DIYers, Grab Your Brushes—The 2023 Colors of the Years Are Here

I have come to the realization that it will never not be hot outside. Every morning, I carefully walk out onto my balcony while precariously balancing my laptop, phone, and an overflowing mug of hot coffee with the hopes that today will finally be the …

I have come to the realization that it will never not be hot outside. Every morning, I carefully walk out onto my balcony while precariously balancing my laptop, phone, and an overflowing mug of hot coffee with the hopes that today will finally be the day when it’s pleasant enough to sit outside, even for just 30 minutes. But it never is and thus, I turn on my heels, spilling coffee onto my artificial turf rug (the only green space within a 20-minute walk of my apartment), and head back inside.

Spending all my time indoors means that, yes, I’m sacrificing a bronzed complexion and fresh air in favor of a room that’s perpetually at a comfortable 72℉. But it also means that I spend a lot of time staring at the walls, daydreaming about what shade of paint would look good in the room beyond “rental white.” And now that a handful of brands have announced their picks for the 2023 Color of the Year, my mind is running wild (because Lord only knows my body certainly won’t in this heat). Overlooking the fact that the once singular “color of the year” is now a collection of at least a dozen hues from brands like Valspar and HGTV Home by Sherwin-Williams, I find myself imagining my bathroom walls painted in Blue Arrow (“a cooled-down blue with a yellow undertone that brings a modern charm to any space,” according to Valspar) or a hallway colored with the conservatively-named Restrained Gold from HGTV Home by Sherwin-Williams.

Read More >>

Thai Grilled Eggplant Salad

This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes! (Vegan-adaptable) Serve it with jasmine…

This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes! (Vegan-adaptable) Serve it with jasmine rice and make it a meal.
This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes! (Vegan-adaptable) Serve it with jasmine rice and make it a meal.

Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it’s sure to liven up any dinner plate!

The post Tomato Rice appeared first on Budget Bytes.

I love a big ol’ bowl of hot rice. Rice is filling, cozy, and CHEAP. 🙌 Plus, it’s super easy to add different flavors to rice, so it never gets boring. This easy and flavorful tomato rice uses really simple ingredients that I often have on hand, and it has the most delicious bright yet savory flavor. Plus you can use it as a base for bowl meals, or you can serve it as a side to liven up your dinner plate.

Tomato rice in a bowl with limes and green onion.

What’s in Tomato Rice?

This tomato rice is similar to what a lot of people call Spanish rice or Mexican rice, although I can’t say that my technique is authentic to either culture. It’s simply rice that has been cooked with onion, garlic, diced tomatoes, tomato paste, a couple of spices (cumin and chili powder), and a flavorful broth. So simple, yet SO good! I couldn’t stop taking forkfuls right out of the pot. 😅

What Else Can I Add?

There are a lot of ways you can modify this rice to make it your own. You can swap the vegetable broth for chicken broth for a slightly different flavor, or replace the diced tomatoes with salsa or Rotel. You can also experiment with adding some extra spices, like cayenne or smoked paprika, or even squeeze a little lime juice in with the broth before cooking. Want more vegetables? Try stirring in some frozen peas or diced bell pepper.

I like to garnish the tomato rice with some sliced green onions and lime wedges, but they are not required to make the rice taste great.

Can I Use Brown Rice?

Brown rice requires more liquid and a longer simmer time (2-3 times longer) than white rice. So while I’d need to test this with brown rice before offering exact recommendations, it is definitely possible to make this tomato rice with long grain brown rice.

How to Store the Leftovers

If you plan to use your rice for meal prep or if you want to freeze the leftovers, make sure to divide the rice into single portions before refrigerating to make sure it cools down quickly once in the refrigerator. Once completely cooled, it can be transferred to the freezer for longer storage (make sure it’s in an air-tight container).

The tomato rice can be reheated quickly in the microwave. Add a sprinkle of water or an ice cube before reheating to prevent the rice from drying out.

Close up side view of a bowl of tomato rice.

Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it's sure to liven up any dinner plate!
Course Dinner, Side Dish
Cuisine Southwest
Total Cost $2.40 recipe / $0.30 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 1 cup each
Calories 186kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.37
  • 2 Tbsp cooking oil $0.08
  • 1.5 cups long grain white rice $0.56
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp ground cumin $0.02
  • 1 15oz. can petite diced tomatoes $0.79
  • 1 Tbsp tomato paste $0.08
  • 2 cups vegetable broth $0.26
  • 1/2 tsp salt $0.03

Instructions

  • Mince the garlic and finely dice the onion. Add the onion, garlic, and cooking oil to a saucepot and sauté over medium heat until the onions are soft and translucent.
  • Add the rice, chili powder, and cumin to the pot. Continue to stir and cook for a couple of minutes more to toast the rice and spices.
  • Add the diced tomatoes (with juices), tomato paste, and broth to the pot. Stir to combine and dissolve and spices that are stuck to the bottom.
  • Place a lid on the pot, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to low (or just above low) to bring the broth down to a gentle simmer.
  • Let the rice gently simmer for 20 minutes without lifting the lid or stirring. After 20 minutes, remove the pot from the heat, and let the rice rest for five minutes without lifting the lid.
  • After resting, fluff the rice with a fork to redistribute the tomatoes throughout. Serve hot!

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Sodium: 471mg | Fiber: 2g
Overhead view of a pot full of tomato rice with limes and green onion.

How to Make Tomato Rice – Step by Step Photos

Chopped onion and garlic on a cutting board.

Start by mincing two cloves of garlic and finely dicing one onion.

sautéed onion and garlic in the pot.

Add the onion and garlic to a sauce pot with 2 Tbsp cooking oil. Sauté over medium until the onions are soft and translucent.

Rice and spices added to the pot.

Add 1.5 cups long grain white rice, ½ tsp chili powder, and ¼ tsp cumin to the pot.

Rice and spices cooked in the pot.

Cook and stir the rice and spices for a couple of minutes more to slightly toast the rice and spices.

Tomatoes and broth added to the pot.

Add one 15oz. can of petite diced tomatoes (with juices), 1 Tbsp tomato paste, 2 cups vegetable broth, and ½ tsp salt to the pot. Stir to combine and dissolve any spices stuck to the bottom of the pot. I like to keep frozen tomato paste on hand in one tablespoon portions, just for recipes like this!

Tomato rice before simmering.

Place a lid on the pot, turn the heat up to high, and allow the broth to come up to a full boil. Once boiling, turn the heat down to low (or lightly above low) to bring the broth down to a gentle simmer.

Simmered rice in the pot with tomatoes on top.

Let the rice gently simmer for 20 minutes without stirring or lifting the lid. After 20 minutes, remove the pot from the heat (lid still on) and let the rice rest for 5 minutes. This is what it looks like after simmering.

Fluffed tomato rice in the pot.

Fluff the rice with a fork to redistribute the diced tomatoes, which float to the top as the rice simmers.

Lime being squeezed over the rice in a bowl.

Serve hot! I like to garnish with a little lime and green onion, but it’s not necessary! The rice tastes great on its own, too. :)

Try These Other Flavored Rice Recipes:

The post Tomato Rice appeared first on Budget Bytes.

Black Magic Cake

If you’re looking for a rich, decadent chocolate cake, look no further than black magic cake! Buttermilk makes this classic chocolate cake moist and tender, while coffee brings out all of its chocolatey goodness. When it comes to cake, most people in my family are team chocolate all the way! If you’ve ever made Hershey’s …

The post Black Magic Cake appeared first on My Baking Addiction.

If you’re looking for a rich, decadent chocolate cake, look no further than black magic cake! Buttermilk makes this classic chocolate cake moist and tender, while coffee brings out all of its chocolatey goodness.

Slice of black magic cake with a bite missing, set on a white plate next to a fork.

When it comes to cake, most people in my family are team chocolate all the way! If you’ve ever made Hershey’s Black Magic Cake, you know that this cake is a chocolate lover’s dream come true, so it’s one of the must-make cake recipes around here. 

Black Magic Cake is rich, moist and comes together with ease. I also love that it bakes up perfectly regardless of if you use a bundt pan, two 9-inch round baking pans or a 9×13-inch baking pan. You can frost it, drizzle on a simple ganache, or even dust it with powdered sugar and serve it alongside fresh berries. 

If you love chocolate, this cake recipe is sure to become a family favorite.

(more…)

The post Black Magic Cake appeared first on My Baking Addiction.

