“Baja Style” Spicy Purple Kale Pesto Sauce

Makes 2 cups pesto Ingredients ¼ cup pumpkin seeds, toasted 2 cups purple kale, stems removed and chopped 2 cloves garlic ¼ cup red onion, chopped fine ½ cup avocado or olive oil Zest of 1 lime, juice of two 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cumin seeds 1 jalapeño, chopped (seeds […]

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Baked Corn & Wheat Cumin Cilantro Chips

Makes approximately 3 cups Ingredients 10-12 whole wheat tortillas, cut into 3 inch triangles 12-15 corn tortillas, cut into 3 inch triangles 1 tablespoon fresh cilantro, chopped 1 tablespoon canola oil 1 teaspoon cumin seeds, toasted Juice of 1 lime Salt Directions Preheat oven to 350°F. Cut tortillas and place in a large bowl. In […]

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Dried Cherry Mole Sauce

Makes 2 cups 2-3 dried ancho chilies 2 dried guajillo chilies 2-3 cloves garlic 1 medium yellow onion ½ cup raw almonds 3 whole cloves 1 tablespoon black peppercorns 1 teaspoon coriander seeds 1 teaspoon cumin seeds 4 tablespoons sesame seeds ¼ cup raw pumpkin seeds 1 teaspoon salt ½ cup dried cherries 2 tablespoons […]

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Haitian Sauce Ti-Malica

Makes approximately 1 ½ cup Ingredients Canola or vegetable oil 1 medium onion, chopped fine 1 clove garlic, chopped fine 2 shallots, chopped fine 2 scotch bonnet peppers (habaneros) destemmed and deseeded and chopped ½ green bell pepper, chopped fine ½ red bell pepper, chopped fine 2 tablespoons tomato paste 1 cup water ½ teaspoon […]

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Jamaican Jerk Pulled Chicken and Sweet Turnip Tacos & Cotija Cheese

Serves 6-8 Ingredients ½ a medium yellow onion, chopped fine 2 cloves garlic, chopped fine ½ tablespoon fresh ginger, peeled and chopped ½ habañero pepper, deseeded and chopped ½ tablespoon lime zest ½ tablespoon orange zest ½ teaspoon allspice, ground ½ teaspoon nutmeg, freshly grated ½ teaspoon cinnamon, freshly grated ½ tablespoon black pepper, ground […]

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Jamaican Mango Pepper Sauce

Makes approximately 1 cup sauce Ingredients 1 ripe mango, peeled, pitted and chopped 1 ripe tomato, chopped 1 medium shallot, chopped 1 scotch bonnet or habanero pepper, stems and seeds removed and chopped ¼ cup golden raisins 1 tablespoon fresh ginger, peeled and chopped 1 teaspoon allspice berries, freshly ground 1 teaspoon black peppercorns, freshly […]

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Nicaraguan Chilero Rojo

Makes approximately 1 ½ cups Ingredients 2 dried red chilies 2-3 cloves garlic 1 medium yellow onion 2 medium vine ripened tomatoes, chopped ¼ cup red bell pepper, chopped 2 tablespoons vinegar 1 cup chicken stock or water Juice of 1 lime 1 teaspoon salt ¼ cup fresh cilantro, chopped Directions In a medium sauce […]

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Pan Fried (Herbal) Cod Tacos with “Baja Style” Spicy Purple Kale Pesto Sauce and Pickled Red Cabbage

Serves 6-8 Ingredients 2 cups red cabbage, shredded Juice of 2 limes 2 teaspoons salt 4 pieces of cod, local & sustainable Salt and pepper 2 eggs, beaten 2 tablespoons fresh cilantro, chopped superfine 1 tablespoon fresh chives, chopped superfine ½ cup whole wheat flour 1 cup panko bread crumbs Canola oil Dried Red Chili […]

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Panamanian Salsa Chombo

Makes approximately 2 ½ cups Ingredients 4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed ½ inch piece of fresh turmeric, peeled and sliced 1 small yellow onion, chopped ½ cup water 1 cup white vinegar ½ cup yellow mustard 2 tablespoons salt Directions Place all ingredients in medium saucepan and bring to a boil, […]

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Pumpkin Taquitos with Dried Cherry Mole Sauce

Serves 6-8 Ingredients 2 cups fresh pumpkin, cubed about 1 ½ inches 1 small red shallot, chopped 1 dried chipotle chili (preferably mecca variety), crumbled 1 teaspoon cinnamon, freshly grated 1 teaspoon nutmeg, freshly grated 1 teaspoon salt 1 teaspoon black pepper, freshly grated Avocado oil 16 soft corn tortillas, small Maldon salt Fresh local […]

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Red Chili Parsley Chimichurri

Makes 1 ½ cups Ingredients 1 cup fresh parsley leaves, chopped ½ cup fresh oregano leaves, chopped 4 cloves garlic, chopped fine 1 medium red shallot, chopped fine Juice and zest of 1 lemon 1 fresh red chili, chopped fine, seeds and all ½ cup avocado oil or olive oil ¼ cup red wine vinegar […]

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Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri

Serves 6-8 Ingredients 1 pound skirt steak 2 medium carrots, cut into thin 2 inch strips 2 medium parsnips, cut into thin two inch strips ½ medium white onion, halved and sliced ½ cup sundried tomatoes, chopped fine (good quality ones) 1 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon black pepper, cracked 1 teaspoon […]

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Roasted Cauliflower & Spinach Whole Wheat Tacos with Tomatillo Sauce

Serves 6-8 Ingredients 2 tablespoons olive oil 1 tablespoon cumin 2 teaspoons cumin seeds 1 teaspoon salt 1 tablespoon lime juice 1 teaspoon lime zest 2 cups cauliflower florets (bite size) 1 medium red onion, halved and sliced 2 cups baby spinach Whole wheat tortillas Sharp cheddar cheese (I use a local raw jalapeno) Lime […]

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Sprouted Corn Roasted Squash Breakfast Tacos with Peruvian Cilantro Sauce

Serves 6-8 Ingredients 2 cups winter squash, cubed ½ inch ½ red onion, chopped medium ½ red bell pepper, chopped small 1 chipoltle chili pepper, crumbles Salt and pepper Avocado oil 2 cups spinach leaves 6 eggs Sprouted corn tortillas Peruvian Cilantro Sauce Directions Pre heat oven to 400° F. In a large bowl, toss […]

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