Lamb Tartare

Use the best quality lamb you can find. Chilling the de boned loin in the freezer for 15 minutes will make it easier to handle.

Ingredients

1 rack American lamb (about 350 g)
1 tbsp capers, drained, chopped
1 tbsp chopped fresh mint
2 tbsp finely chopped preserved lemon peel
2 tbsp finely chopped shallot
Flaky sea salt
Freshly ground black pepper
2 large egg yolks
Olive oil (for serving)
½ lemon
Thinly sliced country-style bread, toasted (for serving)

Directions

Cut loin from rack of lamb; discard bones or reserve for another use. Trim any silver skin from meat; discard. Cut meat into ¼”-thick slices. Stack two or three slices and cut into ¼”-thick strips, then crosswise into small cubes. Place meat in a medium bowl and press plastic wrap directly onto surface of meat; chill until ready to serve.

Just before serving, combine lamb, capers, mint, preserved lemon peel, and shallot in a large bowl; season with salt and pepper and mix gently to combine.

Divide tartare between 2 plates and top each with an egg yolk. Drizzle with oil, squeeze lemon juice over, and sprinkle with more salt. Serve with toast.

Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

Ingredients

1 bunch broccoli (about 750 g), cut into florets
4 tbsp olive oil, divided
Kosher salt, freshly ground pepper
4 skinless salmon fillets around 180 g each
1 ed Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
2 tbsp unseasoned rice vinegar
2 tbsp drained capers

Directions

Preheat oven to 400°.

Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes. Remove baking sheet from oven.

Rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chile vinaigrette.

Butter-Basted Halibut Steaks with Capers

Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.

Ingredients

2 bone-in halibut steaks, 400-450 g, 3-3.5 cm thick
Kosher salt and coarsely ground black pepper
2 tbsp vegetable oil
¼ cup unsalted butter
4 sprigs thyme
2 cloves garlic peeled, crushed
3 tbsp drained capers

Directions

Season halibut with salt and pepper.

Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.

Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes.

Add capers and toss in butter to warm through.

Divide halibut among plates and spoon butter sauce over.

Pizza Bianca with Mozzarella & Shaved Celery Root

With slices of celery root and your favorite smoked mozzarella cheese, pizza night just got a lot more fun.

Ingredients

½ bulb celery root (celeriac), peeled, very thinly sliced
2 tbsp olive oil, divided, plus more for baking sheet
Kosher salt and freshly ground black pepper
250 g prepared pizza dough, room temperature
200 g smoked mozzarella, thinly sliced
½ small red onion, very thinly sliced
½ cup grated Parmesan
1 tbsp fresh oregano leaves, plus more for serving
2 tbsp drained capers, chopped
Flaky sea salt

Directions

Place a rack in lower third of oven; preheat to 500°. Toss celery root with 1 tablespoon of olive oil in a medium bowl and season with salt and pepper. Set aside.

Gently stretch dough into a 30*40 cm oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Brush with remaining 1 tablespoon olive oil and bake until dry and golden, about 5 minutes.

Remove from oven; top with cheese, reserved celery root, onion, Parmesan, and 1 Tbsp. oregano.

Bake pizza, rotating baking sheet halfway through, until cheese is melted, celery root is tender, and crust is golden brown, 12 to 15 minutes.

Remove from oven and top with capers and more oregano; season with sea salt and pepper.

Lemon Caper Chicken Piccata

Lemon Caper Chicken Piccata – a refreshing and elegant twist on the classic with the addition of lemon and capers. Make this quick one-skillet chicken dinner in less than 30 minutes! Serve it with pasta or a salad for a simple, yet impressive meal!

Ingredients

1 kg boneless skinless chicken breasts 4 pieces
¼ cup all purpose flour seasoned with a pinch of salt and 1 teaspoon of oregano
1 tbsp butter
2 tbsp butter
4 cloves garlic
1 lemon thinly sliced
1 lemon juiced
3 tbsp fresh thyme leaves
3 tbsp capers
¼ cup chicken stock
2 tbsp Greek yogurt
¼ tsp salt
¼ tsp pepper

Directions

Preheat a skillet over medium-high heat and add in the butter.

Coat the chicken generously with the seasoned flour and shake off any excess.

Sear the chicken in the butter for 2 mins per side until nice and golden.

Remove the chicken on a plate and add in the remaining butter to the same skillet without washing it.

Add in the garlic, lemon slices, fresh thyme, capers on medium-high heat for a minute.

Add in the lemon juice and stock, then place the chicken back in the mixture and let it cook over medium-high heat for about 3-5 mins (depending on the thickness of your chicken).

Add in the yogurt and take the skillet off the heat. Mix the sauce to blend, season and serve.

Recipe Notes

-Feel free to add some spinach to have some healthy veggies with your chicken piccata.
-Make this even more Mediterranean by adding some chopped sun-dried tomatoes, feta, olives, or make this a seasonal spring dish by adding some green asparagus, some more yogurt, and lemon.

Chicken in Caper Cream Sauce

This Chicken in Caper Cream Sauce is an easy but elegant dinner recipe. Boneless chicken breasts are cooked in a skillet and served with a creamy caper cream sauce.

Ingredients

1 kg boneless skinless chicken breasts
1 tsp lemon pepper
1 tsp salt
1 tsp dried dill weed
1 tsp garlic powder
3 tbsp butter
1 cup heavy whipping cream
3 tbsp capers, drained and rinsed

Directions

Instructions

If the chicken breasts are thick, pound them to an even thickness or cut them open horizontally to form thinner, even chicken breasts.

In a small bowl, combine the lemon pepper, salt, dill and garlic powder. Sprinkle the mixture evenly over both sides of the chicken breasts.

In a large skillet over medium heat, melt the butter. Add the chicken and cook until browned and cooked through, flipping once, 5 to 7 minutes on each side. Once cooked, remove to a plate and cover with foil to keep warm.

Pour the cream into the same skillet, and whisk, scraping off the browned bits from the bottom of the pan. Cook until the mixture is thick enough to coat the back of a spoon. Stir in the capers. (The sauce will thicken a bit more as it cools.)

Serve the chicken topped with the cream caper sauce.

Tomato & Caper Linguine with Lemon & Parmesan

Tomato Caper Pasta is a light and savory dish with capers, thinly sliced garlic and fresh tomatoes. Full of flavor and incredibly simple to make. Have this with a glass of chilled white wine and you will feel carried away to a sidewalk café in Italy.

Ingredients

400 g dried linguine
2 tbsp olive oil
350 g tomato passata
5 tbsp baby capers
1 lemon grated
Parmesan cheese

Directions

Cook the linguine in a pot of boiling salted water according to the packet instructions.

Drizzle the olive oil into a medium saucepan over a medium heat, add the tomato passata and capers (rinsed), then add half of the finely grated lemon zest.

Simmer for 5 to 7 minutes, then season to taste with sea salt and black pepper.

When the linguine is al dente, drain and toss with the sauce to coat.

Sprinkle with grated Parmesan and extra lemon zest to serve, if desired.

Enjoy!