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Tapenade Artichoke Parmesan

Tapenade Artichoke Parmesan

  • $ 10.25

Inspired by the cuisine of Sicily, slowly caramelized fennel and red onions are combined with chopped kalamata olives and the bold favor of blood oranges. 7 oz.

Serve alongside fish and shellfsh, chicken and pork. Spread on crackers or as a bruschetta topping. Use as a sandwich spread. Add to a lemon and oil dressing. Stir into plain rice or couscous. Eat straight out of the jar!

Fennel, pure olive oil, onion, blood orange juice concentrate, kalamata olives (black olives, water, salt, ferrous glucomate), parsley, water, salt, fennel seed, lemon juice concentrate, black pepper, citric acid, mixed tocopherols (natural antioxidants). Vegan.

Serving Size 2 Tbsp (30g), Servings Per Container: about 7 Calories 50, Fat Cal. 40, Total Fat 4.5g (7% DV), Sat Fat 0.5g (3% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 190mg (8% DV), Total Carb. 3g (1% DV), Fiber <1g (3% DV), Sugars 10g, Protein 0g, Vitamin A (2% DV), Vitamin C (10% DV), Calcium (2% DV), Iron (2% DV). Percent Daily Values are based on a 2,000 calorie diet.

crab cakes with fennel blood orange tapenade

crab cakes with fennel blood orange tapenade 2013-11-02 16:11:54 Save Recipe Print Ingredients 3/4 cup The Gracious Gourmet Fennel Blood Orange Tapenade 1 cup Panko (Japanese-style) bread crumbs 6 tablespoons mayonnaise 1 egg, beaten 1 pound cooked crab meat, well-drained 1/4 cup butter Instructions Combine 1/2 cup of the Fennel Blood Orange Tapenade, 1/2 cup bread crumbs, 1/4 cup of the mayonnaise and egg; stir together until well blended. Let sit 15 minutes. Stir in crab meat. Sprinkle 1/4 cup bread crumbs onto baking sheet; form crab into 8 patties and place on top of bread crumbs. Sprinkle remaining 1/4 cup bread crumbs on top of patties; press down lightly. Cover and refrigerate 1 hour. Melt butter ( in batches if necessary, or divide between 2 skillets), in large skillet over medium heat. Add crab cakes; cook 4 minutes on each side, turning carefully. Using heat-proof spatula, patch together any piece of crab cake that tears during turning. While crab cakes cook, stir together remaining 1/4 cup Fennel Blood Orange Tapenade and 2 tablespoons mayonnaise; serve with crab cakes. The Gracious Gourmet

sauteed shrimp with fennel blood orange tapenade

sauteed shrimp with fennel blood orange tapenade 2013-11-02 16:10:02 Save Recipe Print Ingredients 4 tablespoons butter 3 cloves garlic, minced 1 pound medium raw shrimp, peeled and deveined 3/4 cup The Gracious Gourmet Fennel Blood Orange Tapenade Hot, cooked rice Instructions Heat butter in large skillet over medium heat. Add garlic; cook briefly, just until fragrant. Add shrimp; cook, stirring 1 minute. Stir in Fennel Blood Orange Tapenade; cook, stirring, until shrimp is cooked through. Serve immediately over hot rice. The Gracious Gourmet

fennel blood orange salad

fennel blood orange salad 2013-11-02 16:08:52 Save Recipe Print Ingredients 1/4 cup The Gracious Gourmet Fennel Blood Orange Tapenade 2 tablespoons freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1 tablespoon extra virgin olive oil 1/4 teaspoon dijon-style mustard 6 cups torn salad greens Instructions Combine all ingredients except greens in jar with tight-fitting lid. Cover and shake well to blend. Refrigerate 30 minutes to allow flavors to blend. Toss with greens and serve immediately. The Gracious Gourmet