Tostada Salad with Salsa Verde

Tostada Salad with Salsa Verde
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Tostada Salad with Salsa Verde
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400 degrees
  3. Cut tortillas into individual serving sizes with a 2" round cookie cutter
  4. Brush top and bottom tortillas with olive oil, season with salt & pepper
  5. Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
  6. Meanwhile, preheat grill to high.
  7. Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
  8. Transfer grilled vegetables to a food processor. Pulse until chunky.
  9. Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
  10. Place beans in a medium mixing bowl and smash with a fork.
  11. Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
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Black Bean and Tomato Quinoa

Black Bean and Tomato Quinoa
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Black Bean and Tomato Quinoa
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
  3. Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
  4. Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
  5. Strain the quinoa in a fine mesh strainer.
  6. Add quinoa to dressing and toss until dressing is absorbed.
  7. Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
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Pineapple Salsa

Pineapple Salsa
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Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Pineapple Salsa
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Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine.
  3. Cover the bowl with plastic wrap and chill for 2 hours. Enjoy!
Recipe Notes

Try pineapple salsa with whole-grain tortilla chips or on a fish taco. Enjoy!

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SHUBHRA’S SAUTÉED OKRA WITH ONIONS

Okra, known as “lady’s fingers” in India, has a beautiful bright green color and looks wonderful on the table. This simple and easy way to cook okra will leave you with a delicious dish, without any of the okra “slime!” When buying fresh okra, avoid the flimsy, flexible ones. Look for crisp ones in which the tail end can be snapped off. Avoid the very hard okra that are over-ripe with brown seeds instead of the ideal white seeds. I also never cover okra when cooking because doing so will darken its color. Okra can be eaten with Indian flatbreads, such as Naan or Chapathi, and goes well when paired with lentil dishes. – Shubhra

Sautéed Okra with Onions (Bhindi Pyaz)
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Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Sautéed Okra with Onions (Bhindi Pyaz)
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Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. If you’re using frozen okra, do not defrost. If you’re using fresh okra, wash the okra and pat dry with a kitchen towel. Trim the tip and head and discard. Slice each okra into ¼-inch (6-mm) pieces.
  2. Pour the oil into a large nonstick skillet and place over medium heat. (Place over high heat if using frozen okra.) When the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently.
  3. Reduce the heat to medium-low. Add the onion, turmeric, red pepper, salt, and black pepper. Stir to combine. Sauté until the okra is tender and the onion becomes transparent, stirring frequently, about 30 minutes.
  4. Enjoy now or let cool to room temperature and refrigerate or freeze for later!
Recipe Notes

Okra has a peculiar, slimly substance to it that is released when the okra is cut and washed. The first time I cooked okra, I washed it after I chopped it and had slime everywhere! That is why it is important to wash it and pat dry before chopping to reduce the release of the sticky material. If you’re using frozen okra, it is best not to defrost it first, as it will become flimsy and release a lot of slimy substance. When okra is cooked with lime juice, any slime disappears as the okra cooks.

Recipe from Entice with Spice, Easy Indian Recipes for Busy People by Shubhra Ramineni. Learn more about Shubhra, her cookbooks and upcoming events and classes at enticewithspice.com.

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Sweet Potatoes in Banana Leaves with Dried Figs & Cashews

Sweet Potatoes in Banana Leaves with Dried Figs & Cashews
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Rating: 2.67
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A special occasion dish from James Beard award-winning chef, Robert Del Grande of RDG & Bar Annie, Houston
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Sweet Potatoes in Banana Leaves with Dried Figs & Cashews
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Rating: 2.67
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A special occasion dish from James Beard award-winning chef, Robert Del Grande of RDG & Bar Annie, Houston
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Ingredients
Ingredients
Garnishes
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F. Roast the sweet potatoes until fully cooked & very soft – approximately 45 minutes or longer depending on the size. Cool to room temperature.
  3. In a small mixing bowl, combine the sliced dried figs, vinegar, salt & pepper, and minced ginger. Lightly toss. Allow the figs to marinate for approximately 10 to 15 minutes.
  4. In a skillet over set on medium high, heat the banana leave pieces just until they become flexible.
  5. Lay the banana leaves on a work surface.
  6. Slice the sweet potatoes in half lengthwise. (If using smaller sweet potatoes, split the sweet potatoes open & press lightly to flatten.) Place a piece of sweet potato on each banana leaf.
  7. Distribute the fig mixture over the sweet potatoes.
  8. Distribute the cashews over the sweet potatoes.
  9. Place a piece of butter on top of each sweet potato. Fold up the banana leaf to enclose the sweet potato. Tie with a piece of string to secure.
  10. Place the sweet potato packages in a broad skillet in a single layer. Add just enough water to cover the bottom of the skillet – approximately 1/8 inch deep.
  11. Cover the skillet with a lid or with aluminum foil. Heat the skillet to gently steam the sweet potato packages – approximately 15 to 20 minutes.
  12. Remove the packages from the skillet. Cut the string and unfold on dinner plates keeping the sweet potato and any juices in the center of the banana leaf.
  13. Sprinkle the minced Serrano chile (optional) and the crème fraiche & crumbled cheese over the sweet potato. Garnish with a wedge of fresh lime.
Recipe Notes

Substitutions: dried corn husks soaked in water until flexible or parchment paper.

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