When I was a kid, in my household we only ate beets in salads. Fresh salads, salads with pickled onions, pink potato salads… When I look back, I always remember the beets being boiled and only the root.
This past Saturday I went to Houston’s Urban Harvest Farmer’s market. Something I haven’t done in a while and it was a real pleasure. Getting there early, grabbing a coffee at the first booth, and browsing all the fresh produce, and talking with the farmers about what’s good this week. Among the bounty I purchased was: green beans, fresh radishes, rainbow carrots, delicata squash, fresh herbs, and eggs.
These are the crispiest yucca bites you’ll ever have! grew up eating yucca. They’re super common in the Dominican Republic. But nothing like this. It was always boiled to death and mush and overall… not good. As of lately,I’ve started craving yucca more cause I miss my homeland. So here are my crispy yucca bites. You can top them with whatever you like! I also made a video on Instagram of how I took every step. The Crispiest Yucca Bites
Roasted tomatillo salsa is one of my favorite add ons for tacos or chips. It’s quite straight forward to make. I made this video on Instagram where you can quickly see the method and what you need. Living in Houston I’ve learned about what to me are new ingredients that are local and have been used in cuisines like Mexican for centuries. I.e tomatillo and poblano peppers. It’s so exciting for me because I get to learn about more cuisines and the heritage of a culture, And I get to pay homage to it as well.
Marinated beans are so flavorful and delicious, a different way to eat beans as a snack! I love having these in the fridge because they’re quick to satisfy a hunger pang. I finally get why the brits love beans on toast! Ingredients 2 Dried Guajillo chiles (these are fruity and sweet) 5 cloves of garlic, smashed 1 lime, use the peels, and extract 2 tablespoons of juice 1 lemon, use the peels, and extract 2 tablespoons of juice peels 1 1/2 cups olive oil 1 tsp coriander seeds 1 tsp cumin seeds 2 tsp flaky sea salt 1 pound cooked beans. I used Cassoulet beans from Rancho Gordo MethodYou can find the method in this video here. A few notes: when charring your ingredients, make sure to ventilate your kitchen. A LOT of smoke will come from these chiles! Char the chiles and garlic first as they take longer. or char everything together and remove the peels first.
Roasted eggplant with green tahini sauce is very similar to the marinated eggplant recipe. However this one has feta! Ingredients:Chinese eggplantolive oilsalt and pepperfeta cheese (for topping)parsley (for topping) for the sauce:1 cup parsley1 cup green onion1 heaping tablespoon of tahini paste1/4 cup roasted red peppers1 garlic clove, crushed2 tablespoons of lime1 teaspoon sea sal1 teaspoon chili peppers Pop all of your sauce ingredients in a food processor until you get a chunky sauce. Place aside. MethodPreheat your oven at 425F/220C. Cut your eggplant in half widthwise into wedges. Brush your eggplant with olive oil and salt and pepper. Place the eggplants in a sheet pan lined with parchment paper and roast them until golden brown for 18 to 20 minutes. when eggplants are done, spoon the sauce over your eggplants until they are slightly cool and top with crumbly feta cheese and parsley. Enjoy!
These potatoes are so crispy and crunchy. ASMR dreams, if you will. The green tahini sauce is also decadent. If you want to see a video of how I make this recipe click here.