Along with balsamic vinaigrette, it’s nice to have a champagne vinaigrette in my wheelhouse. This classic recipe balances well the core elements of vinegar to honey to mustard. What results is a mild vinaigrette that is versatile with a lot of salads and lingers nicely (more).
This summer tropical fruit salad makes a beautiful, artistic presentation with a triad of orange apricots, yellow pineapple, and green pears. Plus, it’s a most delightful feast as these tropical fruits are dressed in a unique combination of lemon juice, rock salt, honey, and cumin. (more).
For a soothing, herbal tea that aids with digestion try my Fresh Mint, Lemon, Honey Tea or my Fresh Mint, Lemon Verbena, Floral Tea. Other than digestion, lemon verbena helps you decompress and alleviate stress. And the secret ingredient are the floral Italian oregano buds! (more).
Try this unique recipe of spiced citrus loquat tea and see how the mulling properties of anise and cinnamon sticks pairs well with the earthy flavors of loquat leaves. And the combination of citrus juice and honey creates a balance of sweetness to sourness, which (more).
Click here and read how a can of store-bought black beans reminds me of the beans I was served as a Peace Corps Volunteer in the highlands of Western Honduras. Just open, heat, and serve these beans with your favorite Central American recipe!
Tina’s Indian fruit salad showcases an array of unique flavors as an assortment of berries, mango, and apple is seasoned with Himalayan pink salt, toasted cumin, mandarin juice, basil, and black pepper. Try it and see how this recipe brings out the best of fruit! (more).
My Mexican-inspired veggie dish was adapted from a traditional veggie and meat stew called puchero. My unique take on this authentic recipe calls for carrots. plantains, butternut squash, crookneck squash, Yukon potatoes, and cauliflower florets, which are all seasoned with oregano and a pre-made saffron (more).
These Honey-Glazed, Toasted Pecans are a prize topping for a salad or a treat in of themselves. With only three ingredients and 8 minutes to make, it will become a staple in your household as they are mine! Try them on my Citrus, Bacon & (more).
My Roasted Corn and Pepper Salad features twice-cooked corn, once boiled, and once roasted, which gives this dish its rich, buttery flavor. This mouthwatering corn is then given a little kick with the complement of ground black pepper, my secret ingredient. And to round it (more).
Instead of settling for bland supermarket tortillas, now you can enjoy the best homemade corn tortillas. Here I recount my tips of decades of experience, which I learned from my own trial and error and from Honduran women I met in the Peace Corps.
I find that salsa verde can be unpleasantly acidic, but here, I temper the typical sour note by omitting the lime juice and pairing it with ripe, charred tomatillos and a dash of salt instead of sugar. Use this as a dip on chips or (more).
Sometimes I feel that I have the best hobby in the world. What can beat taste tasting margaritas until I hone the perfect combination of sweet limeade, sour lime juice, and briny sea salt? This recipe took various iterations to perfect, but my family was (more).
Although pearl couscous was invented in Israel, I give this salad a tropical yet Indian twist with the complement of cashews to a curry dressing. Top it with dried apricots, golden raisins, and shredded carrots, and you’ll have a meal your family will clamor for! (more).
This vegan French lentil salad is nutrient-rich in fiber with 31.2 grams per serving and packed with plant-based protein with 32.8 grams per serving. Plus, it is delicious with a sweet hint of maple syrup, apricots, and carrots caramelized in balsamic vinaigrette. It’s a great (more).
These Mexican soy tostadas are fast and easy to make, requiring only 18 minutes and using just 6 ingredients, one of which is water. The crumbled Mexican soy is a good source of protein and makes this dish vegan if paired with vegan sour cream. (more).
This homemade red enchilada sauce is so addictive that you’ll be topping it on a plethora of recipes, like my Mexican Soy Tostadas. It’s also a nice accompaniment to eggs, like the traditional dish of Mexican huevos rancheros. Try it for yourself and tell me (more).
While the typical tabbouleh recipe calls for a higher proportion of parsley and mint to bulgur, here, I flip-flop the ratio out of personal taste. What results is a grain-rich salad that is still accentuated by mint and parsley. Tell me which way you prefer! (more).
Who knew that this Arabic phrase, bābā ḡannūj, translates to father of coquetry or pampered daddy? And who knew that it was rumored a member of the royal harem supposedly created this glorious dip? * **This dip is regal with its mix of roasted eggplant, (more).
After years of trial and error, you can learn from my blunders and benefit from the right balance of tahini to lemon juice, olive oil, and garlic. This creamy mix is a welcome taste for vegans and the population at large. Try it once and (more).
My Stellar Oriental Salad Dressing is a must-try for anyone who loves the taste sensations of Asian cuisine but has little time on their hands. With the robust mix of sesame oil, lime juice, and teriyaki sauce, it’s unthinkable it takes 10 minutes to make. (more).
I’ve learned over time that sometimes the simplest recipes are the best. This rings true for my Quick and Best Balsamic Vinaigrette. With only 7 ingredients that take just 9 minutes to make, this recipe adds dazzle to any salad, without a lot of toil (more).