La Gringa Weekly Menu

Recipe Links: Poblano Enchiladas Tequila Lime Chicken Chard Chorizo Soup Mexican Cauliflower Rice and Pork Verde (In development at Whatsfordinnerdoc) Sides and salads this week: Cherry tomato, basil, olive oil, balsamic vinegar salad. Grilled pineapple and left over lime chicken tacos. Prosciutto wrapped asparagus grilled. Fruit, cheese feta, and arugula salad (substitute salty cotija and…

La Gringa Weekly Meal Plan

Here are some of the fruits and vegetables that I bought at the Sunday Market this week. I paid 400 pesos ($22 US). I know it looks like a huge amount of produce but El Gringo and I will eat all of it. Possible side dishes and lunches this week. Fruit salads, caprese salad, cut…

Baby Lettuce, Blue Cheese and Bacon Wedge Salad

My Winter produce can be a bore. I’m lucky enough to be a hundred miles from California’s Sacramento Valley where the Spring crops are coming into season but there hasn’t been a huge variety yet. My CSA basket has been filled with kale, cabbage, carrots, radishes are turnips. Last week I was surprised with these…

The Main Attraction: Flavor Packed Superfood Salads

Im taking my nutrient packed salad to Fiesta Friday where you too can find amazing recipes and inspiration @TheNoviceGardener.com You can easily make a main dish salad using any fruits and greens that are fresh. When I shop for produce, I always have salad in mind. We eat some raw and some cooked vegetables every…

Vegetarian Bolognese and Zucchini Noodles, Fiesta Friday

Cutting carbs? Try this delicious vegetarian, low carbohydrate Bolognese over zucchini noodles. The mushrooms lend a nice meaty texture, the sauce is loaded with vegetables and the mascarpone cheese gives it a decadent creamy finish. Zucchini noodles are low in calories and carbohydrates with a pasta mouth feel. I use this Paderno World Cuisine A4982799…

Spaghetti Squash with Turkey and Sage

All the paleo diet sites rave about spaghetti squash because it has the mouth feel of pasta without the processed wheat flour. The carbohydrate load is very low and because it’s rather bland, it is a good background for pasta sauces. I have tried it in past summers with little success. It was boring and…

Caramelized Honey Squash Rings, Fiesta Friday

Happy Halloween and Happy Harvest I received these beautiful yellow and green striped delicata winter squashes and pomegranates in my Fall CSA basket. The delicata are petite winter squash that can be used to make perfect little rings to roast and caramelize. The pomegranates are a tangy sweet addition that look gorgeous next to the…

Pumpkin Kale Enchiladas: Fiesta Friday #38

  Hello Fall produce! You know I love summer vegetables but I’m a tad bit tired of tomatoes and zucchini so I welcome the change in seasonal produce. This recipe for pumpkin, kale, Moroccan spiced enchiladas in a feta, coconut bechamel sauce was based loosely on “Indian Enchiladas” (Fitness Magazine, Feb. 2014),which used potato and…

Roasted Garlic Butternut Squash Soup with Parmesan Crisps

  I love Fall and I am lucky to live in Northern Nevada where we enjoy four seasons. Our autumn air is crisp at night but the days are still sunny and warm. Our local produce changes from tomatoes and summer squash to delicious root vegetables and winter squashes. Winter squashes are comfort food and…

Smoked Salmon and Shrimp Chowder

I adapted this recipe from Fine Cooking Magazine’s recipe for Smoked Salmon and Leek Chowder. Their version called for whole milk, 3 tablespoons of butter and heavy cream. Try reducing the cream and butter in most recipes to reduce the saturated fat and calories. Substitute olive oil for some of the butter to increase the…

Baked Tomato With Pesto & Mozzarella

I have fresh tomatoes coming out of my ears. I’m not complaining, I swear. I will be crying for fresh tomatoes in October when they are replaced in the grocery stores with red, tasteless orbs of tomato likeness. I love caprese salad because seriously what’s not to love about tomatoes, basil and fresh mozzarella? I…

Tortilla Soup- Vegetarian

I know that you all are dying to know what I made with my “What’s for dinner? Challenge” ingredients. I can tell from the “holding your breath in anticipation” cyber silence. Feel free to breathe now and leave a comment if you came up with a recipe for the challenge. 🙂 South of the border,…