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Recipes from Breaking Bread

with Mira & Friends

Roasted Vegetable Meatloaf with Balsamic Glaze


  • 3 tablespoons olive oil

  • 1 large zucchini, finely diced

  • 1 red bell pepper, finely diced

  • 1 yellow pepper, finely diced

  • 5 cloves garlic, smashed to a paste with coarse salt

  • 1/2 teaspoon red pepper flakes, divided

  • Salt and freshly ground black pepper

  • 2 large eggs, lightly beaten

  • 1 tablespoon finely chopped fresh thyme leaves

  • 1/4 cup chopped fresh parsley leaves, plus more for garnish

  • 1/2 pound ground pork

  • 1/2 pound ground veal

  • 1 pound ground beef chuck

  • 1 cup panko (Japanese) bread crumbs

  • 1/2 cup freshly grated Romano or Parmesan

  • 1 cup ketchup, divided

  • 1/4 cup plus 2 tablespoons balsamic vinegar



Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Recipe courtesy of Bobby Flay
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Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas


  • 1 tablespoon sugar

  • 3 tablespoons soy sauce

  • 1 tablespoon sake

  • 4 large cloves garlic, finely chopped

  • 3 scallions, white part only, minced

  • 2 teaspoons finely chopped ginger

  • 2 teaspoons toasted sesame oil

  • 1 pound skirt steak, trimmed and cut into 4 portions

  • 1 tablespoon vegetable oil

  • Salt and freshly ground pepper



Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for mediumrare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.


Recipe courtesy of Bobby Flay
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Mira's Chicken Lasagna


  • 1 box of dried lasagna pasta/ 24 oz. of your favorite homemade red sauce/ 3lb. boneless, skinless chicken breast/4 cups of shredded Italian mix cheese/ 1 cup of ricotta cheese/

  • 1 teaspoon of dried basil

  • Salt, Pepper, Extra Virgin Olive Oil.   


Preheat oven to 350 grees. In a large pot add 8 cups of water, salt and oil and bring to a boil. Cook pasta according to instructions on the box. 


Season chicken breast with Italian dried herbs,  salt and pepperand slow cook in about 2 cups of water. Once is cooked, use two forks to separate the chicken.


In a greased lasagna pan start building your layers in the following order:


Some sauce, a layer of pasta, chicken, ricotta cheese, Italian cheese.

Repeat. Last layer should end pasta, sauce, cheese, dried basil

Cook for 35 minutes or until cheese is completely melted. Let it rest for a few minutes before cutting


Not counting calories? Go wild and top with pepperoni and Parmesan Cheese 


Kitchen Tip

Make more than one pan, pack tight and freeze for a later time.  Defrost in the fridge and pop in the oven for a lazy dinner night. 

Linguine with Chicken Ragu


  • 2 tablespoons olive oil

  • 6 boneless skinless chicken thighs, finely chopped

  • Salt and freshly ground pepper

  • 1/2 cup finely chopped shallots

  • 1 tablespoon minced garlic

  • 2/3 cup dry white wine

  • 2 teaspoons finely chopped fresh rosemary leaves

  • 4 cups Marinara Sauce, recipe follows

  • 1 pound linguine

  • 1/2 cup freshly grated Parmesan

Marinara Sauce:

  • 1/2 cup extra-virgin olive oil

  • 2 small onions, finely chopped

  • 2 garlic cloves, finely chopped

  • 2 stalks celery, finely chopped

  • 2 carrots, peeled and finely chopped

  • 1/2 teaspoon sea salt, plus more to taste

  • 1/2 teaspoon freshly ground black pepper, plus more to taste

  • 2 (32-ounce) cans crushed tomatoes

  • 2 dried bay leaves


Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.Marinara Sauce:In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.


