Caribbean Cooking Class – Grilled Jamaican Jerk Shrimp

Grilled Jamaican Jerk Shrimp

2 lbs Large Shrimp, peeled and deveined
4 tablespoons Annatto Oil
Juice from 2 Limes
4 tablespoons Jamaican Jerk Seasoning
Salt & Pepper to taste

Combine annatto oil, lime juice and Jamaican jerk seasoning in a shallow dish. Adjust seasoning with salt and pepper to taste.
Add shrimp to marinade. Toss to evenly coat.
Cover with plastic wrap. Refrigerate for 30 minutes.

Grill until shrimp is thoroughly cooked.
Optional: Serve with Rice and Black Bean & Mango Salad.

Caribbean Cooking Class – Black Bean & Mango Salad

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Last week, I taught my first cooking class at the Savory Spice Shop in Raleigh, NC. The theme for the class was Caribbean cooking.

We had a lot of fun cooking, talking and sharing information, stories….and laughs.

Below is the recipe for Black Bean & Mango Salad. I love this salad recipe because it is easy to make and perfect for spring/summer parties. The flavors are simple, fresh and versatile. It pairs well with chicken or seafood.

Enjoy!

Denise

Black Bean & Mango Salad
*Recipe adapted from Miami Spice

3 ripe Mangos, chopped
3 15-oz cans Black Beans, drained and rinsed
1/4-1/2 cups fresh Cilantro, chopped
4 Scallions, trimmed and chopped
4 tablespoons Olive Oil
Juice of 2 Limes
Salt & Pepper to taste

Add all ingredients to a mixing bowl.
Adjust seasoning as needed.

Caribbean Cooking Class – Banana Salsa Recipe

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Last week, I taught my first cooking class at the Savory Spice Shop in Raleigh, NC. The theme for the class was Caribbean cooking.

Below is the recipe for Banana Salsa. I chose to present this recipe because it is simple, flavorful and colorful.

Banana?

Yes!

If you like mango or pineapple salsa, you will love it. Also, bananas are SO much easier to chop than both mangos & pineapple.

Try serving it with blue corn tortilla chips or serve alongside of either chicken or fish.

It was a big hit at the class too. Enjoy!

Denise

Banana Salsa
*Recipe adapted from Miami Spice

8 Finger Bananas, diced
1/2 cup Red Bell Pepper, diced
1 Jalapeño Pepper, diced
1 Serrano Pepper, diced
1 teaspoon ground Ginger
1/2 teaspoon Cardamom
4 Scallions, trimmed and chopped
1/2 cup fresh Mint, chopped
1 tablespoon Brown Sugar
2 tablespoons Olive Oil
Juice from 2 Limes
Salt & Pepper

Add all ingredients to a mixing bowl.
Adjust seasoning as needed.
Serve with blue corn tortilla chips, fish or chicken

Tres Leches Vanilla Steamer

December 18, 2011April 22, 2012Leave a comment

“Baby, it’s cold outside…”

The holiday season can get very hectic. Don’t forget to take time to soak in the holidays memories….

Make yourself a nice warm drink and take time for you. You deserve it!

Here is my take on my son’s favorite vanilla steamer.

Of course, I just had to add some Latina flair by using Tres Leches (3 milks). In fact it was so good that somehow some of the foam ended up in my espresso.

Stay warm. Enjoy!

Denise

Tres Leches Vanilla Steamer

Yields 4-6 servings

12 oz can Evaporated Milk

1-1/2 cups Milk (I used 2%)

4 tablespoons Sweetened Condensed Milk

1/2 teaspoon Vanilla Extract

Pour all ingredients into a large glass measuring cup. Stir to combine.
Steam the milk according to your espresso makers directions. (If you don’t have an espresso maker, you can easily froth milk with just a microwave and a jar.
Pour into serving cups and sprinkle some freshly grated nutmeg on top.
Serve immediately.

Mediterranean Bruschetta {for Rachel}

September 16, 2011September 16, 2011Leave a comment

In one month, my niece Rachel is getting married!

For her shower present, I put together an appetizer themed gift. Below is the recipe that goes with it…

This very simple recipe actually came together by accident. On Saturday nights, we serve Tapas. One platter that has become a favorite has hearts of palm, olives and roasted red peppers. I season them with herbs and then drizzle with olive oil and red wine vinegar (that I’ve infused with rosemary).

