This is a great use for canned cannellini beans (or use garbanzos). Sprinkle with Spanish smoked paprika, if desired, before roasting. Ingredients One 15-ounce can cannellini beans, drained and rinsed Coarse salt (kosher or sea) 8 ounces fresh asparagus, tough ends snapped off 6 tablespoons extra virgin olive oil, divided use Freshly ground black pepper […]
Both salty and sweet, this savory dish riffs on Chicken Marbella by substituting pork tenderloin for chicken. (Please do not confuse small pork tenderloins, usually about a pound each, for pork loin, which is a much larger cut.) Ingredients For the chimichurri marinade/sauce: Directions Step 1 Season the pork with salt. Let it sit for […]
Called chuletón in Spanish, these rib-eyes can be cooked indoors or out. To get more mileage (aka servings) from the steaks, thinly slice them on a diagonal after cooking and shingle on a large platter with the chimichurri sauce. Ingredients For the chimichurri marinade/sauce: 2/3 cup fresh cilantro, loosely packed 1 cup fresh flat-leaf parsley, […]
Though we have published recipes for romesco sauce in the past—this iconic sauce is awesome with vegetables, especially the calçots we have enjoyed in early spring in Barcelona—we had never thought to pair it with seafood. Ingredients For the romesco: 1/2 cup extra virgin olive oil, plus extra for coating the vegetables 1 red bell […]
