like that time I took that recipe from the nail salon!). Once I fill up a notebook I can't throw it away because it contains too many treasures!
Crushed Red, a newish restaurant near us, and ordered a sundried tomato tapenade to eat alongside their salads. My mom texted me during lunch (while I toiled away at work-boo) to tell me I simply HAD to recreate it. I was of course up for the challenge, never mind that I'd never seen or tasted the product to be made!
Two Years Ago: POM Banana Blueberry Popsicles
Three Years Ago: Caramel Apple Dip
inspired by Crushed Red
-1 jar sundried tomatoes, in oil (8.5 oz)
-1/4 cup fresh shaved parmesan
-1 tsp fresh thyme (plus additional if desired)
-2 sprigs fresh rosemary, removed from the stem (plus additional if desired)
-2 cloves garlic
-pinch red pepper flakes
-salt & pepper, to taste
1. Add sundried tomatoes, parmesan, 1 tsp thyme, rosemary, garlic, and red pepper flakes to the bowl of a food processor. Pulse until chopped and chunky.
2. Season to taste with salt and pepper. Add additional herbs if desired. Cover and refrigerate until ready to serve.