CREOLE CAESAR DRESSING

⅔ cup extra-virgin olive

oil

3 garlic cloves, peeled 2 tablespoons chopped

onion

2 tablespoons red wine

vinegar

1/2 roasted red bell pepper 1 tablespoon finely

chopped celery 1 teaspoon light brown

sugar

1/4 teaspoon cayenne

pepper

2 tablespoons

mayonnaise

1/4 cup grated Parmesan

cheese

In a small saucepan, combine the oil, garlic and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes.

Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.

Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor.

Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper.

Use immediately or store in an airtight container in the refrigerator for up to 1 week.

Make about 1 1/4 cups.

Per tablespoon:

Sea salt pecan brittle

Goldilocks would have loved this brittle. It’s not too hard, not too soft — just right! This lovely brittle is made by Nanna’s Nuts of Charleston, South Carolina, a family-run business that began in 2014 with the recipe for Nanna’s spiced pecans. Nanna was Louise Parsons, and her granddaughter, Traci Greer, is carrying on the tradition of preparing nut-based treats for family and friends. We think the pecans are roasted before they go into the brittle, we definitely taste vanilla, and the salt is incorporated into the brittle, rather than being sprinkled on top, so it’s perfectly infused in every bite. We are finding this mighty addictive! The company makes all kinds of flavored nuts, including bourbon and bacon pecans, chocolate sea salt almonds and organic herb cashews. But, it’s the sea salt brittle that has captured our hearts.

$4 per 3-ounce package, $13 per 8-ounce tin. Available at nannasnuts.com.