60276 salad piquillo capers ensalada esparragos Recipes

paprika, chopped fresh rosemary, salt, black pepper, pork tenderloin, trimmed, olive oil, chopped red onion, very thin slices prosciutto , cut into thin strips, garlic clove, minced, fresh spinach, water, sherry vinegar, honey, bottled piquillo peppers , cut into 1/4-inch strips

extra-virgin olive oil, divided, thick) slices crusty bread, garlic cloves, minced, bay leaf, frozen peeled deveined medium shrimp, thawed, jarred piquillo peppers, cut into thin strips, rinsed, and drained, sherry (such as a fino), fat-free , less-sodium chicken broth, salt, freshly ground black pepper, chopped fresh parsley

navel oranges, red onion, thinly sliced, jicama, cut into sticks (3 by 1/2 inches), cilantro, chopped, salt , to taste, red jalapeno chile, seeded and diced, cayenne pepper, mixed salad greens , tossed with vinaigrette (optional)

garlic clove, salt, blanched almonds (3 oz), toasted and cooled, water, extra-virgin olive oil, sherry vinegar, hot pepper sauce such as tabasco, black pepper, spanish piquillo peppers*, rinsed, drained, and patted dry, head romaine (1 lb), outer leaves discarded and head cut crosswise into 1/4-inch slices (8 cups), sliced serrano ham

french baguettes , 16-inches long, sherry wine vinegar, spicy mustard, worcestershire sauce, extra virgin olive oil, garlic cloves, finely chopped, very large portabella mushroom caps, coarse salt, fresh coarse ground black pepper, chopped parsley, spinach, coarsely chopped, manchego cheese, thinly sliced, piquillo peppers or 4 pimientos or 4 roasted red peppers, patted dry and cut into strips

oil-packed anchovies, drained, garlic clove, flat leaf parsley, basil leaves, coarsely chopped dill, oregano leaves, mayonnaise, fresh lemon juice, snipped chives, kosher salt, fresh ground pepper, ciabatta , upper half cut into 1-inch cubes (use bottom half for some other recipe), rotisserie chicken , meat pulled into large bite-size pieces (skin and bones discarded), piquillo peppers, drained and quartered lengthwise (from a 9.8-oz jar), celery ribs, with leaves thinly sliced, pitted kalamata olives, halved or 1/2 cup black olives

chickpeas (or make your own about 3 cups), piquillo peppers, chopped (about 6 oz), lemon, parsley, thyme, rosemary, extra virgin olive oil, salt and pepper

extra-virgin olive oil, fresh lemon juice, red wine vinegar, chopped fresh oregano, garlic clove, minced, uncooked medium-grain rice, fresh lemon juice, globe artichokes, salt, black pepper, canned chickpeas (garbanzo beans), rinsed and drained, chopped red onion, diced piquillo peppers or roasted red bell peppers, chopped fresh flat-leaf parsley

water, salt, cut green beans (about 1/2 lb), chopped shallots (about 2 medium), fire-roasted piquillo peppers, chopped, chickpeas (garbanzo beans), rinsed and drained, garlic clove, minced, light mayonnaise, sherry vinegar, spanish smoked paprika, arugula, premium tuna , packed in oil, drained and flaked, grated fresh parmesan cheese, french bread

drained piquillo peppers, grated asiago or good-quality provolone cheese (about 1 oz), fresh goat cheese, softened

eight 1/3-inch-thick slices crusty italian bread, crusts removed, extra-virgin olive oil, for brushing, garlic clove, halved, mild goat cheese, softened, kosher salt and freshly ground pepper, manchego or parmesan cheese, grated (about 1 cup), piquillo peppers

mayonnaise, dijon mustard, prepared horseradish, fresh lemon juice, chopped fresh tarragon, ground red pepper, salt, freshly ground black pepper, fresh lump crabmeat, whole piquillo peppers , roasted and seeded

pasteurized large egg yolk, dijon mustard, garlic, grated, kosher salt and freshly ground pepper, fresh lemon juice, caper brine (from a jar of capers), extra-virgin olive oil, canola oil, anchovy fillets, finely chopped , plus 1/2 tsp oil from the jar, sliced bacon, cut into small pieces, canola oil, for frying, capers, brussels sprout leaves , picked layer by layer (from about 5 whole sprouts), kosher salt, heads romaine lettuce , outer leaves removed, cut into 1-inch pieces, fresh basil leaves, freshly grated parmesan cheese , plus a chunk for shaving over the salad

chicken breasts, extra virgin olive oil, divided, grill mixed spice, ground cumin , 2/3 palm full, ground thyme or 1 tsp poultry seasoning, 1/3 palm full, garlic cloves, chopped, onion, chopped, tomatillos, peeled, rinsed and dried then coarsely chopped, piquillo peppers, drained and diced or 2 roasted red peppers, drained and chopped, stalks celery, with green tops chopped, drained and chopped green olives, hominy, drained, hot sauce , eyeball it, limes , juice of, salt and pepper, tortilla chips (to garnish )

chicken breasts, extra-virgin olive oil, for drizzling plus 3 tbsp, divided, ground cumin , 2/3 palm full, ground thyme or poultry seasoning, 1/3 palm full, garlic, chopped, onion, chopped, tomatillos, peeled, rinsed and dried then coarsely chopped, piquillo peppers, drained and diced or 2 roasted red peppers, drained and chopped, ribs celery with green tops, chopped, drained and chopped green olives with pimientos, hominy, drained, hot sauce , eyeball it, limes, juiced, salt and pepper, broken tortilla chips, any color or variety

baguettes , halved across, split and some of the soft insides removed, sherry vinegar, spicy mustard, worcestershire sauce, extra-virgin olive oil , eyeball it, garlic, finely chopped, portobello mushroom caps, stems removed and wiped clean with damp cloth, coarse salt and coarse black pepper, chopped parsley , a generous handful, a p ck ge, deveined triple w shed spin ch, co rsely chopped, manchego cheese (common spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted, piquillo peppers , pimientos or roasted red peppers, patted dry and cut into strips

mixed bag baby red skinned, yukon and purple potatoes, halved or quartered, white wine vinegar, kosher salt, dijon mustard, freshly ground black pepper, sugar, extra-virgin olive oil, hearts of palm , sliced lengthwise into thin strips, sliced, drained, jarred piquillo peppers, scallions, sliced

oil-packed anchovies, drained, garlic clove, flat-leaf parsley leaves, basil leaves, coarsely chopped dill, oregano leaves, mayonnaise, fresh lemon juice, snipped chives, kosher salt and freshly ground pepper, bottom crust reserved for another, use, bread cut into 1-inch cubes, pulled into large bite-size pieces, piquillo peppers (from a 9.8-oz jar), drained and quartered, lengthwise, inner celery ribs with leaves, thinly sliced, pitted kalamata olives, halved