Hi There,

I am excited about this great new community of Costa Vida where we can share with you our passion for life and for the food we serve you. You can expect to see something new here each week and follow me as I visit our stores, vendors, and the locations where we get our products. Also, and you are going to love this, I will be posting some of my favorite recipes each month and hope you will enjoy the robust flavors that will come from your own kitchen as you prepare them. If it is cooking tips you want, you can expect those too, as we bring you quick solutions for making food prep easier at home. If you have another culinary question, or simply want to know how much I can bench press, bring it on, and I’ll see if I can include an answer in one of my post. In any case, I look forward to getting to know you, and hope you enjoy getting to know me and Costa. Live life to the Extreme and GO BIG!

Dave Prows CEC AAC

Executive Chef
Costa Vida

Ingredients:  4 servings 

Preparation
Take the tortilla in your hand and fill it with each of the ingredients and drizzle lightly the Chong’s sauce over the top. Squeeze the lime wedge over the taco fro added flavor 

Mango Strawberry Salsa 
Ingredients:

Preparation
Mix all ingredients together and set aside. It is important to make this salsa fresh and use with in one hour of preparation 

Chong’s Dipping Sauce 
Ingredients:

Butternut Squash Bisque
Yield 8 cups
Cook Time 35 minutes

Ingredients

Procedure

Melt the butter in a heavy sauce pan and sauté the onion, garlic and butternut squash chunks for 5 minutes or until the onions are tender. Add the chicken stock and simmer over medium heat for 20-25 minutes or until the squash is soft and tender. Puree the bisque with an immersiion hand mixer or do batches in a blender, until the bisque is smooth and there are no chunks on squash. 

Add the whipping cream, salt, pepper and nutmeg to the bisque and simmer for an additional 5-10 minutes stirring often. Taste and adjust seasonings if necessary.

Garnish the soup with a spoon of sour cream and sprinkle the green onion and red bell pepper on top.