Ingredients

• Extra virgin olive oil, about 3 tablespoons in all
• 6 ounces goat cheese or cream cheese, at room temperature
• 1 tablespoon dry Spanish sherry
• 1 cup crabmeat, shredded
• 3 tablespoons finely chopped pitted black olives, preferably Spanish 
• 3 tablespoons finely minced scallion tops (green parts only) 
• Kosher or coarse sea salt 
• Freshly ground black pepper 
• 12-ounce jar of brined whole piquillo peppers, drained 

Directions

Step 1

Preheat your oven to 425°F. Drizzle the bottom of a baking dish with olive oil and set aside. Use a wooden spoon to combine the cheese and sherry in a bowl. Fold in the crabmeat, olives, and scallions, and season to taste with salt and pepper.

Step 2

Transfer the cheese-crab mixture to a piping bag fitted with a 1/2-inch donut filler tip, or use a sturdy resealable plastic bag and snip off one of the lower corners to make a 1/2-inch opening. (In a pinch, you can use a small spoon.) Gently pipe about a tablespoon of the cheese-crab mixture into each pepper, being careful not to overstuff and risk tearing the walls of the peppers.

Step 3

Arrange the stuffed peppers in a single layer on the bottom of the baking dish. Drizzle a few drops of olive oil over the top of each pepper. Bake until the cheese is bubbling, about 12 minutes. 

Ingredients

• 2 cups old-fashioned rolled oats, plus more for topping (optional)
• 2 cups whole wheat flour, plus more for rolling
• 2 cups medium-coarse cornmeal 
• 1/3 cup extra virgin olive oil
• 1-1/2 cups warm water, or more if needed

Directions

Step 1

Preheat your oven to 350ºF and take out two rimmed cookie sheets. In a large bowl, add the 2 cups of each grain and use a large whisk to combine. Add the olive oil and mix it in with your hands. Add the water, mixing again to make a dough. If it’s too dry, add more water until it comes together. 

Step 2

Turn the dough out onto a heavily floured countertop and flour a rolling pin. Divide the dough in two and roll out one half to about 1/4-inch thick. For a prettier cracker to serve to people, sprinkle the tops with a handful of rolled oats and go over the surface with the rolling pin to help set them. If you have a bench scraper, use it to cut the dough into 4-by-2-inch rectangles and then lift them onto a cookie sheet, placing them 1/2 inch apart. (You can also cut them with a blunt knife and transfer them with a large spatula.) Repeat with the remaining dough. All the biscuits should fit on the two sheets. 

Step 3

Bake the biscuits for 25 minutes, then reverse their positions in the oven and bake for another 25 minutes until crispy. Store in a cookie jar or tin—they’ll stay fresh for 10-14 days.

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for serving
• 8 ounces baby spinach leaves, rinsed, patted dry, and coarsely chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cream cheese softened at room temperature
• 1/2 cup plain Greek yogurt 
• 4 ounces artichoke hearts, roughly chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh dill or 1/4 teaspoon dried dill 
• 1 teaspoon lemon juice
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Red pepper flakes to taste (optional)

Directions

Step 1

Heat a sauté pan and add the olive oil and the baby spinach a large handful at a time. Sauté until completely wilted and all the liquid has evaporated. Let cool while you proceed.

Step 2

In a large bowl, use a spatula to fold together the mayonnaise, sour cream, cream cheese, and yogurt. When blended, add the cooked spinach, artichokes, garlic, dill, lemon juice, and onion powder.

Step 3

Season to taste with the salt, pepper, and optional red pepper flakes for an added kick. Drizzle with olive oil before serving.