Tag: capers

Tuna Artichoke Pasta Salad

Ingredients: 8-10 oz cooked pasta 14 oz canned artichoke hearts in brine, drained and chopped 15 oz canned solid albacore tuna in water, drained 2 stalks celery, diced 1 onion, diced 2 tablespoons nonpareil capers zest of 1 lemon dressing: 1/2 cup mayonnaise juice of 1 lemon 2 teaspoons Dijon […]

Tuna Dandelion Green Pasta Salad

Ingredients: 10 oz rotini 2 cups finely chopped dandelion greens 10 oz canned solid white albacore in water, drained 1 small onion, diced 1 stalks celery, diced 2 tablespoons capote capers 2 green onions, diced dressing: 1/4 cup mayonnaise 1 1/2 teaspoon Dijon 1/2 teaspoon juice from the caper jar […]

Roasted Zucchini and Eggplant Farro Salad

Ingredients: 2 yellow zucchini, sliced into 1/2 inch half moons 3 Japanese eggplant, sliced into 1/2 inch half moons 1 cup semi-pearled (semi-perlato) farro 2 cloves garlic, minced 1/4 small red onion, sliced very thinly 3/4 (loose) cup roughly chopped parsley 3 1/2 tablespoons red wine vinegar 1 1/2 tablespoons […]

Sardine Tagliatelle

Ingredients: 2/3 cup breadcrumbs, toasted 2 tablespoons olive oil 2 cloves garlic, minced 2 1/2 tablespoons nonpareil capers 1 tablespoon crushed red pepper flakes 2 4-oz cans boneless, smoked sardines in lemon olive oil 3/4 cup roughly chopped Italian parsley 8-9 oz tagliatelle, cooked to package instructions Directions: Heat the […]

Roasted Eggplant Salad

Ingredients: 2 medium eggplants, cut into roughly 1 inch cubes 2 cloves garlic, minced* 1/3 cup chopped fresh Italian parsley 16 oz jar roasted red pepper, drained and coarsely chopped 3 tablespoons sherry vinegar 1 tablespoon nonpareil capers olive oil sea salt freshly ground black pepper Directions: Preheat oven to […]

Wild Sardine Spread

Ingredients: 4.2 oz canned sardines* in extra virgin olive oil 4.2 oz canned sardines in water, drained 1 tablespoon Dijon 1 tablespoon nonpareil capers 1 large shallot, chopped 1/2 teaspoon hot peri-peri sauce 1 stalk celery, finely diced freshly ground black pepper Directions: Place the sardines, Dijon, capers, pepper, peri-peri […]

Fennel-Orange Pickled Shrimp

Ingredients: 3 lb shrimp, peeled, deveined and steamed 6 green onions, chopped 1/2 Cara Cara orange, thinly sliced 1 bulb fennel, thinly sliced 1 small onion, thinly sliced juice of 2 Cara Cara oranges 1/2 cup white wine vinegar 3 tablespoons sherry vinegar 1 jalapeno, thinly sliced 3 cloves garlic, […]

Veal Cutlets with Spinach and Capers

Ingredients: 3/4 lb thin veal cutlets* 1 lb fresh “baby” spinach 2 shallots, quartered and sliced thinly 1/3 cup chicken stock 1/3 cup white wine juice of 1 lemon 2 tablespoons nonperil capers 2 tablespoons Herbs de Provence 1/4 cup “instant” flour (like Wondra) 1 tablespoon olive oil 1/2 tablespoon […]