Last time, I decided to package up the leftovers in the same container to save time. The next day at lunch we pulled it out. The flavors had married up overnight and the flavor/texture combination was perfect.

We all decided to make this “the recipe for Rachel”.

This recipe is dedicated Rachel and her groom-to-be Rusty. Here’s to many years of joy, love and good fortune….

This quote seems apropos…

“Love does not consist of gazing at each other, but in looking outward together in the same direction. ” -Antoine de Saint-Exupéry

Enjoy!
(“Aunt”) Denise

Mediterranean Bruschetta

Ingredient List

15 oz can Hearts of Palm, cuts and tips
15 oz can Green Olives, pitted and sliced
15 oz can Black Olives, pitted and sliced
4 oz jar Sliced Pimientos, packed in water
1/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1/2 teaspoon dried Marjoram
1/2 teaspoon dried Thyme
1/2 teaspoon dried Savory
1/4 cup fresh Basil Leaves
Salt & Pepper

Instructions

Add drained olives, pimientos, hearts of palm, marjoram, thyme and savory to a large bowl.

Chiffonade the basil and add to the large bowl.
Add the oil and red wine vinegar to a small bowl. Whisk to combine. Pour over the olive mixture. Season with salt & pepper to taste. Stir gently to combine.

Transfer to an airtight container. Refrigerate overnight (or to 3 days). Give a gentle shake every so often…
Serve with your bread of choice.

Note:

This recipe is a good one for your “back pocket”. You can have all the ingredients in your pantry. It is great for a last-minute appetizer to put together to “make and take”.

You can also add to soup or salads… I served mine with Coco Pop Cakes that I bought at the local Italian Market. Each Coco Pop Cake is about the size of a small tortilla and only has 16 calories. This is a great low-calorie snack!

Mediterranean Bruschetta Ingredients

P.S. If you love weddings, check out the wedding post, Ali Love Cakes, that I posted last year when Rachel’s sister Alison got married.

Versatile Vanilla – Spiced Sweet & Savory Vanilla Bean Dip

June 28, 2011September 4, 20116 Comments

Who doesn’t like vanilla? Vanilla has a classic, unique flavor and an enticing aroma that is both relaxing and comforting. It is no surprise that this spice is widely used as an ingredient for baking, in perfumes as well as for aromatherapy.

Vanilla is a member of the orchid family. There are over 100 varieties of Vanilla. The pods that grow on the Vanilla flowers grow in clusters and are known as beans or pods.

Vanilla was actually discovered during the early 16th century in Mexico by the Spanish explorers. Mexico was the main producer of Vanilla until mid 19th century. Nowadays, Madagascar produces most of the world’s Vanilla.

The harvesting of Vanilla beans is very labor intensive which is why Vanilla is the second most expensive spice (saffron being the most expensive). It is purchased in several ways: Vanilla Beans; Vanilla Extract, Vanilla Paste and Vanilla Powder. Luckily, Vanilla beans can be stored in an airtight container for up to 18 months.

Vanilla beans do not have any aroma or flavor when they are freshly picked. The flavor/aroma develops during the curing process. The Vanilla bean is filled with lots of seeds. But do not limit the flavor to just the seeds…the bean/pod can be used to add flavor too.

When most cook with Vanilla, they add it to recipes for sweet dishes. For my appetizer post, I definitely wanted to think outside the box and create a savory recipe which demonstrated Vanilla’s versatility. It was not at easy as I thought it would be. I spend a lot of time thinking. I love to think… Then it hit me… I decided on a creamy vanilla bean dip using white beans as the base…. The result was a big hit…

What is your favorite way to use Vanilla? Let us know!

Enjoy!

Denise

P.S. Look for more Versatile Vanilla recipe posts later this week.

Gypsy World Spice Cafe Recipe – Spiced Sweet & Savory Vanilla Bean Dip

1 cup dried Cannellini Beans
2 tablespoons Honey
Juice of 1 Lemon
Seeds from Vanilla Bean (reserve pod for another recipe/use)
1/2 teaspoon Vanilla Powder
Pinch ground Nutmeg
1/4 teaspoon ground Coriander
1/4 teaspoon ground Cardamom
3/4 teaspoon dried Marjoram
1 tablespoon Olive Oil
6 oz. Greek Yogurt
Salt & Pepper

In a medium saucepan, add dried Cannellini beans and cover with water. Cover and soak overnight. Next day, bring contents to a boil and them simmer for 1 hour. Drain (reserving bean fluid) and set aside to cool.Add cooled beans along with eight ingredients to a food processor. Process until smooth.

