(Joaquin knows when to hold 'em)
Need a simple satisfying appetizer for your holiday soiree? If you enjoy the deep flavor of kalamata olives, you will savor this traditional Provencal dish. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. A total flavor burst served with White Bean and Kale Minestrone or Rosemary Red Soup. Printable recipe - click here.
Cookus Interruptus is devoted to educating viewers about how to cook fresh local organic whole foods via 100+ short humorous videos. Visit cookusinterruptus.com to find printable recipes, menu ideas, nutrition nerdy blog, fun give-aways and sparkling conversation led by Cynthia Lair, author of Feeding the Whole Family and Culinary Director at Bastyr University.
