- 2 Tablespoons extra virgin olive oil
- 2 large shallots, cut into thin rings
- 3 slices bacon
- 1 bunch kale (about 8 cups,) removed from ribs then torn into bite-sized pieces
- 5 pitted Medjool dates, chopped
- 1/4 cup Marcona almonds (or sliced almonds)
- 2 Tablespoons shaved Parmesan cheese
- For the Maple-Almond Vinaigrette:
- 2 Tablespoons almond butter (or tahini)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon real maple syrup
- 1 Tablespoon extra virgin olive oil
- Combine ingredients for the vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
- Heat oil in a large skillet over medium-high heat. Add shallots then fry until golden brown, stirring constantly. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
- Turn heat down to medium then add bacon to skillet and cook until browned and crisp. Remove to a paper towel lined plate to drain then set aside. Remove all but 2 teaspoons bacon grease from the skillet.
- Add kale, dates, and almonds then saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide kale between two plates then top with reserved bacon, crispy shallots, and parmesan cheese.
7 Roma tomatoes
2/3 onion, divided
2 green chiles, seedless
1 garlic clove
1 teaspoon beef bouillon powder
3 ribeye steaks
2 tablespoons white vinegar
1 pkg. mozzarella or asadero cheese
12 corn tortillas
1 tablespoon olive oil
1 tablespoon Worcester Sauce
Lime juice from 2 or 3 limes, plus more for serving
Finely chopped cilantro, to taste
Salt, black pepper, and fajita seasoning
- Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
- Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
- Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.
1 pound black beans
8 cups water
1/2 small white onion
1 garlic clove, peeled
1 epazote sprig
2 tablespoons olive oil, plus 1 1/2 more to fry chiles de arbol
1 red onion, chopped
3 chiles de arbol
salt to taste
6 corn tortillas, julienned and fried (or corn chips)
6 large eggs
In a medium bowl, soak the beans overnight. The morning after, drain and rinse the beans. Add the beans to a large pot and cover with 8 cups of water; add the garlic clove, olive oil, and white onion to the pot. Bring the beans to a rolling boil. Reduce heat and cover. Cook for 60 – 90 minutes until the beans are done. Add the epazote sprig and cook 5 more minutes. Drain the beans (reserve the beans broth), and remove the epazote sprig, white onion, and garlic. Puree the beans using a blender or a potato smasher; add a few tablespoons of beans broth to obtain creamy beans.
Fry the chiles de arbol. In a large frying pan, add 1 1/2 tablespoon olive oil and heat over medium-high heat until just hot enough to sizzle a drop of water. Fry chiles de arbol until golden brown. Add the chopped red onion and saute until golden brown. Add the drained beans and toss to coat in the red onion and chiles de arbol. Season with salt if desired.
Once the beans have cooked for about five minutes, add the tortilla chips and remove from the heat. Cover to keep warm while the eggs are cooking.
Add cooking spray to another pan and heat over medium-high heat. Break 2 eggs into the pan, reduce heat to medium low. Cook until the eggs whites are set and the yolks begin to thicken slightly. Repeat with the remaining 4 eggs.
Serve the eggs atop the cooked beans.
- 1/2 cup all-purpose flour
- 2 boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. unsalted butter
- 3 cups sliced mushrooms
- 3/4 cup Marsala wine
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper to taste
- Chopped green onions, for garnish
STEP 1: In a shallow bowl or plate combine the flour, salt and pepper and stir to combine thoroughly. Dredge the chicken breast halves in the flour mixture, shaking to remove any excess.
STEP 2: Heat the oil in a large skillet over medium-high heat until very hot. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
STEP 3: Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping up any brown bits with a wooden spoon. When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until reduced and slightly thickened.
STEP 4: Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add the remaining tablespoon of butter. Taste and adjust for seasoning. Garnish with chopped onions and serve immediately.