RECIPE ~ Sautéed Asparagus

PREPARATION INGREDIENTS PREP 5 min 2 c FRESH ASPARAGUS COOK 5-7 min MED HEAT 1 CLOVE GARLIC, FINELY CHOPPED NON-STICK SKILLET 1 Tbsp VEGETABLE BROTH SERVES 4 2 Tbsp LEMON JUICE SALT AND PEPPER TO TASTE INSTRUCTIONS 1. Wash ASPARAGUS, leave whole or cut as desired 2. Heat VEGETABLE BROTH to medium temperature 3. Add…

RECIPE ~ Cauliflower and Garlic Sauté

PREPARATION INGREDIENTS PREP: 15 min.COOK: 4 minNON-STICK SKILLETSERVES: 2 INGREDIENTS CAULIFLOWER, 1 medium headGARLIC, 1 cloveLIME JUICE, 2 TbspsNUTRITIONAL YEAST, 1 TbspCHIVES, 1/2 cRED PEPPER FLAKES to tasteSALT to tasteBLACK PEPPER to taste INSTRUCTIONS 1. Remove stems from CAULIFLOWER, wash, and break into florets. 2. Heat non-stick skillet until a drop of water sizzles. Add…

RECIPE ~ How to Cook Dried Beans

Beans are a constant in Mexican home kitchens. (In Texas, we didn’t have them every day, but they were served often, sometimes as a simple supper with cornbread and a salad.) Pinto beans and black beans are usual types. They are delicious fresh-cooked, known as frijoles de olla (beans in the pot), and they can be mashed, seasoned, fried, and served as frijoles refritos, refried beans.