Need an easy appetizer for your next holiday get together or a quick and simple dinner? This ultra-impressive Grilled Chicken Bruschetta comes together in a matter of minutes and is made extra easy with John Soules Foods ready-to-eat grilled chicken. Learn how to make it HERE.
sea salt
Hugo’s Huachinango a la Veracruzana
Palmer’s Parmesan-Crusted Fresh Catch with Tequila-Braised Asparagus
Roasted Beet Salad with Citrus & Tarragon Cashew Cream
Who says salads are all about the leaves? Beets are back, baby! This Roasted Beet Salad with Citrus & Tarragon Cashew Cream recipe from Austin-based Chad and Derek Sarno is from their new book, The Wicked Healthy Cookbook, featuring all plant-based recipes. We love this recipe particularly because several of the ingredients can be prepared ahead of time, making it a luxurious lunchtime option for the week.
King Oyster Scallops with Shaved Asparagus and Corona Butter
These stunning new oysters from Chefs Chad and Derek Sarno are all about the plants! This recipe may seem complex, but the techniques are easy to master.
Dulce Vida Spirits Grapefruit & Elderflower Paloma
Pick up a few Texas grapefruits for this new Grapefruit & Elderflower Paloma from organic tequila maker Dulce Vita Spirits in Austin. Their grapefruit-infused tequila is so refreshing on its own, but so palate-pleasing when you pair it with St. Germain Liqueur and a bit of fresh mint.
Ali Miller’s Butternut Squash & Brussels Sprouts Breakfast Hash
Want to add a little more green for extra iron? Our friend Ali Miller, R.D., L.D., & C.D.E. in Houston has the right recipe for you! Her butternut and brussels sprouts hash is easy to whip up and packs a few extra vegetables to the mix.
Try This Tender Pork Belly with a Luxurious Butterscotch Reduction
This slow roasted pork belly recipe from Goya Foods is absolutely heavenly served over a bed of warm manchego polenta with a buttery rich butterscotch reduction sauce.
Zinc Bistro & Wine Bar 2-Alarm Hummus
It’s one of the most popular appetizers on Zinc Bistro & Wine Bar’s menu and now, it’s all your’s to make at home! Zinc’s 2-Alarm Hummus is the creation of Executive Chef Daniel Ybarra.
Wheatsville Food Co-Op Roasted Squash & Red Onion Salad
This delicious recipe from Wheatsville Co-Op features traditional butternut squash with a savory and Vegan spin!
Buttermilk and Black Pepper Biscuits
Make your favorite biscuits and gravy recipe with these Buttermilk and Black Pepper Biscuits by Emma Chapman, blogger for A Beautiful Mess. Yum!
Asian Lettuce Wraps
Here’s one of the most popular entries in the He Won’t Know it’s Paleo cookbook – a #1 Best Seller on Amazon – by Bre’anna Emmitt.
Enchiladas San Miguel
Enchiladas aren’t difficult to make per se, but getting all the components prepared dictates some work before the final assembly can begin. For the best-tasting results, make the fillings and sauces well ahead of time and reheat just in time to assemble the final product when it’s time to eat. Share the fun by having an assembly line to put the enchiladas together!
Fonda San Miguel Cochinita Pibil
Cochinita Pibil is the traditional pork barbecue of the Yucatan Peninsula, where for centuries it has been cooked in pits lined with hot stones and banana leaves. The achiote-based rub, which imparts a rich, terra-cotta color and an earthy flavor, is equally good on seafood and chicken.
Avocado Toast with Smoked Trout
Spreadable summer goodness from SIMI Executive Chef Kolin Vazzoler. His avocado toast topped with smoked trout on a rustic baguette sliced, drizzled with fresh olive oil. A perfect pairing with the SIMI Sonoma County Chardonnay!