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Olive and Tomato Tapenade

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    Olive and Tomato Tapenade

    Serve this delicious appetizer on gluten-free focaccia bread or toasted baguette slices, available from health food stores and wheat-free bakeries.

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    2 Tbsp (30 mL) sun-dried tomatoes, chopped
    2 Tbsp (30 mL) sun-dried peppers, chopped
    1 Tbsp (15 mL) finely chopped parsley
    1 cup (250 mL) pitted and roughly chopped green niçoise olives
    2 green onions, finely chopped
    2 Tbsp (30 mL) capers, drained
    2 Roma tomatoes, finely chopped
    1 Tbsp (15 mL) extra virgin olive oil
    Salt and pepper to taste

    Place olives, green onions, capers, sun-dried tomatoes, and sun-dried peppers in bowl of food processor. Process for 10 seconds or until mixture is roughly chopped–do not overprocess. Transfer to a medium bowl and fold in chopped tomatoes, parsley, and oil. Season with salt and pepper. Serves 6 to 8.

    source: "Pain-Free Without the Pills", alive #289, November 2006

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    Olive and Tomato Tapenade

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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.