- 2 cups miniature farfelle pasta uncooked
- 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
- 1 large avocado
- 3 green onions
- 1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
1/2 cup Cotija cheese (or queso fresco or feta — add cheese to preference (we like 1/2 cup)
1/2 canned cup black beans
- 1/2 cup full fat regular mayo no substitutes
- 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Pinch of salt and ground black pepperGet
Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
Alternative #1: use pre-roasted canned corn — drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.add to the the salad and enjoy!
- 1.5 cups de-shelled walnuts
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 Tb tamari (or soy sauce if not gf )
- 6 Taco shells
- 1 cup carrots, chopped
- 1 cup red cabbage, chopped
- 1/4-1/2 cup onion, chopped
- cilantro, choppped
lime cashew sour cream
- 1 Cup cashews soaked overnight (or soaked at least 10 mins in boiling water)
- 1/3 cup water (more if needed)
- 2 Tb lime juice
- 1 TB apple cider vinegar
- Pinch of salt
Add walnuts to a food processor and process until mixture is kind of “meaty”.
Put mixture in bowl and add seasonings and mix.
Add rest of the ingredients (up until tamari) and stir until incorporated
Fill taco shells with walnut mixture and top with toppings of choice.
To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency.
Top tacos with sour cream and enjoy!
- 4 cups small pasta shapes
- 1 can black beans
- 1 yellow pepper diced
- 1 red pepper diced
- 1 cup sweet corn
- 1 can diced tomatoes
- 1 cup enchilada sauce
- 1-2 tbsp taco seasoning
- 4 cups water or broth
- 1/2 cup shredded cheddar plus extra to top (optional)
- cilantro, cherry tomatoes, lime wedges to serve (optional)
Place all ingredients except for the cheese and garnishes in a large pot. Cover and bring to a boil. Uncover and simmer until pasta is done, about 15 minutes.
Stir in cheese, add more on top if you like. Serve with cilantro, diced tomatoes and lime wedges.
- 3 cups corn kernels (fresh or frozen, then thawed)
- 1 (8 oz.) package cream cheese, room temperature
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled, garnish
- 2 tablespoons unsalted butter
- 2 tablespoon fresh cilantro, chopped
- 2 tablespoons green onions, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
- In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
- Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
- Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
- Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
- Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!
- 1 2/3 cups veggie broth or water
- 2 fresh poblano chiles, stems and seeds removed, and roughly chopped
- 12 sprigs cilantro, plus extra for garnish
- Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
- 1 tablespoon vegetable or olive oil
- 1 cup rice, preferably medium grain
- 1 small white onion, cut into 1/4-inch dice
- 5 garlic cloves, peeled and finely chopped
- The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
- The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
- Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
- Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
- Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.
- 1 can green chilies
- Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute. or start with green chilies
- Stir black beans, tomatoes, yellow corn, quinoa, and veggie broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20-35 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.
- 1/4 cup mayonnaise.
- 1/4 cup sour cream or Mexican crema.
- 1/2 cup finely crumbled cotija or feta cheese, plus more for serving.
- 1/2 teaspoon ancho or guajillo chili powder, plus more for serving. or chipotle
- 1 medium clove garlic, finely minced (about 1 teaspoon)
- 1/4 cup finely chopped cilantro leaves and tender stems.
Use organic diced tomatoes for best flavour. The crunch from celery compliments sautéed thinly sliced purple eggplant. Great cabbage roll filling. Delicious hot or cold.
1 cup quinoa, rinsed
¼ tsp. salt
2 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 green pepper, thinly sliced or sweet mini peppers
2 Japanese eggplant, chopped (about 2 cups) OR 2 c. regular eggplant
2 stalks celery, chopped
1 tbsp. chili powder & dried oregano
1 tsp. paprika
½ tsp. salt & pepper
2 x 28 fl.oz. diced tomatoes USE 1 can rotel and 1 can crushed
2 green onions, sliced
- In a skillet over medium heat, roast the rinsed quinoa for 5 minutes or until fragrant and the quinoa begins to pop. In a small pot bring 2 cups water and salt to boil. Add roasted quinoa . Cover and simmer over medium heat 15 to 20 minutes, until water has been absorbed. Remove from the heat, stir and let stand covered 5 minutes.
- Heat oil in large pot over medium heat. Cook onion and garlic 5 minutes or until softened Stir in green pepper, eggplant, celery, chili,oregano, paprika, salt and pepper. Cook for 8 minutes, stirring often.
- Stir in the tomatoes and simmer for 10 minutes, stirring occasionally.
- Stir in the quinoa and green onions. Serves: 6
- 1 package (8 ounces) cream cheese
- 1 cup sour cream
- 2 cans (16 ounces each) refried beans
- 1 can (4 1/2 ounces) chopped green chiles, drained
- 1 package McCormick® Taco Seasoning Mix
- 4 cups shredded Mexican cheese blend, divided
- Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
- Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
- Bake 25 minutes or until cheese is melted. Serve with tortilla chips.