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This rice dish, prepared the traditional Puerto Rican way with pigeon peas and ham, is better known as arroz con gandules on the island.
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This tasty seafood salad is comprised of real shrimp and crab meat tossed with crunchy vegetables and some fresh jalapeno for zing!
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This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.
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A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce.
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This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
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Green and red grapes are folded into a fluffy mixture of whipped cream, cream cheese, and yogurt in this refreshing, chilled dessert.
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Rustic loaf bread, cross hatched and stuffed with Monterey Jack cheese, pickled jalapeños and green onions, baked until all melty. Yum!
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This tomato and egg stir fry cooked in avocado oil is a quick and easy breakfast and falls nicely into the paleo lifestyle.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: green grapes, grapes, sugar, ice, cachaca
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A vodka martini with vermouth and a splash of blue curacao. Looks cool in a martini glass.