We love appetizers that can be assembled quickly. This recipe uses ingredients you likely have on hand. No fresh jalapeños? Pickled ones can be used, too. Ingredients 1/4 cup extra virgin olive oil, plus more for drizzling 2 small yellow onions, peeled and coarsely chopped 4 cloves garlic, peeled and coarsely chopped 1 to 2 […]
Similar to a classic French niçoise salad, this Iberian version uses fresh tuna steaks rather than tinned tuna. Enjoy it for lunch or a light supper. We wouldn’t say no to a glass or two of txakoli or other dry Spanish white wine. Ingredients 2 tuna steaks, each about 6 ounces Extra virgin olive oil, […]
This South American-inspired olive oil-rich pesto elevates simple roasted chicken and packs an herby punch. Ingredients 1 3-1/2- to 4-pound chicken 2 tablespoons, separated, plus 1/3 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup hulled green pumpkin seeds (pepitas), unsalted 1/2 cup packed fresh cilantro leaves, rinsed and patted […]
Cauliflower is an amazingly versatile vegetable, thanks to its mild taste. Think of it as a healthy base for your favorite sauces. I like to dress it up with this Southwestern-style pesto. Any leftovers make a great cold lunch the next day! Ingredients 1 bunch fresh cilantro, rinsed, dried, and stemmed 2 cloves garlic, coarsely […]
