Mexicali Quinoa

This is a variation of my Mexicali Millet recipe. Both millet and quinoa work well in this dish. Ingredients 2 cups water 1 vegetable bouillon cube (or 1 teaspoon salt) 1 tablespoon chili powder (or to taste) 1 tablespoon taco seasoning 1 cup uncooked quinoa, rinsed and drained 1–2 tablespoons olive oil (or your favorite…

Thai Coconut Curry Vegetables with Tofu

The first time I tried Thai food, I fell in love. Since then I have created a few recipes to emulate the dishes I have come to love. This is my version of Thai red curry. People really enjoy this dish! Ingredients 1 (14–16-ounce) block of tofu, cubed and baked* 2 tablespoons extra-virgin olive oil…

Mexicali Millet

In the past few years I have created several millet recipes, which I have prepared for our customers more than once, so I figured it was time for a new one. This recipe is relatively mild, so if you like spice, add more! Ingredients 1 cup uncooked millet, rinsed and drained 2 cups water 1/2 vegetable…

Black Bean and Corn Salad

This is another recipe inspired by our local, corn-growing season. Using fresh, local, organic seasonal corn is best. We have delicious corn in our northeast region and I love it! This is a great potluck, picnic, or barbecue dish. Ingredients 2-15 oz. cans black beans—rinsed and drained 2 cups blanched/cooked corn kernels 1 medium-size sweet bell…

Avocado Salad with Tomatoes & Cucumbers

Avocados are so nutritious and versatile. To stretch the avocados, I add cucumbers and tomatoes to this recipe. This is another one of my season-inspired creations. Since we have tomatoes and cucumbers in such abundance, I find ways to add them to my dishes. This recipe tastes similar to guacamole, but it’s not mashed. Ingredients 4…