Ingredients 1 cup all-purpose flour 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt 1/4 cup white wine 2 tablespoons olive oil 1/2 cup finely grated Parmigiano-Reggiano cheese Instructions Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough … Read more
Ingredients 2 cups cooked corn kernels 1/2 cup diced red onion 1 cup peeled, diced jicama 1/2 cup diced red bell pepper 1 cup fresh cilantro leaves, chopped 1 lime, juiced and zested 2 tablespoons cayenne pepper, or to taste 1 tablespoon ground black pepper 2 tablespoons salt, or to taste 6 (4 ounce) fillets … Read more
Ingredients 4 russet potatoes, cut into 1/4 inch wide strips 1/4 cup olive oil 4-6 cloves roasted garlic, mashed (see note) 1 teaspoon fresh oregano 1 teaspoon fresh basil + more for serving pinch of cayenne pepper salt and pepper to taste 6 ounces feta cheese crumbled fresh parsley for garnish Roasted Garlic Saffron Aioli 1/2 cup olive oil-based mayo 1 tablespoon dijon mustard 4-6 cloves roasted garlic (see note) heavy pinch of saffron 1-2 tablespoons lemon juice salt … Read more
Ingredients 2 cups cooked cannellini beans (white kidney beans) (drained and rinsed if using canned beans) 1 tbsp freshly squeezed lemon juice 2 tbsp tahini 1 small to medium clove garlic sliced 2 tbsp red wine vinegar ½ tsp dijon mustard ½ tsp sea salt 2½ – 3 tsp fresh thyme roughly chopped ¼ cup fresh basil torn or roughly chopped 1-3 tbsp water as needed, to thin dip as desired freshly ground black pepper to taste Instructions In … Read more
Ingredients 2 medium zucchinis 1 tbsp vinegar 1 tbsp olive oil 1 tbsp fresh dill, chopped 1/4 tsp garlic powder Pinch of salt Instructions Preheat an oven to 200°F. Use a mandolin to thinly slice zucchinis into 1/8 inch slices. If cutting by hand, try to ensure slices are the same width. In a large … Read more