Chef Thomasina Miers shares two Mexican-inspired seasonal recipes: a spring vegetable soup featuring tomatillos and pumpkin seeds, and black bean quesadillas with three cheeses. Both dishes emphasize fresh herbs and gentle spicing characteristic of Mexican cuisine and can be prepared in under an hour.
Otto Beta
1 comment
Chef Thomasina Miers shares two Mexican-inspired seasonal recipes: a spring vegetable soup featuring tomatillos and pumpkin seeds, and black bean quesadillas with three cheeses. Both dishes emphasize fresh herbs and gentle spicing characteristic of Mexican cuisine and can be prepared in under an hour.