Add reserved bean fluid as needed to get the smooth consistency. (I added about 2-3 tablespoons). Season with salt and pepper to taste.

Transfer bean mixture to a small bowl and fold in the Greek yogurt. Chill in the refrigerator to allow flavors to marry.

Serve with crackers, bread, apple slices or veggies.

Variations: If you prefer to use can beans, substitute 1 can of Cannellini beans. Drain ( reserving bean liquid) them rinse before using. If you want, you can also try adding a bit of mint or some cayenne pepper to take it up a notch.

More With Mustard – Appetizer Recipe for Spiced Raspberry Dip

May 19, 2011September 4, 2011Leave a comment

More with mustard…..

As promised here is another recipe featuring the spice Mustard.

Below is a simple appetizer recipe that is very versatile. It is great for dipping pretzels and also pairs well with warm gooey brie. I just may have to see how it tastes with my morning waffle (perhaps with Nutella… hmmm).

Definitely one for your entertaining repertoire….

Enjoy!

Denise

Gypsy World Spice Cafe Recipe – Spiced Raspberry Dip

1 jar Raspberry Fruit Spread (10 oz.)
1 teaspoon Dried Mustard
1 teaspoon Pumpkin Pie Spice
Pinch coarsely ground Black Pepper
1 teaspoon Flour
1 teaspoon Water

Combine flour and water in a small bowl. Set aside.
Combine first 4 ingredients in a small saucepan over medium heat.

Stir until smooth.
Add flour mixture to the raspberry mixture.

Bring to a boil, stirring constantly for an additional 2-3 minutes.
Transfer to an airtight container and refrigerate overnight.
Serve Spiced Raspberry Dip with Pretzels

Alternate Serving Suggestion

Remove top of Brie.
Warm Brie for 30-45 Seconds in the Microwave.
Top with Spiced Raspberry Dip.
Serve with Pretzels, Crostini or Crackers.

Recipe To Make Your Own Mustard! Why Not? It’s Easy.

May 17, 2011August 4, 20115 Comments

A very good friend recently asked me to explore the spice Mustard. So, this week, I will be posting recipes that feature Mustard Seeds and ground Mustard.

The spice Mustard is one of the most commonly traded spices in the world. Mustard Seeds may be small in size, but, they are big in flavor. Their flavor profile is described as being hot and pungent. Yellow mustard seeds are less pungent than brown or black mustard seeds.

Mustard Seeds are also sold in powder form. Like most spices, Mustard Seeds and Mustard Powder should be stored in an airtight container (in a cool, dark location).

The interesting thing about the spice Mustard its flavor is not very strong until you add liquid to it. The flavor and level of heat is actually triggered by the type of liquid you add to it (water, vinegar, wine or beer). If you want to reduce the heat, add warm liquid versus cold water liquid.

Below is a recipe for a homemade Mustard. We liked it better than store-bought Mustard. It makes a great hostess gift and is a great thing to make for a party… Be sure to look out for more posts featuring Mustard…

Enjoy!

Denise

Gypsy World Spice Cafe Recipe – Make Your Own Mustard

Ingredients:

3 tablespoons of Yellow Mustard Seeds

3 tablespoons of Brown Mustard Seeds

1 Shallot, coarsely chopped

1/3 cup White Wine

1/3 cup White Wine Vinegar

1/8 teaspoon ground Allspice

1/8 teaspoon ground Coriander

1/2 teaspoon Salt

1/4 teaspoon coarsely ground Black Pepper

Instructions

Combine all ingredients in a bowl. Cover with plastic wrap. Refrigerate overnight.
Transfer the ingredients from the bowl to your food processor.
Process until you get a smooth consistency.

Store in the refrigerator in an airtight container

Variation: Add 1 teaspoon of dried tarragon and/or 1/2 teaspoon hot paprika. Create your flavor. Substitute the wine with beer. Beer will add more heat to the flavor profile.

