ID-100185486A common street food and one of the simplest and most delicious corn-based snacks is the elote asado or en vaso. It is corn grilled in its husks, spread with butter or mayonnaise, sprinkled with queso Cotija, chili powder and a few drops of lime juice.The same ingredients are also served off the cob and layered in a plastic cup. These two items are usually sold from the same puesto, or stall. Instead of butter or mayonnaise, try using crema Mexicana for a tangier taste. This recipe is best done on an outside grill, but you can recreate it indoors with the help of a cast iron skillet.

American dream chaser (and finder), Hugo Ortega is a decorated chef whose culinary influence adds a tasty Mexican twist to Texas cuisine.

Elotes Asados | Roasted Corn Cobs on a Stick


2 dried guajillo peppers, stemmed, toasted

1 dried chile de árbol pepper, stemmed, toasted

1 tsp paprika

½ tsp table salt

4 ears of corn with husks

4 long wood skewers

2 Persian limes

¼ cup crema Mexicana or mayonnaise (“Mom” prefers Vegenaise)

½ cup queso Cotija, crumbled


Place dried peppers in blender or spice grinder and process until a powder is achieved. Transfer to a bowl and add paprika and table salt. Mix to combine. Set aside.

Place cast iron skillet over medium to high heat, preheat 5 minutes or prepare an outdoor grill. Place corn and roast for 10 minutes, turning every 2 minutes. Remove from heat and pull back the husks. Remove and discard the silk. Carefully insert the sharp end of the skewer into the end of the corn. Over each elote asado, squeeze half a lime, spread 1 tablespoon crema, sprinkle 2 teaspoons cheese and finish with a pinch to ¼ teaspoon of the chili mixture.

Serves 4.

*Recipe courtesy of Houston-based celebrity chef Hugo Ortega. Image courtesy of Stoonn at FreeDigitalPhotos.*

Blueberry-Turkey-Burger 1Yes – we are loving blueberries this week! Blueberries in the warm months of summer are always sweeter and so much juicier, aren’t they? For a very unique and tasty spin on both the traditional burger and ketchup, try this fantastic turkey burger made with, you guessed it, blueberries!

Blueberry Turkey Burgers with Blueberry Ketchup


1 pound ground turkey
3/4 cup fresh or frozen (unthawed) blueberries
1 tablespoon minced fresh ginger
1 tablespoon minced lemongrass (optional)*
1 teaspoon coarse black pepper
2 tablespoons soy sauce
4 poppy seed hamburger buns
Lettuce and sliced red onion, optional
Blueberry Ketchup (recipe follows)

*Peel away woody outer layer from the bottom portion of the lemongrass stalk; mince inner flesh.


In a large bowl, combine turkey, blueberries, ginger, lemongrass and black pepper; mix well.
Form mixture into 4 patties.
Brush soy sauce on both sides of burgers.
In an oiled skillet over medium-high heat, grill patties until cooked thoroughly, about 4 minutes each side.
Serve on buns with lettuce, sliced red onion and blueberry ketchup.

Serves 4.

Blueberry Ketchup


1-1/2 cups fresh or frozen (unthawed) blueberries
1/2 cup minced onion
1/4 cup rice wine vinegar
1/4 cup dark brown sugar
1/2 teaspoon salt
1 tablespoon pickled ginger (gari) or minced fresh ginger


In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt.
Bring to a simmer; cook about 15-20 minutes, stirring frequently.
Remove from heat and allow to cool.
Remove to blender or food processor; whirl until smooth.
Refrigerate until ready to use.

*Recipe and image courtesy of the Blueberry Council.*

Memorial Day is upon us, and of course, that means backyard barbecues and outdoor grilling! Make your beef burgers, turkey burgers, or black bean burgers stand out with this Dry Rub – a perfect addition to any type of burger you are grilling! Extremely versatile, it can also be used on fish or vegetables.

Colman’s Mustard BBQ Dry Rub


1/3 cup Garlic Powder

1 1/2 tbsp Cumin, ground

2 1/3 cup Brown Sugar (“Mom” prefers organic)

1 tbsp Cayenne

¼ cup Colman’s Mustard Powder

1/4 cup Cinnamon or canella, ground

2 cup La Colombe Decaf. Espresso, ground

1 1/2 cup Salt, kosher

1/2 cup ground Black Pepper


Mix all together in a bowl and store in a sealed jar in a cool, dry place.

