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 →