While all these flavours are popular sellers, I don’t think that eight is enough. After all, variety is the spice of life, right? That’s why I’m always testing out different flavours to come up with new items to offer my customers.

(Plus, it’s just so much fun to play in the kitchen coming up with delicious new recipes!)

Right now I’m really excited about two particular flavours that I’m thinking about putting into production in the near future. Here they are:

• 3-bean quinoa — these ones will be vegan and gluten free
• chicken mango — sweet and spicy with a hint of smoky goodness

What do you think? Do either of these flavours sound appealing? If you have any comments or any flavours you’d like me to test in the future, please let me know in the comments or on my Facebook page.

Thanks and have a great week!

- Carol

That’s why I try to use local and organic ingredients whenever I can. I shop locally for all my herbs and produce and try to spread my purchases across several stores on the Coast so that they all benefit from my need to buy stuff. I regularly shop for ingredients at both IGAs on the Coast as well as Super Valu, Claytons, and Seaweeds because I believe these businesses are important for the Coast and I want to support them all.

And when the farmer markets are open, I’m delighted to go and buy what I can from them because I love supporting our local farmers.

As for whether I use organic ingredients, I do when it’s economically feasible. In the summertime, when more organic herbs and produce are available at a much lower price point, then I will happily snap them up. But if I were to try and make my burritos entirely organic all year round, they would end up costing around $8 or $9 each and I don’t think that’s within the budget for most families.

It’s more important to me to do what I can to help more families eat wholesome food that’s not filled with unnecessary fat, sugar, artificial ingredients and preservatives than it is to offer a high-priced organic item to the small number of people who could afford it.

That’s my position for now, at any rate… If more people began eating organic food so that the demand led to more supply and caused prices to drop, then I would happily switch to offering all organic burritos. But until that day, I’ll stick to doing what I can, when I can, while keeping the burritos affordable for families.

Hope that helps! — Carol

I’ve never shared this recipe with anyone before… but here goes:

Carol’s Captivating Curry Powder

8 parts whole coriander

1 part ground ginger

1 part ground chilies

1 part ground pepper

4 parts turmeric

2 parts cumin

1 part ground fenugreek

1/2 part ground mustard

1/2 part ground cardamon

Preparation 

Add spices to food processor and combine well. That’s it! Use in any recipes that call for curry powder. Store in an airtight container in a dark place for flavours to remain robust.

And once you try it in a recipe, please let me know what you think of it!

Cheers,
Carol

But I have a secret to confess: I’m usually so busy making burritos for Today’s Entree that I don’t usually have time to make my own. That’s right — the homemade burrito lady doesn’t use homemade salsa!

However, I do use what I think is the next best thing: Que Pasa Original Homestyle fresh salsa — the kind you find in the deli cooler at most grocery stores. This is my all-time favourite salsa. It takes like it was just made that day and has all the savoury, spicy, garlicky goodness you would expect in a great salsa!

Plus I love that it’s a local BC product and that the main plant is located in Richmond, so I know it doesn’t have to be shipped very far to end up on our grocery shelves.

So the next time you find yourself without the time to make your own, I recommend you grab a container of Que Pasa fresh salsa. It is truly muy bien!

P.S. I also like “Fresh is Best” salsa, which is based Kamloops, BC. I don’t see it as often in the grocery stores, though.

Which is YOUR favourite fresh store-bought salsa? If you know of any great flavours I haven’t tried yet, please let me know, either in the comments or on Facebook. Thanks!

Also be sure to try it with grilled fish or meat!

Ingredients

1 long English Cucumber

1 container plain yogurt (Greek yogurt will give you the best results, although if you’re a health-food heathen the low-fat stuff will do in a pinch )

1 tsp cumin seeds

1 green onion, finely chopped

1/4 fresh cilantro OR fresh mint, finely chopped

1 jalapeno, seeded and finely chopped (optional)

salt to taste

Preparation

1. Grate the cucumber using a stand-up grater or food processor then wrap in clean dish towel and squeeze out all excess water. Let stand.

2. Toast the cumin in a heated skillet until the seeds begin to pop. Transfer to a spice grinder or use a mortar and pestle to grind the seeds into a crumbly powder.

3. Put the yogurt to a large mixing bowl then add cucumber, ground cumin, green onions, herbs, jalapeno (if using), and mix well. Sprinkle some salt to taste into the mix and then refrigerate for 30 minutes – 1 hr to let flavours meld.

Serve with curried lentil burritos or your favourite grilled meat or fish and enjoy!

I like to eat burritos with a squirt of Srichacha hot sauce and a dollop of raita — HEAVEN.