We Tested 8 Colanders—Here Are Our Two Favorite Models

We tested 8 colanders, including free-standing and over-the-sink models, to find the best ones for your kitchen.

an overhead shot of a number of colanders on a wooden surface
Serious Eats / Madeline Muzzi

If you love noodles as much as we do (and we’re willing to bet you do) you need a colander to drain them. Lightweight, fine mesh strainers are useful for plenty of tasks, but for heavy batches of pasta or huge bushels of greens, a large, free-standing or over-the-sink colander is the right tool for the job.

To find the best models, we tested eight popular colanders, focusing on ones that were five quarts, which is spacious enough for draining and holding a pound of cooked pasta. We included a variety of materials (stainless steel, plastic, silicone) and styles of strainers (fine mesh, larger holes, and all-over, tiny perforations). Here's what we found out—but, first, a look at our favorite colanders.

The Winners, at a Glance

The Best Colander: RSVP International Endurance Stainless Steel Precision Pierced Colander, 5-Quart

Thin stainless steel helped this colander achieve a balance between lightweight and durable. It drained quickly, and its handles stayed cool to the touch after being doused with boiling water. The small holes kept even the tiniest bits of pasta from escaping. And its smooth surface and tightly-sealed rim easily wiped clean and didn't trap noodles or vegetables.

The Best Over-the-Sink Colander: U.S. Kitchen Supply Over-The-Sink Stainless Steel Oval Colander 

The most surefire way to prevent water washing back up into a colander is an over-the-sink model. This strainer featured extendable handles that stretch out to span nearly two feet. They were easy to expand and collapse, and remained sturdy under the weight of one-pound of food. If you have an extra-large sink, measure the width before ordering to make sure this colander will fit. 

The Tests

A closeup look at the Bellmain colander with some orzo stuck to its walls
Tiny, all-over perforations equated to better drainage.Serious Eats / Madeline Muzzi
  • Straining Angel Hair Pasta Test: We cooked and strained one-pound of angel hair pasta using a stopwatch to time how long it took the pasta to completely drain. We also inspected the colander to see if any noodles escaped or were poking out.
  • Straining Orzo Test: We cooked and strained one pound of orzo, using a stopwatch to time how long it took the pasta to completely drain. We also inspected the colander to see if any noodles escaped or were poking out.
  • Straining Broccoli Test: We boiled and strained one pound of broccoli florets. We then cleaned each colander to see if any small bits of broccoli remained caught in the holes or under the rim.
  • Usability and Cleanup Tests: Throughout testing, we evaluated how easy the colanders were to set up, pick up, and otherwise handle. We washed each colander by hand after every test. At the end of testing, we cleaned each colander in the dishwasher according to their manufacturer care instructions to see how they held up.

What We Learned

Hole Size Was Important for Drainage

The All-Clad model with orzo poking out of its large holes
When it came to draining, colanders with large perforations came in at the bottom of our tests, allowing orzo to escape.Serious Eats / Madeline Muzzi

When it came to draining, hole size and placement impacted performance. The most effective colanders had small, evenly-spaced holes all along their walls and bases. These allowed water to drain out quickly without any food escaping. Some models, like the KitchenAid classic plastic colander, had varied hole sizes, with lots of space between them (20 millimeters compared to the .5 millimeters of our favorite colander). More space meant more solid surface area, which slowed drainage. Poorer-performing models took upwards of 10 seconds longer to drain than the RSVP.

Additionally, larger holes (like the ones on the KitchenAid and All-Clad Stainless Steel Colander) allowed food to escape, creating waste. When tested with orzo, these models left the sink full of tiny noodles.

An Over-the-Sink Colander Helped Prevent Dreaded Backwash

An over-the-sink colander with pasta in it
If your sink drains slowly, we recommend getting an over-the-sink colander. If not, a standalone colander with a tall base and fast drainage will work great.Serious Eats / Madeline Muzzi

To use a free-standing colander, you place it in the kitchen sink and pour directly from a pot into the colander. If the colander drains slowly, or if your sink is backed up, there’s a risk that water from the sink could wash back up into the colander, contaminating your food and ruining your day. We love our kitchen sinks, but we absolutely do not want to lick them, and cross contamination between the sink and our dinner is a no-go. The most foolproof way to avoid this is to use an over-the-sink colander. With a model like the U.S. Kitchen Supply, the bottom of the colander doesn’t touch the sink. So after the water runs through the mesh, there’s zero chance of it washing back up.

