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Summer Black Bean & Avocado Salad
There is nothing better during the hot summer months than cool black beans doing the samba with crunchy red peppers and rich, buttery avocado, all dressed up in a cilantro-lime vinaigrette. This recipe was inspired by a Mexican salad made at the first restaurant I ever worked at in my teen years. I never did get the exact recipe, so I decided to develop my own version based upon the dreamy recollection of my seasoned and discerning palate.
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Chimichurri Sauce
We have used this sauce on everything from Filet Mignon to fish tacos, chicken to a fresh vegetable stir-fry, and it never fails to impress. The blending of classic chimichurri ingredients with the delightful, rich flavors of chutney inspired the development of this recipe. I always double the batch so I have leftovers to throw into a stir-fry or over morning eggs. Please feel free to contact us and let us know your favorite application for this fabulous exotic condiment. Enjoy! 🙂
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