity to host a farm-to-table plant-based Thanksgiving cooking class at The Farm at South Mountain, a few minutes walk from my home. The recipes for the class, featured in the November 2018 issue of the Natural Awakenings Arizona magazine, are simple and delicious, and perfect for a plant-based holiday meal.

    One of the recipes intuitively created during the cooking class is an amazing tapenade, loved by everyone at the class for it’s flavor, beauty, and simplicity. Many who attended the class will be shopping at our local farmers’ markets this week and will prepare this appetizer to serve at their Thanksgiving meals.

    Hope you enjoy the recipe and have fun creatively “plating” the tapenade using your local farmers’ organic veggies. For inspiration, take a look at some plating ideas from the cooking class at The Farm. Have fun intuitively plating your tapenade for Thanksgiving and other get-to-gethers this season.

    Thanks to Cassie Hepler, of ExploreWithCassie for the photos.

    Inspiration from the Thanksgiving Farm-to-Table Cooking Class at The Farm

    Love the creativity and colorful tapenades created at the cooking class…

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    Tapenade…

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    Tapenade…

     

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    Kalamata Olive Tapenade Recipe

    Enjoy refreshing tapenade with local Arizona veggies. This rich appetizer is an update to the olive trays that our family enjoyed with holiday meals when I was a kid. When you make your tapenade, have fun experimenting with a variety of olives and mindfully plate with favorite veggies from your farmers’ market.

    SIMPLE INGREDIENTS

    • 2 cloves garlic, minced
    • 1/2 cup sun-dried tomatoes, rough chopped
    • 1 cup Kalamata olives, pitted and rough chopped
    • ¼ cup fresh parsley
    • 1/4 cup capers
    • ¼ cup fresh parsley
    • ¼ – 1/3 cup organic extra virgin olive oil

    Extras for Plating

    • 1 cucumber, sliced
    • 9-10 dehydrated tomato slices
    • 2-3 red or purple radishes, thinly sliced
    • 2 green onions, sliced on the bias
    • 2 Tbsp goji berries, re-hydrated in water for 10 minutes

    SIMPLE STEPS

    • Gather your mise en place
    • Mince garlic
    • Rough chop the sun-dried tomatoes, soak in water to re-hydrate 5-10 minutes
    • In a food processor, pulse garlic and olives until fine, not paste-like
    • Remove the olive and garlic mixture from the food processor.
    • Place sun-dried tomatoes in food processor and process until fine.
    • Add capers and parsley and pulse a few times.
    • Place olive/garlic mixture and sun-dried tomatoes/capers/parsley mixture into a bowl and mix with a fork.
    • Add olive oil until you reach desired consistency.
    • Enjoy the tapenade on cucumbers with a few extra veggies from your local farmers.

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    Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Thanksgiving recipes in the November 2018 issue.

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    Join our Simple Daily Plant-Based Eating Tips Facebook Page


    Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods”


    Purchase Tickets for Holiday Plant-Based Desserts Cooking Class at The Farm at South Mountain, Phoenix, Arizona, December 9, 2018, 11am-1pm

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