Mexican & Latin
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Braised Cabbage with Mole Negro
There is a certain kind of culinary magic that happens when you take one of the most humble, overlooked vegetables in the produce aisle and treat it with the respect usually reserved for a prime cut of meat. Cabbage is often relegated to second fiddle, a coleslaw side or a taco garnish, but when it’s…
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Pinto Bean Salsa With Tomatillos
Did you know that you can eat tomatillos raw? They’re distinctly sour flavor is often toned down by cooking them, but this Pinto Bean Salsa With Tomatillos highlights their unique “green” flavor and pairs it perfectly with smoky chipotle and poblano peppers. Roasted garlic adds body to this hearty salsa and it’s so yummy with…
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Serrano and Lime Smoked Salmon Crudo
Picture this: a plate adorned with generous slices of luscious, smoky salmon. It’s like a work of art that nature herself has crafted. But wait, there’s more! There’s also a sprinkle of serrano pepper and lime zest, creating a symphony of flavors. The serrano pepper adds a gentle kick, while the lime and honey sauce…
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American | Dairy Free | Gluten Free | High Fiber | High-Protein | Low Carb | Mexican & Latin | Recipes
Steamed New Zealand Green Shelled Mussels
Succulent, and luxurious with minimal seasoning (only 4 ingredients), these Steamed New Zealand Green Shelled Mussels showcase mussels as they should be – simply defined and the star of the dish! If you’re looking for a quick weeknight meal that looks like it came straight from a fancy restaurant, look no further. Serve these steamed…
