eat x 4
Wednesday, April 30, 2014
Grilled Monchong with Olive Tapenade
Grilled Monchong with Olive Tapenade
Sautéed broccoli
Wild rice with dried cherries and scallions
New: olive tapenade (based on "Tapenade" by Keith McNally, Riad Nasr, and Lee Hanson,
The Balthazar Cookbook
on epicurious.com, October 2003)
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