Celebrating Cinco de Mayo – Homemade Black Pepper Tortillas

May 4, 2011September 4, 20114 Comments

Tortillas are very versatile… They are great with appetizers, main dishes and desserts. They bring back childhood memories because when I was little my Titi (endearment for Tia) used to make them for us as an afternoon snack. I remember feeling especially lucky (and proud) when she made them for my third grade class who had never tasted tortillas. By the way, there were 42 kids in my third grade class. Wow! That was definitely a labor of love….

This week was my first attempt at making tortillas. Inspired by this childhood memory, my sons and I worked together on this article. They really got into rolling the dough. We were very excited when one of the tortillas ended up in the shape of a heart. We took pictures as we went along to share.

We decided to put a dessert twist on tortillas and peppercorns. So, for the feature picture of this article, we took a homemade black pepper tortilla and used a heart-shaped cookie cutter to cut out 3 hearts. We then made a little napoleon dessert by layering the tortilla with Nutella and Strawberry Preserves. The flavor combination rocked! You definitely have to try it. For more information on Peppercorns, check out my post in the archives, https://gypsyworldspicecafe.com/2010/09/19/provocative-peppercorns/

Enjoy!

Denise

P.S. Sending Special Birthday Wishes to my sister, Desiree. Love Ya!

Gypsy World Spice Cafe Recipe – Homemade Black Pepper Tortillas

Yields: 12 tortillas

Ingredients:

3 cups Flour, plus extra for rolling out the dough

1-2 teaspoons Salt (depending on your taste)

2 teaspoons Baking Powder

1 tablespoon coarsley ground Black Pepper

3/4 cup Hot Water

3/4 cup Shortening

Instructions

Measure your flour, salt, black pepper and baking powder into a bowl and set aside.
Add the shortening to the flour mixture. Using a pastry cutter, cut the shortening until the mixture has consistency of meal (crumbly).

Add hot water to flour mixture. Use a spatula to combine the ingredients into a ball (until the dough does not stick to the sides of your bowl). Note: You may have to add a few tablepoons of flour.
Cover the bowl with a clean dish towel and let rest for 1 hour.
Divide the ball into 12 smaller balls. Cover with a clean dish towel.

Using a rolling pin, roll each ball into to be about 1/8 inch thick.

Place tortilla on a hot skillet. Cook for 1-2 minutes on first side. It will start to bubble which is a sign to flip it.
Cook for another 1-2 minutes on the other side.

*Variation: Instead of black pepper, try your favorite blend of Herbs. We made a variation by swapping out the coarsley ground black pepper with with 2 tablespoons of our “house blend”. You might want to try Italian Seasoning or Herbs de Provence…

Assembling the Black Pepper Napoleon:

Using a cookie cutter, cut out 3 shapes from a black pepper tortilla. Spread some Nutella and Strawberry Preserves onto the first tortilla. Top with the second tortilla. Repeat. Garnish with whipped cream and mini-chocolate chips.

Gypsy Spiced Frittata

April 7, 2011September 4, 20114 Comments

Recently, I have become a huge fan of making frittatas.

Not only is the technique easy, you can easily swap out the veggies for whatever flavors you like.

It starts on the stove top and finishes off under the broiler.

I like to top the frittata with a small amount of cheese for flavor, texture and color. I love how it browns under the broiler!

Serve with a nice salad and you are set for a nice brunch or dinner entrée.

Enjoy!

Gypsy World Spice Cafe Recipe – Gypsy Spiced Frittata

Yield: 4-6 Servings

8 Eggs
1 teaspoon of your favorite herb blend ( I use my own custom blend)
1/2 cup Onion, chopped
1/4 cup Pancetta, chopped
2 small Red-skinned Potatoes, quartered and thinly sliced
1 clove Garlic, minced
4 cups Baby Spinach
4 oz. Baby Bella Mushrooms, sliced
3/4-1 teaspoon Hot Paprika (depending on level of heat you like)
Salt & Pepper
1 tablespoon Olive Oil
1 tablespoon Butter
1/8 cup shredded part-skim Mozzarella

Add eggs, herb blend, salt and pepper to a large bowl.
Whisk to combine. Set aside.
Heat oven broiler to high.
In a large frying pan (that is oven-proof), melt butter with olive oil over medium-high heat.
Sauté pancetta, potatoes, and onions until veggies tender (about 5 minutes).
Add garlic, mushrooms, and spinach. Cook another 3-5 minutes until spinach has wilted.
Season to taste salt, pepper and hot paprika.
Pour egg mixture onto veggie mixture.
Reduce heat to low and cook until edges or pan are firm (3-4 minutes).
Sprinkle with mozzarella.
Place under the broiler for 3 minutes or until eggs are set and cheese is melted (and lightly browned).

