Wednesday, June 3, 2009

What I Made for Dinner: April 27, 2009

Sandwich Night!

In the food processor, I made the following tapenade for the sandwiches: one cup of Kalamata olives; about six sun-dried tomatoes in olive oil; 1/2 cup of canned, quartered artichoke hearts; one clove garlic; one tablespoon of lemon juice; one and 1/2 tablespoons of olive oil. Process to a smooth, thick paste.

We have a favorite pasta salad recipe from a Williams-Sonoma cookbook that involves a similar dressing. (Everyone in the family loves olives.) Dressings are pretty much interchangeable: What works on pasta will usually work on green salads and on sandwiches, and vice versa. Even marinara, when cold and thinned out, is delicious on a green salad made with the right ingredients (think romaine lettuce, red onions, salami, shredded cheese, Italian olives, etc.). Maybe not so much with an Alfredo sauce.

Anyway, the dressing was very nice on our hoagies. Tonight, I added the artichoke hearts mostly because I wanted Alex to have some vegetables with dinner instead of his standard sandwich, which is meat three ways hold everything else.

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