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An addictive snack or side dish. Plantains look like large green bananas but have a higher starch content and milder taste. Ripe plantains are yellow with black patches and may appear bruised. To peel a plantain, first cut off the ends, and then make five lengthwise slits in the peel, trying to avoid cutting deeply into the flesh. Lift up the tip of the peel and run your thumb along one of the slits, pulling back and removing the peel.
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Serve atop cooked millet or quinoa.
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Serve this on pancakes or even toast. It’s also delicious over roasted pork, chicken, turkey, or darker meats like duck.
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“This is my go-to quick and easy tapa during cherry season,” says chef Frank Magaña. Small servings on toothpicks are perfect for parties as a delectable sweet-savory nibble.
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Why not put fruit in salads? In this tasty combo, goat cheese adds richness and texture. Recipe courtesy of Kim Cobb.
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This elegant yet easy entrée combines yellow and red cherries for a stunning presentation and taste. Recipe courtesy of chef Frank Magaña, formerly of Alexandria Nicole Cellars in Prosser, Washington.
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Arranged for breakfast, lunch, and dinner, these gluten-free menus will deliciously enhance your gluten-free lineup.
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Though it has a thinner consistency than regular mayo, this cholesterol-free option makes a healthier vegan stand-in.
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The tahini-like sauce, made with hemp seeds instead of sesame, ties the flavors together in these easy wraps.