Grilled Tomatillo Salsa over Chile and Lime Chicken
Grilled tomatillos and chiles make a quick salsa that goes wonderfully with grilled chicken, fish or pork. The salsa can be made in large batches and frozen in one cup containers for future use. The tomatillos and lime give the salsa a tangy citrus flavor while the grilled chiles bring fire and smoke. It … Read more
Grilled Poblano Chiles stuffed with Quinoa
Now that chiles are on in the market, grilled Santa Fe, Tex-Mex and central american food becomes a fun dinner. These chiles are charred on the grilled. They are quickly skinned and stuffed then finished over the coals. The filling of quinoa, corn, tomato and currents with enchilada sauce is sweet and spicy which … Read more
Puy Lentils with Root Vegetables and Poached Eggs
This is great hearty lunch or dinner. I first made this when I had leftover lentils with root vegetables. We were looking for a quick lunch. I reheated the lentils in a 10″ saute pan and poached the eggs on top – like a traditional hash. Since then, this recipe has become a staple. The … Read more
Turkey Enchiladas – Thanksgiving Leftovers #2
One of our favorite uses for leftover turkey is to make enchiladas. A bit fussy to put together but easy to make in large batches. I have fond memories of Thanksgiving in Oregon (the state) with friends. Our dinner the second night would always be turkey enchiladas after a day of hiking/biking in the … Read more
Three green bean recipes
The beans are on in the market and in friends gardens. They come on thick and hard so here are three different recipes we like that use green beans. You can make each dish with different types of green beans but the stewed green beans are best with italian (flat) green beans. The salad … Read more
