Roasted Red Pepper Tapenade
(by Joanna Wilson Phillips, based on a recipe by Meghan Telpner)
You can read all about how this tapenade came to be here, but suffice it to say that, in my mind and kitchen, there is “before tapenade” and “after tapenade”. Since I came up with this miracle condiment during my finals for the CNE Program, I have made it for the two holidays my husband and I hosted this year: Christmas Week and New Year’s Weekend. We had extended guests throughout December and into January (from England, New York, and Connecticut) and the consensus was unanimous across the board: MORE TAPENADE, PLEASE.
MENUCATION KITCHEN HEALTH TIP: Roasted red peppers are an excellent source of Vitamin C (more than any other bell pepper), folate, Vitamin E, niacin, and potassium. Red peppers are also an excellent source of dietary fiber: this means you stay fuller longer and your digestive tract stays happy and healthy. The sun-dried tomatoes provide more lycopene than hydrated tomatoes, and they are high in Vitamins C, A, & E. The flax seed oil used in this tapenade is among the best sources of ALA (alpha-linolenic acid), an Omega-3 fatty acid, available in the North American diet. This fatty acid is instrumental in cell membrane health and it’s high mucilage content makes this tapenade a fantastic gut healing food.
MENUCATION KITCHEN RECIPE TIP: My favorite uses for this tapenade include mixing it into a tofu scramble, as an accompaniment on a cheese or charcuterie plate, on top of smoked salmon and your choice of dairy/nondairy cream cheese, as an alternative to salsa on tortilla chips, as an alternative to ketchup on grilled meats and veggies, as a salad topper, mixed into soups, mixed into homemade veggie based pizza crust…the possibilities are endlesssss…..(J.W.P)
Makes: 2 cups I Prep Time: 10 min I Soak Time: 20 min I Blend Time: 1-2 minutes
What You’ll Need:
1 cup sun dried tomatoes, soaked and drained; minced
1 cup roasted red peppers, cut into strips
2 Tbsp basil, fresh
1 Tbsp oregano, dried
1 Tsp parsley, dried
1/4 cup flax seed oil
3 Tbsp Cabernet Sauvignon Red Wine Vinegar
Splash of jarred roasted red pepper juice (or leftover juice from homemade roasted reds)
Put It All Together:
1.) Soak the sun dried tomatoes in warm water for 20 min. Once soaked, mince the tomatoes and add them to the food processor.
2.) Add the remaining ingredients into the food processor.
3.) Process the mixture until thick and chunky. The tapenade shouldn’t be smooth, so try not to over process!
4.) Let the finished tapenade sit for 5-10 min before enjoying. Serve chilled or at room temperature and store in a glass mason jar in the refrigerator. Good for up to two weeks.