Toasting corn and beans brings out earthy flavours and transforms this dish into an exotic South American–style salad.
You actually get three smaller loaves in this recipe, which uses canned chipotle peppers for a nice spicy kick.
Chipotle-flavoured hot pepper sauces (such as Tabasco and Buffalo) are now available in many grocery stores. Or use some of the adobo sauce from canned smoked chipotle peppers and freeze the peppers for later use. Serve with Butternut Squash Cubes.
Soaking the liver in milk makes for milder flavour of this iron and folate-rich meat, which is delicious coated with bread crumbs and smothered in sweet onions.
Whole wheat penne boosts the fibre in this chunky veggie and tomato sauce dish. Because whole wheat pasta has more of a bite than white, you may want to cook it just beyond the al dente stage for a softer texture.
Chili without beans is as traditional as the popular bean-and-beef combo. But add pinto or red kidney beans (one 19-oz/540 mL can, drained and rinsed) if desired.
Other meaty-fleshed fish, such as grouper or tilapia, can replace the red snapper. Serve with steamed green beans and Fried Plantains (see below).
Put up a whole season's supply of this favourite salsa – a much-requested recipe every season.
This salad comes together in only 20 minutes making it the perfect meal for lunch or dinner when you're short on time.
