Print Recipe John Soules Foods’ Chimichurri Steak and Veggies 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 […]
Red Wine Vinegar
Eighteen Ninety Grille & Lounge’s Honey Citrus Glaze Salmon
Print Recipe Eighteen Ninety Grille & Lounge’s Honey Citrus Glaze Salmon Berbere spice is integral Ethiopian cuisine and adds a hot, tangy and smoky flavor to all kinds of dishes! If this isn’t something you typically have in your house, it’s easily made with a blend of tons of dried spices found in most households, […]
Pier 6’s Redfish “on the Half Shell”
Print Recipe Pier 6’s Redfish “on the Half Shell” This dish from Pier 6 in San Leon is one of their most popular dishes and you’ll see why! The redfish is served “on the half shell,” which means that the filets still have skin and scales, this shields the fish from overcooking and allows it […]
Summer Pasta Salad with Chicken and Grilled Peaches
This gorgeous pasta salad is the epitome of summer! Juicy grilled peaches, fresh herbs, colorful vegetables, mozzarella and cavatappi pasta are tossed with John Soules Foods’ Grilled Chicken Breast Strips. The result is a healthy grill side that comes together quickly. Serve as a light summer dinner with a chilled bottle of wine or bring to your next backyard cookout.
Sysco Central Texas’ Octopus Tacos with Chimichurri and Jicama Tortillas
Print Recipe Sysco Central Texas’ Octopus Tacos with Chimichurri and Jicama Tortillas Votes: 3 Rating: 2.67 You: Rate this recipe! Course Entrées, Sauces Occasion Casual, Fall, Spring, Summer Servings servings MetricUS Imperial Ingredients Octopus 1 octopus2 Oranges fresh2 Tablespoon ground oregano1 serrano pepper minced1/4 cup oil olive Chimichurri 1/4 cup Parsley1/2 cup cilantro2 clove garlic […]
The Garden Co.’s Borscht Vegetable Soup
This recipe and photo are courtesy of The Garden Co. The soup is best made a day ahead, giving the flavors time to meld. The longer the soup sits, the more it will all turn the deep red color of beets.
Pecan Creek Grille’s Homemade Chorizo
Print Recipe Pecan Creek Grille’s Homemade Chorizo Pecan Creek Grille is one of the busiest breakfast joints in Houston, get their homemade chorizo recipe here! Votes: 4 Rating: 4.25 You: Rate this recipe! Course Entrées Servings MetricUS Imperial Ingredients 3 dry Chili de árbol3 dry Ancho chili1 head or 8 cloves Garlic1 1/4 tsp Cinnamon1 […]
S4E1 – GOYA Foods Baked Cod with Smoky Pepper Ragout
In this dish inspired by the cuisine of the Basque region of Spain, a quick-cooked ragout features sliced onions and peppers and diced tomatoes, and is flavored with GOYA® […]
No-Cook Summer Tomato Sauce
This is the ultimate lazy summer dinner. When cherry and sun gold tomatoes are bursting with flavor, slice them and let sit with olive oil and a touch of vinegar. The sweet juices seep out and make an incredible sauce. This is better the longer you can let it sit, but in a pinch you can marinate the tomatoes while you boil the water and cook the pasta. Toss the drained, hot pasta directly into the bowl with the tomatoes and the residual heat from the noodles will gently cook the tomatoes and garlic. This dish is bright, elegant and effortless.
Il Forno’s Green Bean Salad
This green bean salad packs a punch full of fresh flavors! Charred green beans offer a contrasting taste against the tart marinated red onion and balsamic vinaigrette dressing and salty shaved Parmigiano-Reggiano.
Maverick’s Arugula & Pickled Vegetable Salad
Make way for the ‘maverick’ of all salads: Maverick’s Arugula & Pickled Vegetable Salad! Our friends at Maverick in San Antonio make this stunning salad with a tangerine dressing and a pop of pickled vegetables, including beets, shallots and carrots.
Nick’s Fish Dive & Oyster Bar Green Salad with Fresh Gulf Shrimp and Greek Dressing
Reel in this aquatic-inspired Green Salad with Fresh Gulf Shrimp and Greek Dressing from Nick’s Fish Dive & Oyster Bar in The Woodlands.
Madeleine Shaw’s Sweet Corn Fritters with Tomato Salsa & Avocado
Try this take on Mexican elote — Sweet Corn Fritters with fresh tomato salsa and avocado. These beauties are from Madeleine Shaw’s “A Year of Beautiful Eating.”
Dish Society’s Spicy Texas Slaw
This beautiful purple cabbage salad from our friends at Dish Society in Houston reminds us of that crinkly Easter basket filling! We promise, though — all of this salad will end up in your belly, not all over your house like that filler tends to end up!
Backstreet Cafe’s Whole Roasted Fish
This elegant dinner is absolutely exquisite on a plate, but also in your mouth! Our friend Hugo Ortega, of Hugo’s and Xochi, makes this delectable fish recipe at Backstreet Cafe.
