Technically, we’re in Morocco this month for a new adventure, but the flavors of Mexico are still calling (maybe because they’re flavors I can relate to easily and am familiar with and also because I still have the cook book).
About two weeks ago, I actually sat down to plan four days of meals. This was the first time I ever did this and I have to say I love it; if not only because I didn’t have to answer the “What are we eatin’?” question for a few days in a row (now that is a wonderful feeling).
I do believe I added quinoa to this dish, but the zucchini and corn with cream is hiding it.
This month, we’ll be traveling to Mexico, through food that is. I have been to the library and taken out some cookbooks to help me along the way. But, for this week the recipes I’m featuring are more Mexican-inspired than traditional and that’s what I love about cooking…you can experiment to your heart’s content.
Pesto is one of my favorite sauces and I had a couple avocados in my kitchen this week, so I decided to adapt the pesto recipe from Make the Bread, Buy the Butter. Adding avocado to the mix, gives the pesto an extra creaminess and I added the serrano chiles to give it a little kick.
Tuna is also a fish I really like and it doesn’t require much to bring out that