Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.
Caribbean calabaza soup pureed silky with coconut milk, scallions, garlic, fenugreek, cumin, and allspice. Vegan, naturally creamy, and full of warm island spice.
No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.
A simply delicious millet salad. It's quick, easy, tasty and healthy.
Spaghetti tossed with a quick vegetable sauce of fresh tomatoes, mushrooms, and green peppers sauteed with garlic, basil, and oregano. Ready in 30 minutes.
I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.
This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.
My sister was kind enough to share her wonderful recipe with me. Serve over any type of cooked pasta.
Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.
A delicious colorful Cajun pasta main with chicken and shrimp.
A quick, easy and tasty recipe to use up your leftover rice and make a delicious dish that you can serve as a side dish or a simply tasty meal.
Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe
Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.
Crisp green salad with romaine, Granny Smith apple, and toasted walnuts tossed in a creamy oil-free tomato dressing thickened with toasted almonds, lemon, and paprika.
Spicy and meaty - ideal to worm you up when there is cold outdoor.
A tasty dish made of shrimp, tomatoes and green peas that can be used as a side or be your main dish.
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