Sofrito Rice

A new favorite rice to serve as a side with tacos, enchiladas or fajitas or use as the base for a taco bowl. It is packed with flavor! Ingredients: 2 cloves garlic, crushed 1/4 Cup yellow onion, chopped 1/4 Cup bell peppers, chopped 3/4 C Jasmine or Basmati Rice 1 1/4 Cups Water 3 Tablespoons…

Mexican Quinoa

Prep/Cook Time: 25 minutes Serves 6-8 Ingredients: 1 Cup Quinoa, cooked with broth 2 Cups Chicken or Vegetable broth (water will work too) 1 15-oz can black beans, drained 1 15-oz can corn, drained 1-2 avocados, diced 1 pint grape tomatoes, halved 1 cup red onion, diced Cilantro Salad Dressing (I love Primal Roots Cilantro…

Chili Lime Mexican Corn

Ingredients: A few ears of corn Chili lime seasoning (Trader Joe’s) Parmesan Cheese, grated Juice of one lime Instructions Rub olive oil on all sides of corn Grill for 10-15 minutes Top with Chile Lime Seasoning, Parmesan Cheese & Lime Juice

Risotto alla Parmigiana (Basic Italian Risotto)

Risotto alla Parmigiana (Basic Italian Risotto): A recipe I learned during my cooking class in Florence, Italy from an amazing chef named Marco! Serves 6 INGREDIENTS: 2 cups Arborio rice 1 litre chicken stock (4 cups) 1 glass dry white wine 1/2 yellow onion 1/2 stick cold butter 3 tbsp extra-virgin olive oil 1/2 cup…

Risotto al Barolo (Red Wine Risotto)

Risotto al Barolo (my specialty & favorite) serves 6 INGREDIENTS: 1 yellow onion 2 cups Arborio Rice 2 glasses Barolo/Nebiolo or other dry red Piemontese wine 1 litre /32 oz. chicken stock/broth (preferably homemade) 3/4 stick of cold butter (cut into small pieces) 1/3 cup freshly grated Parmesan cheese (more for serving) Optional: 1/2 cup…

Broccoli Crunch Salad

Homemade Sushi Bowl with Tuna, Avocado, Mango & Cucumber This is my all-time favorite, me and my dad came up with the dish and tweaked it a few times while making it over the years! The most important aspect of this dish is to use fresh and great quality, tuna (and/or salmon). See bright red color of […]