4 servings

Ingredients

8 10-inch whole-wheat flour tortillas
1 teaspoon olive oil
1 red pepper, julienned
1 yellow pepper, julienned
1 yellow zucchini, julienned
1 green zucchini, julienned
1 jalapeño pepper, small diced
1 leek, washed and drained, thinly sliced
1 8-ounce can corn, drained
8 ounces Oaxaca cheese, grated
Salsa verde

Ingredients for the salsa verde

1½ pounds tomatillos, green leaves removed
1 clove garlic
½ white onion, diced
1 tablespoon lime juice
1/3 cup cilantro
1 green serrano chili, seeded, diced
Salt and pepper to taste

Preparation

1. In a medium-size frying pan, heat olive oil at medium heat. Add peppers, zucchini and jalapeño, and cook 4–5 minutes, until slightly cooked but crunchy. Add leek and corn, and cook for an additional 2–3 minutes. Remove from heat and set aside on a plate.

2. Place a tortilla in same pan, add a quarter of the vegetables and sprinkle cheese on top. Cover with another tortilla; apply light pressure by placing a lid on top of the tortilla for 3 minutes or until brown. Turn over and repeat the process.

3. Remove from pan, put on a plate, cut and garnish with salsa verde. Repeat the process with the remaining tortillas.

Salsa verde preparation

1. Rinse tomatillos.

2. Boil tomatillos for 5 minutes at high heat. Remove, drain and let rest for approximately 50 minutes or until they reach room temperature.

3. Place tomatillos, garlic, onion, lime juice, cilantro and serrano chili in a blender, and mix well until it acquires the consistency of sauce. Add salt and pepper to taste. Mix well. Refrigerate unused portion.

4 servings

Ingredients

2 pounds red potatoes, washed, cut into small cubes (leave skin on)
3 garlic cloves
1 teaspoon black peppercorn
1 sprig fresh cilantro
1 sprig fresh rosemary
6 ounces green beans, finely sliced
Salt to taste
2 large hard-boiled eggs, cut into small cubes
2 tablespoons small capers, drained
10 ounces white solid tuna, packed in water
4 scallions, green stalks only, cut into small slices
½ green apple, cut into small cubes (leave skin on)
3 tablespoons piquillo peppers, cut into small cubes
¼ cup water used to boil potatoes
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
2 tablespoons cilantro leaves, finely chopped
¼ cup extra virgin olive
¼ teaspoon black pepper, freshly ground

Preparation

1. Boil potatoes in a large pan.

2. Add salt, pepper, garlic, cilantro and rosemary. Cook at medium heat for 12 minutes or until potatoes are al dente.

3. Strain potatoes and retain ¼ cup of the liquid used for boiling potatoes, strained.

4. In a medium pan, add green beans and 1 cup salted water. Boil for 3 minutes and strain.

5. In a large bowl, add potatoes, green beans, eggs, scallions, piquillos, capers, apple and tuna. Gently mix all the ingredients.

6. Prepare vinaigrette with ¼ cup of water used for boiling the potatoes, vinegar, mustard and cilantro. Add oil slowly and mix. Pour over salad and mix gently. Add salt and pepper to taste.

8 servings

Ingredients

2 cups brown rice
4 cups water
1 teaspoon vegetable oil
1 garlic clove
½ cup peas (canned or frozen)
1roma tomato, peeled, seeded and diced
3 teaspoons finely chopped parsley
1 scallion, finely chopped
4 ounces red bell pepper, diced
1 can of chunk tuna in water
½ cup seedless cucumber, diced
1 teaspoon salt

Ingredients for the dressing

¼ cup low-fat mayonnaise
1 teaspoon Dijon mustard
1 teaspoon of caper water

Preparation

1. Combine the water, rice, oil, garlic and salt in a large pan. Boil until the water begins to evaporate. Cover, lower the heat and let it simmer approximately 35 to 40 minutes.

2. Let the rice cool. Remove the garlic clove from the rice. Stir the rice with a fork.

3. Add the peas, tomato, parsley, green onions, red bell pepper, tuna and cucumber. Mix.

Dressing preparation

1. Mix the mayonnaise, mustard and caper water; add it to the rice and stir.

4 servings

Ingredients

2 Hass avocadoes, sliced
4 vine ripened tomatoes, thinly sliced
1 medium orange, peeled, cut in pieces
4 ounces queso fresco (fresh cheese), crumbled
Salt and pepper to taste
8 basil leaves for garnishing, finely cut

Ingredients for the vinaigrette

1/3 cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon honey mustard
Salt and pepper to taste

Preparation

1. Mix lemon juice and mustard in a bowl, using a mixer or fork. Slowly whisk in olive oil and mix well. Add salt and pepper to taste.

2. Peel and section orange.

3. Slice avocado vertically and remove seed. Peel and slice both halves.

4. Place tomato slices on a serving dish; add avocado slices and season with salt and pepper. Add orange slices and crumbled cheese. Garnish with basil leaves. Sprinkle with vinaigrette.

4 servings

Ingredients

1 cup long-grain rice
16 oz coconut milk
Salt to taste
1 tbsp Canola oil

Preparation

1. In a medium saucepan, mix the oil, rice, coconut milk and salt, simmer over medium low heat.

2. Simmer 10 to 12 minutes or until liquid is absorbed.

3. Reduce heat to low, cover and cook 10 minutes more, until ready to serve.