There are a multitude of ways to enjoy Wild Planet foods, and new recipes are created every day... by chefs, nutritionists and mostly by you, our loyal customers. So read on and enjoy!

Pan-Fried Anchovies

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Makes 2 servings

Ingredients

1/4 cup flour
1 tsp chili powder
1/4 tsp black pepper
1 can Wild Planet Wild White Anchovies in Water, drained
2 Tbsp olive oil
Flaked sea salt to taste
Lemon wedges

Instructions

In small bowl, mix together flour, chili powder and black pepper. Dredge White Anchovies in flour mixture and set aside. Place medium sized pan on high heat and heat olive oil. Reduce heat to medium and carefully place dredged White Anchovies into hot oil, frying until golden brown on one side, about 1 minute. Turn White Anchovies over and cook on opposite side until golden brown. Remove from the pan, sprinkle with sea salt to taste, and serve with lemon wedges.

Serving ideas

*Over salad greens
*With brown rice and steamed spinach
*With an aioli dipping sauce

Anchovy and Egg Chimichurri Potato Salad

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Makes about 3 servings

Ingredients

1 pound baby potatoes
2 eggs
1 tsp salt (for water)
1/2 cup fresh flat-leaf parsley, plus extra for topping
1/2 cup fresh cilantro
1 clove garlic, finely minced
1/4 tsp red pepper flakes, plus extra for topping
Juice of half a lemon
1/4 cup olive oil
1 Tbsp red wine vinegar
Salt and pepper, to taste
1 can Wild Planet Wild White Anchovies in EVOO, drained

Instructions

Wash potatoes, cut into halves and then place into a saucepan and cover with cold water. Bring to a boil and then reduce heat to a low simmer. Leave pan uncovered and cook for about 10 minutes or until potatoes are cooked through when tested with a fork. Drain potatoes and let cool.
Fill another saucepan with cold water and bring to a boil. Place eggs and salt into the boiling water and cook for 7-8 minutes. Promptly remove eggs from boiling water and place into a cold-water bath to stop the cooking process.

Place parsley, cilantro, garlic, red pepper flakes, lemon juice, olive oil, red wine vinegar, salt, and pepper into a blender or small food processor. Pulse ingredients until somewhat smooth but maintaining the texture of finely chopped herbs.

Place the cooled potato halves into a bowl. Pour chimichurri sauce over potatoes to taste and gently toss together. Peel and quarter the boiled eggs. Place eggs and White Anchovies on top of potato mixture. Sprinkle additional chopped parsley and red pepper flakes before serving.

Anchovy Antipasto Bites

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Makes 2-3 servings

Ingredients

1 can Wild Planet Wild White Anchovies in EVOO
1 cup cherry tomatoes
1/2 cup marinated artichoke hearts
1 small bunch of fresh basil leaves
Toothpicks
Balsamic vinegar, for drizzling

Instructions

Remove Wild Planet Wild White Anchovies from can and cut each in half. Cut cherry tomatoes in half. Spear a cherry tomato half, artichoke heart, whole basil leaf, and White Anchovy half on a toothpick. Repeat with the ingredients and drizzle the antipasto bites with balsamic vinegar.

Anchovy and Olive Pasta

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Makes 2-3 servings

Ingredients

8oz spaghetti or angel hair pasta
1 tsp olive oil
1 garlic clove, minced
1 Tbsp capers
1/2 tsp red pepper flakes
1/2 cup halved Kalamata olives
1 cup halved cherry tomatoes
2 cups baby spinach
1 can Wild Planet Wild White Anchovies in EVOO or Water
1/4 cup chopped fresh basil

Instructions

Cook pasta according to package instructions, drain and set aside. Heat olive oil in a large pan over medium heat. Add garlic, capers, red pepper flakes, Kalamata olives and cherry tomatoes. Add spinach while stirring and cook until garlic is browned and spinach is wilted. Add cooked pasta and toss to combine. Plate and top with White Anchovies and basil.

Summer Tomato and Anchovy Crisps

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Makes 1 serving

Ingredients

2-3 heirloom tomatoes chopped into 1/2 inch pieces
1 Tbsp balsamic vinegar
1 Tbsp fresh chopped parsley, basil, or mint
3-4 rye crisps or whole wheat crackers
1 can Wild Planet Wild White Anchovies in EVOO, drained
Freshly ground black pepper

Instructions

In a bowl, toss together the chopped tomatoes, balsamic vinegar, and chopped herbs. Top each crisp or cracker with the tomato mixture and 2-3 Wild Planet Wild White Anchovies. Finish with a bit of freshly ground black pepper and serve.

Caesar Salad with White Anchovies

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Makes 3-4 servings

Ingredients

Dressing:
1/2 cup finely grated Parmigiano-Reggiano cheese
2 Tbsp roasted garlic
2 Tbsp sherry vinegar
1 Tbsp Dijon mustard
1 can Wild Planet Wild White Anchovies in EVOO or Water, 6 removed & drained
1 egg yolk
1 1/4 cups extra virgin olive oil

Salad:
Romaine lettuce, torn in bite size pieces
Croutons
Additional grated cheese, salt and pepper
Remaining Wild Planet Wild White Anchovies in EVOO or Water, drained

Instructions

For dressing, combine cheese, garlic, vinegar, mustard, six anchovies and egg yolk in food processor and blend until smooth. With machine running, drizzle oil through feed tube to emulsify dressing. Add vinegar or water as necessary until desired consistency is reached. For salad, place lettuce in serving bowl. Add croutons and dressing to taste. Toss well, sprinkle with additional cheese, salt and pepper. Top with remaining anchovies.

White Anchovies Crostini with Lemon Aïoli

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Makes 3-4 servings

Ingredients

1/2 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp chopped capers or Kalamata olives
1 clove garlic, minced
2 Tbsp extra virgin olive oil
Salt and pepper to taste
6-8 thin slices of good, crusty bread (such as ciabatta)
1 clove garlic, peeled & left whole
1 can Wild Planet Wild White Anchovies in EVOO or Water, drained
Fresh chopped parsley for garnish

Instructions

Whisk together mayonnaise, lemon juice, capers/olives, minced garlic clove and extra virgin olive oil in a small bowl. Season with salt and pepper and set aside.
Toast bread slices until lightly golden brown. Gently rub peeled, whole clove of garlic on tops of bread slices. Spread a small amount of lemon aïoli mixture on each bread slice. Place 1-2 white anchovies onto each slice of bread and garnish with fresh parsley.