Robin: Despite its appearance at first glance, this is not your average “salsa.” Question: Is it a salad, a dip, or a relish? Answer: Yes. Southwest Salad is amazingly versatile: eat it with tortilla chips, chicharrones, or even thin slices of jicama, or mixed with lettuce in a bowl, or on the plate with grilled…
Dips, Spreads, & Toppings
Deep Fried Jalapeño Slices
Robin: I recently came across huge cans (about 6.5 pounds each) of nacho-sliced jalapeño peppers being sold for only a dollar. I didn’t buy one right away, but a seed was planted; after mentally debating myself on the issue for a couple of days, I decided that I could not pass up this deal, so…
Central American Chimichurri
Robin: If you’ve had chimichurri sauce before, you are probably thinking that what is shown in the picture does not look at all like the condiment you are familiar with. The chimichurri most people know of is made with fresh green herbs and olive oil, and it’s an exquisite condiment for grilled meats in Argentina…
Joy’s Dill Dip
Robin: My mother, Joy, absolutely loved “relish trays”—that is, platters of raw vegetables, pickles, olives, crackers, and cheese served as an appetizer or light lunch. There would be one of these trays of good things in a prominent place anytime she was entertaining, and this delicious dill dip was almost always on it. Who knows…
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…
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…
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…