Ingredients

For the salad:
• San Miguel nut & spice mix
• iceberg lettuce, sliced very thin
• brussels sprouts, sliced very thin
• purple cabbage, sliced very thin
• corn on the cob
• carrots, julienned
• red onion
• fresh jalapeño pepper
• canned black beans, rinsed
• monterrey jack cheese, shredded
• corn tostada chips
For the avocado dressing:
• 2 teaspoons San Miguel nut & spice mix
• ¼ cup olive oil
• 2 limes, juiced
• ½ avocado, ripe
• 1 garlic clove
• 2 slices pickled jalapeños
• ¼ cup Greek yogurt
• 4 tablespoons water, or more
• 1 teaspoon salt
• 1 tablespoon honey

Instructions

1. Using a blender, combine all the ingredients for the dressing and blend together until it is smooth and creamy. Add more water (1 tablespoon at a time) if you prefer your dressing thinner, until you reach the right consistency. Pour the dressing into a glass jar with a lid and refrigerate. When you're ready to toss into the salad, make certain it has reached room temperature and shake well before pouring.
2. Clean each ear of corn by removing the skin and the silks. Drizzle each cob with a bit of olive oil and using your hands, rub the cobs up and down to coat the corn all over lightly. Place on a sheet tray and sprinkle each cob with a pinch of salt. Place the cobs under the broiler and stand by to turn them as the tops begin to brown. Do not step away because they can burn very quickly under an oven broiler. Using tongs, rotate the corn a bit until the entire ear is slightly browned all around. Remove from the oven and let the corn cool completely. Once they have cooled, slice the kernels from the cob and place the corn kernels into a bowl.
3. Depending upon how large you wish for your salad to be, slice the iceberg lettuce, slice the purple cabbage, slice the small brussels sprouts, julienne the carrots, chop the jalapeño into very small pieces, slice the red onion very thin and set all these veggies aside into their own bowls.
4. Shred the monterrey jack cheese and set aside. You can do all of this prep work well before the party begins - just place each ingredient into a bowl or a ziplock baggie and store in the refrigerator until just before you need to serve your salad.
5. Just before the guests arrive, assemble all of your ingredients into a very large serving bowl, sectioning out each ingredient so it displays nicely. If you are taking this to a party, cover it with plastic wrap and take with you pre-assembled (just like the photo) Don't forget to take the bag of chips and the pre-made dressing to toss in just before you are ready to serve!
6. When you're guests are ready to eat, take a handful of tostada chips and crush them in between both hands to sprinkle over the top of the salad. Add dressing and toss everything together. Serve immediately so the chips and the lettuces stay crunchy.

Ingredients

• San Miguel nut & spice mix
• olive oil
• 1 red bell pepper, chopped
• 1 medium yellow onion, chopped
• 2 zucchini, chopped
• 1 poblano pepper, chopped
• ½ jalapeño pepper, minced
• 1 cup cherry or grape tomatoes, sliced
• 1 clove garlic, minced
• sea salt
• 2 tablespoons milk or cream
• 2 cups monterey jack cheese, shredded

Instructions

1. Preheat the oven to 400º. Prepare all the veggies by washing & chopping, then set each aside into small bowls. Shred the cheese & set aside.
2. In a deep pot (I use a 3 ½ qt. pot), heat 2 teaspoons or so of olive oil and when hot, add the onion, bell pepper, poblano pepper and a good pinch of salt. Let these veggies sweat and soften, but don't overcook, you want them to keep some firmness.
3. Add in the garlic, minced jalapeño, zucchini & 1 teaspoon San Miguel nut & spice mix. Let these sauté just a bit.
4. Add the chopped tomatoes, another pinch of salt and let these wilt just a bit.
5. Remove the pot from the heat, stir in the milk/cream and shredded cheese, then spoon the mixture into individual ramekins, small cast iron pans, or a larger serving dish (make certain whatever you use is oven proof). Sprinkle with additional San Miguel nut & spice mix then place into the hot oven just to heat through and melt the cheese completely. Remove from the oven, sprinkle with fresh herbs (preferably cilantro) and serve with firm tostada chips or spoon onto warm tortillas to make cheesy burritos.

