The twist on the classic cold vegetable soup dish from Andalusia uses avocado for a delightfully creamy texture.
Turn the bounty of garden and farm stand into a multi-purpose condiment.
Lots of Parmigiano Reggiano makes this thick soup a cheesy delight.
A bolt of citrus, a touch of sweet fruit and crunchy almonds doll up mesclun mix.
Berries, pineapple and dried apricots meld in a light syrup of Grand Marnier or orange juice.
Perfect as a vegetarian main course, this green bean salad also fills the bill as a great potluck dish.
A last-minute sprinkle of Parmigiano Reggiano, the glorious cheese from northern Italy, adds terrific flavor to a sauté of beans.
Black-eyed peas, a New Year’s Day must, team up with miso for a bicultural celebration.
A super fresh and refreshing salad from Chicago's Mundial Cocina Mestiza features lots of sweet crunch from jicama and tortilla strips.
Sweet citrus and warm spices make a unique combination.