Recipe: Roasted Pepper and Tomatillo Salsa
The slightly charred peppers, tomatillos and caramelized onions make this salsa a versatile and interesting dip. Top poached fish, grilled or roasted chicken, or mix it with a little vinaigrette to make a salad dressing.
Recipe: Hearts of Palm and Shrimp Salad
Heart of palm, has a taste similar to that of artichokes. Hearts of palm are now produced through sustainable cultivation and are readily available.
Recipe: Curried Squash Soup
This soup has a mild curry taste. Any winter squash can be used, but butternut or Hubbard squash are best. For a spicy kick, use 1 medium jalapeño pepper, seeded and finely chopped.
Recipe: Guacamole
This classic Mexican dish, dating back to the Aztecs, is so versatile that it can be used as a dip, condiment or salad dressing.
Recipe: Pico de Gallo
Pico de Gallo of Mexican origin, can be defined as being a relish, salad or even sauce. It's great with grilled meats and egg dishes.
Recipe: Creamy Avocado and Tomato Dressing
Even though this is a light, creamy dressing, it should be poured over green salads, not tossed. This dressing should be made just before serving.
Recipe: Tom Kha Gai
Made with real bone broth and coconut milk, Tom Kha Gai is surprisingly nutrient dense and filling for being such a creamy, flavorful, savory soup.
Recipe: Sirloin Steak with Fajita Spiced Peppers
A fast lunch or dinner meal, this dish can be served with tortillas, fried sweet potatoes, or a simple green salad.
Recipe: Tuna, Ginger and Avocado Salad
This salad is the perfect summer treat. Refreshing, quick and super easy to make!