RED BEANS AND RICE In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. Ham hocks cooked along with the beans give the dish a savory, smoky depth.
Food for the soul
Chicken breasts seasoned to perfection, seared to seal in every ounce of juicy flavor. Paired with a savory blend of harvest grains which include Israeli style couscous, Orzo, Baby Garbanzo Beans and Red Quinoa. Drizzled over all is a spicy, tart Tomatillo Verde Sauce. Sweet Perfection.