From Alison Ladman. 1/2 cup packed fresh parsley leaves 1/4 cup packed fresh oregano leaves 1/4 cup fresh mint leaves 3 tablespoons olive oil, divided 3 tablespoons red wine vinegar 2 cloves garlic 1/2 teaspoon red pepper flakes Zest and juice of 1 lemon 2 mangos, peeled, pitted and diced Salt and ground black pepper … Continue Reading →
Recipe adapted from Bon Appetit. The tortilla strips need to dry overnight, so begin making this one day ahead. 4 5-inch-diameter corn tortillas, halved, cut into thin strips 2 tablespoons olive oil 1 cup finely chopped onion 1 cup finely chopped carrot 1/2 cup finely chopped celery 6 garlic cloves, minced 1/2 teaspoon dried … Continue Reading →
Baking sheet lined with parchment paper 1 pound lean ground beef 4 cloves garlic, minced 1 egg, beaten 1/2 cup fresh bread crumbs 1 tablespoon finely chopped fresh mint 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 carrots, diced 1 onion, finely chopped 2 tomatoes, seeded and diced … Continue Reading →
Recipe from Jeanette Avila and El Rancho Mexican Restaurant in Detroit. 1 tablespoon granulated garlic 1 teaspoon salt 1 onion, sliced 8 ounce can chile chipotle 8 ounce can crushed tomato 2 chayote, chopped in pieces 2 carrots, sliced long 2 potatoes, cut in 4 pieces 4 celery stalks, cut in 2-inch pieces 2 … Continue Reading →
Look for fideo (fidelini noodles) at most Hispanic or Latino grocery stores. Ana Hernandez of El Rancho Mexican Restaurant cuts the vegetables into uniform small shapes for even cooking and a pretty presentation. 10 ounces fideo regular (fidelini noodles) ½ cup vegetable oil 1 gallon water 1/2 tablespoon garlic powder 1/2 tablespoon salt … Continue Reading →
Recipe adapted from Bon Appetit. 1 can kidney or cannellini beans, rinsed and drained 1 pound beef chorizo sausages, casings removed 1 large onion, chopped 2 garlic cloves, minced 2½ cups water 2 141/2-ounce cans chicken broth 3 cups 1/2-inch pieces peeled, seeded butternut squash 1 red bell pepper, finely chopped 1 green, yellow or … Continue Reading →
This recipe is great to make a day in advance, so the flavors have more time to meld. Enjoy with a thick slice of grilled country bread rubbed with garlic and brushed with olive oil. From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing. 2 small ears corn, unhusked 1 medium-size tomato, seeded and chopped … Continue Reading →
The large radishes you can find only at farmers markets are perfect for this soup as you won’t need as many and they are easier to slice. If the idea of using radishes in soup sounds unappealing, remember, they are a root vegetable and their crimson color makes for a pretty potage. This soup is … Continue Reading →
Recipe adapted from Gourmet. 1 1/4 pounds sweet onions such as Vidalia, chopped (about 4 cups) 1/2 stick ( 1/4 cup) unsalted butter 1/4 cup all-purpose flour 4 cups chicken or vegetable broth 2 cups water 2 cups loosely packed fresh flat-leafed parsley leaves, washed well and spun dry 1 cup chopped fresh chives … Continue Reading →
Recipe from Jodi Laney at Traffic Jam & Snug in Detroit. Use your favorite pale ale. 1 tablespoon chopped fresh garlic 1 tablespoon olive oil 1 quart ale 2 quarts half & half 2 cups water 1 tablespoon chopped fresh garlic 1 tablespoon dill weed 11/2 tablespoons dry mustard 1 teaspoon white pepper 1 teaspoon … Continue Reading →