Ingredients

• 6 cups vegetable or chicken stock
• 1 (500 g) bag red lentils, rinsed and drained
• 2 garlic cloves,
• 2 large leeks (white parts only) — onions will do in a pinch, but the leeks really do impart a lovely flavour to the soup.
• 2 carrots
• 3 stalks celery
• 1 large red pepper
• 2 cups spinach
• 2 medium tomatoes
• 8-10 mushrooms
• 1 tablespoon fresh parsley
• 1 tsp oregano
• 1 tsp basil
• 1 tsp fresh ground pepper
• 2 tbsp tomato paste
• 1/2 tsp salt
• 1/4 cup freshly grated parmesan cheese
• OPTIONAL: 1/2 cup chopped ham, cooked bacon, prosciutto, or browned italian sausage, chopped

Preparation

1. Finely chop garlic and onions.

2. Add vegetable stock,lentils, salt, pepper, onions, garlic, oregano, and basil to a large pot and bring to the boil.Once boiling, cover and reduce to a simmer.

3. Finely chop all vegetables from hardest (carrots) to softest (spinach) and add to the pot.

4. Stir in tomato paste and add meat, if using.

5. Keep covered and simmer for 1-1.5 hours, stirring every 15 minutes. Add water if soup gets too thick.

6. Once lentils are completely soft, stir in Parmesan cheese and serve right away.

… And that’s it! This wonderful soup is even more delicious the next day, and I find that even people who insist they don’t like lentils will gobble it up and ask for seconds.

(Note: The same is true with our Today’s Entree curried lentil burritos — they’re one of the most popular hot lunch items in schools here on the Coast, even with kids who don’t normally eat vegetarian food!)

Ingredients

4 cups white cabbage, finely grated or chopped in a food processor

1 large bunch radishes, washed and finely sliced

2 large carrots, peeled and finely sliced on the diagonal

1/2 cup coriander, finely chopped

2 jalapenos, seeded and finely chopped

1 red onion, quartered and finely sliced

1/4 cup olive oil

1/4 cup freshly squeezed lime juice

1 tsp sugar

sea salt to taste

Preparation

Mix all the ingredients together and enjoy! Don’t scrimp on the jalapenos or lime juice — this salad is most delicious when it’s bold and zesty. It keeps well in the fridge and also makes a great side dish with grilled chicken or pork. It’s also great for picnics as the lack of mayonnaise means it won’t spoil in the heat.

What’s your favourite side dish to serve with burritos? Let us know in the comments!

photo from Lori_NY's photo stream on Flickr

On a cold, rainy day like today, it’s so nice to eat spicy foods that warm us from the inside out.

Here’s a delicious chipotle salsa recipe that makes a great accompaniment to Today’s Entree burritos as well as chili, meat, chicken, fish, or pretty much whatever else you’ve got on your plate!

The slow-burn heat will keep you feeling nice and toasty for long after you’ve eaten it.

Zesty Chipotle Salsa

5 vine-ripened tomatoes (the riper, the better)

1/2 cup finely chopped cilantro

1/4 cup fresh lime juice

1 tsp golden brown sugar

1.5 tsp toasted & ground cumin seeds (if you’re lazy, regular ground cumin will do, but toasting the seeds and then grinding them yourself does add a lovely warm flavour to the salsa)

2 tbsp chopped chipotle chilies (canned in adobo sauce) OR 1 tsp ground chipotle powder.

Preparation

Finely dice the tomatoes and mix in the cilantro, lime juice, sugar, cumin, and chipotle peppers or powder. You may want to add a bit more sugar or chipotle, depending on how sweet and spicy you like your salsa.

… And that’s it! It doesn’t take very long and it’s so much tastier than any salsa you can buy at the store. This salsa will keep for up to a week in the fridge — but it’s so delicious it probably won’t last that long. :-)

Enter for your chance to win 2 cases of delicious handmade frozen burritos plus fresh salsa and organic Santa Cruz sodas to feed 12 people! (Total value: $107) Perfect for your Super Bowl event or next birthday party. Vegetarian, non-dairy, and gluten-free options available.

Click here to learn more about the contest and enter.

Here’s one of our favourite salsa recipes — it makes a wonderful complement to all of our burritos:

SPICY MANGO SALSA

Ingredients

1 ripe mango

4-5 vine-ripened tomatoes

1 red onion

1 jalapeno pepper, seeded (2-3 small Thai chilies also work well) *

3-4 tablespoons chopped cilantro

juice of one ripe lime

salt to taste (1/4 – 1/2 tsp)

Preparation

Chop the first 4 ingredients finely and blend, then mix in the cilantro, lime, and salt. Give the flavours time to meld (1-2 hours) and then serve with your favourite burritos or taco chips. Delicious!

* If making for children or people who don’t like spicy food, omit the peppers. It’s still super tasty!

Do you have a favourite salsa recipe? If so, please share it with us in the comments!