If your sink drains normally, a free-standing model with a fast drain time and tall (one-inch) base, like our favorite from RSVP, will work just fine.

Textured Holes Trapped Food Bits

An up close look at the textured surface of a colander with bits of broccoli trapped in it
The diamond-shaped mesh of the Williams Sonoma colander tore at and trapped food.Serious Eats / Madeline Muzzi

All colander walls have holes—that’s kind of the point. The problem is that any uneven edges create a place where food can get stuck. The Bellemain Micro-Perforated Stainless Steel Colander drained well, but its holes had slightly raised edges that snagged small noodles and broccoli fibers. Wire mesh models, like the one from Williams Sonoma, faced a similar problem. Although they were the fast drainers, any little piece of food left behind had to be delicately extracted before the walls tore it apart like a cheese grater.

Large, Easy-to-Grip Handles Were Best

Handles are a must for keeping your hands out of the way of sloshing noodles or wafts of steam. Our favorite models featured handles large enough to grab securely with three fingers (at least three inches wide). The OXO Good Grips stainless steel colander was the only model with no handles. Instead, it featured a silicone edge with slightly wider silicone area for lifting. These hard-to-grip handles put our hands right in the action, and increased our likelihood of dropping the whole thing.

The Criteria: What We Look for in a Good Colander

Overhead image of the RSVP colander with broccoli in it and text points surrounding it
Serious Eats / Madeline Muzzi / Amanda Suarez

The ideal colander should be solid and dependable. Our favorite models were fast-draining and nimble. They held steady under the force of a pound of pasta, and had sturdy handles that made transferring food a breeze (and kept our hands safe from scalding). We also looked for a colander surface that felt smooth to the touch—the fewer ragged edges, the less likely it was to trap food. 

The Best Colander: RSVP International Endurance Stainless Steel Precision Pierced Colander

What we liked: This durable, no-frills colander drained incredibly quickly (the second fastest of the bunch). Sturdy, wide handles made it easy to hold onto, too. The colander's walls and base had hundreds of tiny, minimally spaced holes, which allowed water to escape, but still contained every last bit of food. The RSVP's walls were smooth to the touch and easy to wipe clean after use.

What we didn’t like: There were no glaring flaws in this basic model. If your sink drains slowly, there's a slight risk water could back up into the colander, but that’s no fault of the colander itself. (And if this is a known problem, you might want to consider investing in an over-the-sink model.)

Key Specs

  • Weight: 14.9 ounces
  • Product dimensions: 13 x 11 x 5 inches
  • Base height: 1-inch 
  • Materials: Stainless steel
  • Care instructions: Dishwasher-safe
a closeup look at the RSVP colander sitting on a wooden surface
Serious Eats / Madeline Muzzi

The Best Over-the-Sink Colander: U.S. Kitchen Supply Over-the-Sink Stainless Steel Oval Colander 


What we liked: This over-the-sink design is the best way to avoid water backwash. The handles extended and collapsed easily for easier use and storage and their rubber grips provided plenty of stability. We found this model stayed in place even when heavy foods were poured into it.

What we didn’t like: The mesh base of this colander was quick-draining and lightweight, but less durable than stainless steel alternatives. Wire mesh can bend or dent if stored improperly or vigorously scrubbed.

Key Specs

  • Weight: 1.45 lbs
  • Product dimensions: 5.71 x 3.74 x 1.38 inches; handles span 21 inches when expanded 
  • Base height: 1/2-inch
  • Materials: Stainless steel; rubber
  • Care instructions: Dishwasher-safe
A closeup look at the US Kitchen Supply colander on a wooden surface
Serious Eats / Madeline Muzzi

