Category Archives: Side Dishes/Vegetables

Sheet Pan Shrimp Fajitas

INGREDIENTS: 1/3 cup olive oil 1/4 cup freshly squeezed lime juice 2 tablespoons fresh lime zest 1 tablespoon honey 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 2 garlic cloves, minced 2 bell peppers, red, orange, yellow 1 sweet onion 1 pound raw, peeled, deviled shrimp ¼ cup chopped fresh cilantro lime wedges, for serving warm tortillas, for serving … Continue reading

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The Most Amazing Roasted Tomato Salsa

INGREDIENTS: 2 pounds Roma tomatoes, halved lengthwise 6 unpeeled garlic cloves 1 large white onion, peeled, halved and cut into 1/2-inch slices 1 jalapeño pepper, stemmed and halved (discard the seeds to reduce the heat if you’d like) 1 large handful fresh cilantro leaves 1 tablespoon freshly-squeezed … Continue reading

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Tortellini Salad

INGREDIENTS: 1 pound cheese tortellini, cooked 1 jar sun dried tomatoes, drained and chopped 3 cups baby kale. coarsely chopped 1/4 cup crumbled cotija, cheese (I used queso fresco.) 3 tablespoons roasted and salted pepitas (I used sunflower seeds.) 2 tablespoons fresh cilantro CILANTRO LIME VINAIGRETTE 3 tablespoons freshly squeezed lime juice 1 1/2 tablespoons honey 1/4 cup fresh cilantro … Continue reading

Posted in Salads, Side Dishes/Vegetables, Uncategorized | Leave a comment

White Chicken Chili Cornbread Skillet

INGREDIENTS: CHILI LAYER 2 tablespoons olive oil 1 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles 1 cup cooked, shredded chicken 1 1/2 teaspoons ground cumin 1 teaspoon smoked paprika ¼ teaspoon salt ¼ teaspoon pepper1 (14 ounce) can Great Northern Beans, drained and rinsed 1 cup corn, (fresh cut, frozen, etc) 1 ½ to 2 cups low-sodium chicken stock CORNBREAD … Continue reading

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