1/4 Cup roasted and salted pumpkin seeds 1 Teaspoon chopped garlic 1 Teaspoon kosher salt 1/4 Cup fresh squeezed lime juice 1/2 Cup grapeseed oil 1/2 Cup extra virgin olive oil
Directions
Step 1: Preheat oven to 350 F.
Step 2: In a large bowl, combine 2 cups roasted yams with 3/4 cup miso vinaigrette (recipe follows). Transfer to a baking sheet. Bake until the vinaigrette is slightly thickened and potatoes are hot, about 10 minutes.
Step 3: At the same time, place 2 grilled portobello mushrooms (cut into 1/4-inch strips) and 1 cup charred onions on a baking sheet and place in oven until hot.
Step 4: To serve, place grain mixture into middle of large serving platter or bowl. Place the miso yams piled onto one side. Pile 2 cups blanched snow peas on the opposite side of the yams. Fill in the gaps around the grains with the mushroom-onion mixture and 1/4 cup cilantro pesto (recipe follows). Top with quartered avocado pieces.
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Step 1: Rinse 14 large shrimp and pat dry. Set aside.
Step 2: To a blender, add 6 roasted chiles de arbol, 2 large chopped garlic cloves and 1 boiled tomato. Blend until smooth.
Step 3: To a saucepan, add 2 tablespoons olive oil. Sauté 1/2 cup chopped red onion until caramelized. Add chile de arbol puree, 1/2 can of tomato sauce, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper and salt to taste. Let simmer (add ketchup if desired).
Step 4: Once mixture is slightly thickened, add the shrimp and let cook until done, about 7 minutes; stir occasionally.
Step 5: Stir in 1 tablespoon butter and a squeeze of lime juice. Top with a sprinkle of cilantro. If more spice is desired, add more cayenne pepper.
This Cinco de Mayo, try your hand at these easy and delicious fish tacos. Taco seasoning gives fresh fish a zesty flavor, and cuts down on the need for multiple spices. Bright tangerine and cabbage slaw lends a healthy crunch and cool, seasoned sour cream ties it all together.