recipe

roasted vegetable hamburgers

roasted vegetable hamburgers 2013-11-02 23:33:40 Save Recipe Print Ingredients 1 pound extra lean ground beef 1/3 cup The Gracious Gourmet Roasted Vegetable Tapenade 1 tablespoon Panko (Japanese-style) bread crumbs 1/2 teaspoon salt freshly ground black pepper thinly sliced Cheddar or Mozzarella cheese (optional) 4 ciabatta rolls or hamburger buns, sliced Instructions Gently combine ground beef, Roasted Vegetable Tapenade, bread crumbs, salt and pepper. Form into 4 patties. Grill or broil 4 to 5 minutes per side, turning once. Shortly before burgers are done, top with cheese, if desired. Serve in rolls. The Gracious Gourmet https://www.thegraciousgourmet.com/

roasted vegetable stuffed zucchini

roasted vegetable stuffed zucchini 2013-11-02 23:32:14 Save Recipe Print Ingredients 6 medium zucchini, sliced in half lengthwise (2 pounds) 3/4 pound lean ground beef 1 jar (7 ounces) The Gracious Gourmet Roasted Vegetable Tapenade 1 cup grated Parmesan cheese 1 egg, beaten 1 tablespoon Panko (Japanese style) bread crumbs 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper With a small spoon, scoop out insides of zucchini and dice. Set aside the cored halves. Instructions Combine ground beef and diced zucchini in large skillet. Cook over medium heat until meat is cooked through. Turn off heat. Stir in Roasted Vegetable Tapenade, 3/4 cup of the parmesan cheese, egg, bread crumbs, salt and pepper. Fill the zucchini with the meat mixture. Place zucchini in extra-large baking pan; fill pan with 1/4-inch boiling water. Bake at 375°F., 40 minutes. Sprinkle with remaining cheese during last 10 minutes. The Gracious Gourmet https://www.thegraciousgourmet.com/

roasted vegetable parmesan tarts

roasted vegetable parmesan tarts 2013-11-02 23:31:31 Save Recipe Print Ingredients 1 package (15 count) Athens® Mini Fillo Shells 1 jar (7 oz.) The Gracious Gourmet Roasted Vegetable Tapenade 3 tablespoons grated Parmesan cheese Instructions Place shells on baking sheet. Bake at 350°F., 4 minutes. Fill each fillo shell with scant tablespoon The Gracious Gourmet Roasted Vegetable Tapenade. Sprinkle each with about 1/2 teaspoon grated Parmesan cheese. Bake filled shells for another 5 minutes. Serve immediately. The Gracious Gourmet https://www.thegraciousgourmet.com/

chicken pasta puttanesca

chicken pasta puttanesca 2013-11-02 23:30:49 Save Recipe Print Ingredients 6 oz. (dry weight) campanelle or fusilli pasta 3/4 pound chicken tenders 1 1/2 teaspoons cornstarch 1 tablespoon extra virgin olive oil Salt and freshly ground black pepper 3/4 cup The Gracious Gourmet Roasted Vegetable Tapenade 2 tablespoons drained capers 1/4 teaspoon anchovy paste Dash crushed red chili flakes 2 tablespoons cream 2 tablespoons grated Parmesan cheese 2 tablespoons chopped fresh basil Instructions Cook pasta according to package directions. While pasta cooks, toss chicken tenders with cornstarch. Heat olive oil in medium non-stick skillet over medium-high heat. Add chicken, cook, turning occasionally, 3 – 4 minutes. Season with salt and pepper. Stir in Roasted Vegetable Tapenade, capers, anchovy paste and chile flakes. Cook 1 minute, or until chicken is done. Drain pasta; stir into chicken mixture. Stir in cream. Heat through. Divide onto serving plates; top each serving with cheese and basil. Serve immediately. The Gracious Gourmet https://www.thegraciousgourmet.com/

mediterranean halibut

mediterranean halibut 2013-11-02 23:29:40 Save Recipe Print Ingredients 2 halibut filets (about 1 pound) or swordfish, salmon, or scrod, about 1-inch thick 1 teaspoon extra virgin olive oil 1/4 cup The Gracious Gourmet Roasted Vegetable Tapenade, warmed Instructions Pre-heat broiler. Spray broiler pan and rack with cooking spray. Place halibut filets on broiler rack; brush each with a little olive oil. Broil on second-from-top rack, 7 minutes. Turn filets over. Spread about a tablespoon Roasted Vegetable Tapenade on each. Continue cooking another 5 – 8 minutes, or until fish flakes easily with a fork (or to desired doneness). Do not overcook. Transfer to plates; serve with remaining Roasted Vegetable Tapenade. The Gracious Gourmet https://www.thegraciousgourmet.com/

