Vegetable Ceviche
Peruvian ceviche gets a plant-based twist in this delicious vegetable ceviche. Portobello mushrooms and sweet potatoes are roasted until golden and caramelized, then they’re piled high on creamy hominy, crunchy asparagus and inka (or corn nuts), with fresh cilantro and a bright leche de tigre (tiger’s milk sauce) — a limey vinaigrette with a kick of aji amarillo. Serve with blue corn tortilla chips for dipping.
Roasted Mushroom and Kale Salad
Kale is the perfect foundation for a hearty roasted vegetable salad like this one, because the kale doesn’t wilt quickly, and gets more tender from the warm vegetables it's mixed with. We toss the kale with roasted mushrooms, shaved ricotta salata and a sherry vinaigrette for a satisfying side dish perfect for any day of the week.
