Tijuana Torta
March 7th 2011By Eating Well
A Mexican-style torta is just like a burrito, except the "wrapper" is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.
Poblano & Skirt Steak Fajitas
July 15th 2011By Eating Well
This variation on fajitas pairs fresh poblanos with steak and scallions. Skirt steak has fabulous flavor but tends to be chewy, so slice it thinly across the grain.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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