The Competition

  • Bellemain Micro-perforated Stainless Steel: The Bellemain was a solid colander with many similarities to the winning RSVP International. However, bits of orzo and broccoli got stuck under the rim of this stainless steel model, making it tougher to clean. The slightly raised, perforated holes of the Bellemain created a rough surface that caught small strands of broccoli. 
  • KitchenAid Classic Plastic Colander: This plastic colander drained slowly. Although the smooth plastic was easy to clean, the large holes allowed orzo and the tail ends of angle hair pasta to escape. 
  • OXO Good Grips Stainless Steel Colander: This colander drained well, but the small rubber handles were difficult to grab. Although they remained cool to the touch, they placed your hands close to the action and were slippery.
  • Williams Sonoma Stainless-Steel 3-Piece Mesh Colander Set: We loved the super-fast drainage of this mesh colander. But, during cleaning, the wire mesh had a cheese grater effect on stuck food: it caught and ripped apart small noodles and bits of broccoli. The mesh can also bend out of shape. 
  • All-Clad Stainless Steel Colander: This solid colander drained quickly and was easy to handle. Unfortunately, the large holes allowed a significant amount of orzo to escape. At $80, it's also incredibly expensive.
  • Qimh Over-the-Sink Colander: This over-the-sink colander lost points for design and drain time. The unevenly distributed holes contributed to a slow drain. The expandable handles were also difficult to collapse, making it awkward to transfer food from the colander to a serving vessel. 

FAQs

What is the difference between a colander and strainer?

The terms colander and strainer are often used interchangeably. Both of these tools are used to separate solids from liquids, but the designs may vary. Colanders are large, sturdy, and bowl-shaped. They’re often footed and free-standing. Strainers are smaller mesh tools with long handles—useful for tasks like making silky-smooth pastry cream, sifting flour, and more.

What's the best way to clean a colander?

The trick to cleaning a colander is to get started immediately. Food left to sit in a colander can dry out and get stuck in its small holes and crevices. After you’ve transferred food out of the colander and into another vessel, simply wash and dry with soap and water or place in the dishwasher. Be sure to double check for any bits of stuck food. If you do find yourself with stubborn food particles, let your colander soak in warm, soapy water for a bit before cleaning.

What size is a normal colander?

We recommend choosing a colander that's approximately the same size as your cooking vessel. Most pasta pots hold between six to eight quarts of water, and are typically filled about 3/4 full. This means a 5-quart colander is easily big enough to strain a pound of pasta.

Red Pesto Tofu Pasta (Vegan)

How to make pesto pasta with tofu? It is easy. Whip up a vegan red pesto using sun-dried tomatoes in 5 minutes. Mix it with your favorite pasta and top it with fried basil-marinated tofu. It is a truly delicious tofu pesto pasta that you can make in 30…

How to make pesto pasta with tofu? It is easy. Whip up a vegan red pesto using sun-dried tomatoes in 5 minutes. Mix it with your favorite pasta and top it with fried basil-marinated tofu. It is a truly delicious tofu pesto pasta that you can make in 30 minutes from start to finish. Try...

Read More

The post Red Pesto Tofu Pasta (Vegan) appeared first on My Pure Plants.

Olive Tapenade

This olive tapenade recipe is a simple appetizer full of bold, briny flavor! Serve this French spread with bread or…

A Couple Cooks – Recipes worth repeating.

This olive tapenade recipe is a simple appetizer full of bold, briny flavor! Serve this French spread with bread or on crostini.

Tapenade

When it comes to simple and satisfying appetizers, this one’s at the top of our list. This Olive Tapenade recipe takes just 5 minutes and explodes with pure Mediterranean flavor! This traditional French spread is made with olives and capers, and the salty, briny flavor is otherworldly. Spread a smear on bread or a crunchy crostini, and the savory pop transports you right to the South of France. This easy appetizer is perfect for anytime, though we love it best in the summer for easy dinners and picnics.

Ingredients in olive tapenade

Tapenade is a traditional French spread made with olives, capers and anchovies that originated in the Provence region of Southern France. It’s a popular French food eaten on bread or crostini, or as a sandwich spread, with fish, and other ways. The word tapenade comes from the French word tapenas, which means capers. Olive spreads similar to tapenade are popular in other Mediterranean cuisines as well, like Italian and Greek (a Greek variation is called pasta elias).

