Cynthia Sass: Tapenade a paste made from ground olives, olive oil, garlic, fresh herbs and
sometimes keepers. It makes the rich satisfying spread for whole grain bread,
toast, whole grain crackers or wraps. But one of my favorite ways to use it is that
a light coating for steam veggies. Just toast about two tablespoons with two cups
of veggies for a quick and easy, really filling and local side dish. It’s delicious on
everything from broccoli to eggplant; you can use one tablespoon of black and
one tablespoon of green, for more information on MUFA’s check out my blog at
prevention.com/food for thought.
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