1. Lemon Tapenade Marinade

    This is great with potatoes, on avocado, mixed with brown rice to stuff large mushrooms and goodness knows what else. It has an intense taste so use it sparingly unless you really love a strong tang.

    For a small serving:

    • 7 capers
    • 2 green olives
    • 3 cloves of garlic
    • 0.5 preserved lemon
    • zest of a quarter lemon
    • 0.75 tbs lemon juice
    • 0.5 tbs olive oil

    I used a mezzaluna to chop and combine the tapenade ingredients together. When making larger quantities, a quick whizz in a processor would do the job but I enjoy the bite left by the mezzaluna. To the taste, it should almost make your face pucker with its salty, lemony depth. It will be cut with the ingredients and you want a kick to endure.

    Mama Yoc’s Kitchen

     
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