So here is my cilantro lettuce salad w roasted cashews, crispy wontons and rice wine vinegar……
Easy and delicious vegetarian dish with the added protein punch of black beans. Great summer time burger replacement. Kids love this one too….
A delicious way to serve grilled chicken. This peanut sauce is awesome for chicken or tofu for vegetarians. The sauce is easy to make, healthy and you can freeze it for use in another recipe. …
Like being in Miami, this Cuban Pork Dish is flavorful and certainly classic when accompanied by black beans. Use left-overs for pressed Cuban sandwiches!…
Create a delicious, seasonal chowder with fresh, roasted sweet corn any time of year. Also use up some extra zucchini is this soup too….
If you are looking for different ways to cook potatoes for breakfast this recipe is for you. It combines new potatoes, jalapeno chile peppers…
Created By: Chef Keith Snow
Tangy yogurt buttermilk marinade with curry powder, coriander, cilantro, lime juice, and plain yogurt.
1/2 cup buttermilk
1 tbs ground coriander
1 tbs curry powder
1/2 cup plain yogurt
3 tbs chopped cilantro, stems included
2 tbs freshly squeezed lime juice
pinch kosher salt
5-6 boneless, skinless chicken thighs *naturally raised*
1. Add all marinade ingredients, mix well.
2. Add chicken, marinade for at least 30 minutes… A couple of hours is better.
3. Grill on medium heat on a clean, oiled grill until done.
4. Serve with rice beans or anything you feel like…
Created by: Chef Keith Snow
Here is a fennel salad you don’t want to miss that includes oranges and pistachios.
2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or diced peeled
jícama (see Note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt
Freshly ground pepper to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped
1. Combine orange slices, fennel, radishes (or jícama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
Nutrition bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv).
Ingredient note:Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May. [/private]
Created By: Chef Keith Snow
A tangy twist makes this cocktail sauce quite special. Chipotle peppers bring their smoky heat and make this cocktail sauce slightly fiery, slightly smoky and delicious.
10 large shrimp peeled and deveined (if possible)
1 chipotle pepper
1-1/4 cups crushed tomatoes
3 tablespoons lime juice
1/4 cups cilantro
1 teaspoons salt
a skosh ground black pepper
3 tablespoons organic ketchup
2 medium lemons
5 black peppercorns
1 tablespoons Old Bay seasoning
4 tablespoons Lea & Perrins worcestershire sauce
4 whole cloves
1 bay leaves
1 onion half
1. Add bay, leaf, squeezed lemon, lack peppercorns, Worcestershire sauce, Old Bay, whole cloves, to boiling water, infuse for 1 minutes. Add shrimp in water, return to boil for 3 minutes then place in ice bath.
2. Mix up all ingredients for sauce. Adjust seasoning to taste.
3. Serve shrimp cold.
Empanadas are a delicious stuffed Latin-style pastry. This empanada is made with chorizo and black beans. This is a great recipe for a fabulous historical food product. Empanadas have been made for centuries.