Unexpected company? You likely have everything you need in your pantry to quickly put together this twist on conventional hummus.
- 1 cup black beans, cooked and drained, some juice reserved (canned okay)
- 2 tablespoons tahini
- 3 cloves garlic, peeled and coarsely chopped
- 1/4 cup coarsely chopped cilantro
- 1/4 jalapeño, deveined and seeded, or a few pickled jalapeño rings
- 1/2 teaspoon ground cumin
- 3 tablespoons fresh lime juice
- 4 tablespoons extra virgin olive oil
- Coarse sea salt, to taste
Put all the ingredients in a food processor. Process until the ingredients form a creamy purée. If the hummus is too thick, blend in a tablespoon of water or reserved bean juice. Serve with baked tortilla wedges, pita bread, raw vegetables, or tortilla chips.
Serves 4 — Recipe adapted from healthyseasonalrecipes.com
Like a refined version of gazpacho, this soup is refreshing and can be served as a starter or light main course. Make the soup and the herbed crème fraîche a day ahead of time, if desired, and refrigerate. (Let the crème fraîche come to room temperature before serving.)
- 4 pounds tomatoes, quartered and seeded
- 2 cups low-sodium vegetable broth
- 1/2 cup extra virgin olive oil
- 1/4 cup tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 1/2 cup crème fraîche
- 1 1/2 tablespoons chopped tarragon, plus tarragon leaves for garnish
Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar, and sugar until very smooth. Transfer to a bowl, season with salt and pepper and refrigerate until chilled, about 2 hours.
In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves, and serve.
Serves 6 — Recipe from foodandwine.com
The bright flavors of freshly made chimichurri (one of South America’s most popular sauces) complement shrimp beautifully. Try it with other kinds of seafood, too, like grilled salmon, sea bass, or lobster. We have also enjoyed it with eggs and chicken.
- For the chimichurri sauce:
- 1/4 cup coarsely chopped sweet onion
- 2 garlic cloves, peeled and coarsely chopped
- 1 bunch cilantro, washed and dried
- 1 bunch flat-leaf parsley, washed and dried
- 1/4 cup fresh lime juice (1 to 2 limes)
- 1/2 cup extra virgin olive oil
- 3/4 teaspoon kosher salt, or more to taste
- For the shrimp:
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
Make the chimichurri sauce: Place the onion and garlicin the bowl of a food processor and pulse several times until chopped. Add the cilantro and parsley; pulse again until chopped. Add the lime juice. Slowly add the olive oil through the feed tube with the machine running. Season with salt.
Heat the olive oil in a large skillet over medium high heat. Add the shrimp and sauté for 4 to 5 minutes. Turn the heat down to medium-low. Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days. (See suggested uses above.)
Serve the shrimp with rice, pasta, or cauliflower “rice.”
Serves 4 — Recipe adapted from feastingathome.com
With nearly 3,000 miles of coastline, you can imagine how wonderful Chile’s seafood is. We prefer to grill salmon with the skin on, as it protects the fish from the high heat of the grill.
- 4 skin-on salmon fillets, about 6 ounces each, preferably wild-caught
- 6 tablespoons extra virgin olive oil
- 2 teaspoons merquén, chili powder, or smoked paprika
- Coarse salt (kosher or sea) and freshly ground black pepper
- 4 cups watercress, rinsed, drained, and dried
- 1 cup cherry tomatoes, preferably a colorful heirloom mix, halved
- 1 1/2 tablespoons white or red wine vinegar, or more to taste
- 1 teaspoon Dijon-style mustard
Rinse the salmon fillets under cold running water and dry on paper towels. Run your fingers over the flesh side and remove any pin bones with kitchen tweezers or pliers. Using a pastry brush, brush 2 tablespoons of the olive oil on both sides of the salmon fillets. Season evenly with the merquén as well as salt and pepper.
Make the vinaigrette: In a small jar with a tight-fitting lid, combine the remaining 3 tablespoons of olive oil, the vinegar, mustard, and salt and pepper to taste. Set aside.
Combine the watercress and tomatoes in a mixing bowl and set aside until ready to serve.
Set up your grill for direct grilling and preheat to medium-high. Arrange the salmon, skin side down, directly on the grill grate. Cook for 12 to 15 minutes, or until the salmon is opaque and flakes easily when pressed with a fork. Using a thin spatula, carefully transfer the salmon fillets to a plate or platter.
Shake the jar with the vinaigrette ingredients vigorously until the dressing is emulsified. Immediately pour over the watercress and tomatoes, and toss gently. Divide among four dinner plates and top with the salmon fillets.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club