(Photo: Margarita Persico) At home we eat with nearly everything and everyday. For us it is not a side to go along with a Mexican meal. I’ve been eating avocados most of my life. But Mexican food I discovered as a young adult. Since my parents are from the Caribbean, we ate avocados in sandwiches when I was growing up in NYC. The following recipe we had with our breakfast salad last Tuesday. It’s very common . . . → Read More: Guacamole Guacamole 
Cranberry-apple relish is another old time favorite of mine, which serves not only as a turkey relish for members in my family, but also as a dessert or a side to my veggie dish. I make enough to store extra for other meals and sometimes freeze if I have a lot leftover. By Margarita Persico Serves: 8 people Ingredients 3 cups cranberries – washed 4 cups apples (Cortland or Winesap Apples) — cut into . . . → Read More: Cranberry-Apple Relish Cranberry-Apple Relish 
Olive-Black Bean Dip on a cracker (Photo: Margarita Persico) One day walking down a grocery aisle of Mrs. Gooch’s market, now Whole Foods Market in California, I found an olive-black bean spread. I purchased, tried and loved it. Shortly after they stopped selling it. Disappointed but determined to continue having this delicious spread I made my own vegetarian version. It was a hit at home and among friends at parties. ——- Olive Spread By Margarita Persico . . . → Read More: Olive-Black Beans Spread Olive-Black Beans Spread |
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