Ingredients

5 oz. Bag of Baby Spinach

2 Handfuls of Strawberries - Sliced

1 Avocado - Peeled & Sliced

1 Handful of Sliced Pecans

1 Handful of Crumbled Blue Cheese

1 Tsp Honey

1 Tsp Dijon Mustard

1 Tsp Rasberry Vinegar

1 Tbsp Balsamic Vinegar

1 Tbsp Sesame Seed

1 Tbsp Olive Oil

Method

Whisk together the honey, mustard, vinegars, and olive oil into a dressing. Refridgerate for later use, or use right away.

Place the spinach in a bowl, and add slices of avocado and strawberries on top. 

Drizzle dressing, and add pecans and blue cheese on top. Sprinkle with sesame seeds.  

Courtesy of Cilantro & Jalapeño

Ingredients

6 Fresh Corn on the Cob

3 Pairs of Chopsticks

300 mL Crema

125 mL Mayo (you can substitute Chipotle Mayo to give them a little umph!)

300 grams Cotija Cheese (grated)

1 Bottle of Tajín® Powder Salsa

Method:

The best way to cook your corn on the cob for this recipe is boiling. However, if you are having a BBQ, you can wrap the cobs in aluminum foil and grill them. Once cooked, remove them from the boiling water (or the foil). Insert one chopstick into each cob for easy handling. Set them aside.

In a bowl, mix the crema and the mayo. Make sure you have the other ingredients ready to use and close by.

Using a spatula, spread one cob at a time with the crema and mayo mixture, sprinkle the cheese and the Tajín® Powder Salsa (use to taste, depending on you heat tolerance.)

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Courtesy of Cilantro & Jalapeño

This soup evolved from foodstalls that line the streets of Tlalpan, a suburb of Mexico City, there are many varieties to what is sometimes called "Caldo Tlalpeño", this being one of the easiest and fastest to prepare.  Enjoy!

Prepare 10min

Cook 5 min

Serves 4

Ingredients:

6 1/2 cups chicken stock 2-3 garlic cloves, very finely chopped 1-2 dried chipotle chilies, cut into thin strips 1 avocado lime juice 3-5 scallions, thinly sliced 12-14oz (350-400gr) cooked chicken breast, cut into shreds or thin strips 2 Tbsp chopped fresh cilantro

Garnish: 1 lime cut into wedges, thin tortilla chip strips (will be available at the store this month)

Method:

Pour the stock into a large, heavy-bottom pan with the garlic and chillies and bring to a boil.

Meanwhile cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate.  Stab the pit with the point of a sharp knife and lift out.  Carefully peel off the skin, dice the flesh, and toss in the lime juice to prevent discoloration.

Arrange the scallions, chicken, avocado (lime juice too) and cilantro in the base of 4 soup bowls or in a large serving bowl.

Ladle hot stock over and serve with lime wedges and a handful of tortilla chip strips.