Portuguese Green Broth
Humble ingredients define one of Portugal’s most beloved soups, caldo verde. It traditionally contains potatoes, olive oil, kale or Portuguese cabbage, and salt. For a vegetarian or vegan version, omit the sausage.
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Marinated Idiazábal Cheese with Rosemary
From Basque country, Idiazábal cheese is made from sheeps’ milk and is usually smoked. Feel free to substitute another aged semi-hard cheese, such as Manchego, in this recipe.
Herb-Marinated Beef Tenderloin
Here, beef tenderloin is steeped in pungent fresh herbs, olive oil, and Aussie wine, and cooked to perfection in a two-step process called “reverse searing.” The method yields meat that is uniformly pink from edge to edge. Great for entertaining!
Grilled Salmon With Orzo, Feta, And Red Wine Vinaigrette
Native Australian, celebrity chef, and restaurateur Curtis Stone has put down roots in Los Angeles. (Check out his acclaimed restaurants Gwen or Maude if the opportunity presents.) In the meantime, here’s an easy dinner that will put the spotlight on your fine Australian olive oils.