Girls Loves Food Logo_2.jpg

by Marisa Olsen

On Saturday, Will and I had a family dinner party where we celebrated having all of our siblings in town. We made a boneless leg of lamb roast smeared with Smitten Kitchen's Pistachio Tapenade, our favorite Leek Bread Pudding, and Julia Child's Spinach Gratin (Smitten Kitchen also has a rendition you can follow if you don't have the classic cookbook).  I had made the tapenade dish with lamb chops over New Years Eve with Sarah, my future sister-in-law. It was quite a treat. 

If you don't have that extra cash for chops, not to worry, the tapenade can be quite versatile. We re-purposed our leftovers with skate that I bought from Citarella's. We simply drizzled olive oil over the fish, topped it off with the tapenade, and baked at 400 degrees for 12 minutes. We served our protein with a side of roasted kale, and leftover bread pudding.  As an extra treat, I bought some Spicy Chipotle Crab Spread and served with peppers. Not bad for a Monday, right?

The Science of Local Food

Restaurant Review: Sam's and the Boston Waterfront