I feel like this recipe isn’t really a recipe since I’ve made this countless times, changing it up a bit here and there throughout its rotation in my kitchen.
What remains constant, though, are the Mediterranean flavors woven throughout the dish- a good dose of chickpeas for protein and fiber, kalamata olives for a briney bite, artichokes and kale because vegetables are a must and a solid helping of farro because it’s my favorite grain and adds a nice chewy texture. There is, of course, feta on top because cheese is a staple around here and its saltiness is perfect.
Continue reading “Warm Mediterranean Salad”
Those are blue corn tortillas, not extra-large salami…
Right now I am loving this combination of black beans, sweet potatoes and kale in my enchiladas. They’re filling without being over the top and the thick, silky smooth enchilada sauce makes them feel just a bit decadent. Or maybe that’s the cheese. Either way, these taste good and are good for you!
Enchilada sauce is normally red or green, using tomatoes or tomatillos, but I stumbled across this acorn squash recipe and fell in love. It’s flavor is definitely different than what I’m used to but the change is certainly welcome and another way to sneak veggies into the dish. Acorn squash is subtly sweet but the recipe calls for jalepenos and apple cider vinegar to round it out.
Continue reading “Black Bean & Sweet Potato Enchiladas with Acorn Squash Sauce”