In The Kitchen

Serves 2, but makes more soy marinated eggs than you’ll need for both servings. More for you to enjoy!

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Ingredients: 

• 3 tbsp extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 anchovy fillets 
• 1 cup dry white wine
• 1 (28-ounce) can plum tomatoes, drained
• 1 can Fishwife Sardines with Hot Peppers or Fishwife Sardines with Preserved Lemons, your choice!
• ¼ cup chopped Mina Picholine Pitted Olives
• 2 tablespoons drained Mina Non-Pareil Capers
• 1 teaspoon chopped fresh marjoram
• 8 ounces uncooked spaghetti
• 2 tbsp chopped fresh flat-leaf parsley
• Optional: ¼ tsp red pepper flakes

Directions:

1. Heat oil in a skillet over low; add garlic, and cook, stirring often, until golden and fragrant, about 3 minutes. 

2. Add anchovies and stir until they melt into oil, about 1 minute and 30 seconds. 

3. Stir in red pepper flakes if using. Increase heat to medium, and add wine. Simmer and cook until reduced by half. 

4. Add tomatoes, breaking up with a wooden spoon. Bring sauce to a low simmer. 

5. Add sardines, olives, capers, and marjoram. Simmer gently, uncovered, and stir occasionally, 20 minutes.

6. Meanwhile, bring a large pot of salted water to a boil over high. Cook spaghetti according to package directions. Drain pasta, reserving 1 cup cooking liquid. Toss spaghetti with tomato sauce, adding reserved cooking liquid as needed to reach desired consistency. Sprinkle with parsley, and serve immediately.

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Ingredients: 

• 1 can Fishwife Smoked Albacore Tuna

• ½ cup of mayonnaise

• 1 tsp capers

• 1-2 anchovy fillets

• Juice of one lemon, freshly squeezed

• 1 hard boiled egg

Directions: 

• Blend all ingredients for the tonnato sauce in a blender until smooth. The mixture should be thick, but easily spreadable.
• If not, adjust with lemon juice or water. Taste and adjust for salt. Serve over pan fried veal or pork, sliced tomatoes or grilled veggies! 

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Based on King Arthur's recipe for No-Fuss Foccacia. The General's Bold Gold Cayenne-Infused Olive Oil adds just the right amount of flavor & spiciness to this foccacia!

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Ingredients:

• 1 1/4 cup cake flour

• 2/3 cup granulated sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2/3 cup olive oil (I recommend Olivelle Blood Orange Olive Oil or Olivelle

• Rosemary Olive Oil)

• 1/2 cup Greek yogurt

• 2 large eggs

• 3 tablespoons lemon juice

• Zest of one lemon

Directions: 

• Preheat oven to 350ºF and oil a 9” round pan.

• Mix the dry ingredients together in a large bowl.

• Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.

• Add lemon juice and zest and stir until completely combined and there are no lumps.

• Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

• Allow to cool for at least 10 minutes before slicing.

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