All it takes to dress up a simple bell pepper is a gas stove, olive oil, vinegar, and salt. Here, Chef George Mendes chars the peppers until they become soft, marinates them in a simple dressing, and serves them with the canned fish from the Portugal Box.
In this recipe, Chef George Mendes, curator of the Portugal Box, adds seafood to a light, spring greens salad. It’s the perfect showcase of the canned mackerel in your box—and an inventive way to use the fish.
Now that the warm weather is back, we’re heading to farmers’ markets to pick up colorful heirloom tomatoes. What’s our favorite way to eat them? This simple tomato salad by Chef George Mendes.
As springtime inches closer and closer, we’re getting ready for outdoor grilling. These spicy shrimp skewers, featuring the piri piri hot sauce, sea salt, and olive oil from the Portugal Box, come together in as little as 30 minutes.
Similar to the French Moules Marinière, this Portuguese version of the dish uses steamed clams, a lot of cilantro, and a popular Portuguese wine called Vinho Verde.
Sweet and rich in flavor, the caramelized onions from the Portugal Box are a delicious pairing with savory foods. One of the most popular ways to eat in Portugal is with charcuterie or pâté. This simple recipe elevates a basic pâté toast with the simple addition of the onions from the box.
In this simple, but delicious showcase of the canned codfish from the Portugal Box, George Mendes creates appetizer toasts using just a few ingredients.