Recipe courtesy of Giada De Laurentiis
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Lighter Spaghetti and Meatballs



  • 1 slice whole-wheat sandwich bread, ground into coarse crumbs

  • 8 ounces ground sirloin

  • 1 medium onion, chopped

  • 1 portobello mushroom, stem removed and chopped

  • 4 garlic cloves, chopped

  • 1/4 cup fresh parsley leaves

  • 1 large egg white

  • Kosher salt and freshly ground black pepper

  • Freshly grated nutmeg

  • 2 tablespoons olive oil

  • 1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand

  • 1/2 cup low-sodium beef broth

  • 1 small bunch fresh basil

  • 3 sprigs fresh thyme

  • 8 ounces whole-wheat spaghetti

  • Parmesan, for serving, optional


Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.Nutritional analysis per serving (analysis without optional Parmesan)Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mgWhere we saved fat: stretched out the decadence of the beef by adding a Portobello mushroom and using an egg white; we added fiber by using whole-wheat spaghetti.


Recipe courtesy of Food Network Kitchen
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Italian Wedding Soup



  • 1 small onion, grated

  • 1/3 cup chopped fresh Italian parsley

  • 1 large egg

  • 1 teaspoon minced garlic

  • 1 teaspoon salt

  • 1 slice fresh white bread, crust trimmed, bread torn into small pieces

  • 1/2 cup grated Parmesan

  • 8 ounces ground beef

  • 8 ounces ground pork

  • Freshly ground black pepper


  • 12 cups low-sodium chicken broth

  • 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)

  • 2 large eggs

  • 2 tablespoon freshly grated Parmesan, plus extra for garnish

  • Salt and freshly ground black pepper



To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.


To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.


Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.


Recipe courtesy of Giada De Laurentiis

Perfect Potatoes au Gratin


  • 2 tablespoons butter, softened

  • 8 large russet potatoes, scrubbed clean

  • 3 cups heavy cream

  • 1 cup whole milk

  • 1/4 cup all-purpose flour

  • 2 teaspoons salt

  • Freshly ground black pepper

  • 2 cups freshly grated sharp Cheddar

  • 2 green onions, sliced thin (white and light green parts only)



Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.

Slice the potatoes into sticks, and then cut the sticks to create a dice.

Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.

Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.


2011 Ree Drummond, All Rights Reserved

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce


  • 2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin – ask the butcher to give you 2 pieces for use in a Chateaubriand recipe

  • Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce

  • Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)

  • 5 whole roasted red peppers, coarsely chopped, well drained and pat dry

  • 2 cloves garlic, popped from skin

  • Handful flat-leaf parsley

  • 1 cup good quality pitted black olives, from bulk bins, such as Kalamata, drained well

  • Salt and pepper

  • Crusty bread, sliced



Preheat oven as high as it goes, 500 degrees F.

Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.

Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.

Thinly slice meat against grain and serve with crusty bread and sauce.


Recipe courtesy of Rachael Ray

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Mushroom-Stuffed Pork Tenderloin


  • 5 tablespoons extra-virgin olive oil, plus more for brushing

  • 4 slices bacon, chopped

  • 8 ounces cremini mushrooms, thinly sliced

  • Kosher salt and freshly ground pepper

  • 1 clove garlic, finely chopped

  • 1 tablespoon breadcrumbs

  • 1/2 cup chopped fresh parsley

  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed

  • 1/2 teaspoon grated lemon zest

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.

Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.

Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.

Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Recipe courtesy of Food Network Kitchen

Christmas Pasta


  • 2 tablespoons extra-virgin olive oil

  • 4 cloves garlic, crushed

  • 1 bay leaf, fresh or dried

  • 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)

  • 1/2 pound bulk hot Italian sausage

  • 1 pound combined ground beef, pork and veal

  • 1 medium carrot, peeled and finely chopped

  • 1 rib celery, chopped

  • 1 medium onion, chopped

  • 1 cup good quality dry red wine

  • 1 cup prepared beef stock, paper container or canned

  • 2 (32-ounce) cans chunky style crushed tomatoes

  • A handful chopped flat leaf parsley leaves

  • 1/4 teaspoon (a couple of pinches) allspice or cinnamon

  • Coarse salt and black pepper

  • 2 pounds penne rigate, cooked to al dente

  • Grated Pecorino Romano, as an accompaniment

  • Fresh, crusty bread, for mopping

Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.

Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.

Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

Recipe courtesy of Rachael Ray

Butterflied Cornish Hens with Sage Butter


  • 4 (1 3/4-pound) Cornish game hens, butterflied

  • 1 stick butter, softened

  • 5 to 7 sage leaves, finely chopped

  • 1 lemon, zested

  • Salt and freshly ground black pepper

  • Olive oil, for sautéing

  • 4 strips bacon, chopped

Preheat oven to 425 degrees F.

Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving.

Recipe courtesy of Sunny Anderson

Mira Traditional Caldero Rice


  • Olive Oil

  • Salt

  • Water

  • Long Grain White Rice



Use 1 1/2 cup oe f water for every 1 cup of Rice. Bring water to a boil. Add 1 tablespoon of olive oil per cup of rice and 1/2 of a tsp of salt per cup of rice. Make sure water tops rice by no more than an inch. Reduce heat to medium until water evaporates. Stir and lower heat to medium low, cover tight and cook for 25 minutes . Then lower heat to low and cook another 10 minutes or until tender. For long grain rice top with up to 1 1/2 inches of water. Fluff with a fork before serving.

Fresh "Southern Soul Style" Beans


  • 6 cups of water

  • 1 lb. of dried beans (red or pink)

  • 1 medium sweet potato

  • 1 envelope of sazon

  • 2 ounce of sofrito or

  • blended onion, garlic, cilantro

  • Salt

  • Pepper

  • Olive Oil



Soak dried beans in water and salt overnight. Rinse out and add fresh water and salt and bring to a boil. Boil beans for about 45 minutes to an hour. Once they are starting to get tender add the rest of the ingredients lower to medium heat. Peel and cut the sweet potato and add. Cook until desired tenderness.

Mira's Black Bean Dip

Mira's Black Bean Dip is always a crowd favorite.

Go ahead…put it to the test! It's so easy to make...


  • 12 oz of cooked black beans

  • 8 oz of cream cheese fat free if preferred (same great taste)

  • 1 smashed garlic clove

  • 2 ounces of Shredded (Fiesta Style) Cheese



Soften Cream Cheese (90 secs on the microwave)

Smash Beans and Garlic

Mix and place on a baking tray. Top with shredded cheese and bake for 15 minutes on 250 degrees or 5 minutes in the microwave.

Serve with Pita or Corn Chips



Artichoke & Spinach Dip


  • 1 lb of chopped frozen spinach

  • 1 can of chopped artichoke hearts

  • 12 oz of cream cheese

  • 1 chopped garlic clove

  • ¼ cup of chopped water chestnuts

  • 1 cup of shredded Monterrey jack cheese

  • Salt & Pepper



Mix all ingredients well

Bake for 15 minutes at 350  degrees

This earthy and delicious dip can be prepared ahead for time convenience.  Looks great served inside a bread bowl and pairs greatly with pita, whole wheat and pumpernickel breads

Try it on your next party or simply as a sandwich spread! 

Garlic Knots


  • 1 can of Pillsbury pizza crust roll

  • 3 smashed garlic cloves

  • 3 tbs of Italian seasoning

  • 1 tbs of Extra Virgin Olive Oil

  • Parmesan Cheese



Mix garlic, olive oil and Italians seasoning set a side

Open and extend pizza crust, then cut vertical strips and make a knot with each one

Cook as directed on package

During the last 5 minute of cooking brush knots with garlic, olive oil and Italian seasoning

Sprinkle with Parmesan cheese

Great with your favorite , soup, pasta or salad. Enjoy! 

Mira Roasted Chicken Stuffed with Casava (Yuca)


  • 2 whole roasting chicken

  • Seasoning

  • Salt and pepper

  • Butter

  • Oregano

  • Dry herbs

  • Stuffing

  • 1 lb of frozen cassava

  • 6 smashed garlic cloves

  • Olive oil

  • 1 small bag of pork rinds



Preheat oven 375 degrees


In a large pot boil 5 cups of water, add salt pepper and cassava. Once cassava is tender, drain, add garlic, Olive Oil and pork rinds smash, and set a side.

Mix butter, Oregano and dry herbs, salt and pepper. Clean chicken and rub with seasoned butter. For a more moist chicken use seasoned butter under the skin. Stuff with the cassava mix. Place in a roasting tray and cook at 350 degrees for about 2 to 2 ½ hours.

Fresh Avocado & Tomato Salad

This is a great mouthwatering salad. Try it to complement your Grilled fish, Chicken or even Steak.



