Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.
Leafy greens, versatile cauliflower, crunchy seeds and nuts – this seasonally-inspired bowl is everything you need for fall.
Called patatas bravas in Spanish, or “fierce potatoes,” these crispy little nuggets of potato are usually deep-fried in olive oil, but they’re equally wonderful roasted in the oven with just a kiss of oil as we’ve done. Serve with romesco, a rich sauce made of roasted peppers and almonds that’s great on any roasted vegetable, and garnish with chopped almonds or a spinkle of smoked paprika.
Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.
Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.
In addition to a healthful mix of nuts, this blend contains another secret health weapon, edamame. Edamame is a complete protein, meaning it contains all essential amino acids. It's also a very good source of folate, a B vitamin that helps lower your risk of stroke and heart attack. Make sure to choose an organic variety of edamame.