I like that I can buy a very small amount of Kalamata Olives from Giant Eagle and this tapenade recipe from Clean Eating Magazine uses only a few of those tasty gems!
6 pitted Kalamata Olives
1 clove Garlic
Chop in mini food processor. Spread over top of tilapia. Bake in oven on 375 for 15 minutes.
I precooked Tri-Color Quinoa with Tangerine Zest and Cilantro and blanched Mini Sweet Peppers. I halved the peppers, removed the small amount of seeds and stuffed them with the quinoa blend. I baked these along side the fish. I also added sliced Fresh Zucchini to the same pan.
Garnish with Grape Fresh Tomato Halves.
On Friday I received a gift box of 6 gorgeous pears, courtesy of USA Pears and Sharon Palmer, RD. (a blog giveaway!) I used one of these 1/2 # pears, along with 2 fresh plums in this Fruit Crisp. The recipe was inspired by Bon Appetit.
Pear and Plum Crisp
1 large Pear, peeled and sliced thin
2 Plums, peeled and sliced thin
4 tsp. Sugar
1 Tbsp. Arrowroot Flour
Mix and place in baking dish sprayed with Pam.
1 Tbsp. Oats
1 Tbsp. Unsweetened Toasted Coconut
1 Tbsp. Whole Wheat Flour
2 tsp. Brown Sugar
1 Tbsp. Earth Balance buttery spread
Cut spread into dry ingredients. Crumb over fruit.
Bake at 375 degrees for 50 minutes.
Garnish with Whipped Cream.