We [Heart] Food

Category: The Olive and The Caper

  • Swordfish Kebabs with Olive and Caper Tapenade

    Tonight I made another recipe from The Olive and The Caper, and this time it featured both of those ingredients. Swordfish marinated in lemon and olive oil is skewered with onions and bay leaves, grilled, and served with an olive and caper tapenade. I followed the recipe as listed below, except that I used less […]

  • Chicken Baked in Yogurt with Red Onion and Grape Leaves

    Here’s another addition to what seems to have become yellow food month (why does yellow food always look so unappetizing?). I’ve been looking forward to trying out a dish based on one of the recipes from The Olive and The Caper, and this one seemed to fit the bill for a weeknight, as it didn’t […]

  • Grilled Salmon over Skordalia, and Heirloom Tomatoes

    We were on our way home tonight and realized we hadn’t planned any meals, so we popped in to Whole Foods to see if anything caught our eye — salmon fillets and heirloom tomatoes were both on sale, so we bought both, along with a few potatoes. It wasn’t until we got home that I […]