Genovese Peanut Pesto Bruschetta
By Mary Moran |
Grilled crostini with ricotta and peanut salsa Genovese (A mixture of parsley, peanuts, basil, lemon zest, garlic and green ...
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Butter Lettuce Salad with Cherries, Peaches, and Blackberries
By Mary Moran |
Summer fruits are an exquisite part of this salad, however the dressing and lettuce will do just fine alone. Its ...
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Vanilla-Laced Tres Leches Cake
By Mary Moran |
Tres-Leche cake, Mexico gave us two culinary giants - vanilla from an orchid plant and chocolate from the cacao bean. ...
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Turmeric Rice, Seared Corn, and Toasted Pine Nuts
By Mary Moran |
The gorgeous color of this rice comes from turmeric, a relative of the ginger plant. It has a warm, black-pepper-like ...
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Shredded Chicken Tacos with Mole Sauce with Goat Cheese
By Mary Moran |
A rotisserie chicken is a quick-fix step in these tacos. The mole sauce is rich and deeply flavored - use ...
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Mashed Black Beans with Chipotle Crema
By Mary Moran |
Black beans are traditionally served separately from rice; here they become a hearty side dish topped with spicy-smooth chipotle crema.
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Homemade Flour Tortillas
By Mary Moran |
This recipe makes enough tortillas for the Shredded Chicken Tacos with Mole Sauce and to serve alongside the Pork with ...
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Halibut Ceviche with Avocado
By Mary Moran |
Substitute a firm-flesh fish such as halibut in place of scallops or shrimp in ceviche. The fish will absorb the ...
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