Category Archives: Dinner

Thai Peanut Tofu Stirfry with Kale

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For the FIFTH (but let’s face it, certainly not final) day of Five Days of Farmer’s Market Meals, I give you a ridiculously easy but totally delish vegetable explosion in a pan.

For the fact that I have this crazy amount of kale in my backyard, I realize I haven’t made nearly enough kale-involved recipes this week. So I’m making up for it right now.

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I have a not-so-secret addiction to Thai food – particularly Tofu Pad Thai. But a long time ago I decided it was silly to keep buying it when the ingredients are really so super simple. However, I’ve never been able to give my tofu that golden crispiness, probably because I cook them in oil and not in a fry-o-lator 🙂

This dish is a farmer’s market-friendly spin on Pad Thai, with homemade everything. Sometimes I make these meals to ensure I will have a lunch in the fridge at work the next day that I truly look forward to eating. No shame in that!

The Farmer’s Market ingredients used in this recipe are:

  • Kale (from my garden)
  • Garlic scapes
  • Red and green peppers
  • Bean sprouts
  • Scallions

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What You Need for the Stir Fry

  • 1 bunch kale (about 15 leaves) hand shredded
  • 1 package firm tofu, cut into small squares
  • 2 garlic scapes, chopped into small rounds
  • 1 scallion, sliced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 bunch bean sprouts, cut into 1-inch strands

What You Need for the Peanut Sauce

  • 1/4 cup honey
  • 1/4 cup peanut butter
  • 3 tbsp soy sauce
  • 3 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 tsp minced garlic
  • 1 tbsp fresh ginger root, grated
  • red pepper flakes, to taste (about 1-2 tsp)

 

What You Do:

To make the peanut sauce, simply combine all ingredients. Easy!

Set aside.

In a medium skillet, heat a tbsp of olive or coconut oil and cook the tofu, covered, stirring often. It will be done when the tofu begins to brown and stick slightly to the pan.

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In a large wok or skillet, heat the olive or coconut oil and add the scallions. Cook, stirring frequently, for about 3 minutes or until soft.

Add garlic scapes, cook for about 2 minutes. Add peppers, stir and cook for about 5 minutes.

Add the tofu and kale. Stir and cook for about 5-8 minutes or until the kale is soft.

Pour the peanut sauce over the tofu stir fry, mix well, and serve topped with bean sprouts, or add the bean sprouts into the mix just before serving.

Pro Tip: Substitute the tofu for chicken, beef or shrimp if desired. Also, you can spice up this dish quite a bit by adding some chopped jalapeno or serrano pepper.

Zucchini, Tomato and Corn Gratin

Posted in Dinner by

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Ah zucchini.

I like squash a lot. I really do. But I’m at that point in the summer when, to be honest, the level of squash present in my life is getting to be slightly overwhelming. Not only am I harvesting a small bumper crop in my backyard, but I for some reason keep thinking that purchasing additional summer squash at the farmer’s market is a good idea.

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One of my zucchini plants, going strong.

So the chain of events is as follows: Buy fresh squash at the FM –> feel compelled to use said fresh squash before it goes bad  –> neglect picking the actively-growing squash in my garden –> end up with giant backyard squash.

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This isn’t even the biggest one. My latest monster creation is at LEAST 3 Hershey’s bars long, and probably half of one in width.

So Mike has been subjected to an onslaught of zucchini recipes lately, which have included zucchini bread, zucchini pizza boats, and zucchini-topped pizza, and this is basically fine as he doesn’t mind squash. (But he might after this summer!) I’m still fine with it too, but the ongoing challenge is cooking it in different ways so we don’t get sick of it.

You don’t have to love squash to like this dish, though. It is really very good. This recipe post reflects a few changes that I would most certainly employ if I cook this again, which I will, so don’t lose faith in me if you feel the photos don’t quite do it justice.

The farmer’s market/my garden ingredients used in this meal are:

  • Zucchini and Summer Squash
  • Corn on the cob
  • Onion
  • Tomatoes
  • Garlic

What You Need:

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  • About a pound of zucchini and summer squash sliced into thin rounds (I used a mandolin for this)
  • 1 1/2 cups panko or your favorite bread ground up to make breadcrumbs
  • 1 small yellow onion, sliced
  • 2 corn on the cob, with corn sliced off the cob
  • 1 cup Parmesan or Romano cheese, grated
  • 2 large tomatoes, sliced thin (I also used a mandolin for this)
  • Salt
  • Olive or coconut oil
  • 1 tsp black pepper
  • 2 tbsp butter, melted
  • 2 cloves garlic, minced

 

What You Do:

The Squash

Preheat oven to 350F

Here’s an important step you should never, ever ignore when cooking squash, but I always do anyways. Salt your squash to help remove moisture. This will help it cook better and faster, and overall just taste better.

