Serve this flavor-packed dip with your favorite tortilla chips.
Sides & Salads
Pico de gallos made with radishes are quite common along the Pacific Coast of Mexico.
A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor.
Present this bright and refreshing salad on a platter to show off its beautiful colors.
This recipe is modeled after a salad served the recently closed El Monte Grill and Lounge in Fort Collins, Colo. Cubes of chayote are roasted until crisp, then added to a hearty salad with a jalapeño-laced dressing.
Mirliton is the French Creole word for chayote and is also the name the vegetable goes by in Cajun cuisine. Chayote holds a lot of moisture, so be sure to squeeze out as much liquid as possible once it has been grated to keep the dressing from getting too watery.
Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.
Full-fat coconut milk eases up the indulgence level of this creamy-cheesy potato casserole.
No one will be able to tell that the rich, creamy dressing for this greens-and-grains salad is made with coconut milk—but everyone will know it tastes delicious.
When you switch in parsnips for cabbage, a grated slaw can be so much more than a picnic side. Serve on a bed of salad greens, or use as a sandwich filling. Try the recipe with grated beets in place of carrots, too!
The black-and-white colors of Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and stews. (If you can’t find Orcas, you can use cranberry beans as a substitute.)
Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.