During the week, we often use leftover sauces and dressings from one meal as the basis for a new variation. Today is an example - a quick recipe based on the ideas at the end of our sun-dried tomato tapenade recipe. Unfortunately, it was also prepared during our recent "camera malfunction" period, so I've only got a … Continue reading Tapenade Pork Chops
Tag: kalamata olives
Portabello Elk Backstraps with Tapenade Sauce
When it comes to wild game meat, there are few things more coveted than the backstrap on a big game animal.¹ While cuts like the round and the flank are excellent, the loin (the muscle running along either side of the spine on the outside of the animal) is one of the most tender and flavorful … Continue reading Portabello Elk Backstraps with Tapenade Sauce
Sun-Dried Tomato Tapenade
Tapenade is a condiment from the region surrounding Provence, France, consisting of a variety of ingredients minced very fine or ground together in a mortar and pestle with olive oil. And while the name derives from the French word meaning capers (tapèno, which are usually included), the dish is most often described by people as … Continue reading Sun-Dried Tomato Tapenade
Chicken Puttanesca
With tomatoes, garlic, oregano, and kalamata olives, this dish is full of flavor despite having only a few ingredients. It is also both simple and fast to make - perfect for the middle of the week when you're running out of steam and want to get something on the table without a lot of effort. … Continue reading Chicken Puttanesca
Herb-Roasted Chicken with Fennel
Herb-Roasted Chicken with Fennel Recipe Type: Main Dish Author: Purely Primal Prep time: 40 mins Cook time: 40 mins Total time: 1 hour 20 mins Serves: 4 Ingredients 4 bone-in, skin-on chicken breast halves. You can use boneless, skinless, but they don’t develop quite as much flavor, and are a bit smaller as well. 1/2 … Continue reading Herb-Roasted Chicken with Fennel
