While we always prefer wild-caught salmon, Chilean Verlasso salmon (farm-raised) is also very good. Feel free to substitute black bass, red snapper, or lionfish if salmon is not available. Ingredients 2 oil-packed anchovy fillets (optional) 1 garlic clove, peeled and thinly sliced 1 cup chopped tender fresh herbs, such as parsley, dill, and/or basil 1 […]
This is a wonderful dish for entertaining, as the chicken can be grilled up to an hour ahead. Plate on a platter with a deep well and let the chicken soak up the delicious olive oil and lemon marinade. Ingredients 3 tablespoons plus 1/2 cup extra virgin olive oil, divided use 4 skin-on, bone-in chicken […]
You can turn this colorful salad into a main course by adding cooked shrimp. Substituting golden beets for the more familiar red will prevent your hands from staining. Ingredients 1/3 cup sliced almonds 8 ounces beets (red or golden), cooked and peeled 3 ounces goat cheese 4 ounces baby arugula 1 navel orange 3 tablespoons […]
This salad is also excellent when made with grilled corn. Simply lay the husked ears on a hot grill grate and grill, turning with tongs, until patches of brown appear. Slice the kernels off the cobs before proceeding with the recipe. Ingredients 3 ears fresh sweet corn, kernels sliced off the cobs 4 tablespoons extra […]