roasted vegetable guacamole

roasted vegetable guacamole 2013-11-02 23:23:23 Save Recipe Print Ingredients 2 ripe Haas avocadoes; peeled and seeded 3 tablespoons The Gracious Gourmet Roasted Vegetable Tapenade 1 1/2 teaspoons fresh lime juice 1 fresh jalapeno, minced* 1/8 teaspoon salt Instructions Mash avocados with a fork to form a coarse paste, leaving some small chunks. Stir in the Roasted Vegetable Tapenade, jalapeno, lime juice and salt. Let stand 10 minutes to allow flavors to blend. Taste and add more salt if needed. Notes *For milder guacamole, use only ½ jalapeno. For spicier guacamole, use 2 jalapenos. The Gracious Gourmet https://www.thegraciousgourmet.com/

roasted eggplant tapenade lamb burgers

roasted eggplant tapenade lamb burgers 2013-11-02 23:20:45 Save Recipe Print Ingredients 1 pound ground lamb 1/3 cup The Gracious Gourmet Roasted Eggplant Tapenade 1 tablespoon Panko (Japanese-style) bread crumbs 1/4 teaspoon salt freshly ground black pepper 4 ciabatta rolls or hamburger buns, sliced Instructions Gently combine ground lamb, Roasted Eggplant Tapenade, bread crumbs, salt and pepper. Form into 4 patties. Grill or broil 4 to 5 minutes per side, turning once. Serve in rolls. The Gracious Gourmet https://www.thegraciousgourmet.com/

eggplant tapenade-stuffed mushrooms

eggplant tapenade-stuffed mushrooms 2013-11-02 23:19:57 Save Recipe Print Ingredients 24 crimini mushrooms, stems removed (save stems for another use) 3/4 cup The Gracious Gourmet Roasted Eggplant Tapenade 2 tablespoons Panko (Japanese-style) bread crumbs 1 clove garlic, minced Dash red chile flakes 2 tablespoons freshly grated Parmesan cheese Instructions Place mushrooms, stem-side down, on rack of a broiler pan. Broil under a pre-heated broiler, 6 inches from heat, 4 minutes, or until slightly soft. Turn right-side up. Stir together Roasted Eggplant Tapenade, bread crumbs, garlic and chile flakes. Spoon into mushrooms. Sprinkle with Parmesan cheese. Bake at 350°F, 12 - 18 minutes, or until hot. The Gracious Gourmet https://www.thegraciousgourmet.com/

roasted eggplant dip

roasted eggplant dip 2013-11-02 23:18:59 Save Recipe Print Ingredients 1/2 cup The Gracious Gourmet Roasted Eggplant Tapenade 2 tablespoons mayonnaise 1/2 teaspoon fresh minced garlic Pita chips and assorted crudite for dipping Instructions Combine Roasted Eggplant Tapenade, mayonnaise and garlic, stir together until smooth. Cover and refrigerate at least 30 minutes to allow flavors to blend. Serve with pita chips and assorted crudite. Notes Dip can also be used as a sandwich spread. The Gracious Gourmet https://www.thegraciousgourmet.com/

portobello mushroom and rice soup

portobello mushroom and rice soup 2013-11-02 23:17:33

made with our portobello mushroom tapenade

Save Recipe Print Ingredients 8 oz. mushrooms sliced 1 chopped onion 2 cloves garlic minced 1 Jar of Portobello Mushroom Tapenade 1 1/2 T butter 4 cups chicken stock 1/4 cup arborio rice 1/2 cup heavy cream Extra Virgin Olive Oil Instructions In a large saucepan, cook sliced mushrooms, chopped onions and minced garlic with the butter until soft. Add entire jar of Portobello Mushroom Tapenade and 4 cups of chicken stock. Add 1/4 cup of arborio rice and simmer over low heat for 30 minutes and until slightly thickened. Stir in 1/2 cup of heavy cream and heat until very hot. Serve with a swirl of extra virgin olive oil on top (optional). The Gracious Gourmet https://www.thegraciousgourmet.com/