With more than 2,500 miles of coastline and cold, temperate waters, Chile hosts one of the most robust aquacultures in the world. Perhaps you have eaten the country’s succulent shrimp, said to be better than that from the Pacific Northwest or Canada. In any case, dinner can be on the table in 20 minutes or less.
- 1 tablespoon paprika
- 1 teaspoon granulated garlic powder
- 1/2 teaspoon plus a pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 pound large shrimp, peeled and deveined
- 4 slices thick-cut bacon
- 1/4 cup extra virgin olive oil
- Juice of 1 lime
- Pinch of sugar
- 1 head romaine, chopped
- 1 cup cherry tomatoes, halved
Heat the broiler. In a small bowl, combine the paprika, garlic powder, and cayenne and season with salt and pepper. On a large rimmed baking sheet, toss the shrimp with the paprika mixture, then broil, flipping once, until pink, about 5 minutes. (You can also cook the shrimp in a mesh grilling basket on the grill.)
Meanwhile, in a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then chop.
Make the vinaigrette: In a small bowl, whisk together the olive oil, lime juice, a pinch of cayenne, and a pinch of sugar until combined. Add the romaine to a salad bowl and top with the shrimp, bacon, and tomatoes. Drizzle with the vinaigrette and serve.
Serves 4 — Recipe adapted from delish.com
Use the freshest salmon you can find for this recipe, which was shared with us by Chile-based olive oil expert Denise Langevin. We prefer wild-caught salmon or farm-raised Chilean Verlasso salmon, available online or at many supermarkets.
- 1 pound boneless skinless salmon fillets, chilled and diced into 1/4-inch cubes
- 1/4 cup finely diced sweet or sour pickles or seeded cucumber
- 1 tablespoon brined capers, drained and chopped
- Juice of 1 lemon
- 1/2 small onion, peeled and diced
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce, or more to taste
- 3 tablespoons extra virgin olive oil, or more to taste
- Salt and freshly ground black pepper
- Toasted bread, for serving
Combine the salmon, pickles, and capers in a mixing bowl. Add the lemon juice, onion, mustard, soy sauce, olive oil, and salt and pepper to taste. Stir to combine. If desired, pack the salmon into a mold and chill before serving with toasted bread.
Serves 4 — Recipe courtesy of Denise Langevin
Ken Gordon, a longtime veteran of our Member Services Team and a talented pastry chef, shared this recipe for a tasty skillet cake that is gluten-free, soy-free, and optionally dairy-free.
For the cake:
- Olive oil or butter for greasing the pan
- 2 cups gluten-free all-purpose flour
- 1/2 cup blanched almond flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or fine sea salt
- 2 large eggs, lightly beaten
- 2/3 cup extra virgin olive oil
- 1/2 cup plus 2 tablespoons milk or non-dairy milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup sliced almonds
- 1 tablespoon raw sugar
- Basil whipped cream (optional), for serving
For the whipped cream:
- 1 cup heavy whipping cream, chilled
- 1 tablespoon granulated sugar
- 2 tablespoons finely chopped basil
Preheat the oven to 350°F. Grease a 10-inch cast iron skillet with olive oil or butter.
In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, olive oil, milk, lemon zest, lemon juice, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until combined thoroughly. Transfer to the greased skillet.
Sprinkle the batter with the almonds and raw sugar.
Bake for 30 to 35 minutes, or until a skewer inserted into the center of the cake comes out clean.
Make the whipped cream: Whip the cream at high speed with the whisk attachment of an electric mixer until the cream thickens.
Add the sugar and continue to beat on high just until stiff peaks form. Gently fold in the basil. Serve immediately.
Recipe from Simply Gluten Free Magazine, March/April 2020
This is the perfect soup to make with farmstand sweet corn. If desired, garnish the soup with diced avocado or chopped cooked bacon.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 6 sprigs fresh thyme, leaves only
- 1/4 cup all-purpose flour
- 6 cups vegetable stock
- 2 cups heavy cream
- 2 Idaho potatoes, peeled and diced
- 6 ears corn, husked
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- Crusty bread, for serving
Heat the butter and 2 tablespoons of olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme, and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cobs and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley. Ladle the soup into bowls and drizzle with olive oil. Serve with crusty bread.
Serves 6 — Recipe adapted from Chef Tyler Florence, foodnetwork.com