A versatile salad of fresh vegetables and hearty chickpeas that’s perfectly balanced with a mediterranean sundried tomato vinaigrette. You might want to gussy it up with proteins, cheese or nuts for a dinner salad or to bring to a party… Or transform it into a pretty pasta salad with farfalle or a panzanella salad with pita strips!?
There’s a melting pot of styles of gumbo but a hint of smoke, a bit of heat and a whole lot of flavour are standard! At the heart of our aromatic soup-stew characteristic of the Creole cuisine of Louisiana, is the humble holy trinity – bell pepper, celery and onions. Beyond its taste, the gooey nature of cut okra is highly desirable here as a natural thickener.
The important questions: what makes pizza a pizza? If you say crust, sauce and cheese but you can’t have gluten, sugar or dairy, this is your slice! Don’t let commercial pizza weigh you down. Master these basic pizza components – crisp thin crust, delectable pesto sauce and melty cheese made with real food – then go crazy with the umpteen topping options.
Salpicons are Latin American salads often concocted to repurpose cooked meat. A hodgepodge of minced meat, fish and vegetables are bound by a thick sauce, eaten cold or at room temperature. Salpicon is also used as a filling for things like tortillas and puff pastry or a stuffing for mushrooms and peppers.
Tastes like chicken! Tofu stands in for the chicken here and gets delectably crispy simply by roasting in the oven. The result is an addictive finger food that tastes a lot like the classic bar staple, buffalo wings; especially when you dunk them into Qspice Alldip with crumbled blue cheese.