Pasta salads are an alternative both for lunches and light dinners and to take to…

Chili  is a preparation from Tex-Mex cuisine that has conquered lots of followers in the…

Crostini are entreé made with slices of bread or toast bread to which we can apply…

Salty cake can´t be missing in your table on Christmas. Served cold or hot, the…

Wings are one of the parts of the chicken that best lend to cook appetizers….

Thanksgiving Day is coming. Although the protagonist is the turkey, today we will show you…

Elaboration:
Wash and cut tomatoes and peppers.
Peel and cut the onions and the clove of garlic in 2 pieces. We reserve.
Add GOYA® Unico Extra Virgin Olive Oil. to a pot. Add the onions,  two whole cayenas and cook over medium heat.

Elaboration:

First you’ll need to have chilled a glass in the freezer, then fill it with ice cold GOYA® Gazpacho and savor this excellent vegetable juice, packed with vitamins and minerals!

Elaboration:

Give any appetizer an original twist by using slices of toasted bread.

Let us share this handy and unique starter with you: Arrange various crostinis or small rolls on a plate, then pour and spread spoonfuls of GOYA® Gazpacho onto them.

Elaboration:

To prepare this light snack we will beat cooked chickpeas, peeled garlic cloves, salt and cumin.

Elaboration:

To prepare this light appetizer, whisk cream cheese and mayonnaise together in a medium bowl until the mixture acquires a smooth texture.

Elaboration:
In a clay pot, place potatoes seasoned with salt and pepper, garlic and rosemary with GOYA® Extra Virgin Olive Oil and bake them at medium heat for 25 minutes.

Elaboration:

In a bowl, add chopped lettuce, 2 cups of sweet corn, cherry tomatoes and GOYA® Reduced Sodium Salad Olives.

To prepare this light entrée, cut the tops off the tomatoes and scoop out the seeds and pulp, seasoning the tomatoes with pepper to taste.

Elaboration:

To make this recipe, place slices of deli ham and GOYA® Reduced Sodium Spanish Olives Stuffed with Pimientos on top of previously-seasoned turkey fillets. Then, roll the meat up and tie them with string to keep the rolls in place.

Elaboration:

Cut the eggplants in half, scoop out the insides being careful not to get down to the skin, and cook them for several minutes in the microwave making sure they don’t lose their texture.