Robin: Way back in the mid-1950s, an ad came out for Dole pineapple that consisted of a recipe in which a sweet dish was created by replacing the juice in a can of pineapple slices with gelatin. Once gelled, the contents of the can were emptied onto a platter and sliced. This was intended to…
Locos for Jello
Robin: Let’s talk for a minute about gelatin desserts. No, no, stay with me on this – it might get interesting. You might even get inspired to make one! Please note that I will use the terms gelatin and jello interchangeably throughout this post; if I need to refer to the specific brand name, I’ll…
Basic Cream of Vegetable Soup
Robin: This soup is so easy to make and produces a much tastier (and nutritious) soup than the kind you find in a can. You’ll use sufficient actual vegetables that you won´t even need to thicken the soup after you blend it, saving calories and making this dish gluten-free. At the time and place where…
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…
Shrimp in Curry Sauce
Ed: This is one of my favorite quick entrées to make. It can be the main dish for a truly 30-minute start-to-finish meal, since none of the ingredients require long cooking. The mix of curry and tropical fruit flavors (coconut milk, fresh mango) is one of the Caribbean’s best gifts to the American Continent. The recipe…
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…
Zucchini Nut Chocolate Chip Cookies
Robin: These cookies are seriously delicious. Personally, I like them even more than I like “regular” (Toll House-style) chocolate chip cookies, and that’s saying a lot. Soft, chocolatey cookies in general are waaaay up there on the happiness scale for me. Just sayin’. The cookies made with this recipe have somewhat of a zucchini nut…
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.