The classic shrimp cocktail gets a twist with a spicy, fresh Mexican pico de gallo and baked homemade sweet potato chips.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.
The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter.
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
Lime, honey and roasted red peppers are combined to make a savory-sweet glaze for our modern take on meatloaf. Bake the meatloaves on the bottom rack and the potatoes on the top rack so they’ll be done at the same time. If you have some chopped fresh cilantro on hand, add as a colorful garnish.
This herbed farro is reminiscent of Middle Eastern tabbouleh – try stirring in some diced tomato and cucumber if you have them on hand.