Tapenade gives me fond memories discovering this tasty spread on a trip to Southern France, and it’s a food that’s always given me carefree, summer vibes. Here are the ingredients in a classic French tapenade recipe:

  • Olives: traditional are French Niçoise olives; they’re hard to find in the US so we like a mix of Kalamata and ripe black olives
  • Capers
  • Anchovy paste (optional)
  • Garlic
  • Parsley
  • Olive oil
Olive tapenade

Types of olives to use

Traditionally a tapenade recipe uses French Niçoise olives, but they’re hard to find here in the US. Kalamata olives are a close substitute, but they have a stronger flavor. So, we like using a mixture of olives here to round out the flavor! Here’s what to look for:

  • Use a mix of pitted ripe black olives and Kalamata olives. These olives have a milder, rounder flavor to balance out salty Kalamata olives. Look for the cans that have whole olives.
  • You can use all Kalamata olives if you like, but keep in mind that it makes an even saltier, more one-note spread. We recommend a mix if at all possible.
  • Or, use whatever olives are your favorite! Castelvetrano olives are a favorite green olive of ours, and it makes a nice contrast to the dark purple Kalamata.

Use anchovy paste for traditional, or omit for vegan

Olive tapenade is traditionally made with anchovies, so we’ve called for anchovy paste here. However, you can absolutely leave it out and it’s just as good! Here are some notes on working with anchovy paste:

  • Anchovies are a traditional Mediterranean ingredient that adds bold, savory flavor to recipes. For example, it’s a classic ingredient in Caesar dressing.
  • You can find anchovy paste in your local grocery in a tube, then store it in your refrigerator for up to 18 months.
  • Omit anchovy paste for vegan! If you’d like, you can add a bit more salt to compensate for the saltiness of the anchovies. But depending on the type of olives you use, you may not need it.
Tapenade Recipe

How to serve tapenade

All you have to do to make tapenade? Blend up the ingredients in a food processor. In just 5 minutes, you have a brilliant spread that’s completely versatile for appetizers, sandwiches, and more. (In fact, My best friend recently threw a party for me with Salmon Caesar Salad and crostini with tapenade and it was perfection!) Here are a few ways to serve olive tapenade:

How do you plan to your use your tapenade? Let us know in the comments below.

More easy appetizer recipes

Throwing a party? Or simply want a tasty appetizer or pre-meal snack? This tapenade recipe is perfect for easy summer entertaining or as quick finger food. Here are a few more easy appetizer recipes you’ll love:

This olive tapenade recipe is…

Gluten-free and dairy-free. Without the optional anchovies, it’s vegetarian, vegan, and plant-based.

Print
Tapenade

Olive Tapenade


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup (20 to 24 crostini)

Description

This olive tapenade recipe is a simple appetizer full of bold, briny flavor! Serve this French spread with bread or on crostini.


Ingredients

  • ¾ cup ripe black olives, pitted*
  • ¾ cup Kalamata olives, pitted
  • 1 tablespoon capers, drained
  • ½ teaspoon anchovy paste (optional for vegan**)
  • 1 garlic clove, peeled and sliced into a few pieces
  • 1 small handful fresh parsley (or fresh basil or thyme)
  • ¼ cup olive oil

Instructions

  1. Place the olives, capers, anchovy paste, garlic, and parsley in a food processor. Pulse until roughly chopped. Scrape down the bowl. Then turn on the processor and drizzle in the olive oil until a chunky paste forms.
  2. Eat immediately or store up to 2 weeks refrigerated. Bring to room temperature before serving.

Notes

*We like using a mixture of olives for a robust flavor. Look for ripe black olives, which have a more subtle, rounder flavor to balance the salty Kalamatas. If you can’t find them you can use all Kalamata olives, but it makes an even saltier spread.

**If you leave out the anchovy paste, you can add salt to taste: but tapenade may be salty enough as is depending on the olives you use. Or, add 2 tablespoons sundried tomatoes to the mix.

  • Category: Appetizer
  • Method: Blended
  • Cuisine: French inspired
  • Diet: Gluten Free

Keywords: Tapenade, olive tapenade, olive tapenade recipe, tapenade recipe

A Couple Cooks - Recipes worth repeating.

Heirloom Tomato Salad with Buttermilk Ranch and Crispy Shallots.

This tomato salad with ranch dressing is one of my favorite summer meals. Juicy sliced heirloom tomatoes, flaky salt, buttermilk ranch dressing, crispy shallots and tons of fresh herbs. It’s light, delicious and the epitome of summer. Could tomato season be any more perfect?! This heirloom tomato salad is drizzled with a homemade buttermilk ranch, […]

The post Heirloom Tomato Salad with Buttermilk Ranch and Crispy Shallots. appeared first on How Sweet Eats.

