Well a few weeks ago a twister came into my garden. My fig tree broke and went down, my artichoke bush was completely destroyed, Tomato and zucchini flowers flew. Very sad and scary to deal with force of nature. The good news is that I lifted and put a “bandage” around my fig tree trunk. Looks like it worked, it is still green and alive. The artichoke bush has reborn, It is a little little bush now, I might not have any artichokes until next summer, but it is alive too. Few cherry tomatoes and zucchini are growing. And today I harvested TWO beets! One purple and one white. I made a nice salad with them and feels so good that after all the trouble, I was able to eat something from my garden, that I harvested with my own hands and I am certain it is completely organic!
SIMPLE SALAD WITH ROASTED BEETS AND GORGONZOLA CRUMBS
So I embarked myself into make sushi! It turned out to be very easy to make. I decided to make a vegetarian option with just fresh vegetables, carrots, jicama, cucumber, radishes and a hint of fresh ginger. The other option I made it with shrimp and avocado. I also used brown rice! Well, I had two judges (two of my children) and they loved them, so that means they were great!!
I wanted to make a red version of a Pesto, so I came up with this combination of flavors that were absolutely delicious. You can pair it with Poultry, fish, simple toast or pasta just as I did this time. It is the easiest to make too. Just throw all the ingredients in the blender (or if you have a food processor much better), and done!
Ceviche is a mexican dish very common of the coast. You can make it with any kind of fish or seafood. The fish/seafood is cooked in lime juice, but I prepare it with fully cooked shrimp. It is very refreshing as it is served cold. Perfect for a hot summer day! I love it, it is so light and flavorful. Very easy to make, just let it time to marinade and the flavors combine.
It makes a great appetizer or main dish. Serve it with come crackers or corn tostadas; over avocado, the creaminess of the avocado pairs excellent with the bold flavors.
This is a salad that is perfect for this spring days. Very refreshing! Panela is a white, light, fresh cow’s milk cheese. Combined with tomatillos, cilantro and lime juice becomes a delightful salad or a great appetizer. Serve it over corn tortilla chips and top it with salted yogurt.
It’s been a long time since I’ve done this recipe. I absolutely love it and it’s been in my mind for weeks! Finally I was able to prepare it! It is so simple yet delicious. The creaminess of the avocado with the surprise acidity of the grapefruit!
The acidity of the grapefruit prevents the avocado from getting dark, so you can prepare it ahead of time. It is the perfect starter for this coming mother’s day!
This may be the perfect garnish to a nice salad, perfect complement to a soup, swap it for bread, you name it! It is just grilled cheese with fresh rosemary. When I was cooking, the aromas of the rosemary and the burning cheese filled my kitchen inviting me to savor this delicious side dish.
This time I used a mild cheddar cheese and fresh rosemary. You may use parmesan and any kind of fresh herb, use your favorite! I have a rosemary plant outside my kitchen window, so it is always inviting me to use it in my cooking.
I noticed that this cheddar crusts are chewy, while the parmesan ones are crispier. So depending on what you are looking for you may choose the kind of cheese you want to use.