2 cups olive oil
2 cloves garlic, crushed
2 shallots, thinly sliced
1/2 teaspoon black peppercorns
4 slices lemon
3 sprigs fresh thyme
18 whole shrimp, cleaned and deveined
3 cups baby arugula
1 cup radishes, thinly sliced
1 cup watercress
1/4 cup assorted olives, cut in slivers
3 tablespoons olive oil
1 tablespoon rice vinegar
Salt and freshly ground black pepper
Olive Tortillas, recipe follows
Cumin Scented Black Beans, recipe follows
Tomatillo Avocado Salsa, recipe follows
4 ounces queso fresco, crumbled
Lime Sour Cream, recipe follows
Fresh cilantro sprigs, for garnish
6 lime wedges, for garnish
2 1/2 cups all-purpose flour, plus more for rolling
1/2 cup vegetable shortening (3 1/2 ounces)
2 tablespoons pitted and finely chopped kalamata olives
1 teaspoon salt
1 cup warm water
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, diced
2 teaspoons ground toasted cumin seeds
1/2 teaspoon hot red pepper flakes
8 ounces cooked black beans
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 bunch fresh cilantro, minced
8 ounces tomatillo, papery husks removed, cut into 1/4-inch dice
2 avocados, peeled, pitted and cut into 1/4-inch dice
3 scallions, finely chopped
1 jalapeno pepper, seed and minced
3 tablespoons chopped fresh cilantro
3 tablespoons olive oil
1 tablespoon lime juice
Salt and freshly ground black pepper
1 cup sour cream
Zest and juice of 1 lime
Salt and freshly ground black pepper
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