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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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Tofu creates a smooth, creamy consistency in this balsamic vinaigrette.
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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
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Green beans, lightly boiled, then tossed with sautéed mushrooms and onions, held together with sour cream sauce.
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A simple sauce of garlic, hot pepper, sherry, wine vinegar and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.
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Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Bay scallops are blanched then mixed with fresh lime, roasted chile peppers, and pico de gallo in this delicious, crowd-pleasing ceviche.