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Pickled peppers and their brine take the place of capers and white wine in this brinier take on a classic. I like to make it with pounded pork cutlets because who doesn’t love pork and pickles, but chicken cutlets would also rock!!!!

These potatoes feature a secret ingredient, whipped cream, to give them their ethereal, light, fluffy texture. I’ve given instructions for two different ways to finish these potatoes depending on your timing.

Think of this as a turbo charged pesto, and deploy it accordingly. Great olive oil is key here, as it’s the backbone of this sauce, so choose something you love the taste of––I developed this recipe with California Olive Ranch.