Extremely pink beet-pickled eggs aren’t just beautiful, they’re suffused with a richly flavored sweet and sour brine that pops with every bite. Serve the eggs alongside the pickled beets and red onions, and top with a dollop of sour cream and horseradish sauce and fresh garden herbs.
A recipe for wonderfully delicious homemade pimentón aioli that’s velvety in texture and smoky and bright on the palate; and an ode to the best sandwich ever: the Saltie Scuttlebutt.
Chipotle chilies in adobo sauce lend smoky heat to these classic chicken tacos topped with avocado, radish, cilantro, and crumbled cotija. This post was created in partnership with SVO Farmer Focus Chicken.
Fresh sliced mango and shrimp seared in coconut oil tossed with chilis, herbs, rice noodles, and a simple lime sauce makes for a nearly effortless, crazy flavorful weeknight meal.
Fettuccine tossed with roasted spring onions, tinned sardines, capers, herbs, and buttery panko makes for a simple and hearty early spring meal.
