Satisfy your travel cravings from your kitchen!
As we continue dreaming of our future travels, why not take a little trip from the comfort of your own home? We have rounded up 4 delicious recipes to transport you to Colorado, California, the ocean, and Mexico - all in one day!
BREAKFAST: CHEF CODY’S VITAMIN C SMOOTHIE
Courtesy of: Madeline Hotel, An Auberge Resorts Collection
Destination: Telluride, Colorado
Ingredients:
1 Cup cubed mango
1 juiced lemon
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
3/4 Cup orange juice
2 tsp fresh ginger
1 chopped red beet
1 Cup frozen raspberries
1 grapefruit
1/2 Cup pomegranate juice
1 TBSP chia seeds
Instructions:
Blend all ingredients together and enjoy! If you would like to have the colors separated as seen in the photo, first blend the mango, lemon, turmeric, cayenne pepper, orange juice and ginger, then set aside. Rinse out the blender, and blend remaining ingredients. Alternate the two mixes in your glass!
LUNCH: VEGAN AVOCADO TOAST
Courtesy of: Pendry San Diego
Destination: San Diego, California
Ingredients:
1/2 avocado
1 slice multigrain bread
0.75 oz. watermelon radish
0.5 oz chimichurri
0.5 oz shaved carrots
0.75 oz pickled red onions
Instructions:
Toast bread on both sides.
Dice avocado and toss with chimichurri, salt & pepper (to taste). Add on top of toast.
Toss shaved carrots and radishes with salt & pepper (to taste). Add to top of avocado mixture.
Garnish with pickled red onions. Enjoy!
HAPPY HOUR: THE PERFECT ROCKY PALOMA
Courtesy of: Regent Seven Seas Cruises
Destination: The sea!
Ingredients:
2 TBSP ‘fine grind’ cocktail salt
1 lime wedge
Freshly squeezed juice of 1-2 grapefruit
Freshly squeezed juice of 1 lime
4 oz agave tequila (2 shots)
2 oz simple syrup
2-3 oz soda water
2 half-moon grapefruit slices, for garnish
Instructions:
Place salt on a flat plate, rim a tall bar glass with one wedge of lime, invert and coat with salt, place 4 fancy or nicely formed ice cubes in the glass.
In a cocktail mixer, shake the grapefruit and lime juices, tequila and simple syrup with 3-4 cubes of ice. Strain mixture over rocks and discard the ice. Top with soda water. Garnish with grapefruit slices. Cheers!
DINNER: MEXICAN PIZZA
Courtesy of: One&Only Palmilla
Destination: Los Cabos, Mexico
Ingredients
250g Flour
3.5g Fresh yeast
3.5g Salt
2.5g Sugar
90ml Water
35ml Milk
3ml Olive Oil
1/2 Egg
1 cup of refried beans
1 cup of black beans
1 cup of mozzarella cheese
1 cup of chorizo (or your choice of meat)
2 TBSP / 30ml of olive oil
Cilantro
Preparing the dough (Or use pre-made dough!)
1. Pour water into a large bowl; sprinkle with yeast and let it sit until foamy, and then let it stand for about 5 minutes.
2. Whisk in sugar, milk, eggs, olive oil and salt. Add flour and stir until a sticky dough forms. Mix the dough for 10 minutes until smooth.
3. Cut dough into 95 ml rolls and refrigerate for 4 hours. Roll out the dough.
Preparing the topping ingredients
1. On top of the dough, add 1 cup of refried beans as the base, topped with 1 cup of mozzarella cheese.
2. Then add boiled black beans and 1 cup of meat.
3. Cook in oven at 475 ̊F for 10-12 minutes.
4. Once the pizza is ready, garnish with 2 tablespoons of olive oil and fresh cilantro.
Chef’s Tip: “The best way to tell if the pizza is fully cooked is to look at the bottom of the crust. A golden and crispy crust indicates the pizza is ready.”