This tomato salad with ranch dressing is one of my favorite summer meals. Juicy sliced heirloom tomatoes, flaky salt, buttermilk ranch dressing, crispy shallots and tons of fresh herbs. It’s light, delicious and the epitome of summer.

Could tomato season be any more perfect?!

This heirloom tomato salad is drizzled with a homemade buttermilk ranch, topped with crispy, crunchy shallots and sprinkled with tons of fresh herbs. The flavor combination is incredible – you will love the texture, crunch, sweetness and overall summer-on-a-plate feeling.

Right now, here in Pennsylvania, tomatoes are super juicy, sweet and almost candy-like. They taste fabulous on their own, they’re perfect for BLTs and salads and we just can’t get enough.

If you have a copy of Everyday Dinners, you know that I have an easy tomato salad in the book – it’s called My Mom’s Tomato Salad because she made it every summer. It’s her take on a caprese but with blue cheese. She would make it nearly every night in the summer and while I couldn’t get on board with tomatoes back then, she and my dad would eat it constantly. 

Now, I make it all the time!

heirloom tomato salad with buttermilk ranch and crispy shallots

And this is somewhat of a variation on that. Good, ripe heirlooms tomatoes. My ranch dressing, made with buttermilk. Some crispy crunchy shallots. Lots of fresh herbs and that is it.

It’s so flavorful. Super refreshing, lots of texture from the shallots and just an all around feel good summer meal. It’s light and pretty easy.

heirloom tomato salad with buttermilk ranch and crispy shallots

Here’s how it goes down!

I make my ranch dressing and use buttermilk instead of regular old milk. I LOVE THIS RANCH. It’s true, I didn’t even enjoy ranch until I started making this one. Would I dip anything in ranch before this recipe? No. Now I want to drench all my food in ranch forever and ever. Anyway, you can make this ahead of time and store it in the fridge. This is another recipe that I use my nutribullet for. It comes together so so fast. 

Crisp up the shallots! I add a bit of olive oil to a pan and thinly slice the shallots. Then I cook them right in that skillet – no deep frying. Don’t leave the skillet, stay right on top of it, and toss the shallots a bit. They become so golden, crisp, crunchy and savory. The perfect topping for sweet and juicy tomatoes! 

Lots of herbs. I mean, lots. I like to do fresh chives, basil, parsley. You can really use whatever you have in the garden! Those are my favorites. 

I slice perfectly ripe heirloom tomatoes into ½ inch slices. Not too thick, not too thin. Lots of flaky salt. Drizzle with the ranch, sprinkle with the shallots, throw on the herbs. Then EAT. 

heirloom tomato salad with buttermilk ranch and crispy shallots

My mouth is watering just looking at this gorgeous salad. It’s salty and crunchy, juicy and sweet. You get a fresh bite from the herbs and it’s just incredible. All these flavors work together to create summer heaven. It’s a salad I wish I could have everyday!  (more…)

The post Heirloom Tomato Salad with Buttermilk Ranch and Crispy Shallots. appeared first on How Sweet Eats.

Quick Pickled Jalapeños

Ever find yourself with a surplus of jalapeños around (CSA box, anyone)? One of our favorite solutions is quick pickled jalapeños. They’re easy to prepare, last for weeks, and add a delicious kick to quesadillas, tacos, bowls, and beyond! We even…

Quick Pickled Jalapeños

Ever find yourself with a surplus of jalapeños around (CSA box, anyone)? One of our favorite solutions is quick pickled jalapeños. They’re easy to prepare, last for weeks, and add a delicious kick to quesadillas, tacos, bowls, and beyond! We even like them straight from the jar.

This tangy, spicy, versatile condiment awaits with just 1 pot, 6 ingredients, and 10 minutes of hands-on time required.

Quick Pickled Jalapeños from Minimalist Baker →

French Tomato Tart

This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill, and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice…

tomato tart

This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill, and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice to be willing subjects for pictures, and for dinner.

cherry tomatoes erika

In addition to the profusion of flowers plucked from the lush garden by the canal du Midi, the tomatoes had their moment in front of the camera. But once the participants stopped clicking, we grabbed them and put them where they rightfully belong: In the kitchen.

Continue Reading French Tomato Tart...