Get the flavors of South America right at home and in less than 30 minutes! Filled with fresh veggies like squash, mushrooms, asparagus, peppers, and onion, John Soules Food’s beef fajitas are pre-seasoned and pre-cooked, so it doesn’t get much easier than this recipe. Simply sauté and serve with the homemade chimichurri!
We all crave something starchy on the menu, but this year, consider a creamy risotto instead of mashed or scalloped potatoes. Backstreet Cafe in Houston uses one pot to cook everything for this risotto. You want your rice to be creamy and your green vegetables to still have a slight bite.
Bring these buttery puff pastry cups filled with fresh mushrooms, asparagus, Serrano ham and ooey-gooey melted cheese and you’ll be everyone’s favorite guest!
Easy rotini with a spring vegetable medley from my friends at H-E-B.
Center cut pork chop drizzled with a Maker’s Mark demi glaze, served with mashed potatoes and asparagus.
This recipe comes from the Private Collection of Arcodoro! Risotto with fresh asparagus and Pecorino Cheese.
Let the good times roll with these Weekend Warrior Chops from Executive Chef Herlen Galvez of the Karbach Brewing Co. Plated with glazed peaches, corn succotash and a classic buttermilk mash potato.