Seven Summer Salad Recipes

By Claudia Zapata | May 23rd, 2017 | 0 Comments
I enjoy salads year-round but there's nothing like enjoying the cool crunch of a salad in the summer months. Whether we're grilling on a Sunday afternoon, or having an easy weeknight meal, salads are the delicious and easy answer to "what's for dinner?" And, depending on what you put into them, salads don't have to be a side item. Learn how to make a filling summer salad and it's a one-dish meal. I always make extra and set some aside, undressed, to enjoy the following day. Check out seven of my most refreshing and nourishing salad recipes to enjoy all season long, along with some of your kind comments about each one:     Grilled vegetable salad with garlic tahini d Read More...

Black bean and shrimp tacos with a toasted chile de árbol salsa

By Claudia Zapata | February 15th, 2017 | 0 Comments
The more I visit Mexico City, the more I find to love about the magical city. Mexico has long been a favorite travel destination. The people are warm and friendly, the cities and landscape beautiful and diverse, and the food and culture, my absolute favorite. But, it wasn't until I recently walked the historic area of Polanco that I truly understood the allure of the nation's capital - its FOOD! From street vendors selling tlayudas, flautas, and quesadillas at the park, to quaint sidewalk cafes and swanky restaurants, Mexico City has a spectacular and diverse menu. And, we pretty much tried to eat it all. One memorable stop was a cevicheria, Read More...

Brown rice, mushroom and arugula stuffed peppers

By Claudia Zapata | January 17th, 2017 | 0 Comments
The beauty of stuffing bell peppers and poblanos is their versatility.  You may recall my popular red pepper rice bowls stuffed with brown rice, black beans, corn, and cilantro and topped with a creamy avocado sauce. Or maybe your were a fan of the more recent vegan chile rellenos with lentils and a walnut taco meat that's since become a household favorite. Whether using sweet or spicy peppers, the key is starting with a hearty base - either brown rice, quinoa, a whole grain like bulgur, millet or farro, or beans and legumes work well . From there, add whatever roasted or sautéed veggies your have on hand along with some fresh herbs and/or spices, and if you'd l Read More...

A Christmas tradition: red and green chicken tamales

By Claudia Zapata | December 17th, 2016 | 0 Comments
I love my vegan and vegetarian tamal recipes from 2014 and 2015. Butternut squash, poblano peppers and corn, and spinach and mushroom tamales were even better than expected; and last year's zucchini and corn, cactus in a spicy tomato and habanero sauce, and spicy black beans, were also amazing. But, even though Sean enjoys the creative veggie fillings, he always asks, "can you make some chicken ones, too?" I get it. I grew up eating chicken tamales. Every Christmas Eve at my grandmother's house, we had two options: menudo (tripe soup) and tamales. I would pick tamales. And, then more tamales. I liked the bean tamales, too, but the chicken were always my f Read More...

Guest post: Turkey tlapeño soup

By Elizabeth Hopson | November 22nd, 2016 | 2 Comments
Note from Claudia: Elizabeth's recipe was originally published in November of 2014, and I thought it'd be perfectly delicious and comforting for the holiday week ahead. Enjoy, and Happy Thanksgiving! My favorite part of roasting the perfect turkey is the turkey soup we enjoy the next day! My cousins and I grew up having our grandfather's amazing turkey soup the Friday after Thanksgiving. My aunt has since taken over the job, and boy, does she do it justice. This year, I am taking my family's traditional turkey soup and going outside of the box a little with a spin on one of my all time favorites, caldo tlalpeño. Traditionally made with chicken, garbanzo beans, and w Read More...