Pie Pastry:
- In bowl, whisk flour with salt; drizzle olive oil over top.
- Mix with fingertips until combined.
- Stir in 1/3 cup water just until pastry starts to come together.
- Turn out onto lightly floured work surface; knead until dough comes together into a ball, adding more water if necessary.
- Divide dough in half and shape each half into a disk.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
Balsamic Blackberry Filling:
- Toss together blackberries, 2 tbsp water, brown sugar, balsamic vinegar and cornstarch.
- Transfer to saucepan set over medium-high heat; bring to boil.
- Boil, stirring often, for 6 to 8 minutes or until thickened. Let cool completely.
Assembly:
- Preheat oven to 400°F.
- Stir together ricotta, icing sugar, orange zest and cinnamon.
- On lightly floured surface, working with one portion of dough at a time, roll out into 8-inch circle, about 1/4-inch thick.
- Cut out 3 1/2-inch rounds from pastry to make 8 rounds, rerolling scraps if necessary.
- Repeat with remaining portion of dough. Refrigerate rounds for 30 minutes.
- Place 1 tbsp each Balsamic Blackberry Filling and ricotta mixture in center of 8 rounds, leaving border all around.
- Combine cornstarch with 2 tbsp water; brush over edges of rounds. Cap with remaining pastry rounds; crimp edges with fork to seal pastry.
- Cut two small vents in center of each hand pie; brush tops with olive oil. Bake for 20 to 25 minutes or until golden brown. Let cool slightly.
Tip: Substitute your favorite berries for blackberries if desired.
- Preheat oven to 375ºF. Brush tortillas on both sides with olive oil; bake on parchment paper–lined baking sheets, turning halfway through cooking, for 8 minutes. Let cool.
- Tomato Salsa: Meanwhile, mix together tomatoes, sweet onion, cilantro, jalapeño (if using), lime juice, salt and pepper.
- Spread each tortilla with 2 tsp pesto; arrange steak slices over top. Spoon salsa over top.
Tip: Sprinkle with a Mexican cheese, such as queso fresco or Cojita.
- Preheat oven to 400ºF. Toss cauliflower florets with olive oil, garlic powder, salt, pepper and cayenne to coat. Spread in single layer on parchment paper-lined baking sheet. Bake for 30 to 35 minutes or until cauliflower is tender.
- Meanwhile, heat tomato sauce with pesto in saucepan over medium heat or until heated through.
- Arrange cauliflower on a platter. Drizzle with sauce. Sprinkle with walnuts and parsley.
Tip: Grate fresh Parmesan cheese over cauliflower in last 5 minutes of cooking time.
- In food processor, pulse beans, olive oil, 2 tbsp Spicy Tomato Pesto, vinegar, garlic and chili flakes.
- Add water, 1 tbsp at a time (adding up to 1/4 cup) to reach desired consistency. Stir in hot sauce to taste. Transfer to serving dish and dollop remaining Spicy Tomato Pesto over top.
Tip: Refrigerate leftover dip to use as a spread on sandwiches or as a mid-morning or afternoon snack.
A traditional tortilla española is delicious, but it takes a bit of work—and some dexterity to flip. This quicker version uses a “crowded sauté” method to cook the potatoes until golden and crispy in a skillet. Don’t be tempted to use less oil—the generous amount is key to the crispy, golden texture of the potatoes and to the “fried” edges of the eggs. Serve this for breakfast, supper, or as a tapas.
- In a medium (10-inch) oven-safe cast-iron or nonstick skillet, heat the olive oil over medium-high heat. When the oil is hot, add the potatoes and 1/2 teaspoon salt. Stir well, cover (with the lid slightly askew), and cook, stirring frequently, until most of the potatoes have taken on some golden browning. (Take care when removing the lid as the steam will sputter.) Listen–the oil should be gently sizzling. If the potatoes are cooking too fast, turn the heat down a bit.
- Uncover, reduce the heat to medium (if you haven’t already), add the shallots and 1/4 tsp. salt, stir, and continue to cook, stirring occasionally, until the shallots are softened and the potatoes are a deep golden brown, about 5 to 7 minutes.
- Heat the broiler on high and arrange a rack 6 to 8 inches from the element.
- In a bowl, whisk the eggs with 1/4 tsp. salt until well combined. Stir the potatoes and shallots, season with pepper, and pour the mixture into the skillet. Quickly and gently, use the spatula to redistribute any potatoes that have clumped together (if necessary). (Some of the potatoes will be poking above the egg.) Let the eggs set completely around the edges, about 2 minutes. Put the skillet on the rack under the broiler and cook until the top is fully set and lightly browned and the edges of the tortilla are puffy, 2 to 3 minutes.
- Remove the skillet from the oven and let sit for 5 minutes. Slide the tortilla out of the pan onto a wooden cutting board and cut into wedges or squares. Serve hot or at room temperature.