So, toss your squash rounds with 1-2 tsp salt and set aside in a colander to let it drain (about 10 minutes).

After, lay the slices out on a VERY LIGHTLY oiled baking sheet, and place in the oven for about 5-7 minutes, or until the slices look slightly translucent and soft.

Leave the oven on since the whole dish needs about 10 minutes in there at the end.

The Filling

Warm a tbsp of olive or coconut oil in a medium frying pan over medium heat. When hot, place onion slices in and cover, letting the onions caramelize. Remove them when they smell sweet and look translucent with just a touch of brown.

Gently toss your corn with a tiny bit of salt, black pepper and olive or coconut oil, and mix with the caramelized onions.

The Topping

Melt the 2 tbsp of butter over low heat.

In a small bowl, mix your grated cheese and panko, adding a sprinkle of salt and black pepper.

Pour the melted butter into the panko mixture, add the minced garlic and stir it up.

The Finale

Line a baking dish with the cooked squash and raw tomato slices, alternating as you go. After you have one layer down, sprinkle some of your onion and corn mixture over it.

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Add more squash and tomato slices, covering them with onions and corn each time you have a new layer, until both toppings are gone.

Top the entire dish with the panko mix.

Place in the oven for 10 minutes or until the topping starts to brown and the tomato juices are bubbling. Then – enjoy!

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Pro-Tip: I would recommend making this a wild rice gratin to replace the panko and make it a gluten-free meal. Cook up some wild rice, mix it with an egg and the onions and corn and cheese. Put it on the bottom of the pan and line the tomato and squash on top. Sprinkle with some additional cheese. There ya go!

Sesame-Ginger Vegetable Quinoa Salad with Cranberries and Walnuts, Lemon-crusted Haddock and a Side Salad

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For my third day of Five Days of Farmer’s Market Meals, I made a smorgasbord (kinda) in order to get a better handle on my overflowing crisper drawer.

But I succeeded in using a lot of vegetables, and everything went together pretty nicely in the end! This recipe makes for a delightful little summery meal, and it’s got a couple completely different ingredients in it that really give it a unique flavor.

You likely won’t be able to find the same exact stuff at your market, but I address that in the ingredients list.

The farmer’s market ingredients used in this meal are:

  • Agretti
  • Culinary celery
  • Carrots
  • Spinach
  • Cucumber
  • Scallions
  • Wild-caught local haddock from the fish guy

I’d like you to meet two of my new favorite veggies: Agretti and Culinary Celery

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What is Agretti? Agretti is a Mediterranean water-retaining plant that looks like it should taste like grass but is actually DELICIOUS and can be used in basically anything, including raw in salads, omelets, or sprinkled over pasta (which is how I would have used it had I not just made pasta. Poor planning!)

Culinary Celery will blow your mind if you don’t like celery, but will especially blow your mind if you don’t like parsley. This awesome vegetable creation is a divine marriage of the two that tastes just perfect and doesn’t have that often overwhelming flavor you get with celery and/or parsley.

Agretti can be tough to find unless you know a farmer or market that grows Mediterranean-type veggies, but if you want to try and use something similar, people claim dandelion greens come close-ish.

As for culinary celery, I’ve never seen this before but you might ask around for it. Otherwise, adding a tiny bit of both celery and parsley together would be fine just to get that flavor.

ALSO – NEVER FEAR! This dish is perfect without either of these things! It’s the sesame-ginger sauce that really brings it all together 🙂

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What You Need for the Quinoa Salad

  • 1 cup quinoa cooked according to package directions
  • 1 cup shredded carrot
  • 1 cup finely chopped culinary celery
  • 1-2 cups roughly chopped agretti
  • 1 cup dried cranberries (I used Craisins)
  • 1 cup chopped walnuts
  • 1 cup finely chopped cucumber

What You Need for the Sesame-Ginger Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, chopped
  • 2 tablespoons brown sugar (or substitute with honey)
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon sesame oil
  • pinch red pepper or chili flakes to taste

 

What You Need for the Lemon-Crusted Haddock

  • 2 meyer lemons, cut into slices
  • 1/4 cup shredded parm
  • 1/4 cup panko (or your favorite bread ground up in a food processor)
  • Haddock

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What You Do

Add the shredded veggies and chopped walnuts and whole cranberries to the quinoa in a large bowl and mix thoroughly. Add sesame dressing, mix well, and set aside in the refrigerator to chill for about an hour, if you can wait. This dish is good both hot and cold.

