A two-minute dressing that adds tremendous flavor to bitter leaves or any salad.
6 olive oil–packed Spanish anchovies
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
freshly ground black pepper
1. Whiz the anchovies, mustard, and vinegar together in a blender, being sure to get the anchovies completely pureed.
2. With the motor on, slowly stream in the olive oil.
3. Season to taste with pepper.
This couldn’t be easier; blend together some jarred roasted red peppers, white beans, and seasonings, and you’ve got a healthy, travel-friendly dip in minutes. Pack with crudité, pita chips, or rice crackers to dip.
“These little pastry crescents are always available at our house, either fresh from the oven or out of the freezer. Because the pastry is rich in butter and cream cheese, it never dries out and is always flaky and delicious. The raisin, nut, apricot trio that fills the pastry...