Wheat berries are stewed with fava beans and potatoes, then seasoned with fresh mint to create Trigo Guisado, this delicious Andes meal.
Once upon a time, salad meant iceberg lettuce, bacon bits and ranch dressing from a bottle. Today, salad means so much more to me.
On many visits to the Andes mountains, I enjoyed the simple foods and the delicious spicy sauces that were served. There was just a different taste and texture to the sauce there.
They say, “You don’t know what you got, till it’s gone.” Somehow, that seems to apply to nearly every trip to the grocery store.
The bread originally chosen for April is the Granville Island Beer Bread, a bread celebrating the beer named for the Island that houses it’s brewery.
There is not a more simpler breakfast you can make when you know you have a crowd coming over. Pair this with some delicious muffins and fresh fruit for a great morning brunch! Oh, and this is so simple my husband made it!
There are those moments when you look at a recipe and it is almost as if the Hallelujah chorus breaks out – you know you have found the one!
This risotto includes pureed butternut squash, which I was lucky enough to find at the supermarket. Butternut squash is an excellent addition to winter foods with it qualifying as one of the World’s Healthiest Foods. Another winter squash such as pumpkin or zapallo loche could also be substituted.
With the lack of prepared & bottled salad dressing, I have grown so accustomed to using fresh squeezed lime juice on my salads that I don’t miss the bottles anymore. But, every so often, I want a bit more on my salad. Here is what I use when it is one of those days.
Peruvians eat quite a bit of winter squash. There are several varieties, little and big. Very rare is it for Peruvians to eat summer squashes. Truthfully I am not sure if is the taste they don’t appreciate or if it is simply a food they are unfamiliar with. Zucchini is one of the only summer […]