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Cuisine  >  Recipes with ingredient “vegetables”
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Baby new potato salad with roasted poblanos: Ensalada de papas con poblanos: Karen Hursh Graber

    The tiny new potatoes that are part of the spring landscape in the Cholula market are firm and perfect for salads. My favorite vegetable stand has some the size of marbles. It is unnecessary to ... read more

Calabaza con Rajas: Pumpkin with Roasted Poblano Chiles Karen Hursh Graber

Nothing says autumn like pumpkins, and this dish, with the smoky flavor of roasted poblano chiles, captures the colors of turning leaves. Serve it, along with rice and salad, as a vegetarian main dish, or a side dish with grilled or roasted meat or poultry. read more

Chicken and artichoke heart tostadas: Tostadas de pollo y corazon de alcachofa Karen Hursh Graber

Tostadas are one of our pantry staples, and so are marinated artichoke hearts. Vegetarians can leave out the chicken and substitute firm tofu. Canned and bottled artichoke hearts are found in most la... read more

Artichoke, poblano chile and onion gratin: Alcachofas gratinadas con chile poblano y cebolla Karen Hursh Graber

Fresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets. Ingredients: 2... read more

Mexican chorizo and rice-stuffed artichokes: Alcachofas rellenas de chorizo y arroz Karen Hursh Graber

Cooking and draining the chorizo separately before mixing with the rice cuts down considerably on fat, and adding vegetables ups both fiber and flavor. Feel free to add other vegetables you have on ... read more

Mexican pistachio cilantro pesto: Pesto de pistache y cilantro Karen Hursh Graber

Serve this Mexican pistachio cilantro pesto over pasta, or spread it on a pounded thin chicken breast filet and roll up to form a spiral before sautéing. Or place a dollop of it on crackers with goat ... read more

The comadre's Russian Salad: Ensalada rusa de la comadre Karen Hursh Graber

The original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and... read more

Mexican steamed carrots with vanilla: Zanahorias al vapor con vainilla Karen Hursh Graber

Among the most charming presentations of any vegetable, these herb-wrapped bundles of baby carrots are a specialty of Cuetzalan and the surrounding mountain towns. Served by the locals, the carrots are... read more

Mexican-style beef in broth with carrots: Chambarete en caldillo con zanahorias Karen Hursh Graber

Carrots add a subtle sweetness to broths, and beef shanks — with their rich, tasty marrow (called tuétano in Mexico) — make an extra nourishing broth. Ingredients 6 beef shanks 1 tabl... read more

Mexican carrot pudding: Budin de zanahoria Karen Hursh Graber

This versatile Mexican carrot pudding can be served as a side dish or a dessert. As a side dish, it is made with cheese, and as a dessert, with raisins and nuts. Here, it is presented as a dessert. Som... read more

Mexican carrot salad with jalapeño: Ensalada de zanahoria con jalapeño Karen Hursh Graber

Jalapeño adds some zip to this healthy Mexican carrot salad. I like to serve it with enchiladas in green sauce, such as enchiladas suizas, where it is a refreshing counterpoint to the richness of the ... read more

Colonial Mexican baked rice and picadillo: Torta de arroz Karen Hursh Graber

In Mexico, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, fo... read more

Mexican tomatillo jam: Mermelada de tomate verde Karen Hursh Graber

Tomatillos have a high pectin content, so this recipe makes a nice, thick jam, with the tangy flavor of citrus rind. Mexican tomatillo jam is especially good with grilled chicken. Ingredients 1... read more

Yucatan style chaya empanadas: Empanadas de chaya Karen Hursh Graber

Here the chaya, a leafy green used throughout the Yucatan, is incorporated right into the corn dough, a common technique in this region. The chopped hard boiled egg filling is complemented by the chile... read more

David Sterling's sautéed chaya with smoked bacon: Chayas fritas / Tsajbil chaay Karen Hursh Graber

Chronicler Diego de Landa mentioned chaya in 1566, when he observed that the leaves were especially delicious when cooked with plenty of bacon. What isn't? Chayas fritas is an excellent side dish; it a... read more

Scrambled eggs with sautéed chaya: Huevos revueltos con chaya / Chay-he Karen Hursh Graber

This is another Yucatecan favorite that makes use of leftovers from the day before. Chayas fritas from the afternoon meal are repurposed for breakfast the next day in this quick yet nourishing dish. S... read more

Mexican marinated mixed vegetable salad: Chileajo Karen Hursh Graber

When we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plent... read more

Veracruz style seafood cocktail: Vuelve a la vida Karen Hursh Graber

This tasty, bracing concoction, one of the signature dishes of Veracruz, is served all over the country. One of the classic Mexican hangover cures, vuelve a la vida seafood cocktail brings back memorie... read more

Oaxaca squash vine soup with corn dumplings: Sopa de guias con chochoyones Karen Hursh Graber

In Oaxaca, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the corn dough for the dumplings. read more

Mexican pickled cauliflower: Coliflor en escabeche Karen Hursh Graber

The combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce (below). Ingredien... read more

Mexican cauliflower rice: Arroz de coliflor Karen Hursh Graber

Mexican cauliflower 'rice' is a clever way to cut down on carbs from white rice, and it is amazing how much the "grains" produced by grating cauliflower resemble grains of rice. Ingredients 1 h... read more

Mexican roasted cauliflower tacos: Tacos de coliflor Karen Hursh Graber

The combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce. Ingredients ... read more

Cauliflower with Mexican poblano cream sauce: Coliflor poblano Karen Hursh Graber

Cauliflower with poblano cream sauce was easy to cook, making thick slices of cauliflower work like chicken breast halves in a poblano chile and chicken dish. I used my own tried and true chicken recip... read more

Chiapas style beef with cabbage: Carne de res con col, estilo Chiapas Karen Hursh Graber

Chiapas style beef with cabbage is quick, easy, inexpensive and satisfying. And did I say versatile? It can be served with rice, used as a filling for stuffed chiles, or a topping for tostadas. Adapte... read more

Aguascalientes style mixed vegetable salad: Ensalada surtida Karen Hursh Graber

Soaking the cabbage in lemon water adds flavor, eases digestion, and cuts down on the need for salt. Some cooks add pineapple to this Aguascalientes style mixed vegetable salad, but I find it to be an ... read more
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