Daisy: Morning, Noon and Night
Bringing Your Family Together with Everyday Latin Dishes
Conveniently divided into Morning, Noon, and Night sections, Daisy: Morning, Noon and Night begins with sweet and savory breakfast treats, such as Peruvian tamales stuffed with raisins. A light noontime meal features Berengena con Coco (braised eggplant with coconut milk) from the Dominican Republic. And then there are the nighttime meals—everything from Arepitas de Yuca (yucca fritters) with pineapple-vinegar-chile dipping sauce to Tamarind Rum Glazed Chicken Wings.
With her trademark warmth and candor, Daisy demystifies the staple ingredients of the Latin kitchen—which many people walk right by during their trips to the supermarket—and provides easy tips to help “Daisify” everyday dishes and turn each meal into an unforgettable memory.
Meet Author Daisy Martinez
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Chaya—a plant that tastes like spinach with a little kick—was a part of the ancient Mayan diet. Chaya isn’t readily available in the States, so I played around with the idea, using a mix of spinach and arugula. The intense flavor that is coaxed out of the mushrooms and greens with just a few minutes of cooking time is really pretty remarkable. Fairly high heat is the trick.
MAKES 4 SERVINGS • PREP TIME: 5 MINUTES • COOK TIME: 5 MINUTES PER OMELET (20 MINUTES TOTAL, OR 10 MINUTES WITH 2 PANS; SEE TIP)
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