Hello sunny, almost-summer supper club friends!
Chef Mary is baaaack from Mexico and cooking with renewed inspiration--check out the truly incredible Beet Root Lasagna or the (lightly) Cajun Catfish on next week's menu HERE.
There are many exciting new things such as Baked Salmon Sushi Cups with an addicting sauce & Kid Friendly Veggie Pot Stickers, or Chicken Chili Relleno Alfredo with Mexican Chopped Salad, or savor a healthy weeknight meal with a Farro & Lentil Grain Bowl. Hurry on down and order up your meals so you can make the transition this week without having extra chores like shopping and cooking. You can't beat meals on your doorstep!
BARRIGA LLENA, CORAZON CONTENTO (full belly, happy heart)
Chef Mary here! During my recent trip to Mexico, I had the pleasure of celebrating a friend's birthday with an amazing group of women. We stayed at the charming boutique retreat called Casa Tara, nestled in the quaint town of El Sargento, a scenic 45-minute drive south of La Paz. It was quite a journey to get there, about 2 hours from San Jose De Los Cabos, but the destination was well worth it. The resort itself was stunning, with breathtaking views of the Sea of Cortez. And the best part? We had the entire resort to ourselves! It was truly a perfect setting.
Now, let me tell you about the highlight of our stay - the incredible vegetarian cuisine offered at this charming resort. We couldn't stop raving about it! One of the most popular dishes of the week was the Beet-Root Lasagna, which left a lasting impression on all of us. We couldn't stop talking about it even when we returned home! What is interesting about it is that it doesn't have that "earthy" taste of beets--it's far more savory than many "sweet"-type beet dishes. It has layers of roasted beets that harmonize perfectly with a savory, silky sauce made from tofu, roasted carrots, tomatoes, onion, yogurt & garlic. It has cheese and is topped with walnuts. It is also visually beautiful:
I highly encourage you to be adventurous and give it a try. It is far more savory and flavorful than just "beets & goat cheese" with some lasagna noodls--it is something new and delicious. In the coming weeks, I'll make an effort to share more innovative vegetarian options with you that I learned or are inspired by this trip. I did miss you, and thought of how so many of you would enjoy the fantastic food. So I will bring you some tastes and treats from my retreat. How about some tantalizing Hibiscus Taquitos? Stay tuned for more exciting culinary adventures!
Salud,
Chef Mary & Chef Ginny
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