It wasn’t like she knew all that much about football. Nope, Evie was there for the tight ends and drinking games.

Exiting the elevator, she could already smell the odd mix of eight different perfumes and hear the high-pitched chatter of female interns. Kim answered the door, “There you are! I was beginning to think Mitch had you tied up the rest of the afternoon.”

“No way! I am the reigning food queen of your girly games. I have a duty,” Evie replied, unloading her BBQ kale chips on the soapstone kitchen island. Then her eyes grew wide when she spied the bowl of gorgeous green tapenade.

“You’re not the only one who with a fetish for kale. Babs made this…uh…hey Bab’s! What did you call this?” Kim yelled as if the intercom were never invented.

Green Envy Tapenade came the answer. Ah yes, something to give Evie a little competition in the kale department. Evie puckered at the sharp briny edge of Bab’s so-called Green Envy on a chunk of crusty bread. Her eyes rolled, yes, this would be great with a very dry, authentic German Riesling. But first, she had to get Babs to tell her the recipe.

Yells from the living room indicated the drinking games had begun. With any luck, there’d be enough butt patting from just the Bears alone to make Babs spill the beans.

Green Envy Tapenade

  • 1 and 1/2 cup green olives
  • zest from 1 lemon
  • 1 clove garlic
  • 4 of your biggest basil leaves
  • 5 small to medium Tuscan kale leaves, stems removed
  • 3-5 T. olive oil
  • Optional: a few shreds of vegan mozzarella

Put all items in a food processor and process until slightly chunky spreadable consistency. You might need to add a dribble of more olive oil to keep the blades turning. Play it by ear (which never makes sense because you should really play it by sight). Keeps for a few days in the fridge.

Assemble the Bruschetta:

  1. Spread tapanade on slices of baguette.
  2. Top with mozzarella if you’re opting in.
  3. Roast under broiler just a tad to heat. Serve with a dry white wine.

Don’t tell Evie but Bab’s adapted the olive tapenade recipe on, merely increasing the amount of olives, adding kale and topping with vegan mozzarella.