Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Salmon stew based on Brazilian style moqueca fish stew. Salmon marinated in garlic, lime juice, paprika and cumin, the cooked with onions, bell peppers, tomato, cilantro, and coconut milk.
Serve this Mexican-inspired hummus with raw veggies or tortilla chips for dipping, or spread it on sandwiches and wraps, too. Make sure to drain the black beans well, otherwise the hummus may be too thin.
Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. This carne asada recipe is made with marinated, grilled skirt steak for flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.
Tarrgon chicken salad recipe, with chopped chicken, dried cranberries, celery, mayonnaise, and either dried or chopped fresh tarragon. Great for sandwiches too.
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
