Leftover Noodles in Leftover Tapenade

It took just ten minutes. The cold pan took cold noodles and cold tapenade to sizzle under a medium flame before being topped with fresh oregano, basil and parsley. The noodles had been cooked, tossed in tomato and taken home from what was left of a cooking session last weekend with my pal Oakley; the tapenade left from last night's tempeh; the fresh herb pieces from last Sunday's brunch at John and Noel's courtesy of Michelle R.; and some baby broccoli left from last night, too, and eaten cold.



Photos: Chris B.