This twist on a traditional three bean salad really moves the needle for flavor—double the beans, double the taste. For color, texture, and nutrients, I love adding green (string) beans to the mix—from long beans to slim French haricots verts, there are many fresh options available now. For the legumes in this recipe, canned beans […]
Spanish conqueror Francisco Pizarro nearly eradicated quinoa from the world during his quest to destroy the Incas. But high in the mountains, some plants survived. A seed rather than a grain, quinoa gives this dish substance. Ingredients For the quinoa timbales: For the squash: Directions Step 1 Prepare the quinoa according to the package directions […]
If you don’t own a plancha, you can make this recipe on a stovetop using a cast iron pan with 2 to 3 tablespoons of olive oil. This recipe also works well with bell pepper halves (stem, slice vertically, and seed them). Ingredients Directions Step 1 Preheat your grill to medium. Step 2 Prep the tomatoes […]
A wonderful ingredient common in Andean cooking is ají amarillo paste, made from yellow chiles. Happily, it’s readily available online and at Latin American markets—you’ll find yourself reaching for it for many marinades and sauces. If desired, the chicken can be spit-roasted on a rotisserie or roasted in an oven. Ingredients For the chicken and […]
