Enchiladas w/ Hominy Succotash and Roasted Parsnip Soup

The 608 CSK

January 23, 2018

Meal 1: Black Bean and Cheese Enchiladas with Ranchero Sauce and a Winter Squash Hominy Succotash.

·        Give the enchiladas a brief warm up in the microwave ( or all the way if you like).  Finish for 10-15 minutes at 325 to crisp the shells a little.  Top with the hot sauce and serve.

·        Heat the succotash in the microwave or in a saute pan with a splash of water and a little oil.  Adjust the seasoning.

Meal 2: Roasted Parsnip Soup, Millet and Flax Boule, Mixed Green Salad.

·        Warm the soup gently.

·        Warm the bread.

·        Dress and serve the salad.