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Crusted Shrimp with Cashew-Zaatar Spice

The origin of zaatar dates back to ancient Egypt. Traces of this seasoning have been found in the tomb of Pharaoh Tutankhamun. Zaatar or Za'atar is a mixture of spices from the Middle East made from dried herbs, spices, sesame, and fennel seeds. It is a versatile blend of spices used to season meats, seafood, vegetables dishes, or infused in olive oil to use as a seasoning or sauce to soak pita bread.  There may be slight variations depending...

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Pistachio and Herb Stuffed Shrimp

A fragrant dish, prepared in a short time that brings to the table the scent and taste of the sea, perfume from fresh herbs from the garden, and the tartness of lime. It is perfect as a finger food or a main course. The pistachio gives this shrimp recipe an incredibly special crunchiness. Tasty and aromatic, this Pistachio and Herb Shrimp dish is a delicacy that will enhances any daily or special menu. Chef Alba Pistachio and Herb Stuffed...

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Tilapia with Roasted Tomatoes-Black Olives

Tilapia with tomatoes and olives is typically a summery dish, light in calories, and rich in flavor. A great dish for those who desire a simple and tasty main course from the sea. The tomatoes and olives enhance the taste of the Tilapia. For a superb finale, finish with a thick drizzle of balsamic! Chef Alba Tilapia with Roasted Tomatoes-Black Olives Tilapia with tomatoes and olives is typically a summery dish, light in calories, and rich in flavor. A great...

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Balsamic Apricot Onion Sauce (Agro-Dolce)

This agro-dolce sauce (sweet and tangy), can be used as a dip, a glaze, and as a condiment. It can be made ahead for easy dinner prep; allow to cool and keep it in the fridge for a few days. It can be used with roasted potatoes and vegetables, grilled meats, salmon, cheese trays, and crostini. Chef Alba Balsamic Apricot Onion Sauce (Agro-Dolce) This agro-dolce sauce (sweet and tangy), can be used as a dip, a glaze, and as a...

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Chianti Drunken Spaghetti

Chianti Drunken Spaghetti is one of the many traditional recipes of the Cucina Povera in Italy. The uniqueness of this dish is the addition of red wine twice to the spaghetti. Not only is the wine added in the sauce, wine is also added to the pasta boiling water. Taste can vary depending on the type of red wine used. I use a full-bodied Chianti or San Giovese wine. Use a wine which has a full taste and a...

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