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Some of my favorite Mexican restaurant’s have these fantastic salad bar-like stations where you can top off and garnish your own dishes. Often this includes several variations of salsa. Use this simple guideline to build your own favorites. Add this to your shopping list whenever you add a Mexican dish that needs a bit of sparkle and fun on top.
In the middle of summer, veggies start to explode. Chop up a variety of garden fresh goodness to keep on hand for easy salads, fillings for tacos, quick grain salads, soups and more. All of these veggies chopped together will last up to 5 days or so depending on the freshness of your vegetables to start. The olive oil and salt are optional, but they help to merge the flavors together while it waits to be used. Avoid adding any soft or wet veggies such as tomatoes and avocados if you want to keep this easy dish around. They can always be added just prior to serving instead.
Quick & tasty. With only four ingredients (or less if you skip the cheese) they are ready for veggies and toppings to play them up. Excellent for small kids, too. Please note, the photo is showing the burritos with the Roasted Salsa on top.
These mini veggie bites are easy to whip up and bake into pop-in-your-mouth goodness. Mushrooms are our choice for these, but any veggie minced fine and seared down will work beautifully, too. Make these your own with your favorite variations. We skip cheese, but it is certainly always welcome. You will want a mini muffin tin to make these little guys, but certainly a larger baking dish will be fine for creating whatever size frittata you desire.
Mint. Almonds. Cherries. The flavors play together in a tug of war of delights. Blended almonds help thicken the dressing into a creamy, dairy free treat. Drizzle it across the lettuce with the crunchy almonds and sweet dark cherries.
