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Recipes

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El Charro Machaca (Carne Seca)

This recipe idea comes to us from our co-worker after returning from a relaxing trip out west. After hearing about the delectable dishes she enjoyed while on vacation in Tucson, AZ, we were wishing we had gone too! Georgia dined at El Charro Cafe in downtown Tucson. Established in 1922 and billed as one of the nation's oldest Mexican restaurants, the menu is anything but old! Serving up traditional Sonoran cooking styles with innovative Tucson flair, nearly everything looks to-die-for!

Mediterranean Lemon Chicken and Potatoes

This easy meal can be prepared in the oven or on the grill—and thanks to the foil packaging, it’s virtually mess-free!  And it’s economical—under $3 per serving.

African Peanut Soup

Great textures and flavors combine in this comforting traditional soup from western Africa.  Enjoy it as a starter or as a light meal.

Apple-Cinnamon Oatmeal with an Egg Boost
For oatmeal fans who want more protein in their breakfast, adding yogurt and egg does the trick, making this somewhat like bread pudding.
Arborio Rice Pie

Imagine crossing rice pudding with cheesecake. This rich and creamy dessert makes a great brunch dish. Be sure to use milky white arborio rice, which is high in starch and turns creamy as it absorbs liquid.

Aromatic Shrimp Salad with Mango and Peanuts

This dish from Chris Schlesinger is inspired by his many trips to Southeast Asia and is a beautiful and healthy mix of seafood, fruit and nuts. It embodies his signature boldness with intense flavors. Recipe courtesy of Chris Schlesinger for The Oldways Table. 

Artichokes Istanbul-Style

Ferda Erdinc, who owns Istanbul’s Zencefil restaurant in Crete, taught Ana how to make this traditional Turkish specialty. Serve it with fish or as one of many mezze before a meal. Recipe from the book Spice – Flavors of the Eastern Mediterranean, by Ana Sortun, published by Regan Books/Harper Collins.

Arugula Salad with Cucumbers, Feta and Mint

Adding bread to a salad of greens and tomatoes is popular in the Mediterranean. Here it’s paired with cucumbers, radishes, and olives, in a tasty mix that delivers lots of satisfying crunch. Cracker bread is a thin flatbread that absorbs liquid without becoming mushy. Recipe from The Zuni Café Cookbook, by Judy Rogers, W.W. Norton & Co.

Arugula with Pancetta, Grilled Asparagus, and White Beans

Serve this tasty dish for lunch, or as a first course for a meal that includes a light, grilled fish. You can substitute prosciutto, salami, or ham for the pancetta: toss it on the grill for just a minute before serving. Recipe from License to Grill, by Chris Schlesinger and John Willoughby, William Morrow and Co.
 

Arugula-Walnut Pesto

Here’s a fresh and delicious alternative to the more traditional basil pesto. Serve as a sauce for pasta or thin with a bit of olive oil to make a dressing for raw or cooked vegetables.