Pico De Gallo Salsa

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Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine. Enjoy!
Recipe Notes

Keep pico de gallo salsa in an air-tight container, refrigerated for up to one week.

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Pineapple Salsa

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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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Mexican Coleslaw

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Mexican Coleslaw
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Mexican Coleslaw
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare mise en place.
  2. Place cabbage, carrots, and cilantro in a large mixing bowl.
  3. In a separate small bowl, whisk together vinegar, oil and salt.
  4. Dress cabbage mixture with vinaigrette and toss well to coat evenly. Enjoy!
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Caponata

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Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Add eggplant, zucchini, celery, and onion to small bowl.
  3. Add tomatoes, garlic, olives, and capers to a separate bowl.
  4. Heat oil in a large sauté pan over medium-high heat.
  5. Add the eggplant, zucchini, celery, and onion. Sauté 8-10 minutes, until soft.
  6. Add tomatoes, garlic, olives, and capers. Continue to sauté for 5-7 minutes.
  7. Stir in the basil and red wine vinegar. Cook for an additional 3-4 minutes.
  8. Remove from heat.
  9. Serve with bread, pita or as a side dish. Enjoy!
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Tatsoi Salad

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Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine tatsoi, mushrooms, cheddar cheese and parsley in a large mixing bowl. Set aside.
  3. In a separate medium mixing bowl, whisk together mustard, vinegar and olive oil. Season with salt and pepper.
  4. Dress the tatsoi salad and toss until evenly coated.
  5. Divide onto serving plates. Enjoy!
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