Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market . Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter . We’re happy to have him back creating some special dishes just for WW readers.

The long-closed Viridian Farms brought Spanish pimientos de Padrón to the Pacific Northwest 20 years ago, and before long plates of the blistered and salted short green peppers were everywhere. While they looked like jalapeños, the Padróns—named for the Galician town where they grew—didn’t pack the same spicy punch. Or at least most of them didn’t. An occasional hot Padrón gave rise to the Galician saying “

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