There’s nothing quite like the pairing of cool sweet mango and curry-spiced cream. Throw in some chickpeas, minced red onion, and baby greens and you have a delicious protein-packed salad. It’s perfect for stuffing in a wrap, or layering with some fresh summer tomatoes to make a sandwich, or having as a side to your burgers….
You know those theoretical questions that ask you what cuisine you’d choose if you could only eat one for the rest of your life? They’re along the lines of “what 3 things would you bring to a desert island-“type questions. Mostly I eschew these types of questions, because what crazy dystopian world would have to live in to only be able to experience one culture, one cuisine, or ONLY THREE THINGS EVER??? But, it’s possible, that if I had to choose (and I’m not choosing), it might be Mexican food. Then again, it might be Italian food (could I live without pizza? … I’m not sure Mexican pizza would count in this dystopia). But one thing is true, I could not give up beans….
Every good cook needs an arsenal of sauce recipes to take their dishes to that next level in terms of flavor. Every culture has their own versions, from mole and salsa in Mexico, to Europe’s mustard and America’s ketchup. There’s Korean gochujang and Chinese hoisin. Greek tzatziki, Japanese ponzu, and seemingly endless versions of hot sauce from around the world. Chutneys hail from the cuisines of the Indian subcontinent, and there are seemingly endless variations of them. They are super flavorful sauces that accompany everything from flat breads to stuffed savory pastries, snacks and appetizers to main dishes. Today I’m sharing two recipes for two different chutneys inspired by the Afghan cuisine: coriander chutney and red pepper chutney….
Making your own salsa is super easy to do, and the results are so incredible. It’s so much more flavorful than the bottled stuff, and you can adjust it to meet your exact tastes. There’s no better time to make it than at the end of summer, when tomatoes are ripe, juicy, and bursting with flavor. This salsa is made with traditional ingredients: with a thick roasted tomato base, hot peppers, a healthy dose of garlic, sweet red onion, lime juice to brighten the flavors and let them sing, and cilantro for a fragrant citrusy fresh finish….
When I hear the term “Mexican pizza” I can’t help but think of that version I’d order at Taco Bell — Mexican pizza, add beans and hold the meat. It’s probably been almost 20 years since I’ve ordered that, and it’s nothing like the recipe I’m sharing here today. Here there are no crunchy flat tortillas sandwiching any filling. Instead, the toppings are piled high over a perfectly doughy pizza….
Are you looking for a fun party appetizer? Something you can bring to a picnic? A recipe for your gluten free or vegan friends? Something to munch on for a tasty and simple meal? I’ve got you covered with these super cute pesto smashed potato pizzas! You can enjoy them hot or at room temperature, which makes them a no stress option.
Baby potatoes are boiled then smashed, skins splitting to expose the soft custardy interior. A simple zippy marinara is spooned overtop and then some homemade vegan cheese. The potatoes are then baked in a hot oven until the edges get a little crispy, while the inside remains creamy and soft. Melty cheese atop a crispy baked potato is drool worthy on it’s own, and you might be tempted to gobble them up immediately.. but, I promise you, the last step is so worth it. Dollop, smear, pour–whatever–some basil pesto on top and you’ve reached potato pizza heaven (a different kind than before)….