This easy onigiri recipe is also fun to make! These rice balls are a staple of Japanese lunchboxes (bento). You can put almost anything in these rice balls; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.
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This simple ceviche recipe uses shrimp, tomatoes, cucumber, and onion. It gets a kick from jalapeños and a burst of freshness from lemon juice. My Mexican husband loves it and every time I make it for a crowd, it's a hit! Serve with tortilla chips for scooping.
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These slow cooker black-eyed peas are flavored with jalapeño pepper, cumin, ham, and bacon for a spicy side dish. Perfect for potluck dinners and barbecues!
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This sopa de fideos recipe is my version of the tomato noodle soup they give you in Mexican restaurants before the meal. This can easily be made at home with just a few simple ingredients.
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This warm potato salad has loads of creamy dressing made with mayo, Parmesan, Dijon mustard, vinegar, cayenne pepper, and paprika for a bit of a kick!
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This grilled corn salad made with roasted corn, garden-fresh vegetables, and cilantro makes the perfect side dish for any BBQ or hot summer day.
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This seafood cioppino is as good as any restaurant's version. Serve with rice and a nice salad.
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This applesauce is easy to prep and make in a slow cooker. My kids and I came up with this recipe one fall weekend and we love it!
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This raw beetroot recipe is yummy and nutritious because the nutrition isn't cooked out of the beets. I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. Everyone who has tried it liked it. Serve it cold for lunch on a bed of lettuce with boiled eggs on the side.
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