Enchilada soup is perfect for celebrating Cinco de Mayo’s vibrant culture and rich history. It’s a vegan dish that you can add meat to if you want.
Vegetarian
Green Chili Rice
Green chili rice makes a wonderful side dish for your Mexican fiesta. You can play with the heat and go from no spiciness to screaming.
Brussels Sprouts Stir-Fry
Brussels Sprouts Stir-Fry is packed with flavor and nutrients and will make even the pickiest eaters fall in love with these mini cabbages.
Skillet-Baked Sliced Potatoes
Skillet-baked sliced potatoes are a welcome change from the usual side dish. Don’t be surprised if you find yourself wanting more!
Apple Cheddar Phyllo Pie for Pi Day
Apple Cheddar Phyllo Pie is easy to make with some surprising ingredients. It’s not just for Pi Day; it’s for any day!
Lentil Soup with Cilantro – A Lenten Soup Supper
Stuffed Fresno Chilies in the Air Fryer
Stuffed Fresno Chilies make a great, easy-to-make appetizer with a lot of heat for a little work. Warning! They are HOT!
Veggie Potato Bake – a take on Funeral Potatoes
This Veggie Potato Bake is a great option that feeds a crowd. It’s a filling way to use up vegetables in your refrigerator. It’s also a good choice for a St. Patrick’s Day gathering.
Brussels Sprout Caesar Salad in the Food Processor
Brussels Sprout Caesar Salad is quick to make using the food processor. Homemade croutons and shaved parmesan make it a great cold side dish.
How to Preserve Avocado and Make Guacamole Correctly
How to preserve an avocado. Most of the recipes on the internet for guacamole are dead wrong because they include lime to prevent the avocado from browning. Today I’m going to show you what should be in it and how to store it properly. In her definitive cookbook, The Cuisines of Mexico, Dianne Kennedy’s canonical recipe for guacamole does NOT include lime. Guacamole is supposed to taste like buttery avocados, not lime.