...for tartar sauce extra-tangy and creamy. These other key ingredients amp up the flavor even more: Lemon juice – It makes the sauce nice and bright. Capers and diced dill...
...flavor. A pinch of celery seed brings out the savory flavor even more. Radishes and red onion – For extra color and crunch. Capers – Many classic potato salad recipes...
...this season. Enjoy! Olive Tapenade Recipe Ingredients Traditional tapenade is made with anchovies in addition to olives and capers. To keep this recipe vegetarian, I skip the anchovies, but don’t...
...little sweetness. Capers – I swap them in for the traditional dill pickles! They give this salad a delicious briny flavor, but if you don’t have them on hand, diced...
...nutty and tender. To make them a meal, I serve them over a swoosh of arugula pesto and top them off with a quick garnish of herbs, capers, golden raisins,...
...large squeeze of lemon juice! Then, fold in the cooked pasta and a bit of the starchy pasta water. Finish it all with feta, capers, and a sprinkle of red...
...the rich, creamy base of the dressing. Dijon mustard, capers, and lemon juice add bright, tangy, briny flavor. Garlic, chives, and fresh dill make it feel really fresh, and they...
...it adds an extra punch of tangy flavor. Capers – With their salty, briny flavor, capers perfectly replace the anchovies and Worcestershire sauce. Along with the lemon juice and Dijon...
...Egg Salad Recipe, but I actually prefer this vegan tofu sandwich! Turmeric gives it its egg-like color, vegan mayo makes it rich and creamy, and capers, chives, and dill make...
...Components This chickpea salad sandwich starts with my favorite plant-based “tuna” salad. It’s briny and tangy from capers, Dijon mustard, and lemon juice. Instead of mayo, I add a bit...
...briny flavors (i.e. good Dijon mustard, capers, and cornichons) and finished with crunchy celery and scallions recreate that tuna salad taste to me. You could definitely make a great sandwich...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