To use, rub on meat, fish or vegetable and let sit for at least 3 hours for meat, or 30 minutes for fish or vegetables.

*Recipe and image courtesy of Colman’s.*

Whip up this colorful, flavorful dish for your next summer brunch! Brimming with goodness, it is sure to be a crowd-pleaser!

Veronica Bosgraaf’s Farro with Sundried Tomatoes and Baby Spinach


2 tablespoons olive oil plus 1-2 tablespoons for drizzle
1 large garlic clove pressed
1 cup farro
2 cups vegetable broth
1/4 cup sundried tomatoes, chopped
2 cups baby spinach
1/4 teaspoon sea salt or to taste
Ground black pepper
Grated Parmesan cheese (optional)


In a saucepan sauté the chopped garlic in 2 tablespoons of olive oil for 3 minutes on medium heat. Add the fraro, stir and toast for 3 more minutes.

Add the vegetable broth and bring to a low boil for 15 minutes until farro is “al dente”. Drain any excess liquid. Stir in the sun dried tomatoes and spinach. Remove from heat, drizzle with remaining olive oil and season with salt and pepper.

Top with Parmesan cheese and serve warm.

*Recipe and image courtesy of Veronica Bosgraaf.*

Veronica Bosgraaf is the creator of Pure Bars and started the company because her child decided to become a vegetarian at age six and she was worried about whether she was getting the nutrients she needed. The Pure Bar concept came out of Veronica’s frustration regarding the lack of healthy packaged, convenient foods in the markets; foods that were organic and gluten-free, but still tasty and convenient to throw in lunches or snack bags.  She started by making them in her kitchen with the food processor.  She made chocolate brownies healthy snack bars with dates, almonds, walnuts (for Omega 3s), agave nectar and brown rice protein. Now the family of products has over ten different offerings and is sold nationwide. 


Kick off Memorial Day weekend with this fresh, delicious dessert! This lemon tart made using tofu is light, healthy and sure to be a crowd-pleaser!

Tofu Lemon Tart with Olive Oil Crust


Olive Crust:

1 ½ cups all purpose flour (“Mom” uses organic)
½ cup confectioners’ sugar
1/4 teaspoon kosher salt
1 vanilla bean, seeded
1/3 cup extra virgin olive oil
1/4 cup cold water
Zest from 1 lemon

Lemon Filling:

1 (14 oz.) package House Foods Premium or Organic Tofu Firm
1 ¼ cup sugar (“Mom” uses organic sugar, and for those avoiding sugar, perhaps Stevia in the Raw would work well)
1 ¼ cup freshly squeezed lemon juice
1/3 cup all purpose flour (“Mom” uses organic)
3/4 tsp baking powder
1/2 tsp kosher salt
Confectioners’ sugar, for garnish (optional)


Spray a 9 inch tart pan with removable bottom with non stick spray.

In a large bowl, whisk together the flour, sugar, salt, and vanilla bean seeds. Drizzle in the olive oil and stir it in with a wooden spoon, then drizzle in the water, and stir in together until lumpy. Use your hands and knead the dough until it just comes together as a ball in the bowl.

Dust your work surface lightly with flour and dust a rolling pin. Roll out the dough 1 inch bigger than a 9- inch tart pan. Move the dough to the tart pan and press evenly into the pan. Prick the bottom with a fork and place in the fridge for 30 minutes to rest.

Heat oven to 350 degrees.

Place chilled tart shell on a rimmed baking sheet and place in the oven to bake for 20 minutes.

Meanwhile, add the tofu, sugar, lemon juice, flour, baking powder, and salt to the bowl of a food processor and blend until smooth. Remove tart dough from oven and carefully pour the filling into the shell.

Place tart back into the oven and bake for 45 minutes, until just the center of the tart is still wiggly when gently shakened.

Remove from oven and let cool completely. The filling will deflate slightly as it cools. Sprinkle lightly with confectioners’ sugar before serving, if desired.

Serves 8.

*Recipe and image courtesy of House Foods America.

