Spring just welcomed us but winter weather still might knock on our door bringing some frost. Especially in some colder countries. Why don't you boost yourself with this very crunchy and bright side dish?! If you are already enjoying hot temperatures, this salad will really refresh you. Either weather, bon appetit!
Ingredients:
- 1/3 cup raw pumpkin seeds
- 4 tsp olive oil
- 3 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 2 tsp pure maple syrup
- 4 cups very thinly sliced or shreded green cabbage
- 1 1/2 cups matchsticks Asian pear or green apple
- 1 1/2 cups matchsticks celery stalk
- 1 1/2 cups matchsticks peeled daikon
- 3 oz Manchego cheese, shaved
- salt and pepper for taste
Preparation:
- Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp oil on a baking sheet. Season with salt and pepper. Bake until golden brown, about 5 minutes. Let cool.
- Whisk lemon juice, mustard, maple syrup and 3 tsp olive oil in a medium bowl. Season with salt and pepper.
- Combine cabbage, pear/apple, celery, daikon and pumpkin seeds in a large bowl.
- Drizzle dressing over the top and toss to combine.
- Season with salt and pepper if necessary.
- Top with Manchego cheese.
Makes 4- 6 servings.
Enjoy!
It's grapefruit season in Texas. Let's take advantage of it. Besides delicious fresh squeezed juice, it's time for a cake. It's super easy to make and it comes out very fluffy and delicate in taste. Let's do it!
Ingredients:
Loaf:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp finely grated grapefruit zest
- 1 cup granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup plain Greek yogurt (or regular plain yogurt)
- 7 Tbsp fresh grapefruit juice
- 1 Tbsp chia seeds (or poppy seeds)
Frosting:
- 1 Tbsp plain Greek yogurt
- 1 Tbsp grapefruit juice
- 1/2 cup powdered sugar
- 1/2 tsp chia seeds (or poppy seeds) for sprinkling
- pinch of salt
Directions for loaf:
- Preheat oven to 350°F.
- Line an 8 1/2 x 4 1/2 loaf pan with aluminum foil.
- Whisk flour, baking powder, and salt in a medium bowl.
- Using your hands, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump (around 1 minute).
- Add eggs, oil and vanilla and beat with an electric mixer until light and thick (around 4 minutes).
- Reduce mixer's speed to low and mix in half of dry ingredients.
- Mix in yogurt.
- Mix in remaining dry ingredients.
- Add grapefruit juice and chia seeds. Stir.
- Move batter into the prepared pan.
- Bake for around 50 minutes or until golden brown and a skewer comes out clean.
- Let cool completely.
Directions for frosting:
- Whisk powdered sugar, yogurt, juice and a pinch of salt in a medium bowl until smooth.
- Drizzle over the cake.
- Sprinkle with chia seeds.
- Let sit until glaze is set (about 30 minutes). To speed up the process, move into the fridge.
I hope you enjoy!
Ingredients:
- 4 cups thinly sliced/shredded green cabbage
- 3 scallions (green onions), thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 Tbsp mayonnaise
- 2 Tbsp sour cream (or plain yogurt)
- 2 Tbsp lime juice
- lime zest from one lime (you can use grater/zester)
- 1-2 garlic cloves, pressed
- 1/2 serrano pepper, minced
- salt and pepper to taste
Directions:
- Combine cabbage, cilantro and onions in a large bowl. Mix together.
- Whisk mayonnaise, sour cream, lime juice, lime peel, serrano pepper and garlic together in a bowl.
- Toss over the cabbage to mix evenly.
- Add salt and pepper to taste.
Makes 4-6 servings.
Enjoy as a side dish!
This dish is super easy to make and delicious. The blend of spices makes the beef very aromatic and amazing in flavor. I hope you will enjoy it as much as I do. Today I paired up the meat with lime & cilantro coleslaw. But it is also delicious with your choice of greens. Enjoy!
Ingredients:
- 2 Tbsp oil
- 2 pounds chuck roast, cut into 2-inch pieces
- 1 white/yellow onion, diced
- 4 garlic cloves, chopped
- 11/2 tsp ground cumin
- 1 tsp oregano
- 2-4 chipotle chilies in adobo sauce, chopped
- 1/4 cup fresh lime juice
- 2 Tbsp apple cider vinegar
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 3 bay leaves
- 1/2 cup water
Directions:
- Add water, vinegar, cumin, oregano, chilies, lime juice, salt, black pepper, cloves and bay leaves to your crockpot and turn it on high. Stir all the ingredients and put the lid on.
- Heat the oil in a large skillet on medium-high. Add the beef and brown on all sides (about 10-15 minutes).
- Move the meat to the crockpot.
- In the same skillet, cook the onion and garlic until translucent and move to crockpot as well.
- Cook on high for 5-6 hours or on low for 8-10.
- Remove the beef, shred and place back in the pot. Stir and serve.
Serving ideas:
- small corn tortillas, warmed
- lettuce, chopped
- fresh cilantro (to taste)
- freshly chopped onion (optional)
- coleslaw
Serves 4-6 people, makes around 8-10 tacos.
¡Provecho!
