Mayonnaise is a well-loved spread for sandwiches and a base for many salads and salad dressings. It is made through an emulsification process that involves animal product. As a vegan, I was unwilling to give up this thick and creamy spread for sandwiches and as a dip. So I went looking for a way to make this dressing without the eggs.
What’s in season in June? I live in the Valley of the Sun, one of the hottest places on the earth in the summer. We are blessed with moderate climates and long growing seasons, yet, when the hottest months of July and August hit, nothing grows. If there are plants in the garden I make sure they are zoned for the hardiest conditions and that they are watered well.
In June there is the harvest from May.
June is upon us and with it all the bounty of summer! There are plenty of food observances this month, but the one that tops my list is Fresh Fruit and Vegetables Month. Celebrate the summer harvest all month long by buying and preparing fresh foods like blueberries, strawberries, blackberries, tomatoes, corn, cucumbers, peas, onions, squash, and zucchini. Check our recipe page for some great ideas on what to cook with these foods. Many monthly celebrations aren’t so vegan-friendly. But it is also National Papaya month and National Iced Tea month.
May is the month of salsas, and Cinco de Mayo. In order to celebrate, I’ve put together several recipes that you can serve at various fiestas, parties, or soirees. With summer fast approaching, several of these will work pool-side, especially the watermelon salsa fresca.
What is the difference between salsa and salsa fresca? Salsa means “spicy tomato sauce.” It involves tomatoes and chilies that have been cooked and then blended together. Salsa frescas are more of a fruit salad combination.
Epazote is the preferred herb in Mexican dishes. It adds a certain earthiness to food, providing a balance with flavors like lime and coriander.
Even though I grew up cooking in the Southwest all my life, I had not heard mention of using this plant for cooking. By the time I could reach the stove and stir the pot, my grandmother and other cooking teachers were using Mexican oregano instead of epazote. I heard about this herb (weed) for the first time while working in a country club in the middle of Phoenix. One of the chefs there introduced me and I am forever grateful.
Every chef gets asked the same questions. In my attempt to answer the classic "what makes a good chef" I've written about the importance of knives and palate. Today I'm tackling plating: the creative skill a chef exercises to bring you beauty to your meal.
One of the things a chef is expected to do, and do well, is plate food. What does this mean?
As we continue to celebrate the National Strawberry Month – and since it’s also National Salsa Month! – below is my latest creation: a recipe for Strawberry Salsa Fresca.
Serve this refreshing salsa with cinnamon-dusted sopapillas or eat it on a salad instead of dressing. It adds that bite of tart with a bit of sweet, and with the heat of the jalapeno can really wake your salad up.
Welcome to the month of strawberries. Let it be known that in our house strawberries rule. When they are in season and on sale I purchase them and make strawberry jam, strawberry syrup (for ice cream, lemonade, and waffles), strawberry compote, strawberry ice cream, and now, strawberry salsa. There are many more things you can do with strawberries, but one of my favorite things to do is just eat them until I can’t eat anymore. It’s kind of like blueberries: stuff them in your mouth until you can’t stuff any more.
Traditionally Frijoles refritos, or refried beans, are cooked with lots of chilies, garlic, and onion. The beans are cooked to tenderness, then fried and mashed in lard. They are salted and consumed in large quantities. I’ve been eating them for as long as I can remember, usually out of the well-known can, Rosarita’s, with the trademarked logo of a happy Mexican girl holding up a plate of beans.
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