Sofrito is the secret ingredient in many Latin Caribbean dishes and it’s so easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired results. This recipe makes...
READ FULL POST
Yes, our “French fries” can be healthy, especially when eaten as a meal with a big salad. Preheat oven to 425ºF. Wash your potatoes and cut them into strips, choose a size and go for it, the more uniform the better they cook. Soak strips in ice water for 15 minutes....
READ FULL POST
Basic Quinoa or Millet Makes about 2 cups cooked quinoa or millet. To Soak: rinse the quinoa or millet in a fine-mesh strainer. Place in a medium saucepan with 2 cups of water and optional vinegar or lemon juice. Soak for a minimum of 6 hours; overnight soaking is...
READ FULL POST
Herb Marinated Vegetables Marinating vegetables ahead of time is a wonderful way to make vegetable dishes a bit more interesting. Whisk together vinegar, water and herbs in a small bowl. Cut bell peppers into large pieces, discarding seeds and membranes. Cut summer...
READ FULL POST
Avocado Wrap Halve and pit the avocado. Scoop out the avocado flesh, cut into chunks and transfer to a medium bowl gently mix in orange juice and coriander. Add tomatoes, cucumber and radish, stir, and divide the mixture among lettuce leaves and roll into wraps. Serve...
READ FULL POST