While the quinoa salad is chilling, sprinkle the haddock with fresh lemon.

Mix together the shredded parm and panko, and gently dip the lemon-doused haddock in to lightly cover the fish, or sprinkle the mixture over the fish if picking it up isn’t really an option.

Bake, grill or pan-fry the haddock until cooked. Serve alongside the quinoa salad with a mixed-green salad on the side if desired! I made a quick salad with leftover agretti, spinach leaves and chopped scallions.

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Buttery Farro-Stuffed Patty Pan Squash

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For day 2 of my Five Days of Farmer’s Market Meals, I’m bringing in the squash. You just don’t have summer without squash! A couple of summers ago, I bought my first patty pan squash at – per usual – the advice of the farmer who sold it to me.

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I couldn’t get over how cute these squashes are. I just envisioned Mike and myself sitting down with our individual squashes for a nice little personalized squash dinner.

Anyways, I can’t resist buying them as soon as they’re available and serving up personal patty pan squashes. They’re perfect.

The farmer’s market ingredients used in this dish are:

  • Patty pan squashes
  • Grape tomatoes
  • Yellow onion
  • Green bell peppers
  • Cayenne pepper
  • Garlic

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Preheat oven to 350F

What You Need:

  • 1 tbsp coconut oil (or cooking oil of your choice)
  • 1 cup farro seeds
  • 2 large or 4 small patty pan squashes
  • 1/2 pint cherry tomatoes, quartered
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 bell pepper, chopped (green, yellow, red–doesn’t matter)
  • 1 tbsp cayenne pepper, finely chopped (or hot pepper or your choice) – Optional
  • 2 tbsp chopped walnuts or pecans
  • 1/4 cup shredded fresh parm
  • 2 cups canned diced tomatoes
  • 1/2 or 1 tbsp butter for each squash you’re making (amount depends on the size of the squashes) – Optional but highly recommended!

What You Do:

Rinse the cup of farro seeds and drain cloudy water. In a medium saucepan, bring the farro and 3 cups of water to a boil. Keep covered and lower heat. Simmer for about 15 minutes or until the seeds have fully expanded and taste slightly chewy (but not hard!)

At the same time, boil about an inch of water in a large pot. Add whole patty pan squashes and cover. The squashes will steam cook this way, and are ready when you can easily pierce them with a fork.

While the farro and squashes are cooking, heat coconut oil in a large skillet and add the minced garlic.

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After about 1 minute, add onion and gently stir until translucent. Then add green pepper and cayenne pepper and cook for about 5 minutes.

Once farro is done, combine with the onion mixture and stir thoroughly. Add cherry tomatoes and stir. Then add the walnuts or pecans and stir.

When the squashes are done, gently slice off just the tops. Then, use a spoon, melon baller or – like me – an ice cream scoop, to gently carve out the insides, being careful to remove all the seeds but not too much of the squash. It’ll be pretty watery, so feel free to just hold them upside down over the sink to drain them out.

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Now comes the fun part. Place the squashes in a baking dish and fill each squash with the farro mix, packing each spoonful down to fit as much as you can. I just let them overflow over the sides.

Next, top each squash with a butter patty, and then cover each squash with the diced tomatoes, and sprinkle the shredded parm on top.

Bake for about 10 minutes in the oven to get it hot and melt the cheese.

Then, just scoop out the squashes for everyone’s individual serving! It’ll be a hit!

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Pro Tip: Make this with quinoa! Coucous! Risotto! Other rices! Add meat! You can make it any way you want.

Farfalle Pasta Salad with Italian Sausage and Dijon & Siberian Kale Maple Stirfry

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For Day 1 of my Five Days of Farmer’s Market Meals, I made a dinner that can be thought of as two side-dishes, two main dishes, or one side dish and one main dish. It’s up to you. Or maybe I’m overanalyzing (typical) and it’s clearly a main dish with a side dish.

I’ve debated this enough.

