Recipe: Tomato, Pistachio and Chorizo Loaf
From Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen, Broadway

1 tablespoon unsalted butter
2 tablespoons sesame seeds
1-1/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil
1/2 cup plain unsweentened yogurt (preferably whole milk), Greek-style yogurt or buttermilk
3-1/2 ounces Spanish air-dried chorizo, preferably spicy, skin removed if any and diced (substitute cooked Mexican chorizo or pepperoni)
12 sun-dried tomato halves packed in oil, drain and finely diced
3/4 cup unsalted pistachios, toasted (available from gourmet or natural foods stores, or Middle Eastern markets)
3/4 cup (loosely packed) fresh flat-leaf parsley leaves, chopped

1. Preheat the oven to 350F. Butter a 9- by 5-inch loaf pan, sprinkle half of the sesame seeds onto the bottom and sides and shake the pan to coat.

2. Combine the flour and baking powder in a small mixing bowl and set aside. In a medium bowl, whisk together the eggs, salt and pepper. Pour in the oil and yogurt and whisk again. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don't overmix the batter -- it's OK if a few lumps remain. Fold in the chorizo, sun-dried tomatoes, pistachios and parsley. Stir to combine. Pour the batter into the prepared pan, level the surface with a spatula and sprinkle with the remaining sesame seeds.

3. Bake for 40 to 50 minutes, until the loaf is golden and a knife inserted in the center comes out clean. Let cool for a few minutes on the counter, run a knife around the pan to loosen, unmold and transfer to a rack to cool completely. Cut in slices or cubes just before serving. (The loaf can be made up to a day ahead, wrapped tightly in foil and refrigerated. Bring to room temperature before serving.)