I’m staying on the light side this year for New Year’s. Not for any other reason than last year’s meal was so heavy that by the time 10:30 rolled around, all I wanted to do was roll right into bed.
To start things off I’m whipping up this artichoke tapenade for some dip, but more importantly, I’m making a double batch. This is one of those power recipes that serves well as dip, tossed with pasta, baked on top of fish— you see where I’m going this—it has a lot of versatility.
I’m socking it away for the following days, when cooking becomes a lazy exercise of what-can-I-do the-least-of a while feeding the ever-hungry boys. Don’t be surprised if you see this repurposed in another meal in a few days.
Until then, let’s enjoy it in it’s most basic form – tapenade with crackers.