Either way, it’s a summery meal with lots of flavor and it’s super good for you too!

The farmer’s market ingredients included in this meal are:

  • Hot Italian Sausage links
  • Siberian Kale
  • 1 Red Onion
  • Bunch parsley (freeze what you don’t use)

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Farfalle Pasta Salad with Italian Sausage Recipe

What You Need:

  • 1 box farfalle (bowtie) pasta or any pasta shape of your choosing
  • 2-3 large sausages
  • 4 tbsp Pub-style dijon mustard (with the mustard seeds in it)
  • 1 1/2 tbsp parsley
  • 1 tbsp olive oil

What You Do:

Boil salted water in a large pot and cook pasta according to package directions.

While the pasta is cooking, heat the olive oil in a skillet on low-medium.

De-case the sausage links (if you desire – I always de-case them but I’ve been told that’s a weird thing to do), slice the links into pieces and place in the skillet.

IMG_4074 Cook the sausage, stirring it around often, until it’s browned and cooked through.

Drain the cooked pasta and run under cold water, stirring it around, until the heat is gone. Also rinse out the pot a few times with cold water to cool it down and remove the starch.

Place the pasta back in the pot, add the mustard, sausage and parsley and stir until well mixed. Keep covered and warm until ready to serve.

Recipe for Siberian Kale Maple Stirfry

What You Need:

  • 1 bunch Siberian Kale or just your favorite type of kale, coarsely hand-shredded
  • Half of a medium red onion, diced
  • 1 Serrano pepper, diced (optional)
  • 1 tbsp garlic, minced
  • 1 tsp yellow mustard seeds
  • Pinch of ground cumin
  • 2 tbsp pure maple syrup
  • 1 tbsp olive oil

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What You Do:

In a large skillet, heat olive oil. Add onions, and let simmer for one minute. Add garlic and serrano pepper. Stir continuously until onions become translucent.

Add the kale, stir and let cook until kale becomes soft and starts to reduce.

Add mustard seeds, cumin, and maple syrup. Stir well and serve.

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Pro Tip: The pasta dish can be served cold as a pasta salad, great for a last-minute cookout idea!

Five Days of Farmer’s Market Meals

Posted in Dinner, Random Thoughts by

The summer farmer’s market is like a once-a-week holiday to me.

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It’s one of my top favorite days along with Halloween and my birthday. I start preparing days ahead of time – mentally mapping out my weekend schedule to make sure I can get there in time to get eggs before they’re sold out, and secretly planning to “forget” to eat breakfast so I can order the made-on-the-spot egg, sausage and cheese croissant sandwich from one of the local farms.

The first time I ever went to our farmer’s market, about 6 or 7 years ago, I was drastically underprepared. I had ridden my bike there, and ended up riding home clutching to my handlebars a plastic bag containing my sole purchase – a carton of fresh eggs. I tried so hard to avoid all the bumps in the road.

Now I have a large and in charge straw bag that fits an almost embarrassing amount of veggies and other market goodies. Sometimes I accidentally hit people with it because my turning radius is so much wider than normal.

Straw Bag

It’s quite the adventure.

However, the real adventure begins at home in my kitchen, surrounded by mostly green, leafy foods that have more uses than I can wrap my brain around.

So, I decided I would turn it into a fun blog topic! For the next five days, I’m going to be posting recipes I’ve made from items purchased at our local farmer’s market! Other ingredients will be involved, but main ingredients and inspiration for the meal comes from the market.

Hope you enjoy the short journey and I hope this inspires some new ideas too! And let me know of any unique summer farmer’s market veggies you’ve discovered and used!

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Credit: Seacoast Grower’s Association

 

Black Bean, Chickpea and Zucchini Veggie Burgers with Curried-Honey Glazed Tri-Color Carrots

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There’s nothing better than a summer meal. Like really nothing at all. There’s just something about that wonderful smell wafting from the grill from flame-kissed summer veggies that makes every slow sunset better than the last.

I’m not going to lie, it’s super hard right now for me to do anything after work besides come home, throw on my apron, turn up my Spotify playlist, crack a bottle of wine and get to cooking. It doesn’t always work out that way, but tonight it did (sans the wine – trying to be responsible!)

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My longtime desire to create a veggie burger recipe that actually works on the grill without falling horribly apart has finally been realized, along with my longtime desire to cook tri-color carrots.

I know, small victories.

