North & South America recipe collection

A quick and easy white bean dip that’s ready literally in minutes.

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

Salmon couscous steamed over a spiced vegetable broth with garlic, caraway, chili pepper, zucchini, and carrots, served with canned red salmon and pumpkin seeds. A North African-inspired one-pot meal.

Salmon loaf bound with nutty bulgur and loaded with vegetables, baked into a tender ring and topped with a tangy sour cream horseradish sauce. A wholesome, fiber-rich twist on the classic salmon loaf.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Salmon tacos built on canned salmon, Greek yogurt-cucumber-mint sauce, and crisp shells. A fast, omega-packed weeknight dinner with the freshness of tzatziki-style topping.

Pan-seared salmon over a vibrant asparagus cream sauce, made by pureeing tender asparagus tips with butter and infusing the stalks into cream. An elegant, restaurant-style spring plate.

Fresh salsa cruda (pico de gallo) with raw tomatoes, onion, jalapenos, lime juice, and cilantro. No cooking required. Pulse in a food processor or chop by hand for chunky or smooth salsa.

Salsa de Linda is an easy, no-cook salsa: a coarsely blended tomato base loaded with chopped onion, peppers, and green chilies, then spiced with cumin, oregano, garlic, and cayenne. Ready for chips in 10 minutes.

A simple and scrumptious salsa dip that doesn't take a lot of effort to make or even enjoy!

Fresh salsa with diced tomatoes, three jalapenos, green bell pepper, red onion, cilantro, and lime juice. No cooking required, just chop and mix for a bright, spicy salsa in 15 minutes.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

Bow-tie pasta tossed with salsa and melted Monterey Jack cheese, topped with crispy fried scallions. A quick Mexican-inspired pasta dish ready in 30 minutes.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Fresh salsa with chopped tomatoes, onion, and green chili peppers seasoned with garlic salt. No cooking required, just chop, mix, and chill for bold, clean Mexican flavor.

Salsa verde, a Mexican-style green salsa blended from tangy tomatillos, fresh cilantro, onion and serrano chile. A bright, no-cook tomatillo salsa ready in minutes for tacos, eggs and chips.