By Admin, on May 16th, 2012% 
Quinoa Salad (Photo: Margarita Persico) Quinoa Salad By Margarita Persico Serves: 4 to 5 Ingredients 2 cups quinoa, cooked 2 cups lettuce leaves, mixed baby greens, romain or Boston lettuce 1/4 cup red onion slices ¼ cups mango, diced ¼ cup pineapple 8 each olives, large Spanish, stuffed with red peppers, slice 1/4 cup dried cranberries, chopped (optional) 1/8-cup currants, raisins or small dried fruits of choice 2 tablespoons basil, fresh, minced 1/4-cup walnuts or pecans . . . → Read More: Quinoa Salad Quinoa Salad
By Admin, on April 26th, 2012% 
Tembleque de coco — coconut pudding (Photo: Margarita Persico) Coconuts (Photo: Margarita Persico) Para español, dele un clic aqui. By Margarita Persico This recipe is very simple, just four ingredients are needed—the other two are optional. My mother made often tembleque de coco, coconut pudding. She loved sweets and had a repertoire of tropical desserts. They were all natural, made with fruits or grains and some with spices. My cousin Carmen Ana Sierra gave me . . . → Read More: Tembleque de coco (Coconut Pudding) Tembleque de coco (Coconut Pudding)
By Admin, on March 20th, 2012% 
photobucket.com – JeanStites Tofu ricotta is something I have been making for my husband since 1986. I learned he had lactose intolerance and could not have his favorite Italian dish, baked ziti with ricotta. He was not going to be deprived of his favorite dish! So I concocted tofu ricotta using my then new Cuisinart food processor. It was a hit! Lactose intolerance happens when a person cannot digest and absorb the sugars in milk. But with this . . . → Read More: Tofu Ricotta for Pasta or Baked Zitti Tofu Ricotta for Pasta or Baked Zitti
By Admin, on March 19th, 2012% 
Italian-Thailandese fusion with Bean noodles (cellophane noodle (Photo: Margarita Persico) The wind was beating on the glass windows we have for walls in the living room, it reminded me of a Northwestern winters in New England. But it’s summer time in Costa Rica. Well, really the dry season. Costa Rica has only two seasons, the green, which is when it’s always raining, and the dry, which some call summer. I was glued to my MacBook computer and . . . → Read More: Italian-Thailandese fusion in a Flash Italian-Thailandese fusion in a Flash
By Admin, on February 27th, 2012% 
Cabbages (Photo: Margarita Persico) This recipes is not only tasty, but quick, simple and healthy. Ingredients 2 tablespoons Olive oil 1 small organic cabbage, halved, cored and thinly sliced ½ small habanero, minced 2 garlic cloves, sliced 1 onion, medium, diced ¼ cup bean sprouts (optional) 1 small carrot peeled (with potato peeler continue to peel strips to add to this recipe) 1-tablespoon instant soup mix or gluten-free tamari or soy sauce 2 tablespoons peanuts . . . → Read More: Cabbage Patch, The Side Dish Cabbage Patch, The Side Dish
By Admin, on February 4th, 2012% 
Photo: iStockphoto's collection/Microsoft Partner The Super Bowl is perhaps the most watched program of the year. In 2010 an estimated 111 million people watched the game, according to the Nielsen Co. It is perhaps the most important television program viewing and gathering event for fans, and nonfans too. After all, the commercials and music are great! And the fun munchies you can serve such as chips and finger foods can be a crowd pleaser. How about some . . . → Read More: Twenty Delicious Fun Recipes For Your Super Bowl Party Twenty Delicious Fun Recipes For Your Super Bowl Party
By Admin, on January 16th, 2012% 
Juan Carlos’ Melon Tropic’s Juice Juan Carlos, from the Intercontinental Hotel in Escazú, Costa Rica, made for my husband and me a fusion juice mixing melons with a tropical flair. The most wonderful fruits and juices Juan Carlos and his coworkers have offered us during our long stay there. Below is a recipe inspired by Juan Carlos’ juice. Enjoy! Margarita Serves 2 Ingredients ½ cup Pineapple 1 cup Watermelon ½ Cantaloupe 1 cup water Instructions: . . . → Read More: Juan Carlos’ Melon Tropic Juice Juan Carlos’ Melon Tropic Juice
By Admin, on September 19th, 2011% 
#gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } Avocado Sandwich was one of my Dad’s favorite quick lunches. Dad made salads that he put in sandwiches long before it was popular. Avocado salad was one of them. In NYC in the 1960s when avocados were difficult to find, my dad would ask . . . → Read More: Avocado Sandwich Avocado Sandwich
By Admin, on February 13th, 2011% 
Courtesy of www.buchmanphoto.com Asparagus is a delicacy harvested during March through June in the United States. Asparagus comes in green, purple and white. The asparagus spears are the beginning of a fern plant. It takes 3 to 4 years for a plant to grow, hence the price. Use asparagus as soon as you purchase them. Try to purchase locally. If you do need to store them, it is recommended to store them as you would store . . . → Read More: Asparagus in Almondine Sauce Asparagus in Almondine Sauce
By Admin, on February 10th, 2011% 
By Margarita Persico Serving Size: 4 Ingredients 3 cups kale — washed, rinsed and cut up 1/3 cup onion — sliced 1 cup seaweed, arami seaweed — soak, rinse, drain 1-tablespoon olive or sesame oil 1 teaspoon tamari soy sauce — or more to taste 1 clove garlic — minced 1/4 cup water Instructions: 1. Wash kale and spin dry. 2. Soak arami seaweed for 5 minutes, drain water, and set aside. 3. Slice onion and . . . → Read More: Arame Kale Arame Kale
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