This dish is inspired by the classic succotash, but I have changed it to suit my tastes. I use fresh snap beans instead of limas, and I cook it fast as a sauté instead of simmering it. I season with flavors of the American Southwest. This dish has lots of sweetness and bright flavors with...Read More

INGREDIENTS: 3 large garlic cloves, unpeeled Vegetable oil for coating garlic 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 3 medium sweet onions such as Vidalia, Walla Walla, or Maui, chopped 2 tablespoons plus 1 teaspoon peanut or vegetable oil 1/2 fresh jalapeño chilie 2 fresh poblano chilies, roasted and peeled 3 ears fresh corn...Read More

This dressing is delicious with Southwestern-themed salads, but it works equally well with Mexican or Middle-Eastern style dishes as well. INGREDIENTS: 1/4 cup rice vinegar 1/4 cup lime juice, or lime and orange juice mixed 1 garlic clove, peeled 1 teaspoon freshly ground cumin seed 1 teaspoon freshly ground coriander seed 1 tablespoon sugar 1-2...Read More