real moms /
BRIEFS
food for the soul Sarah Zubiate shares her culinary favorites and how food brings family together COMPILED BY
ALEXIS PATTERSON
R ECI PE O N R E PE AT
O
ne of my favorite dishes to make and eat is TexMex Migas. They are perfect for a family on the go—they’re simple, fast to make and healthy to enjoy. My kids love them as well! I probably make them several times a week.”
WH O I N S PI R E S S A R A H?
• Sauté 1 jar of ZUBI’S Salsa and 2 tablespoons of ZUBI’S Crema • Add crushed tortilla chips, stir, then cook for 1 or 2 minutes. • Sauté eggs in half of a jar of salsa & half a jar of ZUBI’S queso; slow scramble or fry. • Plate the salsa and chips and then add the fried eggs on top, and garnish with cilantro, avocado, red onion and cotija (or dairy-free cheese). Top with more crema for extra spice.
“THE BERKELEY BOWL COOKBOOK, based on produce from the Berkeley Bowl supermarket in California. It helps you bring color into a side dish or main dish while staying connected to the earth through natural products. This cookbook is best for someone who is willing to venture out a little bit, but it’s a fantastic way to introduce new and exciting ingredients to your family.”
FULL RECIPE ONLINE at eatzubi.com.
MU S T-H AV E KITCH E N TO O L
“A lime squeezer! I use that for my drinks, cocktails, food, everything. When I visited my parents recently, they didn’t have a lime squeezer. I got one right away to keep at their house so I could use it.” G E T TI N G KI DS CO O KI N G “For me, what really worked was not pushing my kids to be in the kitchen with me. Instead, I focused on storytelling associated with the eating. It worked, I think, because my children are sentimental like I am, so I could associate a dish with stories and tie it back to a person they knew. I would start by saying, “Let me tell you why it’s so special to me,” and I got to see their faces light up. Now, they help me in the kitchen all the time, and they’ve even started asking me about different dishes at restaurants, talking about where the ingredients come from and why they’re used.”
18
august/september 2022 | DFWCHILD
PHOTOS COURTESY OF ZUBI'S; PARALLAX PRESS; ISTOCK
“JOSEFA NAVARRO OF THE PACO GANDÍA RESTAURANT IN SPAIN. SHE IS FAMOUS FOR HER PAELLA [A RICE DISH]. HER DISHES ARE JUST SO AUTHENTIC, FROM HOW SHE SOURCES HER INGREDIENTS TO HOW SHE MAINTAINS HER HUMBLE BEGINNINGS TO STAY IN TOUCH WITH HER ROOTS.”
FAVO R ITE CO O KBO O K
