![](files/QuickSiteImages/body_bg.jpg)
![](files/QuickSiteImages/header_meal1.jpg)
![](files/QuickSiteImages/header_meal2.jpg)
![](files/QuickSiteImages/header_meal3.jpg)
![](files/QuickSiteImages/header_meal4.jpg)
![](files/QuickSiteImages/header_meal6.jpg)
![](files/QuickSiteImages/header_meal5.jpg)
Olive Tapenade with Garlic Toasts
Makes about 2 ½ cups
Ingredients:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Directions:
2 cups black olives, Nicoise or Kalamata                   1. Place the olives, garlic, pepper, 1/3 cup olive oil, anchovies, capers,
5 large garlic cloves, peeled                                          basil, and thyme or rosemary in a food processor or blender andÂ
¾ teaspoon ground black pepper                                   work to a rough puree. Â
3 tablespoons olive oil                                              2. Preheat the broiler. For the toasts, slice the bread thinly and diagonally.
4-5 anchovy fillets                                                        Mix the olive oil and minced garlic. Arrange the bread slices in a single
3 tablespoons brine-packed capers, drained          layer on a cookie sheet and brush with the garlic oil. Toast until                 Â
4 tablespoons chopped basil                                         lightly browned. Cool and serve with the tapenade.
½ teaspoon thyme or rosemary leaves
1 loaf French bread
1/3 cup olive oil
2 large cloves garlic, peeled and minced
![](files/QuickSiteImages/body_bg_footer.jpg)
![](files/QuickSiteImages/icon.gif)
Grilled Pineapple with Brown Sugar-Macadamia Nut ToppingÂ
and Vanilla Ice Cream
Serves 8
Ingredients:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Directions:
2 ripe pineapples, peeled, cored and cut into 1-inch thick rounds       1.Preheat the grill to high and lightly brush with vegetable oil. Grill
1 1/2 cups macadamia nuts, coarsely chopped                                    the pineapple rounds for two minutes on each side. Transfer to
2/3 cup lightly packed brown sugar                                                     a baking sheet.
Pinch salt                                                                                      2. In a small bowl combine the nuts, sugar and salt. Stir in theÂ
8 tablespoons unsalted butter, melted                                                  melted butter.
2 pints vanilla ice cream                                                                 3. Preheat the broiler. Evenly sprinkle the nut mixture over theÂ
.                                                                                             pineapple and broil until sugar is bubbly and begins to                                                                                                         caramelize. Serve with ice cream.
Sweet and Spicy Pecans
Ingredients:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Directions:
2 cups whole pecans               1. Preheat the oven to 300 degrees F. In a bowl, combine the nuts, vanilla, liqueur, chili powderÂ
5 tablespoons vanilla extract                     and sugar. Spread the mixture on a cooking sheet lined with non-stick foil and roast for
5 teaspoons coffee liqueur                       twenty minutes. Cool and break apart. Store in an airtight container and serve as a snack
2 1/2 tablespoons chili powder                 or in a salad.
5 tablespoons sugar
Escarole with Olives, Raisins and Pine Nuts
Serves 6
Ingredients:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Directions:
3 cloves garlic, sliced                                                                      1. Heat the oil in a large skillet over medium heat. Add the garlic
6 tablespoons olive oil                                                                         and saute, stirring until golden. Remove and discard the garlic.
2-3 pounds escarole, rinsed, dried well, trimmed and cut into pieces   2. Add the escarole, olives and raisins to the skillet. SeasonÂ
3 tablespoons golden raisins                                 with salt and pepper and saute for 1 minute. Cover and         Â
3 tablespoons toasted pine nuts                                                           cook for 4 minutes over low heat until tender. Stir in the nuts
                                                                                                         and continue cooking for 1 minute. Serve immediately.