Ingredients 1. 1/2 pound green beans 2. 1 cup grape tomatoes, halved 3. 1/2 cup pitted Niçoise olives (3 ounces) 4. 1 cup roasted red or yellow bell peppers, cut into strips 5. Two 2-ounce cans flat anchovies packed in olive oil, drained and chopped 6. 1/2 cup torn basil leaves 7. 1/2 cup plus… Continue reading Hot Niçoise Salad
Day: April 2, 2011
Skillet-Roasted Lamb Loins with Herb
Ingredients 3 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1 large shallot, minced 1 teaspoon minced rosemary 1 teaspoon minced sage 1 teaspoon minced marjoram 1 teaspoon minced thyme 2 boneless lamb loins with tenderloins attached (about 3 pounds), thin layer of fat and rib apron left on, at room temperature Salt and freshly… Continue reading Skillet-Roasted Lamb Loins with Herb