Something very exciting has happened! I'm now creating exclusive recipes for Edible Baja Arizona Magazine. The recipes will go out a couple times a month as part of their email newsletters. I'm completely obsessed with this magazine. It is just beautiful to look at, and the articles are super fascinating. It's all about promoting local, seasonal food. In Tucson, local food and local businesses are taken seriously. They have wonderful community support at both brick-and-mortars and at the many year-round farmer's markets. High quality food is definitely appreciated here.
My point with all of that is that I'm thrilled to be working with them now! What an incredible organization to be a (very small) part of. So here's my first recipe. This is a serious salad. It's hearty, it's versatile, it's delicious. It is hearty enough to be a vegetarian main course, or the perfect side dish at any summer BBQ. You can throw the veggies right on the grill with whatever meat you're grilling, and it'll all cook together. This recipe makes a lot, so there is plenty to serve 4 as a main, or 8 as a side.
To dress the salad I use my super basic One Minute Vinaigrette recipe. You can jazz it up a little by using a flavored vinegar, like prickly pear balsamic. If you want to try it out for yourself, click the button below to visit Edible Baja Arizona's website to get the recipe!