On each toothpick, skewer one pepper, one anchovy, and one olive. Arrange the assembled toothpicks on a platter to serve.
Heat the oil in a large saute pan over medium-high heat. Add the onions and saute, stirring occasionally, until softened, about 5-7 minutes. Reduce the heat to medium-low and add the garlic, chopped and canned tomatoes, green and red peppers, salt, piment, sugar and vinegar. Cook, stirring occasionally, until the tomatoes have broken down and […]
Heat the oil in a medium-size saucepan over medium heat. Add the onion and saute, stirring occasionally, until softened, about 5 – 7 minutes. Add the garlic and saute until fragrant, about 2 minutes more. Stir in the piment and fry for another minute. Add the canned tomatoes, vinegar, sugar, and salt. Reduce the heat […]
Preheat the oven to 400˚F. Arrange the chicken, bell pepper, potatoes, onion, thyme, salt and pepper in a wide, shallow roasting pan. Halve the lemon, squeeze the juice over top, and add the squeezed lemon halves to the pan. Pour the oil from the jar of artichokes into the pan. Reserve the artichokes for later. […]
Combine the olive oil, vinegar, and oregano to make a dressing. Add salt and pepper as desired. Set aside. In your serving dish, mix together the cubed vegetables and feta. Pour over the dressing. Toss to ensure everything is evenly coated in the dressing. Keep covered with plastic wrap and in the fridge until ready […]