I’m a sucker for enchiladas. They call to me even in the heat of summer, some recollection of traveling to Mexico and enjoying them in the sweltering heat as a kid. The rich layers of flavor, always a crowd pleaser. I never had any trouble getting my own children to eat enchiladas. However, as I’ve gotten older, I look to lighten many of my favorite dishes and add in more vegetables than in the past. While these enchiladas are not traditional, they are delightful. This delectable dish comes from Isabel Eats. Isabel tells a lovely story about this dish and and what inspired her to come up with this low carb veggie enchilada version. Head on over to her blog to read the full story.
From time to time, the Small and Large Vegetable Shares have the option to receive one or more “Choice” vegetables. These are items that are in addition to the selection of items everyone gets in the weekly take. This week, a variety of Choice vegetables are on offer for both Small and Large Shares where Small receive one Choice item and Large receive two Choice items. Once you’ve selected your items this week, check out these tips on how to best store them for longevity.
According to Epicurious, the fool originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream with more modern versions containing the addition of yogurt. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor.