Axoa d’Espelette. A delicious veal stew that is slightly spicy. “Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain.” In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute.
Make and share this Basque Vegetable Soup recipe from Food.com.
Make and share this Basque Potato Salad recipe from Food.com.
This is a traditional Basque salad dressing. So tasty on a green salad with just a touch of garlic salt – but then all Basque’s can’t get enough garlic.
From Diane Phillips, “Slow Cooker: The Best Cookbook Ever” – posted here to keep from looking at it.
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