The source of this recipe is attributed to Chipolte’s Executive Chef (and CEO), Steve Ellis.
You might need to buy:
- vegetable oil or butter
- fresh cilantro
- white basmati rice
- Lime
serves 4
You might need to buy:
- extra-virgin olive oil
- white wine vinegar
- pearl barley
You might need to buy:
- kosher salt
- celery salt
- apple cider vinegar
- whole grain mustard
- small head red cabbage
- small head green cabbage
- chopped fresh parsley leaves
This works equally well as a small salad–even tossed with salad greens for more bulk–or alongside salsa fresca for scooping up with a tortilla chip.
You might need to buy:
- ground cumin
- Juice of one lime
- honey
- cayenne
serves 4
You might need to buy:
- minced shallots
- all-purpose flour
- fat-free milk
Pretty tasty!
ready in about 30 minutes;
serves 4
You might need to buy:
- salt and pepper to taste
- chicken bouillon
- chicken broth
- long grain white rice
- ground cumin
- chopped fresh cilantro
Serve with soup!
serves 6
You might need to buy:
- temperature
- Tbs. coarsely chopped fresh flat-leaf parsley
- thick
serves 8
You might need to buy:
- chili powder
- hot pepper sauce
- Kraft Free Shredded Cheddar Cheese
- fat-free sour cream
ready in about an hour and 40 minutes;
serves 8
You might need to buy:
- ATHENOS Traditional Crumbled Feta Cheese
- halved cherry tomatoes
- chopped unpeeled cucumber
- sliced black olives
- KRAFT Zesty Italian Dressing
- finely chopped red onion
Serve with Rosemary Chicken Breasts and a salad.
serves 4
You might need to buy:
- balsamic vinegar
- Salt and pepper