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By
The Culinary Institute of America
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Recipe for Tomato, Avocado and Roasted Corn Salad with Chipotle Sherry Vinaigrette. If you have the grill going, you can cook the corn on the grill instead of in the oven. |
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By
Dr. Peter H. Gott
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Recipe for Chipotle Tomato and Corn Bisque. Using evaporated milk in place of cream keeps this soup low-fat without sacrificing taste. Chipotle chilies provide complex flavors nuances. |
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By
Gwyneth Doland
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Recipe for White Chocolate Mole. Serve this unusual mole sauce over poached chicken breasts or fish. |
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By
Gwyneth Doland
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Recipe for Mole Verde. This green mole is made with pepitas or roasted pumpkin seeds. It tastes great over chicken, pork, fish, and even steak. |
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By
Kris Rudolph
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Recipe for Fish Veracruz Style. The cuisine coming from Mexico's state of Veracruz on the gulf coast has a predominantly Spanish influence, like in this delicious fish recipe. |
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By
Kris Rudolph
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Recipe for Orange, Papaya, and Avocado Salad. This tasty salad combines colorful fruits and vegetables, accented with the crunchiness of jicama and pomegranate seeds. |
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By
Kris Rudolph
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Recipe for Mexican Chicken, Lime and Cilantro Soup. This soup is an elaborate version of the famous Lime Soup of the Yucatan Peninsula incorporating lots of healthy vegetables. |
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By
Janet E. Taylor
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Recipe for Lemon Vinaigrette Green Bean and Yam Salad. This is a beautifully colored “potato salad” with outstanding flavor that is delicious hot or cold. |
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By
Janet E. Taylor
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Recipe for Southwest Chicken Barley Soup. Here's a healthy, vegetable laden soup with a flavorful Southwestern flair. |
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By
Mary Jo Rulnick
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Recipe for Easy Mexican Calzones. Serve up a simple Mexican meal with these simple calzones that can be individualized according to your family’s preference. |
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