• Heat the Stromboli on a cookie sheet, in a preheated 400 degree oven for about 10 minutes or until the crust crisps a bit and the ends sizzle a little.
• Heat the beans in a sauté pan.
• Dress and serve the salad.
Meal 2: Chicken or Cheese & Bean Tamales, Black Bean and Sweet Potato Soup, Latin Rice Salad
• Heat the tamales in a steamer basket on your stovetop for about 8 minutes. Or, and honestly this is the best, and easiest way- heat in the microwave in a dish with a splash of water in the bottom and cook on high for one and a half minutes (adjust time to your machine).
• Heat the soup on the stovetop.
• Heat the rice in a sauté pan with a little oil and a splash of water.
Those Stromboli are filled with some very nice broccoli from Prairie View Farm as well as roasted Tree Farm red onions, leeks from Crossroads, and cheese from Dreamfarm, BelGioso, and Carr’s. I thought a very savory bean side dish garnished with home grown kale would be a nice side along with a romaine salad also from Crossroads Community Farm The chicken in the Tamales was raised by Members Mary and Lance Boettcher, and I can’t recommend them highly enough. Contact Lance at lboettcher @ tds.net to order the best roasters you have ever had. The chicken was split, seared and then braised in the oven before being shredded. The braising broth and its accompanying spices, chiles and other goodies was then pureed and reduced to make the molé sauce for the chicken. Real Mexican cuisine is simple seeming, but requires many levels of background labors and flavors. The Sweet potatoes for the soup are also from Crossroads, and there are a few poblanos from Prairie View as well. Enjoy!