Tuesday supper, October 28
I wanted to get started on using the greens from our farm. They are the most perishable items and need to be consumed sooner than later. Veggies like squash, onions, potatoes, carrots and garlic will all keep very nicely for a long while.
I made a new recipe tonight: Fresh Greens Enchiladas
(adapted from a recipe on Care2 by Annie Bond)
Sauce: For the sauce I used Salsa Verde that I made with a kit from our farm. The kit has tomatillos, onion, garlic, jalapeno and cilantro. You just need to peel and cook the tomatillos in boiling water for about 5 minutes. Drain the tomatillos and blend in a blender or food processor with the remaining ingredients. Adjust the heat by using more or less of the jalapeno with or without the seeds. You can make it as smooth or chunky as you like. I don't completely puree the mixture. I also add more cilantro than comes in the kit. Add salt and pepper to taste. As it sits it gets thicker but can be thinned with a little water if necessary.
Filling:
8 Tumaro's Multigrain Tortillas (they can be purchased at most of our local grocery stores--otherwise substitute what is available, corn would be fine)
1 tablespoon olive oil
4 cups or more shredded seasonal greens–collards, kale, chard, turnip greens, or spinach I used the saute greens from our box which have a great flavor.
1/2 cup feta or queso blanco cheese (or substitute your favorite: I used DreamFarm Rosebud goat cheese)
Topping: 1/4 cup cheese, same type as above or what you have available
Preheat oven to 350F.
Make the Filling: Heat the oil in a large skillet over medium-high heat and add greens. Cook for about 5 minutes, stirring often, until just wilted.
Heat the tortillas, either in a dry pan or in the microwave between paper towels.
Fill each tortilla with 1/8 of the greens and a tablespoon of cheese. Roll up and place in a 9-inch by 9-inch baking pan. Pour sauce evenly over the filled enchiladas. Sprinkle with cheese topping.
Bake in preheated oven for 15 minutes. Serve warm with more Salsa Verde if desired.
I made a new recipe tonight: Fresh Greens Enchiladas
(adapted from a recipe on Care2 by Annie Bond)
Sauce: For the sauce I used Salsa Verde that I made with a kit from our farm. The kit has tomatillos, onion, garlic, jalapeno and cilantro. You just need to peel and cook the tomatillos in boiling water for about 5 minutes. Drain the tomatillos and blend in a blender or food processor with the remaining ingredients. Adjust the heat by using more or less of the jalapeno with or without the seeds. You can make it as smooth or chunky as you like. I don't completely puree the mixture. I also add more cilantro than comes in the kit. Add salt and pepper to taste. As it sits it gets thicker but can be thinned with a little water if necessary.
Filling:
8 Tumaro's Multigrain Tortillas (they can be purchased at most of our local grocery stores--otherwise substitute what is available, corn would be fine)
1 tablespoon olive oil
4 cups or more shredded seasonal greens–collards, kale, chard, turnip greens, or spinach I used the saute greens from our box which have a great flavor.
1/2 cup feta or queso blanco cheese (or substitute your favorite: I used DreamFarm Rosebud goat cheese)
Topping: 1/4 cup cheese, same type as above or what you have available
Preheat oven to 350F.
Make the Filling: Heat the oil in a large skillet over medium-high heat and add greens. Cook for about 5 minutes, stirring often, until just wilted.
Heat the tortillas, either in a dry pan or in the microwave between paper towels.
Fill each tortilla with 1/8 of the greens and a tablespoon of cheese. Roll up and place in a 9-inch by 9-inch baking pan. Pour sauce evenly over the filled enchiladas. Sprinkle with cheese topping.
Bake in preheated oven for 15 minutes. Serve warm with more Salsa Verde if desired.
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