Olive Tapenade

Sunday night we came back from Boston around 2 and we didn't feel like doing anything besides laying on the couch. We had our 2nd Peapod delivery (uh-huh) waiting for us in our lobby and there was some organic chicken in the bags. I decided to make some quick balsamic chicken with long grain brown rice and olive tapenade. Olive tapenade is one of Danny's absolute favorite things. It started a couple of years ago when my Aunt Louise made it for us with a huge steak and every once in a while I recreate it. It looks like this. Doesn't look like much..but trust me...it is. Rice, chicken, olive tapenade..what a meal.

Don't worry I did get in my veges with this salad. (Spring mix lettuce, chick peas, early peas, (leftover from wild mushroom risotto), feta, and alfalfa sprouts.)

Here is the recipe:

Olive Tapenade

Ingredients

1 can black olives

3 tbs red wine vinegar

2 tsp Dijon mustard

1 garlic clove

1/2 tsp salt

1/2 tsp pepper

3 tbs olive oil

3 tbs vegetable oil

2 tbs parsley

Put everything in a food processor (or blender if you don't have one) and mix well. Goes perfect with rice, bread, chicken, ANYTHING!