Mother Earth Living

From Garden to Table: Tapenade Recipe with Capers and Lavender

Try this tapenade recipe with a lavender twist for amazing flavor.
By Kathy Gehrt
June 2012
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In this tapenade recipe, artichokes replace the traditional olives, infusing this Mediterranean dish with rich color and unique taste.
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This homemade Mediterranean tapenade recipe is a great example of how a small amount of lavender can bring out the best in other ingredients. Kathy Gehrt's Discover Cooking with Lavender (Florentia Press, 2010) celebrates full-bodied flavor that is sure to leave your dinner guests guessing. This excerpt is taken from the chapter " Savory Creations." 

Tapenade with Capers and Lavender

Makes 2 cups 

This tapenade is as colorful as the Italian flag and an easy crowd pleaser. The artichokes stand in for the traditional olives and the Mediterranean flavors create a taste sensation. Serve on crostini or artisan crackers. Marian Robertson’s tapenade (from Cooking Gluten-Free by Karen Robertson) was the inspiration for this version.

• 1 jar (7 ounces) roasted red peppers, drained
• 1 can (6 ounces) whole artichokes, drained and quartered
• 1/2 cup fresh Italian parsley, large stems removed
• 1 teaspoon Mediterranean seasoning
• 1/2 cup Parmesan cheese, grated
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, finely chopped or passed through a garlic press
• 1 tablespoon lemon juice
• 1/4 cup capers, drained

1. Place all ingredients in a food processor and mix until well blended.

2. Serve on crackers or bread.

This excerpt has been reprinted with permission from Discover Cooking with Lavender: Fresh & Flavorful Recipes, published by Florentia Press, 2010. 


Click here for the main article, From Garden to Table: Cooking with Lavender.








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