I love the combination of kalamata olives and artichoke hearts. It’s great for pizza, sandwiches, salads, topping for chicken…whatever they are added to, I’m a fan (well, there are exceptions…I can hear Lauren’s voice saying, “but mom, you wouldn’t want them in a cake!?!?!”). I just so happened to have olives and some leftover artichoke hearts in the frig and a package of cheese tortellini. I tossed them with a lemon vinaigrette and a couple cups of arugula. The dinner bell has rung.
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