Ingredient: salt, to taste

  • Pomegranate Lime Dressing

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    Pomegranate Lime Dressing
    Course Salad
    Servings
    Ingredients
    Course Salad
    Servings
    Ingredients
    Instructions
    1. Combine first 7 ingredients in a bowl.
    2. Add the oils and whisk to blend.
    3. Season with salt.
  • El Torito’s Enchilada Sauce (Gluten-Free)

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    El Torito's Enchilada Sauce-Gluten-Free version
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Heat oil in large saucepan.
    2. Add the flour to the oil and make a roux.
    3. Stir and cook over medium heat for 2 minutes until it becomes brown in color.
    4. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic, and salt to the roux and simmer over low heat for 15 minutes.
    5. Use for enchiladas, or any Mexican dish calling for enchilada sauce.
  • Stephen’s Vegetarian Lentils

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    Stephen’s Vegetarian Lentils
    From Silvana’s Kitchen
    Instructions
    1. In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes.
    2. Stir in the garlic and cook for 1 minute.
    3. Add the lentils, broth and wine; bring to a boil.
    4. Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.
    5. Season with salt.
    VARIATION:
    1. Vegetarian Lentils and Quinoa with Mushrooms and Spinach
    2. To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge).
    3. To heat it all through without sticking to the skillet, I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.