There are so many delicious ingredients in this satisfying and simple salad and most should be on hand in your pantry. What a taste sensation; smoky radicchio offers bite and crunch, sweetness comes from carmelized onion and baby tomatoes, olives for salt and juicy rare tuna and beans for an ethereal texture. The crucial step is dressing it just before serving, as it stores well if left dry. This makes a fine antipasto; or with crusty bread, a nice midweek dinner. (more…)
This is a wonderful cool weather side that can easily double as a vegetarian main dish, paired with a nice salad. A Ripasso valpolicella slightly chilled will complement its earthy flavors.
There are many great canned salsas available today, but this one is easy to make and harder to find in the market. Tomatillos are small green tomato cousins with a thin sticky skin. Their fresh, bracing acidity livens up all sorts of southwestern cuisines. Try it on quesadillas, in tamales, douse it on grilled corn ears or just sop it onto chips.
Use cherry tomatoes when the beefsteaks aren’t in season and add the jalapeno to your taste. Crush the garlic cloves and leave big pieces; pull them out before serving. Salsa needs to marinate at least overnight before serving. Serve with your favorite chips and for a tasty variation, mix the salsa with cheddar jack, spoon over chips and put under broiler for 2 minutes or so. Muy bien!
This middle Eastern staple uses easy to find ingredients, keeps well and makes an interesting sauce when served hot. Use the big purple eggplant, not their slender asian cousins for this recipe, as they need to be roasted aggressively and the little ones will burn too easily. I like it on chips, pita crisps or scooped onto falafel sandwiches. My version is sweet and spicy; omit the peppers if heat is not your thing.