Carrot Cake CupcakesThese fluffy and light cupcakes will be a hit with everyone – you won’t even miss the typical dairy cream cheese typically used on top of carrot cake!

Carrot Cake Cupcakes w/ Vegan Vanilla Bean Cream Cheese Frosting


12 standard-size paper baking cups
3 large carrots (about 4 ounces)
¾ cup unsweetened plain coconut milk
1 teaspoon apple cider vinegar
2 cups all-purpose gluten-free flour
1¼ teaspoons sodium-free baking powder
1 teaspoon cinnamon
½ teaspoon ginger powder
½ teaspoon baking soda
½ teaspoon guar gum
1/8 teaspoon nutmeg
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
1 tablespoon vanilla extract
⅜ teaspoon stevia powder

Vanilla Bean Cream Cheese Frosting

8 ounces vegan, soy-free cream cheese
2 – 3 tablespoons plain coconut milk
3/8 teaspoon stevia powder
¼ teaspoon fine sea salt
½ vanilla bean, cut in half lengthwise and seeds scooped out and reserved


Preheat oven to 325°F. Line a standard 12-cup cupcake tin with paper baking cups.

Peel the carrots and slice it into ½-inch chunks. Steam the carrot chunks for about 15 minutes, or until tender.

Transfer the carrot chunks to a potato ricer and push them through into a small bowl. This will give you lumpless carrot puree.

Mix together the coconut milk and apple cider vinegar in a 2-cup measuring cup.

Whisk together the flour, baking powder, cinnamon, ginger, baking soda, guar gum, nutmeg, and salt in a large bowl. Make a well in the middle.

Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the coconut milk mixture and stir until it is absorbed and the batter is smooth. Stir in 1/3 cup of the carrot puree.

Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.

Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 15 to 16 minutes, or until they are a light golden orange and bounce back slightly to the touch. Rotate the cupcake tin from front to back halfway through baking.

Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.

To make the vanilla bean cream cheese frosting, mix together the cream cheese and coconut milk in a medium-size bowl. Add the stevia and salt and stir until smooth and well incorporated. Stir in the vanilla bean seeds.

Frost the completely cooled cupcakes.

Keep unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container.

Makes 12 medium size cupcakes.

*Recipe and image courtesy of Debbie Adler, owner of Sweet Debbie’s Organic Cupcakes and author of Sweet Debbie’s Organic Treats.*

Goat Cheese recipeWho doesn’t love Brie cheese!? This delicious omelette showcases this creamy French Goat brie nicely, and makes a wonderful breakfast, lunch or dinner!

Three-Egg Omelettes with Spinach, Garlic, and French Goat Brie


1 tbs olive oil
3 thinly sliced garlic cloves
2 (5-oz) packages fresh spinach
12 large eggs
2 tbs chopped chives (divided)
2 tbs water
1/2 tsp kosher salt
1/4 tsp ground pepper
4 tbs butter (cut into 4 pieces)
8 oz French Goat Brie (such as Soignon Goat Brie, Florette, Chèvre d’Argental) (sliced into evenly-sized pieces)


In a large sauté pan over medium-high heat, warm oil. Add garlic, stirring constantly and cooking just 30 seconds. Add half the spinach and stir until wilted, about 2 minutes. Add remaining spinach, again stirring constantly until all the spinach is cooked and wilted. Transfer spinach to a bowl, and use paper towels to pat down spinach to remove excess liquid.

In a large measuring bowl, whisk together eggs, 1 1/2 tbs chives, water, salt, and pepper until foamy. In a small omelet pan, melt 1 butter piece over high heat. Pour one-fourth egg mixture into the pan. Let the eggs cook untouched for about 30 seconds to 1 minute. Using a heat-resistant spatula, push cooked edges of the eggs into the pan’s center, letting the uncooked liquid move to the outer edge to cook. When no uncooked egg remains on the surface, keep omelet undisturbed for 20 seconds and remove from heat. On half the omelet, layer one-fourth of the reserved cooked spinach and one-fourth brie slices. Using a rubber spatula, fold the egg-side of the omelet over the filling-side and slide onto a plate. Cover with plastic wrap, and repeat with remaining ingredients to make 3 more omelets. Garnish with remaining chives and serve.

Note: If you don’t have an omelette pan, use a nonstick 6-inch or 7-inch sauté pan.

