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.
Cauliflower is all the rage for pseudo starchy creations of the comfort foods we crave. From pizza crust, rice & cream sauces to mashed potatoes, there is no limit to what cauliflower ninjas do with this versatile vegetable. Its mild flavour provides cooks with a blank slate… be a palate pleaser with our gourmet cauli-risotto!
Fork over maximum flavour in 20 minutes with miso salmon. White, yellow or red miso all impart umami taste and full body the same way sun dried tomatoes, dried mushrooms, parmesan cheese, nutritional yeast or toasted walnuts might. It’s worthy addition to your asian flavour repertoire considering it’s affordability, convenience and health benefits.