Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Pound Of Sweet Potatoes Small Dice
1 Cup Of Crumbled Chorizo
2 Shallots Sliced
1 Teaspoon Salt
1 Cup Of Cooking Oil Plus One Tablespoon
1 Tablespoon Minced Pickled Jalapeños (They Come In Cans)

Directions


  1. Frying the sweet potatoes: Heat up a large pan with oil. Once you start seeing large bubbles break the surface add your sweet potatoes. Lower the heat if they look like they’re getting too brown. You can also make them in your air fryer if you wish to do so. Once they are fork tender, transfer to a plate lined with a paper towel and sprinkle liberally with salt.
  2. In a separate pan, add another Tablespoon of oil, and cook your shallots on medium heat. Add your chorizo and brown it.
  3. Once the chorizo is fully cooked, mix in your sweet potatoes and pickled jalapeños. Serve with fried eggs!

Celery, Apple, Arugula Salad with Soy Tahini Dressing

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

celeryapple

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Apple Sliced
3 Stalks Of Celery Shaved
2 Cups Of Arugula
¼ Cup Of Chopped Peanuts
Dressing:
1 Tablespoon Soy Sauce
2.5 Tablespoons Tahini
1 Teaspoon Grated Ginger
1 Teaspoon Fish Sauce
1 Teaspoon Lemon Juice
1 Jalapeño Seeded And Minced

Directions


  1. Shave the celery by running a peeler along the stalk. You should get thin ribbons.
  2. Mix the celery ribbons with the apple, peanuts, and arugula.
  3. In a small mixing bowl, mix together the soy sauce, tahini, ginger, jalapeño, lemon juice and fish sauce. Mix the dressing well with the salad and serve.

Shrimp and Sweet Onion Ceviche

Bring the islands to you with this delicious shrimp ceviche recipe! Blood orange, lime and lemon with salty soy sauce make the perfect citrus marinade for the shrimp while cilantro and jalapeños give it the savory flavor your desire!

shrimp ceviche

Bring the islands to you with this delicious shrimp ceviche recipe! Blood orange, lime and lemon with salty soy sauce make the perfect citrus marinade for the shrimp while cilantro and jalapeños give it the savory flavor your desire! 

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Sweet Yellow Onion Sliced
2 Blood Oranges Peeled And Sliced
1 Teaspoon Lime Juice
2 Tablespoon Lemon Juice
1 Teaspoon Chopped Cilantro
1 Teaspoon Soy Sauce
1 Teaspoon Hot Sauce
1 Jalapeno Chopped
1 Pound Of Shrimp

Directions


  1. In a large bowl, mix everything together except for the blood orange. Let the citrus juice marinate the shrimp for at least an hour.
  2. Peel the blood orange and cut into slices.
  3. You can either be fancy and plate the ceviche by alternating the shrimp and blood orange with little clumps of the onions on a plate or simply mix it all together in a serving bowl!

Spicy Stir-Fried Celery

Crisp crunchy celery is taken to a new level to create a delicious stir-fry. This fast and tasty skillet recipe takes almost no time on the stove!

Crisp crunchy celery is taken to a new level to create a delicious stir-fry. This fast and tasty skillet recipe takes almost no time on the stove!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Tablespoons Canola Oil

2 Garlic Cloves, Minced

1 Jalapeño Or Thai Red Chili, Minced

1 Head Celery, Sliced Into ¼-Inch Slices On The Diagonal

3 Tablespoons Soy Sauce, To Taste

Minced Cilantro And Scallions For Garnish, Optional

Directions

  1. Heat the oil in a large skillet or wok over high heat until shimmering. Add the garlic and chili and cook, stirring, for 30 seconds, until fragrant. 
  2. Add the celery and cook, stirring until it beings to soften, about 3 minutes. Add the soy sauce and cook for another minute. Garnish with cilantro and scallions to serve. 

Vietnamese Meatballs with Zucchini Noodles

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner!

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Ground Pork

2 Tablespoons Minced Ginger

2 Garlic Cloves, Minced

½ Cup Minced Red Onion

½ Jalapeño Pepper, Deseeded Minced

2 Teaspoons Fish Sauce

½ Lime, Juiced, Plus More For Serving

½ Cup Panko Breadcrumbs

1 Teaspoon Salt, To Taste

2 Tablespoons Olive Oil, Divided

4 Small Or 2 Large Zucchini, Cut Into Noodles

1 Tablespoon Soy Sauce

2 Large Carrots, Grated 

1 Cup Shredded Green Cabbage

Directions

  1. In a large bowl, combine the pork, ginger, garlic, onion, jalapeño, fish sauce, lime juice, panko, and salt. Shape the mixture into 2-inch meatballs and place on a large plate or baking sheet. Refrigerate for 30 minutes. 
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the zucchini noodles and soy sauce and cook, tossing, for 2-3 minutes, or until the zucchini is crisp-tender. Transfer the zucchini to a bowl.
  3. Heat the remaining 1 tablespoon olive in the empty skillet. When hot, add the meatballs and sear, turning gently with tongs to brown all sides. After searing, cover the skillet and cook over low heat for 5 minutes to cook through. 
  4. Divide the zucchini noodles and meatballs between bowls. Top with carrots, cabbage, and lime wedges. 