Anyways, on to the perfect summertime recipe.

IMG_4046What You Need:

For the burgers:

  • 2 cups panko
  • 1 can black beans
  • 1 can chickpeas (garbanzo beans)
  • 1 cup cooked quinoa
  • 1 medium zucchini, chopped
  • 1 egg
  • 2 tsp onion powder
  • 2 tsp pepper
  • 1 tbsp olive oil

For the carrots:

  • 1 bunch tri-colored carrots (I found mine at Trader Joes, but I KNOW they’ll have them at the farmer’s market eventually)
  • 1 tbsp curry powder
  • 3 tbsp honey

What You Do:

Cook the quinoa according to package directions. Set aside 1 cup of the cooked quinoa for this recipe and use the rest for whatever!

Mix the honey and the curry powder and brush over the carrots. Lay the carrots out on a large piece of lightly oiled tin foil. Wrap tightly and place on the top shelf of the grill. They’ll need about 45 minutes to an hour to cook fully, and they will be ready to eat when they’re very soft.

IMG_4050Drain and rinse the black beans and chickpeas.

In a food processor, load in the two cans of beans and the rest of the ingredients.

Pulse gently until the mixture is coarsely ground. If it seems too loose and won’t make burgers that feel fairly solid, add additional panko until the mixture is thicker and forms burgers without trouble and without globbing all over your hands (I have no better way to describe this).

Lay burgers out of a piece of lightly oiled foil and place on the grill. Let the burgers cook about 5 minutes on each side and flip them four times.

Toast your burger rolls of choice or just eat the burgers bun free! I topped them with ketchup and mescalin mix.

Pro Tip: Make these gluten-free by substituting the panko for a gluten-free bread of your choice (just chop it in the food processor ahead of time).

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Tomato Rhubarb Cobbler

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There is nothing not amazing about this dish.

I know that’s a horribly-put-together sentence, grammatically speaking, but it can’t be helped because I’m still in the haze of having eaten this amazing dinner.

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A couple of years ago my friend had an awesome cooking blog that was basically my kitchen bible. One day she posted this tomato cobbler recipe and with the way she raved about how good it was, it was too tempting not to try. And ever since I too was able to partake in its amazingness, it’s never left the back of my mind as the perfect summer recipe that I crave any time of year.

But it’s almost summer and that’s good enough for me; the local farmer’s market is already full of awesome, inspirational veggies. So, armed with a fresh bundle of rhubarb and already tasting warm pinched cherry tomatoes, I delved into this recipe after work and a yoga session to cap off the day right.

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It has two parts – the filling and the topping – but despite that, it’s pretty easy to make.

Preheat oven to 375 F

What You Need for the Filling:

  • 3 pints cherry tomatoes
  • One large onion, sliced thin
  • 2 cloves garlic, peeled and minced
  • 1 cup chopped rhubarb
  • 1 tbsp olive oil
  • 3 tbsp flour

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What You Need for the Topping:

  • 1 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 4 oz blue cheese crumbles (or extra if you’re cheese-addicted like me)
  • 1 cup buttermilk
  • 1 stick butter (8 tbsp) melted

IMG_3995What You Do:

Start by prepping the filling. Heat oil on low-medium in a large skillet. Add onion slices and cover, letting them caramelize. When they’ve become softer and begin to look translucent, add the rhubarb and garlic, stirring for about 5-8 minutes until the rhubarb softens. Remove from heat before the rhubarb totally breaks down and becomes mushy.

Add cherry tomatoes and 3 tbsp of flour to the rhubarb/onion filling and mix well, making sure the tomatoes are fully coated.

Pour the filling mixture into an 8×11 baking dish and pop the filling mixture into the oven for about 20 minutes. Take them out when the tomatoes are looking hot and pinchy.

In a medium bowl, mix the whole wheat flour, the all-purpose flour, baking soda, baking powder and salt together.

In a separate, larger bowl, mix the buttermilk and melted butter, whisking well.

Slowly add the flour mixture to the buttermilk mixture, stirring well. Then add the blue cheese and mix thoroughly. It will start to become dough-y.

Once the filling is done pre-baking, spread out the dough somewhat generously over the top of the mixture to create a topping. IMG_4005

Put this whole shebang back in the oven for another 20-25 minutes (check it though – the topping will burn easy if it’s in for too long!)

Give it some time to cool, even though that will be hard, and delve in! Works great as leftovers too!

