TRAVEL & EAT with CHEF JASON: Here’s another of my favorite dishes I had on my recent trip to Mexico City. This breakfast is served with tortillas, chipotle black beans, scramble, and peas smothered in tomato sauce and topped with plantains.
Our version of the classic seven layer burrito with ancho & chipotle refried beans, smoked paprika rice, tomatoes, shredded greens, CT cheese sauce, cashew crema, and avocado tomatillo salsa with a whole wheat tortilla.
Whole wheat (or GF) pasta in a creamy sauce with spinach, zucchini, mushrooms, roasted artichokes, sundried tomatoes, chickpeas, and bac’n.
Our take on a Sicilian dish made with red bell pepper, eggplant, market veggies, and chickpeas in a tomato sauce with raisins, capers, and olives. Served over creamy polenta.
Market veggies, tomatoes, and chickpeas in a Caribbean coconut curry sauce laced with allspice and thyme and garnished with toasted coconut.
Grilled chick’n fajitas in garlic lime sauce with veggies, creamy salsa verde, and a traditional corn cake..
