This gluten-free take on a taco salad uses seared flank steak in place of ground beef. Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad with crunchy tortilla chips crumbled on top. Queso fresco is a firm, mild cheese—a great alternative to feta if you’re not a fan […]
Simple yet radically sophisticated, this dish comes together in less than 30 minutes. If you have access to fresh ramps or baby leeks, use them instead of green onions, and sub pea shoots (or your favorite baby lettuce or microgreens) for the arugula. Black sesame seeds lend lovely contrast to the vibrant red-orange fish, but […]
This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa). Ingredients 1 pound dried pinto beans 1 (3 1/2-pound) […]
Ingredients 5 ounces skirt steak (see Notes), chopped, or lean ground beef 5 ounces Mexican chorizo, casing removed, finely crumbled 1 medium onion 1 large garlic clove 1 teaspoon ground cumin, divided 1 1/2 cups plus 1 tbsp. mild to hot salsa verde 1 can (15 oz.) black beans, rinsed and drained 1/2 teaspoon dried […]
Ingredients 1 cup regular oats 1 cup finely chopped Vidalia onion 1 tablespoon chili powder 1 1/4 teaspoons salt 2 large egg whites, lightly beaten 1 (14.5-ounce) can no salt-added tomatoes, drained and chopped 1 1/2 pounds ground turkey Cooking spray 6 (2-ounce) onion sandwich buns, toasted 4 curly leaf lettuce leaves 6 (1/4-inch-thick) slices […]