 

Pro Tip: I have 2. First, as you guessed this is not a Gluten-Free recipe. But it easily could be by substituting the flour and using any gluten-free biscuit recipe you have for the topping! My second tip is that you will likely have biscuit dough leftover so make some biscuits! #duh

Tomatillo Pizza

Posted in Appetizer, Dinner by

Pizza with tomato sauce? How about pizza with tomatillo sauce?

I’ve only ever used tomatillos to make salsa. That is, until I discovered that when you slice them and heat them in a pan, they reduce to a thick and sweet sauce that pairs perfectly with other veggies and – my favorite – goat cheese.

This sauce puts a fun spin on pizza. It makes it a little sweet but it’s definitely tasty and a really good summer pizza. I busted it out on a hot day for a pre-dinner appetizer and it was a hit!

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Preheat Oven to 350F-375F

What You Need to Make the Pizza Dough:

(Adapted from this recipe from my cooking idol Smitten Kitchen)

  • 1 1/2 cups flour (can replace up to half of this with whole wheat flour)
  • 1 teaspoon table salt
  • 3/4 teaspoon  active dry yeast
  • 1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
  • 1 tablespoon olive oil
  • About 1-2 tablespoons whole flax seed. Gives the dough a little crunch and healthy boost!

What You Need to Make the Topping:

  • Pre-made or homemade pizza crust. If you make your own, I highly suggest using this recipe from my cooking idol Smitten Kitchen.
  • 6-8 medium tomatillos, shells peeled off and sliced into quarters
  • 1 medium red onion, sliced
  • 3-4 oz. of goat cheese
  • 1/4-1/2 cup of corn meal (to sprinkle on baking pan to bake the pizza on)

IMG_3853To Make the Pizza Dough:

Stir dry ingredients, including yeast, in a large bowl. Add the water and olive oil and stir until formed into a ball. Knead well and place in a well-greased bowl with a damp towel covering it for 1-2 hours until it has doubled in size.

Knead dough again to eliminate air pockets and place back in the bowl for 20-30 minutes. Roll out the dough and lift onto a pizza stone or pizza pan pre-sprinkled with cornmeal.

To Make the Topping:

Place the tomatillos into an oiled pan heated on medium. Cover and simmer until they reduce and thicken, stirring frequently.

While tomatillos are cooking, place sliced onions in an oiled pan on medium heat, cover and cook until caramelized.

Spread the tomatillo mixture across pizza like a sauce. Top with caramelized onions and goat cheese and bake for 10-12 minutes depending on the thickness of your dough.

Pro Tip: Along with the flax seed, add fresh basil or dill to the pizza dough to give it a little kick and a little more of that summer flavor!

Vegetarian Quesadillas with Beans and Corn

Posted in Dinner by

This is truly a quick dinner dish. Perfect for those nights when you’ve worked late and have no desire to cook anything, but have no leftovers in the fridge and no appetite for Annie’s Mac (which is generally my go-to for nights like this).

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I went straight for the cupboard for this dinner, pulling out a can of corn and a can of pinto beans. Luckily, this is one of those dinners that you can make with pretty much anything you find around your kitchen.

I made one for me and one for Mike because I wanted mine to be super spicy. It took about 40 minutes total and really hit the spot!

Preheat the oven to 350F

006What You Need:

  • Wraps (I used 4 Joseph’s Omega 3 wraps)
  • Freshly grated cheese of your choice (I used cheddar)
  • 1 can of corn
  • 1 can of beans of your choice
  • Chopped jalapeno or serrano pepper (optional)
  • 1 avocado
  • Jar of salsa (I used a spicy corn salsa)
  • Sour Cream (optional)

What You Do:

Drain the corn and beans in a strainer and combine. Add a teaspoon of salt and pepper if desired.

Sprinkle shredded cheese on one half of the wrap OR on one whole side of one wrap. Then sprinkle the corn and bean mixture on top. Add chopped hot pepper if desired.

Sprinkle more shredded cheese on top and fold the wrap over to cover it OR place another wrap over it.

Place in the oven and bake until cheese is melted and the wrap is toasty.

To dress, add salsa and avocado or – to be “fancy”, mash the avocado and blend with some salsa for a quick and easy not-quite-guacamole.

Add a side salad if desired and you’re good to go!003

 

Pro-Tip: Add chicken if you want! Also, you will probably have leftover corn and beans, so use the mixture to top a salad!