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45 Min
GF
Hoja Santa Wraps
Three Saturday mornings in a row while strolling through the Urban Harvest Farmers market, I walked past a giant bunch of bright-green, velvety hoja santa leaves. With floral notes of anise and black pepper, I could not resist the urge to buy them.
Each time I cooked them the heady aroma would intrigue me into trying another idea. They are great on the grill or as a wrap, their intoxicating scent lending flavor to anything from the humble potato to a fish fillet. Commonly used in Mexican cuisine, they are an essential ingredient in the green mole from Oaxaca and often used in soups or stews.
Three Saturday mornings in a row while strolling through the Urban Harvest Farmers market, I walked past a giant bunch of bright-green, velvety hoja santa leaves. With floral notes of anise and black pepper, I could not resist the urge to buy them.
Each time I cooked them the heady aroma would intrigue me into trying another idea. They are great on the grill or as a wrap, their intoxicating scent lending flavor to anything from the humble potato to a fish fillet. Commonly used in Mexican cuisine, they are an essential ingredient in the green mole from Oaxaca and often used in soups or stews.
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45 Minutes
8
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Notes & Variations
- Replace the ghee with olive or coconut oil.
- Instead of cheese, add chopped cashews or coconut.
- Instead of sautéing, steam the parcels for 4 to 5 minutes.
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Notes & Variations
- Replace the ghee with olive or coconut oil.
- Instead of cheese, add chopped cashews or coconut.
- Instead of sautéing, steam the parcels for 4 to 5 minutes.
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Stock Your Pantry
Tags:
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Stock Your Pantry
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It's chutney time.
Try something new and whip up a chutney to spread on your toast or use as a dip!
HAND OVER THE CHUTNEY
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