Poblano chiles are one of the most beloved chiles in the Mexican pantry. Ranging from fairly mild to boldly spicy, you can find poblanos stuffed, roasted, sautéed with other vegetables, or pureed into sauces. A versatile ingredient that has many faces, the poblano is the star of this breakfast recipe. This is such a luxurious egg dish: creamy and cheesy with a slightly spicy poblano chile sauce.
Huevos Poblanos are such a luxurious dish: creamy and cheesy and lightly spicy. Soft-cooked eggs in a crock served with fresh corn tortillas make for a delicious and satisfying breakfast or brunch experience.
This Spicy Carrot and Cilantro Salad recipe uses an underappreciated vegetable: the carrot. In this dish, they're the star. This carrot salad is exciting, fresh, and a snap to make. And it's a great twist on slaw recipes for summer bbqs.
Salpicón has its roots in 18th Century Spain, where an assortment of ingredients were diced or sliced and then mixed together. Beef, chicken or fish were used, and then they were mixed with onion, black pepper, olive oil and vinegar.
This shredded beef saladrecipe is a great addition to your summer cooking list. Inspired by a Mayan venison dish that is served cold or at room temperature, make a big batch of this to enjoy over salads, on mini tostadas, or mixed into rice and beans.
I'll share a secret: sometimes I cook by color. After a long, cold winter in Canada, the meals coming out of my kitchen start to look, and even feel, a bit tired. That means that the summer brings an injection of color into my food. I do not claim to seek health benefits by doing a cook by color diet, I just like bright hues that will make my food look more appealing and taste more exciting.
This warm shrimp and grapefruit salad recipe is perfect for when the weather heats up and we don’t want to spend too much time in the kitchen. It's fresh, delicious, and simple food: garlicky and spicy with a punch of refreshing citrus.
Last summer, I was fortunate enough to get a
gift of organically grown, perfectly ripe cherry tomatoes that were harvested
by the horticulture students at my local college. I was so excited! For a chef,
you see, that is one of the most beautiful gifts you can get!
The question was what to do with them? Salad?
Pasta? Sauce? I had enough that I could do a few recipes with them, but the
first thing on the agenda was something I’d been craving for a while.
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