Creative Cooking with Cilantro: Day 1 – Cilantro Lime Shrimp

March 27, 2011September 4, 20116 Comments

The first time that I cooked with Cilantro, it was definitely not “love at first sight”. While I liked the taste, I was not a fan of its aroma (which was a little pungent for me). Since then, I have come to adore this herb. I cook with it a lot…adding it to my hummus, soups, rice dishes, salads and marinades. Of course, I also add it to homemade salsa. However, Cilantro is so much more than being used “just for salsa”…

Cilantro (also known as coriander) is an herb which has been used around the world for centuries. It is a well-known ingredient used in recipes from Spain, Mexico, Middle East and South America.

Cilantro has an interesting history.

Archeologists found coriander seeds in King Tut’s tomb.
The Greeks used the essential oil of Cilantro for perfume.
The Romans introduced Cilantro to the British who in turn brought Cilantro to the Americas in 1670.

This week our family Sunday dinner took on a Cilantro theme. I will be posting the recipes from our Sunday dinner throughout the week along with more interesting tidbits about Cilantro.

Enjoy!

Gypsy World Spice Cafe Recipe – Cilantro Lime Shrimp

2 pounds large Shrimp, peeled and de-veined
1 tablespoon Butter
1 tablespoon Olive Oil
1 Shallot, finely minced
1 Garlic clove, finely minced
1/4 cup fresh Cilantro, chopped
Juice if 2 limes
Salt & Pepper

Rinse shrimp under cold running water. Pat dry with paper towels.
In a nonreactive large frying pan, melt butter and olive oil over medium heat.
Add chopped shallots and cook for 2-3 minutes, until softened.
Add garlic and shrimp.
Cook, tossing 30 seconds.
Add lime juice and cook 2-3 minutes (or until shrimp turns pink).
Salt & Pepper to taste.
Stir in chopped cilantro.
Serve immediately (with crusty bread if you want).

Oregano Unleashed

March 17, 2011September 27, 20114 Comments

Oregano….

One of my favorite dried herbs or spices to use. I absolutely love the smell and flavor. In fact, most of all of my favorite food memories use Oregano. We used oregano in our pasta sauces, meatballs, carne beef, and the meat filling for our empanadillas and pasteles. I remember loving to watch my mother cook. She would pour the dried oregano into the palms of her hands and crumble them finer by rubbing her hands together to “release the flavor”…letting the dried herbs fall into the pot. When she was done, she would lean over the pot to take in the aroma. Justly thinking about it makes me hungry and home-sick for her cooking…

Check out the recipes below that highlight Oregano. The first recipe is a traditional Italian shrimp recipe from one of my favorite “go to” Italian cook books. The rest of the recipes are my creative take on unique uses of Oregano in desserts and cocktails. The combinations are unexpected but they unleash new ways to use a dried herb that some people consider to be cliché.

Next time you are cooking or baking, consider using oregano in a new way…you might be surprised…

Enjoy!

P.S. Love Ya Mom! Thanks for always being a constant inspiration…

Oregano Basics

Oregano is commonly used in Mediterranean and Latin American recipes. Oregano’s name means “joy of the mountains” because it was traditionally grown and harvested on the Mediterranean mountainsides. It was not widely used in the United States until the WWII soldiers brought Oregano home from Italy.

Oregano is very aromatic with a bitter, peppery edge flavor. Like most dried herbs and spices, Oregano should be stored away from sunlight and has a shelf life of about 6 months.

While, many use it for pizza, it very good with beans, poultry, lamb, fish, tomato and vegetable dishes.

Recipe Section

Traditional Recipe – Black Pepper Shrimp Oreganata

1 pound large Shrimp in their shells
2 tablespoons Butter
3 tablespoons Extra-Virgin Olive Oil
4 cloves of Garlic, chopped
1 teaspoon dried Oregano
1 tablespoon Black Pepper
1 cup Dry White Wine

Rinse shrimp under cold running water. Pat dry with paper towels.
In a nonreactive large frying pan, melt butter and olive oil over medium heat.
Add garlic, oregano, pepper and shrimp.
Cook, tossing 30 seconds.
Add white wine and cook 2-3 minutes (or until shrimp turns pink).
Serve immediately with crusty bread.

