Monthly Archives: July 2011
Here’s a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, it’s a snap to make. Serve with baked sweet potatoes and a big salad.
Blueberries are one of the most antioxidant-rich fruits available, making this a supercharged smoothie to start a summer day, or to enjoy as a midday refreshment.
This combination of silken tofu and sun-dried tomatoes makes a delicious appetizer, served with whole grain crackers and raw veggies. It’s also wonderful as a spread for sliced fresh baguette. Photos by Hannah Kaminsky.
The word enchilada literally means “filled with chile”, and so it is supposed to be drenched in pure, red chile. I’ve modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally […]
Cooked tomato-based sauces such as this enchilada sauce is a great way to enhance southwestern-style specialties, especially ones that are tortilla-based. It’s a good bet for those who are wary of super-hot chili-based sauces—you can give it a milder flavor, especially if you use poblano peppers rather than the smaller, hotter varieties.
“Korn has got one thing that nobody else has got,” wrote nineteenth-century humorist Josh Billings, “and that is a kob.” Equally indisputable is that the greatest gift the Native Americans gave the European settlers of Colonial America was the ability to cultivate corn. No other single food has had as great an impact on the development […]
Made with distinctively flavored green tomatillo sauce (salsa verde), these simple enchiladas need little other embellishment. Serve with Beer-Stewed Pinto Beans (Frijoles Borrachos) and a big salad.
This simply yet tasty salad of yellow summer squash and broccoli goes well with veggie burgers, pasta dishes, and spicy grain or bean dishes. And— dare I say it—this might be just the kind of salad to entice younger eaters.