Lilly, the talented cook/housekeeper at the Don Rafael farm in Chile’s Lontue Valley, shared her recipe for Chile’s favorite condiment during one of our many visits to the farm. Serve it with bread, meat, or seafood. It’s best, she says, when made less than 2 hours ahead.
I love sauces that are simple to make yet complex in flavor, and Spanish-style salsa verde fits the bill. The capers and anchovies meld with the lemon and parsley to make the sauce zesty and salty at the same time. The extra virgin olive oil adds another level of flavor and gives this green sauce a rich mouthfeel. Leftover sauce makes a great veggie dip or a wonderful condiment for almost any sandwich. Enjoy!
As you know by now, I love all foods Mediterranean, and caponata is a wonderful dish that melds many flavors of the region. Traditionally the main ingredient is eggplant, but I’m super excited to share a wonderful variation with you that capitalizes on the wild popularity of cauliflower. As a cruciferous veg, cauliflower gets high marks for its nutrients, and its mild taste really lets the sweet and savory ingredients in this recipe come through. Caponata is often served as an appetizer, but it’s also a wonderful main dish when you want something light. I love to mound it on grilled bread slices for a fast bruschetta or serve it in a bowl surrounded by bell pepper sections to use as dippers—easy-peasy when company’s coming over. Enjoy!
Mediterranean Deviled Eggs, Spotlight on Anchovies, Perfect Hard-Boiled Eggs, The Truth About Eggs, and How to Balance Exercise and Eating In this issue we’ll cover how to finally achieve the perfect hard-boiled egg for the oh-so-classic hors d’oeuvre—deviled eggs, but with a Mediterranean spin. Mediterranean Deviled Eggs Healthy Ingredient Spotlight Anchovies When it comes to […]
