Caribbean Rice, Squash, and Peas, Zucchini Walnut Fritters, and Roasted Baby Potatoes...

A seemingly odd hodge-podge of side-dishes, Caribbean Rice, Squash, and Peas {page 268}, Zucchini Walnut Fritters {page 385} and Roasted Baby Potatoes with Spinach, Olives, and Grape Tomatoes {page 376} came together to make an easy, satisfying, and delicious meal.

Caribbean Rice, Squash, and Peas was a rice pilaf which included some flavors of the Caribbean, along with black-eyed peas and gems of tender butternut squash. The textures and flavors worked well together, although it was a little bland. Some additional seasonings and liberal addition of salt saved the dish and made it pleasant to eat. A great staple.

In Zucchini Walnut Fritters, I found yet another recipe in this book that is going to grace my table repeatedly. Easy to put together, these little fritters were crunchy on the outside, tender on the inside, and full of wonderful flavor. Everyone at the table absolutely loved them, including Supertoddler, Ninjahusband, and the Wondersisters. We all wished that I'd made a double batch, as we were hankering for seconds.

I love roasted vegetables, and Roasted Baby Potatoes with Spinach, Olives, and Grape Tomatoes was a fun variation on the standard. I didn't have the Savory herb called for {speaking of which...wtf is Savory? I'm beginning to think it doesn't exist. I have never been able to find it any ANY store.} I used a garlic and herb seasoning instead. The tomatoes and spinach went really well with the potatoes. I found the olives to be a little overpowering and distracting, but they were good for color, and added an interesting flavor note.

Over all, the dinner was delicious, and came together relatively quickly, despite the number of dishes. It is definitely something I would make again, either in whole or in part.

-- Your Friendly Neighborhood Batgirl

Black and Green Olive Tapenade

This weekend I prepared multiple meals for my visiting parents, my grandmother, and a close family friend. The food had a largely Mediterranean flair, since we all can't get enough of that stuff. The first dinner featured a spread of, uh, spreads. There was hummus. Then there was Black and Green Olive Tapenade (page 9).

Putting a tapenade together is a very simple thing; the ingredient list is minuscule. Because of this, you really do want the highest-quality olives you can find. Even with imported olives and capers, you're still getting much more deliciously fresh spread for your buck than if you'd reached for that pricey little ready-made container. And hey, you've made it yourself, and it is that easy.

My mother is especially fond of the stuff and she enjoyed it, though she noted it was a tad saltier than she's used to—the fault, I think, lies with me. I used marinated olives without rinsing them and still added the salt called for; maybe even a little more. I liked it saltier, as did some of the others, but taste and adjust. Salty or not, my guests found it agreeable enough to finish right up. I'll be making it again and playing around with salt levels and types of olives used. (Here: kalamata and some manner of Spanish green.)

- - Ulpia, spreader of spreads, spreading news of the other spreads shortly - -