A great base for Mexican dishes, chili, and other dishes that incorporate chili, like Frito pie and cornbread casseroles. Freezes well. Try it with ground beef or a plant-based protein.
Mexican Rice
Mexican rice is a traditional dish served as a side with a variety of Mexican dishes. I began making this when a foster child asked if I could please make rice the “right” way.
Tuna Harvest Salad
It’s taken almost a lifetime to move from hating this dish, to learning a few things about tuna salad and creating a version I love.
Cherry Red Marinara
Cherry Red Marinara was born from an unexpectedly large cherry tomato harvest from a volunteer tomato plant. It is vegetarian friendly and contains no added sodium.
Chicken Stock
Which came first? The chicken or the chicken stock? Chicken stock is a base for a variety of sauces and soups that can be used as a substrate for cooking other items to infuse flavor. The chicken can be used in a variety of dishes, too.
Apple Crisp Salad
Crisp apples, flavorful fruits and vegetables, crunchy nuts and bleu cheese sit atop a bed of leafy greens to accompany fall weather.
Chili Cider Vinaigrette
A tangy vinaigrette perfect for pairing with spinach and leaf lettuce and fruit, especially apples. Works well with a variety of nuts and cheeses.
Green Sauce
Preparing food, like this Mexican Green Sauce, is an act of love. Food reminds us of that love and of everything that feels like home.
Welcome to Food Passages
Welcome to Food Passages, a blog about food (of course), culture and humanity. Sharing personal stories, preparation and exploration of food that embraces or blends cultural cuisines.
