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Sauteed Greens and Squash Blossoms
Written on 3 Dec, 2013 at 1:07 in Naturally Light Mexican Food, Salads, Salads, Vegetable & Side Dishes |
Another simple and delicious recipe by Lesterloon Sanchez 2 cups lambs quarters’ leaves or use 1 cup squash blossoms 4 medium tomatoes, chopped Quelites con flor de calabaza Ingredientes: • 2 tazas de quelites deshojados.... (Continue reading)
Cactus (Nopalitos) Salad- Lesterloon
Written on 3 Dec, 2013 at 0:34 in Appetizers & Little Dishes, Naturally Light Mexican Food, Recipes, Salads, Salads |
I had never had a nopalitos salad made by this method method and I liked it. This is a rare chance to post the recipes in both English and Spanish. I translated Lesterlloon’s original Spanish-language version. 6... (Continue reading)
Wild Mushrooms in Herbed Vinaigrette (Setas a la Vinagreta)
When I first started developing a passion for Veracruzan food, my best source of information in between trips was the splendid illustrated cookbook published in 1992 under the auspices of the state government, La Cocina Veracruzana by María Stoopen... (Continue reading)
Crab Salad
I had the world’s most delicious crab tostadas in Tlacotalpan, made with spanking fresh crab meat from the peerless jaibas (relatives of our U.S. blue crabs) fished from the Papaloapan river system. Here I usually make the dish... (Continue reading)
Marinated Green Chiles Ana Linda (Rajas Ana Linda)
This is my grandmother’s recipe and I love to eat it in a freshly made flour tortilla which does not work for this section but a freshly made corn tortilla is just as good or better. I adapted the... (Continue reading)
Avocado, Pomegranate and Vegetable Salad- Ensalada de Corpus Christi
Written on 22 May, 2013 at 12:00 in Appetizers & Little Dishes, Naturally Light Mexican Food, Salads |
Image from www.lowgicooking.com Ask Zarela The recipe for the corn, jicama, avocado salad is not in the cookbook Matt purchased for me. Is the recipe available anywhere? It was incredible. Answer: It is in my first book Food from my... (Continue reading)
Wilted Spinach (Espinacas)
Written on 1 May, 2013 at 19:56 in Naturally Light Mexican Food, Recipes, Salads, Vegetable & Side Dishes |
This dish always brings back memories of the wild greens that we gathered to cook on the ranch. We called them quelites, a name applied in Mexico to various sorts of leafy green plants. Our quelites always grew... (Continue reading)
Jicama, Cucumber, Pineapple Soup/Salad (Gazpacho de Bienvenida)
Written on 17 Apr, 2013 at 8:39 in Appetizers, Michoacan, Naturally Light Mexican Food, Salads, Travel |
The street version does not include the serrano chiles so I will retest this and add a new photo in the near future. At Zarela , we served this as a summer soup but it can also be a salad.... (Continue reading)
Roasted Asparagus (Esparragos Asados)
Written on 21 Feb, 2013 at 14:00 in Naturally Light Mexican Food, Recipes, Salads, Vegetable & Side Dishes |
I learned to roast asparagus, instead of steaming or sauteing them, from Peggy Knickerbocker and Laurie Smith’s book Olive Oil: From Tree to Table. That is absolutely one of my favorite cookbooks and I’ve cooked practically every... (Continue reading)
A double Recipe for Vegans!
Written on 17 Jan, 2013 at 1:41 in Appetizers, Appetizers & Little Dishes, Cooking, Naturally Light Mexican Food, Recipes, Salads, Salads |
Pico de Gallo de Tofu Tofu Pico de Gallo I rccently made a simple delicious shredded Oaxaca cheese salad and it suddenly occurred to me that, I could easily make it vegan, by using tofu instead of the cheese.... (Continue reading)
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