I woke up this morning craving chips and salsa! Mexican food, yes, please!  Although it was too early for a margarita or a Corona, my tastebuds went into overdrive and I started digging through my pantry.

For those of us north of Tijuana, our version of Mexican food has been slightly altered.

In this recipe, you can opt to use another vegetable, besides the zucchini. Perhaps sweet potatoes or finely diced cauliflower.

ENJOY!

NOTE: This can be made up to a day ahead and stored in the refrigerator before baking.

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It is a cold day here in Southern California, a brisk 60 degrees! Time for soup. But, to be perfectly honest, every day is a great day for soup.

This comes together rather quickly 1 hour, tops, including cook time. Use your imagination for whatever you want to use as toppings….vegan sour cream, avocado, tortilla strips, fresh cilantro, or all of the above!

An extra added taste is a squeeze of fresh lime juice. YUM!

ENJOY!

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YUM! I noticed some great looking organic fennel in the grocery store the other day and picked up some. I wasn’t quite sure what I was going to do with it but bought it anyway!

When I was young I remember holiday dinners were always finished with a stalk of fennel and a small glass of red wine for dipping. The licorice-taste and crisp texture always had me looking forward to this tradition.

I decided to roast the fennel, using the entire head (about the size of a fist), without the leaves. The result…bellissimo!

ENJOY!

 

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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