Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.
This roasted sweet potato and bacon omelette with a little goat's cheese will undoubtedly become one of your favourite paleo breakfast recipes. Very Spanish!
