Fresh cod is rubbed with Mexican spices and then pan seared in the cast iron skillet. Served in corn tortillas and topped with cilantro lime slaw sweetened with a little honey. Long grain rice is cooked in cumin, garlic, onion,… Continue Reading →
Tri Colored quinoa is cooked in vegetable broth. Zucchini and Red pepper are tossed in olive oil, oregano and garlic and roasted until caramelized. A salad of red onion, tomatoes, cucumber, fresh oregano, red wine vinegar, a squeeze of fresh… Continue Reading →
Beans, chicken, chilies, and corn are slow cooked in a broth of fire roasted tomatoes, stock and spices to create a warm and cozy thick and hearty soup; perfect for a fall evening meal. To serve: reheat soup in microwave… Continue Reading →
Salmon filets are marinated in garlic, Soy and honey and then baked to perfection and served with a brown rice medley and olive oil roasted brussels sprouts. To reheat: microwave the rice and salmon. Place the sprouts in a pan… Continue Reading →
Onions, garlic and fresh ginger are sautéed until soft and translucent with ground coriander, cumin and red pepper flakes, and then chopped sweet potato, lentil, and vegetable stock are added. All of this simmers until cooked through and then fresh… Continue Reading →
Salsa verde, green chilies and onions slow simmer in stock and spices to create a spicy, flavorful backdrop for the white beans, corn, and chicken. Reheat and serve with chopped avocado, cilantro and a few tortilla chips for some crunch.
Rice is slow cooked in a blend of Mexican spices and tomatoes and served with chicken, peppers and onions that have been cooked in fajita spices. Served alongside is a chilled black bean, corn and tomato salsa.
Pistachios, garlic, fresh basil, parmesan cheese, and olive oil are blended together to make a flavorful pesto to stir over gluten free penne. Plump chicken breasts are pounded and marinated in fresh lemon juice, chopped rosemary, lemon zest and olive… Continue Reading →