This recipe is courtesy of Chef Laura, Head Chef at Just salad, an international healthy fast food chain focused on green living through healthy diet and lifestyle. Ingredients: Romaine Iceberg 6 pieces of Cajun Grilled Shrimp (we use a paprika based spice and a little […]
This recipe is courtesy of Chef Laura, Head Chef at Just salad, an international healthy fast food chain focused on green living through healthy diet and lifestyle. Ingredients: 4 oz Iceberg 2 oz Red Cabbage 3 oz Grilled Chicken 2 oz Black Beans 1.5 tsp […]
This recipe is courtesy of Chef Laura, Head Chef at Just salad, an international healthy fast food chain focused on green living through healthy diet and lifestyle. Ingredients: 5 oz Romaine lettuce 3 oz Grilled Chicken 1.5 oz shaved Parmesan 2 oz multigrain croutons 2 […]
This recipe is courtesy of Chef Laura, Head Chef at Just salad, an international healthy fast food chain focused on green living through healthy diet and lifestyle. Ingredients: 2.5 oz of Romaine 2.5 oz of Kale 1 oz of Pirate’s Booty 2 oz grilled turkey […]
I’d been craving tuna fish casserole for awhile, but didn’t have all the ingredients I normally use. So I did a little experimentation and came up with a new twist on a classic dish. Ingredients: 1 package pasta 2 5-oz cans chunk light tuna packed […]
One of the timeless kitchen creativity questions is what to do with crusty, hard stale bread. French toast comes to mind first for me, but I don’t always want to have that for breakfast. Another option is a dish called Strata.
I had a bunch of hard rolls that had just gotten too, well, hard. I had some ground beef and didn’t really feel like hamburgers, so I went to the store to gather some ingredients to make a strata. They had sliced mushrooms and a spinach salad mix on clearance, and so the following recipe was born. De-lish!
Beef Strata with Mushrooms and Fresh Spinach
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One of my favorite Thanksgiving dishes growing up was the stuffing my abuela made. I try to make it each year, but like every other recipe, I can’t leave well enough alone. This year, I felt inspired to document my little Carma-izing journey of my grandmother’s stuffing recipe and share it with you.
Step One: Prepare the bread
You need one loaf of toasted stale bread to make the stuffing. Abuela usually used french bread or sourdough. This year I found a loaf of multigrain bread with flax and pumpkin seeds and decided to use that.
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