Fish tacos with mango salsa and green rice (arroz verde)−ole Mexico!

Fish tacos with mango salsa and green rice (arroz verde), May 2011

Mexican food is wonderful any time, but it’s especially appropriate around the Cinco de Mayo (Fifth of May) holiday. Cinco de Mayo marks the victory of outnumbered, poorly equipped Mexican forces over French fighters in the village of Puebla, 100 miles southeast of Mexico City, in 1862. It’s not Mexican Independence Day (that’s September 16th), and it’s not much of a holiday in Mexico except in Puebla, but in the United States it’s become a day to celebrate Mexican culture and heritage.

Corn pudding recipe

Corn pudding, April 2011

This rich, satisfying, and simple corn pudding is a crowd-pleasing side dish with ham.

A festive spring menu—roast lamb

Leg of lamb, olive oil mashed potatoes with wilted greens, and glazed carrots, April 2011

For a festive spring get-together or Easter Sunday dinner, leg of lamb is an easy and delicious main dish. This menu features a rosemary, garlic, and salt-rubbed lamb; glazed carrots; and mashed potatoes with wilted dark greens. Add rolls and dessert of your choice to round out the meal.

Homemade salad dressings

Open-faced fried egg and greens sandwich with fruit salad, March 2011

With this post I hope to inspire you to make your own salad dressings. Homemade dressings are flavorful and fresh and can add variety and interest to greens so they won’t be just a healthy obligation but something you’ll look forward to.

Festive quinoa recipe uses nuts and sauteed apples

Quinoa with nuts and sauteed apples, December 2010

Are you looking for a healthy yet festive holiday side dish? This quinoa recipe uses an ancient grain of South American origin. Quinoa (pronounced “keen-wah”) is higher in protein than any other grain, high in fiber, and low in fat. It makes a great base for cold summer salads, or it can be served warm as in this dish. The mild flavor and satisfying heartiness of quinoa are always pleasantly surprising.