Milanesa de Cerdo con Calabacitas
Pork Chops Milanese-Style with Zucchini Corn Hatch Chile Medley
Salsa Roja, Mexican Crema, Cotija Cheese, Cilantro
Milanesa and Calabacitas are paired to create a flavorful, colorful and satisfying dish that brings together the vibrant tastes of Latin American cuisine. It’s served over Salsa Roja, a taqueria style creamy-spicy sauce made from red jalapeño peppers that is swirled with cooling Mexican crema. As a final touch, the tang of Cotija cheese imparts robust and salty notes, where herby cilantro and a squeeze of fresh lime make the dish sing.
Milanesa de Cerdo, also known simply as “Milanesa,” is an Argentine dish consisting of breaded and fried pork meat. Its crispy exterior and tender juicy interior make for a popular preparation that has been adopted in various Latin American countries.
Calabacitas is a traditional Mexican dish that highlights the natural goodness of zucchini and fresh corn. The name itself, “Calabacitas,” translates to “little squashes” in Spanish. The basic components include sliced zucchini, corn, and onions that are are sautéed together with garlic, chilies, cumin and oregano added to enhance the flavor profile.
Milanesa de Cerdo con Calabacitas
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Crispy Cauliflower Tacos
Fried Seasoned Cauliflower Florets
Roasted Hatch Chile & Roasted Corn Salsa
Shredded Cabbage, Charred Corn Tortillas, Pickled Red Onion
Cilantro, Edible Flower Petals, Baja White Sauce
Sometimes a vegetarian taco just hits the spot. Especially if it is made with crispy seasoned cauliflower and smothered in Hatch chile & corn salsa. These tacos are fantastico! They’re crispy, crunchy, fresh, spicy, herby, charred, creamy, tangy, colorful, and mighty tasty. Don’t wait ’til Taco Tuesday to give them a try!
Crispy Cauliflower Tacos Recipe
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Spot Shrimp & Dungeness Crab
Roasted Corn, Avocado, Cucumber, Radish, Red Onion
Aguachile is just one of many styles of Mexican ceviche. Hailing from the State of Sinaloa, it is traditionally made with raw shrimp, cucumber, onion, lime juice, and chiles, and it is usually accompanied by avocado and tostadas. The name “chile-water” comes from the method of mashing chiles with water to make the salsa.
The inspiration for this aguachile recipe comes from an enchanting local restaurant here in Las Vegas – Hola Mexican Cocina + Cantina. They serve “Aguachile Shrimp & Crab Ceviche” where fire-roasted corn is added as one of the components.
With the best shrimp and crab in my freezer…I thought I would try my own version of Hola’s Aguachile Ceviche. And since I was already outside grilling the corn on the cob, I might as well blacken those jalapeños for the salsa too. Turns out it was my best aguachile yet!
With sweet-buttery succulent spot shrimp plus sweet-salty flavorful dungeness crab, this dish was bound to be a winner.
Fire-Roasted Aguachile Recipe
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Another Farmers Market Summer Salad
Israeli Couscous, Wilted Kale, Grilled Corn, Nectarines
Pickled Red Onion, Fresh Mozzarella, Toasted Pecans
Labor Day has come and gone… it was the official end of summer you say? Not so fast! We still have a bounty of lovely summer produce at our Farmers Market; juicy sweet aromatic nectarines and corn that is at its best just-picked, when it is high in sugar and low in starch. These beauties are the inspiration for this colorful fruit & vegetable summer salad.
Israeli couscous is airy, toasty, and kind of fun. Perfect for summer. This roasted pasta is shaped like little balls, it makes a pasta salad that’s light and not too pasta-y. Fruit and vegetables are the stars, but the couscous makes it into a pleasingly varied and balanced meal. A vibrant healthy meal for summer’s waning hot days…
Farmers Market Summer Salad Recipe
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Carnitas, Polenta, Pumpkin Seed Kale Cilantro Pesto
Avocado, Corn, Pumpkin Seeds, Mexican Crema
Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese
What started out as an idea to make a deconstructed pork tamale, morphed into one extremely mouth-watering dish. Creamy polenta with fresh corn is topped with a pumpkin seed kale cilantro pesto. Braised pork shoulder is fried in a bit of oil to give it crispy edges, then piled on top. A dizzying array of garnishes make the dish come alive – avocado, somewhat spicy pumpkin superseedz, pickled radish and red jalapeño, cotija cheese, mexican crema, cilantro.
I am so pleased to be working with SuperSeedz and their marketing team to develop recipes utilizing their amazing pumpkin seeds. SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.
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