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Pear-Balsamic Rice Bowl

Pear-Balsamic Rice Bowl

Ingredients

  • 1 cup brown rice
  • 1/2 pear, chopped
  • 1/2 teaspoon chopped sage leaves
  • 2 tablespoons crumbled Gorgonzola
  • 2 teaspoons store-bought balsamic glaze

Directions

  1. Combine brown rice; pear and sage leaves. Top with Gorgonzola, and drizzle balsamic glaze on top of your bowl.

Chicken-Coconut Rice

Chicken-Coconut Rice

Ingredients

  • 2 tablespoons unsweetened coconut flakes
  • 1 cup brown rice
  • 1/4 cup chopped carrot
  • 1/4 cup chopped bell pepper
  • 3 ounces grilled chicken
  • Store-bought peanut sauce

Directions

  1. Stir coconut flakes into brown rice. Add carrot and bell pepper and top with grilled chicken. Drizzle with peanut sauce.

Pepita-Poblano Dressing

Pepita-Poblano Dressing

Ingredients

  • 2 Roma tomatoes
  • 1 unpeeled shallot
  • 6 unpeeled garlic cloves
  • 2 tablespoons chopped chipotle peppers in adobo
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sesame seeds
  • 2 teaspoons salt
  • 2 teaspoons honey
  • 1 teaspoon cacao nibs
  • 1 teaspoon lime juice
  • 1/2 cup extra-virgin olive oil

Directions

  1. In an ovenproof pan, broil Roma tomatoes, shallot, and garlic cloves until charred and blistered. When cool, peel garlic and shallots; add to a blender and process with tomatoes, chipotle peppers, pumpkin seeds, sesame seeds, salt, honey, cacao nibs, lime juice, and olive oil. Try it on an egg sandwich

Southeast Asian Avocado Dressing

Southeast Asian Avocado Dressing

Ingredients

  • 1 avocado, pitted and diced
  • 1/2 cup coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 teaspoons sugar
  • 1 1/2 tablespoons chopped mint
  • 1 1/2 tablespoons chopped basil
  • 1 1/2 tablespoons chopped cilantro
  • 1 1/2 tablespoons chopped jalapeno

Directions

  1. To a blender or food processor, add diced avocado, coconut milk, fish sauce, lime juice, and sugar. Blend or process until smooth, and then stir in mint, basil, cilantro, and jalapeno. Try it on salmon or shrimp.

Calabacitas Veggie Tacos

Calabacitas Veggie Tacos

Ingredients

  • 2 poblano chili peppers
  • 3 tablespoons plus 1 teaspoon olive oil
  • 1 medium butternut squash, peeled and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup corn kernels
  • 1 cup canned black beans, drained and rinsed
  • 1 teaspoon hot sauce, plus more for serving
  • Kosher salt
  • 1 avocado
  • 12 corn tortillas
  • 1 cup salsa, plus more for serving
  • 12 ounces queso fresco, plus more for serving
  • Lime wedges, for serving
  • Cilantro, for serving

Directions

  1. Preheat the oven to 425 degrees . Rub poblanos with 1 teaspoon olive oil and place on a baking sheet; roast until charred on all sides, 30 to 35 minutes. Transfer peppers to a bowl, cover, and set aside for 15 minutes. Then peel peppers, slice down the middle, remove seeds, and dice.
  2. Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add squash, stir, and saute until fork-tender, about 10 minutes. Remove from heat and set aside.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until translucent. Add squash and poblanos and saute until tender. Stir in corn, beans, and hot sauce and cook until heated through. Season with salt to taste.
  4. Preheat a grill or a grill plan. Cut avocado in half and remove pit. Place flesh side down until grill marks form, 2 to 3 minutes. Scoop avocado out of peel and cut each half crosswise into 6 slices.
  5. Fill tortillas with squash mixture and top with salsa, queso fresco, avocado, and more hot sauce. Serve with lime wedges, cilantro, and additional salsa and cheese.