Parsnip Confit with Pickled Currants
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View ArticleRoasted Cherry Tomato Caprese
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View ArticleHalibut Confit With Leeks, Coriander, and Lemon
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View ArticleSlow-Cooked Collard Greens in Olive Oil
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View ArticleHerby Garlic Confit
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View ArticleGrilled Chicken with Lemon and Thyme
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View Article3-Ingredient Seared Dates with Vanilla Ice Cream and Mint
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View ArticleOlive Oil–Basted Fried Eggs
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View ArticleOregano-Marinated Tomato Salad
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View ArticleSwiss Chard–Tahini Dip
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Vegan Green Goddess Aioli
This aioli is great for dipping fresh spring veggies, in sandwiches, or even dolloped atop a piece of grilled fish. A mild, green oil doesn’t overpower the softness of the herbs while complimenting...
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Roasted Broccoli Rabe “Chimichurri”
The perfect accompaniment to grilled red meat has always been a chimichurri with a robust EVOO. Try this riff on chimichurri with bitter broccoli rabe taking the place of the herbs. The bigger the...
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