  • 2 riped Avocados

  • 2 cups of Grape Tomatoes

  • Cilantro

  • Olive Oil & Vinegar

  • Salt/Pepper

  • Juice of 1 lime



Combine all ingredients in a serving bowl, cover and chill before serving.

“Fiesta Homemade Salsa”

Here is a quick and easy recipe for a delicoius fresh salsa. Eat it with chips or add as topping to your grilled fish or chicken. Also great on salads and sanwiches too. 


  • 1 large steak Tomato

  • 1 large green Pepper/1 large yellow Pepper/1 large green Pepper

  • 1 large white Onion

  • 1 large cubed avocado

  • 8 oz of black beans 

  • Corn (optional) 

  • Fresh Cilantro 

  • Juice of 2 large Limes



Clean and Chop all vegetables

Marinate with Olive Oil, Vinegar, Lime Juice, Cilantro, Salt & Pepper

Fresh Wild Caught Yellow Fin Tuna on Lettuce Cups

This recipe was created combining my love for fish and fresh vegetables. During a father son fishing trip to San Francisco, Ca a friend caught some amazing yellow fin tuna.  Both were so proud, and wanted to taste their fresh fish bounty. Since the family are eating more health conscious, I wanted to show them how to prepare their catch in a delicious, fast and healthy.


Preparation Time=10 minutes
Cook Time=9 minutes


  • 4 Romaine Lettuce or a big leaf lettuce

  • 4 Sweet Red Peppers sliced thin 

  • 4 Green Peppers sliced thin

  • 2 tomatoes cut in cubes

  • 1 Red Onion sliced thin

  • 1 tsp Minced Garlic

  • Sea Salt

  • Black Pepper

  • 2 serving Garlic Ginger Stir-fry Sauce & Marinade - La Choy

  • 4 oz Dry Rice Noodles

  • 2 tsp Extra Virgin Olive Oil

  • 1 lb Yellow Fin Tuna (Fish)


Clean and cut Tuna into 1 inch thick and 2 inches long slices. Marinate with Lemon, Salt, Pepper, and Ginger Garlic Sauce.

Clean and cut Green and Red Peppers and Red Onion into thin slices.

In a medium/hot Wok add Olive Oil, and sear Tuna to liking. Once Tuna is cooked to your desire inside temp (rare under 115 F.) 

Remove from heat,  set a side and add vegetables and garlic. Saute for 2 minutes.

Place tuna on top of the clean lettuce cup and add sauteed vegetables and top with some crispy rice noodles. 

Grab your lettuce with both hands and experience what easy and delicious taste like. Add red pepper flakes or chili paste for a bit of a kick. 



Delicious Mashed Caulifower

Taste just like mashed potatoes with less calories and carbs. You can also make a vegan version!



  • 8 cups of roughly chopped cauliflower

  • 1 cup of ricotta cheese

  • 1 ½ cup of evaporated or coconut  milk

  • 1 cup of veggie or chicken broth

  • 3 garlic cloves



Steam Cauliflower with salt. Add ricotta cheese and milk to steamed cauliflowers.

Smash and whip to liking. Top with chopped green onion bulbs

(OptionalPlace in the oven at 325 degrees for 15 minutes. Serves 10 

Smashed Green Plantain Topped with Silky Avocado


For the Green Plantains

  • Olive Oil

  • Balsamic Vinegar

  • Salt & Pepper


For the toppings

  • Onion

  • Tomatoes

  • Pinch of Thyme

  • Marjoram

  • Garlic Salt

  • Dill

  • Celery Seed

  • Olive Oil

  • Balsamic Vinegar

  • Salt & Pepper



Peel and Boil the plantains (add salt) for about 5 minutes or until tender. Once they are soft, smash with about 2 tablespoons of Extra Virgin Olive Oil and Balsamic Vinegar and set aside.  

Warm your cast iron pan, add Extra Virgin Olive Oil and Sauté the onion, tomatoes.

Add herbs, salt & pepper, and Balsamic Vinegar. 

Plate your smash plantain and top with the sautéed vegetables. Serve with fresh avocado and Enjoy!


Green Plantains are a versatile veggie packed with Vitamins, A, B complex, C and Potassium.

You can Make it a vegan friendly recipe too! 

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