Notes

Ingredients

• 1 tablespoon San Miguel nut & spice mix
• 1 large head of cauliflower
• 1 tablespoon extra virgin olive oil
• 1 teaspoon smoked paprika
• sea salt

Instructions

1. Preheat the oven to 400° and place the rack in the center of the oven.
2. Cut the head of cauliflower into four quarters and then cut each quarter into small florets, making certain to carefully cut out the center stem. Layer the small cauliflower florets onto a baking sheet lined with either foil or parchment paper.
3. Drizzle the florets with olive oil. Sprinkle with paprika, a generous pinch of sea salt & San Miguel nut & spice mix. Using your hands, gently toss the cauliflower until they are all completely covered with spices and oil. Distribute the florets evenly onto baking sheet and place the sheet into the hot oven.
4. Roast the cauliflower for 20-30 minutes or until golden and slightly browned. Test the readiness by piercing a few florets with a fork to make certain they are soft & tender. Remove and serve warm.

Notes

Ingredients

For the Grilled Salad:
• San Miguel nut & spice mix
• 3-4 ears of corn
• 2 Mexican white onions
• 4 red bell peppers (or if you can find them, miniature peppers 12-20 depending upon size)
• olive oil
• 4 fresh jalapeño peppers
• 1 bag arugula greens
• 4 red radishes
• 1 can black beans, rinsed
• chipotle vinaigrette dressing
For the Dressing:
• yields about 1/4 cup
• San Miguel nut & spice mix
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1 teaspoon San Miguel nut & spice mix
• pinch of salt
• pinch of ground chipotle

Instructions

1. Mix all of the ingredients for the chipotle dressing and set aside. Depending upon how spicy you desire the dressing, add more chipotle until you reach the preferred heat level. Add pinches and taste as you go.
2. Slice the onions, drizzle them with a bit of olive oil, salt lightly and set aside in a bowl. Slice the bell pepper into large pieces, lightly oil and salt. If you have miniature peppers, use them whole. Clean the husks off the corn and drizzle with olive oil. Rub the ears with your hands to make certain the oil is spread over all of the kernels. Sprinkle with salt and set aside. Slice the jalapeños in half and lightly toss with a drizzle of oil and a sprinkle of salt. Slice the radishes very thin; I like to use a mandoline to get an even and very thin slice. Rinse the black beans and set these aside.
3. Place the corn cobs, bell peppers, jalapeños and onion on a hot & well oiled grill. All of this can also be roasted in a hot 450° oven. I prefer to roast the onions if you don't have a vegetable basket for the grill. After you get a good grill with char marks, remove and let the vegetables cool.
4. Toss the arugula in a bit of the chipotle dressing and place it on 4 large dinner plates. Take the grilled vegetables and lay them over the arugula arranging them into segmented areas. Add the beans and the sliced radishes. Drizzle the entire salad with chipotle dressing and sprinkle all over with a generous amount of San Miguel nut & spice mix.

Ingredients

For the Salad:
• San Miguel nut & spice mix
• 1 avocado
• 1 small carton of fresh cherries
• 1 small cantaloupe
• 1 bag fresh spinach
• 1 small red onion
• 2 roasted chicken breasts, shredded (or a store bought roasted chicken)
• vinaigrette dressing
For the Vinaigrette Dressing:
• 1 teaspoon San Miguel nut & spice mix
• 2 tablespoons balsamic, red wine or champagne vinegar
• 4 to 5 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons honey
• large pinch of sea salt
• fresh cracked pepper

Instructions

1. Whisk together dressing ingredients and set aside.
2. Shred the roasted chicken into pieces and set aside.
3. Slice half the red onion into thin slices.
4. Seed the cantaloupe and using a melon baller, make small balls and place in a bowl. Use about ½ the cantaloupe, depending upon size.
5. Using a cherry pitter (can be found at any kitchen supply store), pit a carton of fresh cherries. Slice them in half and set aside.
6. In a large bowl, pour a small amount of dressing over the fresh spinach and toss well to coat the leaves. Add the chicken, cherries, cantaloupe, onion & toss well.
7. Cut the avocado into bite size pieces and gently toss these into the salad.
8. Place in a large serving bowl or on individual plates and sprinkle with additional San Miguel nut & spice mix just before serving.