Spiced Sardines (Olive Oil) 4.38 oz Morocco Wild Sardines Canned Sardines

Directions:

In a medium bowl, whisk together lemon juice, olive oil, garlic, oregano, and pepper until well combined. Add tomatoes, cucumber, chickpeas, feta, onion, and olives; gently toss to combine. Divide the salad between 2 plates and top with sardines.

Nutrition Facts:

Per Serving: - 350 calories - Protein 17.6g - Carbohydrates 29.3g - Dietary Fiber 5.7g - Sugars 5.5g - Fat 18.8g - Saturated Fat 4.2g - Cholesterol 68.9mg - Vitamin A 1010.1IU - Vitamin C 23.7mg - Folate 88.3mcg - Calcium 289.2mg - Iron 3.2mg - Magnesium 69mg - Potassium 716.4mg - Sodium 596.1mg - Thiamin 0.2mg

Ingredients:

• 1 ½ tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small clove garlic, minced
• 1 teaspoon dried oregano
• ¼ teaspoon freshly ground pepper
• 2 small or 1 large tomato, cut into large chunks
• 1 7-ounce can chickpeas (about 2/3 cup), rinsed
• 3 tablespoons crumbled feta cheese
• 2 tablespoons thinly sliced red onion
• 1 tablespoon sliced pitted Kalamata olives
• 1 4-ounce can sardines with bones, packed in olive oil or water, drained

Sicilian Pasta with Sardines:

Instructions (1/3): Put a pot of salted water on to boil for the pasta. Open the sardines, drain the olive oil into a frying pan, and set the sardines aside. Heat the oil over medium heat, add the garlic and sauté until fragrant, 1 minute. Add the breadcrumbs, season lightly with salt and pepper, and continue cooking, stirring constantly, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer the crumbs to a plate and set aside.

Instructions (2/3): Return the pan to the stove and add the 2 tablespoons of olive oil. Add the onion, season with salt and pepper, and sauté until soft and lightly caramelized, 5 to 7 minutes. Add the sardines, break them apart gently, and cook just long enough to heat through, 2 minutes.

Instructions (3/3): Stir in the lemon zest, parsley, crushed red pepper, and capers. Remove from the heat and cover to keep warm. Cook the pasta according to package directions, reserve 1/2 cup of the cooking liquid, then drain and return to the pan. Add the sardine mixture along with half of the reserved cooking liquid to the pasta. Toss to combine, adjust the seasoning, and add a little more liquid if needed.

Ingredients: - 6 ounces spaghetti or linguine - 2 cloves garlic, minced - 1 4.25 ounce tin boneless, skinless sardines in olive oil - 3/4 cup homemade breadcrumbs, see recipe notes - Salt and freshly ground black pepper - 2 tablespoons olive oil - 1 medium sweet onion, chopped - 1 teaspoon fresh lemon zest - 1/4 cup chopped fresh parsley - 1/4 teaspoon crushed red pepper, optional - 2 tablespoons capers, drained (optional) - Lemon wedges for serving

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