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Mexican Bowl
Mexican Bowl

This Mexican Bowl is a hearty, yet light and nutritious breakfast bowl that will get your day off to a flying start. The fresh cilantro quinoa, toasty corn, crunchy tortilla chips and creamy guacamole make for a killer combination.


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Coconut, Sesame & Matcha Cluster Bowl
Coconut, Sesame & Matcha Cluster Bowl

This Coconut, Sesame & Matcha Cluster Bowl


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Avocado & Matcha Smoothie Bowl
Avocado & Matcha Smoothie Bowl

This Avocado & Matcha Smoothie Bowl  was inspired by travels in Vietnam, where avocado is often used in delicious smoothies. Avocado is an intriguing and totally underrated ‘sweet’ ingredient.


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Vegetable and Mushroom Frittata
Vegetable and Mushroom Frittata

Frittata is a classic Spanish omelet that can be made ahead of time. And while the traditional frittata is made with onions and potatoes cooked in a generous amount of oil, you can use all sorts of vegetables to make a delicious version. Frittata is a great way to use up leftovers.


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Righteous Ribs
Righteous Ribs

Eating these ribs can be almost a religious experience, especially when coupled with Sweet-and-Smoky Barbecue Sauce. This recipe calls for the succulence and tenderness of baby back ribs, but you could certainly use spare ribs if you prefer.


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Fish Tacos with Shredded Cabbage & Cilantro Salad
Fish Tacos with Shredded Cabbage & Cilantro Salad

Fish tacos are often made with catfish or mahi mahi, but any firm white fish, such as haddock or cod, is good. If you’re gentle with it, sea bass is delicious, too, even salmon since its flavor stands up to the spice rub. Enjoy this recipe either with corn tortillas or large lettuce leaves.


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Mexican Beef Salad
Mexican Beef Salad

This spicy and crunchy salad can work with leftover cooked beef or a couple of quickly cooked steaks that can be added at the last minute. A crisp lettuce like Romaine works great but really any leaves are a good backdrop to the spicy beef.


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Tia’s Hawaiian Teriyaki Burger
Tia's Vegan Hawaiian Teriyaki Burger

Professional surfer, Tia Blanco, travels the world in search of big waves and exotic islands. In homage to her travels, she created this vegan burger recipe that's full of tropical flavors.  


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Ribs in Tablecloth Stainer Sauce
Slowcooker Ribs in Tablecloth Stainer Sauce

The colorful name of this sauce, which comes from the city of Oaxaca, in Mexico, is a literal translation from the Spanish. It is distinguished by the addition of fruit, such as pineapple and bananas, and you can vary the quantity of chiles to suit your taste.


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Turkey Mole
Slow Cooker Turkey Mole

In many parts of Mexico, no special occasion is complete without turkey cooked in mole poblano. Since the authentic version is quite a production, here is a slow cooker version easier to make and delicious nonetheless. Serve with hot tortillas, fluffy white rice, and creamed corn.


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