Meal 1: Roasted Pumpkin and Quinoa Enchiladas, Adobo Black Beans, y Arroz Amarillo  

·       Heat the enchis in the oven at 325° for up to 20 minutes – they should be warmed and the cheese softened. 
·       Incorporate a tablespoon or two of water into the beans and heat in the oven too 10 - 15 minutes or until hot.
·       Serve the rice at room temp or heat quickly in a sauté pan with a little oil and then a splash of water to steam it though.

Meal 2: Tree Farm Potato and Cabbage Perogies with Sautéed Onions and Spinach, and Honey Roasted Carrots

·       Warm the carrots in the oven – about 10 minutes at 350° should do it.
·       Now, remove the cold perogies to a plate. Melt some butter in a sauté pan.  Get to medium hot.       Add the onions and cook a minute or two.  Add the spinach, stir/ toss and allow it to just wilt.  Transfer to a warm serving plate. 
        ·       Re-butter the pan and add a little oil too.  Don’t be shy.  When almost medium hot, add the perogies carefully.  Allow to fry to a golden brown 2-3 minutes ( they go pretty quick!) then flip and cook the other side and serve with a good beer.  I’d recommend New Glarus’ Laughing Fox or splurge for the Apple Ale.

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