Inspired by a traditional Tuscan white bean soup, our Fat Flush Soup 3.0 is packed with ingredients to help you boost your metabolism and feel full without ingesting too many calories.
“Pasta salads get a bad rap but I find that the more I think of them as room temperature summer dishes and the less as mayo-slicked bowls of suspicion and dread, the more inviting they become, not only for cookouts and picnics, but (ahem) a gorgeous Tuesday night.”
“Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.”
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.
The Ancho Fudge Pie from Z’Tejas is made with real ancho chiles! Served with whipped cream.
It’s Fiesta on a plate from El Naranjo in ATX! Chiles en Nogada calls for green poblano chiles stuffed with a mixture of meats, fruits and spices, topped with a walnut cream sauce (nogada), PLUS parsley and pomegranate seeds. Traditionally served at room temperature.
An awesome apple creation from Chef Vikramjit Katoch of the Hilton Dallas/Plano Granite Park. Apple Blossoms at Christmas!
The recipe for Forthright’s Dark Chocolate Walnut Brownie comes from Sous Chef Ashley Neave. Thick and chewy like we like’em!