Source: 365 Easy Italian Recipes by Rick Marzullo O’Connell

Gypsy World Spice Cafe Recipe – Saffron Frosted Orange Oregano Cupcakes

1 box Orange Cake Mix (I used Duncan Hines)
1-1/3 cups Milk
1/3 cup Vegetable Oil
3 large Eggs
1/4 teaspoon Almond Extract
1/2 teaspoon Cinnamon
1 tablespoon dried Oregano

Preheat oven to 350 degrees.
Spray mini-bundt cake pans with cooking spray.
Add cake mix, milk, vegetable oil, eggs, cinnamon, oregano and almond extract to a large mixing bowl.
Mix on low for 30 seconds.
Increase mixer speed to medium and mix for 3 minutes.
Fill each mini-bundt halfway. Smooth tops with a spoon.
Bake for 20-25 minutes (or until cake tester comes out clean).
Remove from baking pan and cool on a wire rack.
When cool, dust the mini-bundt cakes with powdered sugar.
Dollop with Saffron Buttercream Frosting (see recipe listed below)
Decorate with candies or fresh oregano.

Gypsy World Spice Cafe Recipe – Saffron Buttercream Frosting

3-3/4 cups Confectioners Sugar
1/2 cup Butter, softened
3-4 tablespoons Milk
1 teaspoon Vanilla Extract
Pinch Saffron

Steep saffron in lukewarm milk for 5 minute then remove saffron.
In a medium bowl, combine confectioners sugar, butter, saffron infused milk with a mixer.
Beat for 1-2 minutes until very creamy. ( Add more milk if it consistency is too thick).

Oregano Infused Vodka

1 pint-sized mason jar, clean and dry
Fresh Oregano, washed and patted dry
Vodka

Fill jar halfway (loosely) with fresh oregano.
Fill jar with vodka.
Put the lid on the jar and place in a dark location (or refrigerator) for at least 3 days.
After 3 days, remove oregano.

Oregano Infused Bloody Mary

1-1/2 oz. Oregano Infused Vodka
3 oz. Tomato Juice
1/2 oz. Lemon Juice
Worcestershire Sauce to taste
Tabasco Sauce to taste
Black Pepper to taste

Add all ingredients to a shaker with ice.
Shake softly.
Strain into highball glass. Garnish with celery and fresh oregano.

Oregano Vodka Pink Spritzer

1-1/2 oz Oregano Infused Vodka
Fresca Soda
1/2 teaspoon Grenadine

Fill a highball glass halfway with ice.
Add oregano infused vodka.
Fill remainder of glass with Fresca.
Stir in grenadine.
Garnish with fresh oregano or a maraschino cherry.

Gypsy World Spice Cafe

Exploring Spices From Around the World…

Tag: appetizer

Caribbean Cooking Class – Grilled Jamaican Jerk Shrimp

Grilled Jamaican Jerk Shrimp

Caribbean Cooking Class – Black Bean & Mango Salad

Black Bean & Mango Salad
*Recipe adapted from Miami Spice

Caribbean Cooking Class – Banana Salsa Recipe

Banana Salsa
*Recipe adapted from Miami Spice

Tres Leches Vanilla Steamer

Tres Leches Vanilla Steamer

Mediterranean Bruschetta {for Rachel}

Mediterranean Bruschetta

Ingredient List

Instructions

Versatile Vanilla – Spiced Sweet & Savory Vanilla Bean Dip

More With Mustard – Appetizer Recipe for Spiced Raspberry Dip

Recipe To Make Your Own Mustard! Why Not? It’s Easy.

Celebrating Cinco de Mayo – Homemade Black Pepper Tortillas

Gypsy Spiced Frittata

Creative Cooking with Cilantro: Day 1 – Cilantro Lime Shrimp

Oregano Unleashed

Grilled Jamaican Jerk Shrimp

Black Bean & Mango Salad *Recipe adapted from Miami Spice

Banana Salsa *Recipe adapted from Miami Spice

Tres Leches Vanilla Steamer

Mediterranean Bruschetta

Ingredient List

Instructions

Black Bean & Mango Salad
*Recipe adapted from Miami Spice

Banana Salsa
*Recipe adapted from Miami Spice