Makes 4 servings.

*Recipe and image courtesy of Goat Cheeses of France.*

Here’s a delicious side dish for any meal this holiday season that uses Brussels sprouts, a vegetable hard to make little ones eat!

Maple Roasted Brussels Sprouts with Toasted Hazelnuts


1 1/2 pounds Brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)


1. Preheat oven to 375 °F.
2. To prepare the Brussels sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half.
3. In a large bowl, toss the Brussels sprouts, olive oil, salt, and pepper together. Once all of the Brussels sprouts are coated in oil, spread them in a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Place in oven. (You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.)
4. After 15 minutes, stir the Brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup.
5. Continue to roast the Brussels sprouts for about 15 more minutes or until they are fork-tender (about 45 minutes total).
6. Toss the roasted Brussels sprouts with the hazelnuts and devour!

Yield: 6 servings.

Note: Steps 1 through 4 can be done day in advance. Store Brussels sprouts covered in the refrigerator, and finish with Steps 5 and 6 right before serving.

*Recipe courtesy of award-winning chef Chloe Coscarelli, author of Chloe’s Vegan Desserts, and in honor of Image courtesy of FreeDigitalPhotos.*

Doxy's Stuffed ArtichokesDoxy’s has an original line of starter mixes that can be used to season anything from halibut to hamburgers. Made with all-natural ingredients that are vegan and low in sodium, Doxy’s mixes come in a variety of flavors that include Ranch, Onion, Dill, Smoky Chipotle, and Basil Poppy that will turn any average dinner into a culinary craft. This recipe for stuffed artichokes has an abundance of flavor and can be made without the Genoa Salami for vegans.

Doxy’s™ Stuffed Artichokes


3 Fresh Artichokes
1 1/2 cups Plain Panko
1 packet Doxy’s™ Refined Ranch Starter
10 slices Genoa Salami, cut into 1/4 inch pieces
Olive Oil


1) With a sharp knife, cut about 1 inch off the top of each artichoke, or enough so you can see the light leaves in the center. Then cut the stems off of each artichoke, so they can stand level when placed on a plate. Snip any sharp ends off the leaves and stretch them open a bit by hand.

2) In a large skillet begin to heat about 2 tablespoons of Olive Oil over medium-high heat and add the Panko, Doxy’s™ Refined Ranch Starter and Genoa Salami. Stir frequently, toast until Panko is golden brown and remove from heat.

Spoon a generous amount of Panko mixture onto the top of each artichoke and begin to spread it out so it falls into each leaf. Add more of the mixture, ensuring that each of the outer leaves gets a generous amount of the toasted Panko. Once all of the artichokes are stuffed, add about 1/4 inch of water to a large stock pot and carefully place each artichoke in the pot, being careful not to spill the mixture. Cover the stock pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium and allow to steam for 45 – 60 minutes.

NOTE: Check water level frequently as it evaporates quickly. Add more water as necessary.

Artichokes are done when an outer leaf pulls away easily.

*Recipe and image courtesy of Doxy’s™.*

Flax Seed CookiesTry making this healthy and delicious Flax Seed Cookie recipe courtesy of Carrington Farms with your Santa’s helpers at home this holiday season!

Carrington Farms Flax Seed Cookies


1-cup oatmeal blended until flour-like
¼-cup flax seeds blended until flour-like
1 can cannellini beans drained and blended till smooth
½-cup oatmeal
¼ cup Carrington Farms Flax Seeds
½ cup or so of raisins
½-cup applesauce


Preheat oven to 350 F.

Add dry ingredients together in separate bowl. Set aside. Place the rest of the ingrdients together and stir to combine. Add wet ingredients to dry ingredients, and make a wet type texture not too dry, but not soupy. Place on cookie sheet in small teaspoonfuls.

Baking time varies on the wetness… keep testing them and don’t overcook… they don’t raise much!

Optional Additions

¼ cup pure maple syrup or if watching sugar you can use agave syrup or pure raw sugar.. or none of these.. up to your taste
Can add chips, nuts, or sesame seeds…
¼-cup millet
¼ cup amaranth grain
Bran buds can be added… lots of fiber
Grape nuts can be added

*Recipe and image courtesy of Carrington Farms.*