Vegetables

Stuffed Artichokes With Herbed Cornbread

Stuffed Artichokes With Herbed Cornbread

I made these stuffed artichokes last night as we watched the US elections.  Maíz (corn) is mixed with fresh herbs that are wonderfully aromatic.  By adding a bay leaf to the water when you steam them, you’ll add another level of nice aroma. Just a […]

Ratatouille, Seared Scallops, And Baby Bok Choy

Ratatouille, Seared Scallops, And Baby Bok Choy

Here’s my ratatouille recipe, following fairly classic lines of vegetables and extra virgin olive oil, keeping close to traditions of Nice and the Provence region. Served with seared scallops and steamed baby bok choy, this is a healthy, delicious dish. I cut back on the […]

Spanish Gazpacho Soothes The Summer Heat

Spanish Gazpacho Soothes The Summer Heat

Spanish Gazpacho is a “must have” summer dish.  It’s Spanish, not Mexican, although it is based on Mexican ingredients like bell pepper (chile dulce) and tomatoes. Really good gazpacho depends on great tasting tomatoes, so I either grow tomatoes or buy them from local gardeners/growers. […]

Eggplant Served With Fresh Salsa Ranchera

Eggplant Served With Fresh Salsa Ranchera

Growing up in the Westside of San Antonio, I enjoyed eggplant and all seasonal vegetables. They were a big part of my family’s diet because my dad made a living going to market with truckloads of vegetables he would buy from farms just outside of […]

Lettuce Wedge Salad Starts With Farmworkers

Lettuce Wedge Salad Starts With Farmworkers

In the 1950’s the Iceberg lettuce wedge with blue cheese dressing was ubiquitous in the US.  It remains a cool retro food on many menus and when I see it, I can’t resist ordering it.   Fresh, lush, delicious, especially when the iceberg lettuce wedge is […]

Achiote Green Beans – From Yucatán

Achiote Green Beans – From Yucatán

Achiote green beans, Ejotes Con Achiote, is a unique way to prepare green beans when you want to add brightness to your plate. The achiote brings out the sweetness and astringency of the  orange juice and Jalapeño infused into the green beans.  This is an […]

Stuffed Squash Blossoms With Chorizo, Frijoles Pintos

Stuffed Squash Blossoms With Chorizo, Frijoles Pintos

This stuffed squash blossoms recipe is a sure “wow” factor at parties. Guests swear that the rich texture comes from cream or cheese, but it doesn’t.  The sumptuous texture derives from the beans, slowly and properly cooked.  Another reason these are a party hit is […]

Jicama Salad:  A Summer Treat With Lime-Serrano Dressing

Jicama Salad: A Summer Treat With Lime-Serrano Dressing

You can feature this jicama salad as a buffet dish, or you can plate the vegetables as a first course for dinner. The Serrano chiles perk up the lime dressing. I grew up in a Mexican American family that, like many others, ate lots of […]

Nopalitos Con Huevo – Cactus With Egg Taco

Nopalitos Con Huevo – Cactus With Egg Taco

Serve nopalitos con huevo with freshly made corn tortillas. The tang and crispness of the nopalitos are wonderful for breakfast.  It’s a classic Mexican dish that’s enjoyed all over the US and Mexico, and certainly everywhere in the Texas Mexican region.  Moreover, nopalitos are a […]

Vegetarian Paella – A Spanish Tradition Turned Vegan

Vegetarian Paella – A Spanish Tradition Turned Vegan

Vegetarian Paella is not just a substitute for paella made with seafood and chicken or rabbit.  It’s a dish all its own. I love the Paella Valenciana, of course, and for big parties, it’s perfect.  If you have to make big amounts, you can put […]