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Hosted by Lynne Rossetto Kasper

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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Green Olive, Lentil and Mastiha Tapenade

 
 

Diane Kochilas

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Serve this on toasted pita wedges or over raw vegetable leaves, such as endive.

Ingredients

  • 1/2 cup blanched almonds
  • 2 garlic cloves, pressed
  • 1/2 tsp. Mastiha crystals, pounded
  • 2 1/2 cups green olives, pitted and finely chopped
  • 1/2 cup cooked baby lentils, drained
  • Finely grated zest of 1 lemon
  • 1/4 cup finely chopped parsley or fresh coriander
  • Salt and freshly ground white pepper
  • 2 Tbsp. extra virgin olive oil
  • 2 Belgian endives, trimmed and broken into leaves (about 20 leaves)
  • Lemon zest cut into julienne for garnish
  • Small parsley sprigs for garnish
  • Salt and pepper to taste


Instructions

Finely chop the almonds and garlic in a food processor and remove to a bowl. Add the olives, Mastiha, and lentils, and toss to combine. Mix in the lemon zest, parsley or coriander, salt, pepper, and olive oil, and stir to combine well. Spoon 1 scant tablespoon of tapenade into each of the endive leaves. Garnish with lemon zest and parsley leaves and serve.

Reprinted with permission from Mastiha Cuisine Cookbook by Diane Kochilas

Categories: 
Condiments/ChutneysGrains, Flours, BeansSidesVeganVegetarian
Tags: 
baby lentils

Diane Kochilas is a chef, author and cooking teacher. She serves as a consulting chef at three Greek restaurants and has written 18 books on Greek cuisine, including the IACP-awarded Glorious Foods of Greece. She appears regularly on television and has written for publications including the Washington Post, Dow Jones wire, Food & Wine, and Gourmet Live. She serves as the restaurant critic and food columnist for Greece’s largest daily paper, Ta Nea. Together with her husband, she owns and operates Glorious Greek Food, a cooking school on the Blue Zone island of Ikaria.  

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

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