You can’t deny yourself a good potato – fact! Especially if it is a potato salad that has the added goodness of nuts, lentils and greens. You simply can’t go wrong.
A light hand with the seasonings lets the forest-y mushroom flavor lead the way. I use this as a side dish or as a topping for grilled fish, braised meats, or meatballs. The basic roasted mushrooms without the gremolata seasoning are even more versatile.
This takes just 15 minutes to make and I cook it very often at home because it’s simple, light and healthy and it’s full of flavour. This is a Spanish version of a Chinese stir-fry.
Piquillo peppers, descendants of Peru’s chile de arbol, require a long, hot, dry growing season, which fits Sonoma’s Dry Creek Valley to a T. Gardeners and farmers get their piquillo pepper seeds from the Chile Pepper Institute at New Mexico State University or online from Peppermania. Piquillos are not edible raw; instead, they’re smoke-roasted over wood and then packed in brine in jars or cans. If you grow piquillos, simply smoke-roast them until they’re done. Banana peppers are a good substitute for the piquillo peppers, too.
To infuse smashed potatoes with savory chicken drippings, we butterfly a chicken and roast it on top of a bed of potatoes.
Ingredients
Grilling a salad might sound counterintuitive, but it adds a whole new flavor experience.
Freshwater fish with butter, pine nuts, tangerine peel and capers.
This recipe is full of fresh flavors and takes no time to make.
Caponata is the great room-temperature mix of eggplant and other vegetables that is sometimes called an Italian ratatouille. But it differs greatly from its French cousin in one chief way; it is a member of an ancient classification of dishes called agro dolce -- those made with sweet-and-sour flavoring. Though most Americans are familiar only with the caponata marketed by Progresso in small cans, there are many versions of the caponata in Italy. Most are from Sicily ... and my favorites of all are from Pantelleria, the great caper-growing island off the west coast of Sicily. So it's no surprise that this recipe has a healthy dose of capers in it! It's a wonderful appetizer, served with crusty bread and, perhaps, other antipasto items.