Belongs to elanakok Lassi 

Lassi is cool and refreshing, lighter than yogurt, and loaded with digestion-friendly lactobacilli.

serves 2
You might need to buy:
  • fresh organic yogurt
  • ground ginger
  • ground coriander
  • salt

Dal is easy to digest and filled with protein, vitamins, fiber, and lots of flavor.

You might need to buy:
  • turmeric
  • ground cumin
  • ground coriander
  • ground ginger
  • fresh organic spinach
  • fresh lemon juice
  • rock salt
Belongs to elanakok Chimichurri 

This classic spice mix from Argentina livens up portobellos, summer squash, eggplant, fresh fennel (sliced 1/2 inch thick), and more. You can vary the proportions of oil and vinegar to suit your taste. Replace parsley with cilantro and vinegar with lime juice for a fresh twist.

ready in about 10 minutes
You might need to buy:
  • olive oil
  • red wine vinegar
  • dried oregano
  • Salt and pepper to taste
Belongs to BlueFinger hommous 
  • Currently 4/5 Stars.
  • Star_small_rt
You might need to buy:
  • salt
  • 400ml tahini
  • garlic
  • chickpeas,
  • pepper
  • sumac [or paprika]
  • water

This recipe is from Executive Chef Jason Gould of Gravitas in Houston. It was featured in the October 2005 issue of Texas Monthly.

serves 4
You might need to buy:
  • olive oil for sautéing
  • thyme
  • kosher salt and freshly ground pepper to taste
  • tomato juice
  • canola oil for sautéing
  • shaved or grated Parmesan Reggiano

Brought to you early…Share a tropical treat with your family this Easter.

This recipe was featured in the January 2003 issue of Texas Monthly’s “On The Road.” With the compliments of Chef-owner John Eschenfelder of Homestead on the 19th, Huntsville

You might need to buy:
  • Kerrs canned mango nectar
  • pineapple juice
  • brown mustard
  • Allspice

Featured in the September 1985 issue of Texas Monthly
taken from The Classic Cuisine of Vietnam by Bach Ngo and Gloria Zimmerman

The secrets of this soup are the noodles (which absorb other flavors beautifully), the hot-pungent mixture of serrano and fish sauce, and the nice range of colors and texture, varied but not jarringly so. It’s best on a spring or fall day, not hot but not really cold yet, with a waft of assimilation in the air.

You might need to buy:
  • cilantro
  • scallions
  • shallot
  • medium onions
  • bamboo shoots
  • dried lily buds
  • fresh lemongrass
  • Fish sauce
  • Salt
  • Pepper
  • Bay leaves
  • White wine
  • Coriander
  • Olive oil
  • garlic

This recipie was featured in the August 1995 issue of Texas Monthly. It is from the Coyote Cafe in Austin.

Chile-seasoned grilled swordfish stands in for boring old turkey, arugula takes the place of iceberg lettuce, and crisply fried applewood-smoked bacon replaces the listless everyday stuff

serves 4
You might need to buy:
  • swordfish filets
  • applewood-smoked bacon
  • thick slices brioche or other sweetish egg bread
  • arugula
Belongs to jnadesigns Red Chile Rub 

Coyote’s Pantry, for sandwiches

You might need to buy:
  • red chile flakes
  • dried oregano
  • sugar
  • salt
Belongs to jnadesigns Tomato Relish 

Coyote’s Pantry advises that for best results, vine-ripened tomatoes should be used in the recipe below. Adding a sprig of rosemary or thyme while cooking gives a bright, herbaceous flavor to the relish.

You might need to buy:
  • warm water
  • virgin olive oil
  • dark brown sugar
  • sherry vinegar
  • water
  • salt