Quick and easy pantry friendly dinner.
All of the elements of a good dirty martini-minus the booze–stuffed in celery.
Inspired by Greek Melitzanosalata, this dip mixes silky, smoky eggplant with salty-savory olives and feta.
Occasionally found served as small plate in tapas restaurants in the US, ensalada campera (country salad) is a hot weather staple in many homes in Spain.
Tuna takes the place of red meat in this pantry-friendly update of spaghetti and meatballs.
Can frozen mixed seafood be tasty? Yes, yes it can! Cooked correctly and with other flavorful ingredients, it makes a pantry and budget-friendly 30-minute meal.
Ingredients: 4.25 oz tinned smoked sardines in oil 1 onion, sliced into half-moons 3 cloves garlic, sliced 1 tablespoon crushed red pepper flakes 1 large bunch dandelion greens, chopped (about 6 cups) 1/2 cup sliced cherry tomatoes (about 1/2 pint) 1/4 cup kalamata olives salt freshly ground black pepper 12 […]
Ingredients: 1 tablespoon olive oil 1 tablespoon butter 1 onion, chopped 1 shallot, chopped 1 tablespoon paprika 1 teaspoon chili powder 1 teaspoon ground chipotle 1 teaspoon sugar 1/2 teaspoon cumin 1 bay leaf 1 lb ground chicken 2 teaspoons tomato paste 1/2 cup halved pimento-stuffed olives 3 hard-boiled eggs, […]
Ingredients: 1 small red onion, chopped 4 cloves garlic, sliced 1/3 cup chopped mixed olives 8 oz your favorite hard salami, sliced into roughly 1/4 inch half-moons 28 oz diced tomatoes 6 oz jarred roasted red pepper, diced splash of olive brine or vinegar to serve: 1 lb spaghetti, cooked […]
Ingredients: for the dressing: 3 tablespoons finely grated parmesan 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil tiny pinch salt freshly ground black pepper for the salad: 2 heads romaine lettuce, chopped 1-pint cherry tomatoes, halved (I used an heirloom mix) 1/3 cup large Spanish pimento-stuffed olives […]