A zesty trio of lemons, limes and oranges partner with pepitas, cilantro, chipotle and cumin to deliver a fabulously tangy and smoky flavor.
We love frozen yogurt, and if you've ever tried the Euro tart yogurt gelato in Italy, you will love this recipe!
These crispy mandelbrot cookies melt in your mouth. Usually twice baked, we bake them thrice to arrive at just the perfect crunch! Made with chocolate chips, pecans and a sprinkling of cinnamon sugar, these biscotti are delicious for dessert or with your morning coffee!
Try your next caprese salad tucked neatly into the shell of a homegrown tomato! Scoop out the tomato meat, mix with mozzarella pearls, crumbled blue cheese and basil chiffonade. Drizzle with your favorite vinaigrette!
Marinated artichoke hearts, sun-dried tomatoes and feta cheese tumble together in this delicious quesadilla. It’s also excellent made as a grilled sandwich on sliced three-cheese artisan bread! We use store-bought artichoke hearts, but if you’re ambitious, you could try marinating your own!
Put a spicy twist on your next Caesar salad with this “south of the border” dressing! It has all the ingredients of a regular Caesar plus lime, cilantro, hot sauce and salsa. This dressing is also fantastic on taco salad!
This sun-kissed cake truly tastes like fresh-squeezed orange juice! That’s because it’s actually made with juice from fresh oranges. With orange curd filling and buttercream frosting it’s a hearty dessert, but tastes so light!
Corn is always on my list of favorite foods and these chicken-tomatillo tamales rank right up there near the top! The citrus overtones of cilantro and tomatillos perfectly complement the corn and chicken. Not an easy project, but making homemade tamales is really satisfying!
Elk is a healthy alternative to beef and this elk linguica is the perfect filling for these taquitos! Plenty of garlic and paprika are signature flavors of these Portuguese sausages that marry well with the crispy tortilla shell.
Tantalizing Mediterranean flavors ... feta, kalamata olives, sun-dried tomatoes, and shallots, roll into these scrumptious eggplant roulades. Toasted pine nuts and balsamic glaze add the perfect accent!
We love to wander off into the wilderness for adventure, and whitewater rafting is one of those fun activities we are crazy enough to do. Our longtime family friend Jeff Krizman and his girlfriend, Molly Shannon, joined us on our last trip, and they brought these tasty Chinese chicken salad wraps for one of the river lunches. We are hooked! Great for at home, on the road, or on the river!
Peaches are glorious right now and this is a delicious way to eat them - under the cover of a nut and oat crisp topping. We have a no dairy - no wheat version too!