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Ditch the tortilla carbs and have a fajita salad. Photo courtesy Beef It’s What’s For Dinner. According to Cabo Flats cantina and bar, there are 54,000 Mexican restaurants in the U.S., and $39 billion is spent each year on Mexican restaurant food. Instead of an elaborate fajita spread with six different condiments and sides…
Continue reading “RECIPE: Deconstructed Fajita Salad”
Our friend Terry commented yesterday that on weekend mornings, she goes to a neighborhood café for a dish of shakshouka (shah-SHOOK-ah). “That’s the NIBBLE tip of the day for Tuesday,” we exclaimed. So here’s the scoop, something to consider for Father’s Day or any day you have the extra time to make the spicy sauce.…
Continue reading “TIP OF THE DAY: Shakshouka, Spicy Poached & Baked Eggs”
This gluten-free Thai-style rice noodle salad, the noodles are cooked in brewed tea.
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