This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.
Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.
Oven-roasted halibut fillets, are topped with thyme butter and roasted over cabbage until plump. The halibut is then garnished with cherry tomatoes.