Let's Dish With Linda Lou

Where You Taste The Love

Seasonal Flowers, Herbs, And Plants



Whenever I set up any type of garden display, I make sure they’re always presented in odd numbers. As you can see I have three barrels set pretty close together using the same color pallet. Here they range from pink to red. I also you the same method whenever I set a table. I use odd amounts of candles, fruit displays, flowers, or herbs on the table.  Set along the side of the carport, I have my hanging herb garden.

Once the rocking chairs, side table, and outdoor carpet arrive, I hope to transport this carport into a beautiful sitting area.


Chives And Rosemary


My Fig Tree


Egg Plant


On the side of my house, set behind the rain lilies, I planted three sunflowers. In the backyard, my Fig Tree, Eggplant Plant, and Chives are doing just great!  It’s an amazing feeling to see your garden plants, trees, and herbs thrive!🍓🍓🍓

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Roasted Eggplant Tapenade



This is a recipe I pulled together when all I had at the time were two eggplants and a loaf of roasted garlic Tuscan Ciabatta bread. I wanted something light but with amazing flavor. Almost anything you put on top of a slice of grilled or toasted Ciabatta is delicious.

I found myself staring at the bread, then staring at the eggplant. It’s as if it came to me in a dream, Roasted Eggplant Tapenade!


Olive Oil



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Flat Leaf Italian Parsley



Sweet Basil (2)

fresh basil

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Olive Oil

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Toasted Ciabatta Bread



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Eggplant Tapenade


Prep Time: 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yields: 8 servings
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans, Microplane, chef’s knife

Ingredients For Roasting Eggplant:
2 large eggplants halved lengthwise
1/4 cup olive oil
1 1/2 tablespoons Kosher salt
1  1/2teaspoons freshly ground black pepper

Ingredients For Roasted Eggplant Tapenade:
2 large eggplants, roasted and flesh removed
1 (15.5-ounce) can Cannellini beans, drained and rinsed
3 garlic cloves, chopped
1 lemon, zested
3 tablespoons of fresh lemon juice, (2 lemons)
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons *E.V.O.O.
1 1/2 tablespoons of freshly chopped flat-leaf Italian parsley leaves, 1/2 tablespoon for garnish
1 tablespoon of freshly chopped basil
Smoked paprika for garnish (optional)
1 loaf Tuscan Ciabatta bread (yields 16 slices) substitute plain Ciabatta bread or a good French baguette
Garnish with smoked ground Paprika and *E.V.O.O.

Preheat oven to 400-degrees F.
Start by cutting the tops off of two eggplants. Next, cut them in half lengthwise and arrange them flesh side down onto two rimmed baking sheet pans. Drizzled with olive oil, Kosher salt, and fresh ground black pepper. Roast for 35 to 40 minutes, set aside to cool.

Scoop out all the flesh and transfer to a food processor. Add the Cannellini beans, lemon zest, lemon juice, garlic, spices, Kosher salt, fresh ground black pepper, and *e.v.o.o. Pulse until smooth. Next, add the grated cheese, freshly chopped herbs, and pulse until combined. Transfer the Tapenade to a serving bowl.

Note:  If your processor does not hold all the ingredients, process the eggplant first until smooth. Transfer to a large mixing bowl. Add the remaining ingredients to the processor, pulse until combined. Transfer to the bowl containing the eggplant, stir to combine.

Directions For Ciabatta Bread:
Preheat oven 375-degrees F.
Slice bread into 1/2 inch thick slices. Place them onto a baking sheet. Drizzle each slice with a little olive oil. Sprinkle each slice with Kosher salt and fresh ground black pepper to taste. Bake for 12 to 15 minutes or until the bread is golden brown.

To serve:
Place the Roasted Eggplant Tapenade into a serving bowl. Sprinkle the ground smoked paprika, a sprinkle of finely chopped fresh Italian flat-leaf parsley, and a drizzle of *E.V.O.O. over the top. Alongside, I serve a platter of sliced grilled or oven-toasted Ciabatta bread.

*E.V.O.O. is the abbreviation for Extra Virgin Olive Oil

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Caponata Chili


Changing a classic recipe by adding new and interesting ingredients. This is my Caponata Chili.

Caponata Chili

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