Black Bean Sweet Potato Soup

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

1 Garlic Cloves, Minced

1 Jalapeño, Minced

1 Teaspoon Chili Powder

½ Teaspoon Cumin

½ Teaspoon Dried Oregano

1/2 Teaspoon Ground Pepper To Taste

2 Medium Sweet Potatoes, Diced (Peeled If You Like)

2 Cups Low-Sodium Vegetable Broth

3 15-Ounce Cans Black Beans

1 15-Ounce Can Diced Tomatoes

1 Lime, Juiced

Toppings, optional: Crumbled Cotija or Feta Cheese, Sour Cream, Sliced Avocado, Cilantro

Directions

  1. In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook for 2 more minutes, until fragrant. 
  2. Add the sweet potatoes, broth, black beans, and their liquid, and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for about 10-15 minutes, until the sweet potatoes are fork tender. Stir in the lime juice and season to taste.
  3. Purée the soup partially with an immersion blender. Serve with toppings of your choice. 

Peach and Charred Corn Salsa

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Peaches Small Dice

2 Ears of Corn

1 Jalapeño Diced

½ Tablespoon Lime Juice

1/2 Red Onion Diced

1 Teaspoon Cajun Seasoning

2 Tablespoon Olive Oil

2 Teaspoon Fresh Oregano

1 Teaspoon Chipotle Purée

1 Teaspoon Salt

1 Teaspoon Maple Syrup

Directions

  1. Shuck 2 ears of corn and place on a stove top burner. Turn the heat to high and using tongs, rotate the corn after each side is charred. Take them off the burner and once cool, remove the kernels from the cob by shaving them with a chef knife. Reserve.
  2. Make a quick vinaigrette by combining the chipotle purée, olive oil, Cajun seasoning, lime juice, maple syrup, and salt in a medium mixing bowl.
  3. Add the diced peaches, corn, diced red onion, fresh oregano, and diced jalapeño to the mixing bowl and stir a few times with the vinaigrette.
  4. This recipe is best made a day ahead, so all the flavors can marinate together.

Mushroom Tacos

These mushroom tacos are a great alternative to meat. They are quick to make, and will be a staple at taco night. These are great to pair with a Pinot Noir for a sophisticated taco night!

These mushroom tacos are a great alternative to meat.  They are quick to make, and will be a staple at taco night. These are great to pair with a Pinot Noir for a sophisticated taco night!

  • Servings: 4
  • Difficulty: medium
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Ingredients

½ Pound Of Mushrooms

2 Roasted Jalapeños

1 Teaspoon Smoked Paprika

1 Tablespoon Lime Juice

¼ Cup Grape Seed Oil

½ Red Onion Diced

1 Teaspoon Cumin Seeds

3 Tortillas

Directions

1.    Roast your jalapeños by placing them on a pan and turning the heat to high. Rotate using tongs, as each side starts to char. Once all sides are charred, take them off the heat. Split the jalapeños in half, and take out the seeds. Be careful not to touch your eyes after, and immediately wash your hands. Cut the deseeded jalapeño in strips and dice. Reserve for later.

2.    In a large sauté pan, cook the mushrooms on high heat with the grape seed oil. Let them brown on both sides, and once brown and softened, turn down the heat and add your diced onion, smoked paprika, and cumin seeds. Cook for a few more minutes and finish with the lime juice and diced roasted jalapeños. Salt to taste.

3.    Pile the mushroom mixture into the tortillas. Optional garnishes: guacamole, cilantro, shredded cheese, and chipotle mayo.

Seared Tuna Steaks with Mango Salsa

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

  • Servings: 4
  • Difficulty: easy
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Ingredients

½ Mango, Diced

½ Jalapeño, Minced

1 Yellow or Red Heirloom Tomato, Diced

1 Small or ½ Large Cucumber, Diced

1 Lime, Juiced

½ Cup Chopped Cilantro

2 Tuna Steaks

Salt and Pepper to Taste

1 Tablespoon Canola Oil

Directions

  1. In a bowl, combine the mango, jalapeño, tomato, cucumber, lime juice, cilantro, and a big pinch of salt.
  2. Pat the tuna dry and sprinkle a generous amount of salt and pepper.
  3. Heat a large skillet with the canola oil. When hot, place the tuna steaks into the skillet and sear for 2 minutes per side for medium-rare.
  4. Serve the tuna with salsa.

Okra, Tomatoes, and Corn

Call it Gumbo if you’d like! This Okra, Tomatoes and Corn recipe is as delicious as it is healthy, the touch of lemon helps heighten the flavors. You can serve it by itself, over top of rice and or add a protein!

Call it Gumbo if you’d like! This Okra, Tomatoes and Corn recipe is as delicious as it is healthy, the touch of lemon helps heighten the flavors. You can serve it by itself, over top of rice and or add a protein!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Tablespoon Olive Oil

½ Red Onion, Diced

1 Jalapeño, Minced

1 Pound Okra, Sliced into ½-inch Pieces

1 28-Ounce Can Diced Tomatoes

1 Ear of Corn, Kernels Removed

½ Lemon, for Serving

Directions

  1. In a medium skillet, heat the olive oil over medium heat. Add the onion, jalapeño and a pinch of salt and cook until softened, 5-7 minutes.
  2. Add the okra and tomatoes and bring to a simmer. Cover and cook for 20 minutes, or until the okra is tender. Stir in the corn and heat through.
  3. Serve with lemon on the side.