This olive and rosemary tart is a little out of season for this time of year. It’s something I made way back when I was living in Australia. After such a grey day, however, we could use a little ray of sunshine. In any case, if you pair this with a nice glass of full bodied red it makes for a great appetizer or sharing food at a holiday gathering. I also love the way olives taste after being warmed in the oven.
This simple porridge was a staple this week. Sometimes it was the only thing I ate all day that didn’t come out of plastic packaging inscribed with the word “Instant”. Maybe it’ll help you maintain your healthy morning routine? It’s pretty quick to make and you know what they say: “An apple a day keeps the doctor away.”