For the summer, or when you want to pretend its summer, Mexican lasagna is a perfect answer on what to make for dinner.
Cheese, peppers, onions, veggies and tortillas. Then top it all off with chips, avocado, salsa, fresh lime and a drizzle of honey cream.
There is something amazing about freshly baked bread.
The soft, chewy texture. The sweet smell wafting out of the kitchen. The golden brown crust.
Add garlic and parmesan to the equation and well, you have yourself a wonderful dinner. Especially a nice surprise for your family when they may only expect traditional spaghetti and marinara.
But you’re thinking. Oh no, I can’t make bread. Don’t worry. Making focaccia is very easy and very forgiving. The only need is for some warmth (something we have an abundance of in a California summer) to let the bread rise.
I have never been to the Caribbean. But if I had the chance to sleep in a little hut over the clear blue waters, I imagine the food would taste something like these tacos.
A little bit sweet, a little bit spicy and a little bit smoky. These tacos are easy to make but are big on taste.
There’s something about cilantro that can make a gray day sunny and a sunny day even better.
It’s such a vivid shade of green and it’s flavor is just as bright and cheery.
And recently my friend Michelle contributed some Q and As for the blog. One of the questions she asked was if I had any recipe suggestions for spaghetti squash that did not involve making it pasta-like.
And maybe you’ll say that pesto still makes it pasta like. Well, sure. Kinda. But usually cooks are roasting spaghetti squash into tender little pasta-like noodles and topping it all with normal tomato sauce.
Cilantro pesto is far from normal.
