Ed: Back when I had a gluten sensitivity and had to select my food very carefully, avocados were the one of the top ingredients on my list. I no longer have that excuse for eating them, but they are still one of my favorite foods. Stuffed avocados are a popular appetizer in Latin America, where…
Salads & Sides
Spaghetti Squash a la Mexicana
Robin: The other day at work I overheard part of a conversation. One women made a comment that went something like, “Spaghetti squash? Yeah, I’ve had it, and it doesn’t fool me!” I had to smile, because I don’t think that spaghetti squash intends to actually fool much of anyone. Yes, its long strands can…
Mexican Spaghetti (Sopa seca de fideos)
Robin: It might not “look Mexican” at first glance, but pasta made this way is one of millions of Mexicans’ favorite everyday dishes and beloved comfort foods—due, perhaps, to the fact that it is made with simple ingredients (tomato, onion, chicken broth) and brings back warm childhood memories of the dinner table. Like many other…
Fresh Pineapple and Bean Salsa
(c) Ed Valdizan Ed: This is a funtastic, refreshing salsa for when you have the craving for something savory and sweet, cool, and delicious, but with relatively few calories and plenty of fiber. I am so happy to share the recipe with you because I know that you will enjoy preparing this pineapple and black…
Watermelon and Strawberries Salad
Ed: For every moment of summer relaxation and recreation there are always one or two dishes that go very well, and I have one of them for you today. This simple, fresh, delicious salad is made with chunks of watermelon, romaine lettuce, and slices of strawberries. It is finished with the delicious help of a…
Hearts of Palm Ceviche (Ceviche de Palmitos)
Ed: Ceviche is traditionally made with raw fish soaked in lime juice, but here’s a version for those who prefer to follow a vegetarian/vegan diet or those who simply do not like to eat fish. This exquisitely fresh ceviche contains only ingredients of vegetable origin. It is made with hearts of palms, a tropical vegetable consisting…
Creamy Jicama and Carrot Slaw
Robin: Coleslaw comes in many varieties and everyone has their favorite: creamy vs vinegary, rough shred vs fine, etc. The name itself belies its main ingredient, for cole comes from Latin colis, meaning cabbage. Which raises the question: if one were to make the very same salad, only without cabbage, could we still call it…
Everything You Never Realized You Need to Know About Jicama
Robin: If you are not familiar with jicama—a root vegetable that is often eaten like a fruit—you are totally missing out. Jicama (occasionally called yam bean) may be the tastiest, most healthful ingredient that you are not using—yet. I first encountered jicama while as a high school exchange student in the northern Mexican state of…
Zucchini and Pepper Salad
(c) Robin Grose Robin: Some dishes just shout “summer,” and this is one of them. Fresh, colorful zucchini and bell peppers are lightly marinated in a vinegar-and-sugar dressing to make a “finished”-tasting salad even though no cooking is involved. I recommend making a double or triple batch of this salad and eating on it for…
Basic Chunky Guacamole
Robin: Is guacamole it a dip, a condiment, or a side? The word itself translates loosely as “avocado concoction,” and the dish is used successfully in all those capacities. Try this recipe as a dip for tortilla chips, a spread for a sandwich, or an accompaniment to Cheese Cracklings or a grilled or roasted meat.