Roasted Potatoes with Chive Pesto

Ingredients:

• 1¾ pounds fingerling potatoes, halved lengthwise
• 1 tablespoons plus ½ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• ½ cup (packed) chopped fresh chives, plus more for garnish
• ½ cup (packed) chopped fresh flat-leaf parsley
• 2 tablespoons slivered almonds, chopped walnuts, or pine nuts
• 1 garlic clove
• 2 teaspoons fresh lemon juice

Instructions:

1. Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.
2. Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.
3. Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

https://www.epicurious.com

Caraway Cabbage Chips

Ingredients:

• 8 innermost green cabbage leaves, ribs removed, leaves cut into quarters
• Olive oil (for brushing)
• Toasted caraway seeds (for sprinkling)
• Kosher salt and freshly ground black pepper
• 1 finely grated garlic clove
• 1 cup plain yogurt
• 2 tablespoons chopped fresh dill
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat oven to 200°. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper. Bake until crisp, 2–2½ hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.

https://www.bonappetit.com/recipe/caraway-cabbage-chips-with-dill-yogurt

Salmorejo- Chilled Spanish Tomato Soup

Ingredients

• 3 tbsp. kosher salt, plus more to taste
• 8 plum tomatoes, cored, halved, and seeded
• 1 clove garlic, crushed
• 1 baguette (about 10 oz.), cut into large pieces
• 1⁄2 small yellow onion
• 1 cup extra-virgin olive oil, plus more for drizzling
• 2 tbsp. sherry vinegar
• Freshly ground black pepper, to taste
• 3 hard-boiled eggs, chopped
• 1 1⁄2 cups finely chopped Iberian ham or prosciutto

Instructions:

• Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

https://www.saveur.com/article/Recipes/Classic-Salmorejo