This recipe was taught at one of our Spanish immersion classes, coordinated in partnership with Huertas.
The tangy sweet sauce showcases fresh-picked strawberries at the height of the season. Spoon some over sliced pound cake or angel food cake for a special dessert.
Whether you serve this scramble for breakfast, or breakfast-as-dinner, a jar of hot sauce or salsa on the side will spice things up nicely! The nutritional yeast adds the umami of grated Parmesan, but keeps the dish vegan-friendly.
This crowd-pleasing appetizer pairs well with white wines like Sauvignon Blanc or lighter reds like a Pinot Noir. Serve with crisp slices of cucumber, jicama or zucchini as an alternative to bread or crackers.
This traditional Indian-style fruit pudding is a cooling finish to any spicy meal. Serve with wafer cookies, or garnish with chopped fresh mint.
Make the marinade and add the chicken thighs the night before to speed the preparation time on this main-dish salad. And consider doubling the recipe for the quinoa salad, since leftovers tucked into whole-wheat pita halves are a tasty lunch option.
Fruit and fish go hand in hand. Serve this recipe with a side of new potatoes or a fresh fruit salad.
White beans mashed with ripe avocado and blended with sharp cheddar makes an incredibly rich, flavorful filling for this wrap. Soak dried beans overnight or use beans from a can.
Vermont fiddleheads are the edible curly tips of the Ostrich fern. They actually get their name from their unique look—the curled top look like the handle of a fiddle!