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by Sarah Steimer

I know we say the we love the flavors in many of our dishes, but I have to say that these are truly tastes that sing to me. Fall is my favorite season, especially for produce — plus I’m a sucker for Mexican food. You couldn’t make a more Sarah-centric meal, although I would accept challengers.

  • 1 chicken breast, poached and shredded/cubed
  • 1 poblano pepper, roasted, peeled and sliced
  • 1 acorn squash (try to find a small one)
  • 1 red onion, sliced about 1/4-inch thick
  • 2 teaspoons cumin
  • salt and pepper
  • 1 4-ounce log goat cheese
  • 4 soft corn tortillas, about 8 inches or so in diameter
  • 1/2 cup – 2/3 cup salsa verde (if you would like to make your own, try our recipe from last summer)

Cut the acorn squash in half and roast at 400 degrees, skin side down, for 40-50 minutes, or until the squash can be easily pierced with a fork.

You could do a lot of variations on these enchiladas. Shrimp or steak instead of chicken (or no meat at all for a vegetarian version). You could also go with a milder roasted bell pepper if poblanos are too spicy for your taste.

In the meantime, heat about a tablespoon of olive oil in a medium-sized sauté pan. Add the onions to the pan and cook until caramelized, occasionally de-glazing the pan with a little water when necessary. Set aside.

When the squash has cooked, scoop the flesh out of the skin and mash with the cumin, salt and pepper.

Set up an assembly line of ingredients to build the enchiladas. If your corn tortillas seem a bit dry and may break as you work with them, microwave them for a few seconds while covered with a moist paper towel.

Working down the center of the tortilla, layer a line of squash, onion, pepper, chicken and feta. Roll the enchilada up and place seam-side down in an 8-by-8-inch or 9-by-9-inch baking pan. Continue with the remaining ingredients so the four enchiladas fit snuggly in the pan.

The enchiladas may be refrigerated at this point if you are preparing them in advance!

By the way – BE CAREFUL when peeling/cutting poblanos. Mine were especially hot this time around and, four hours later, my fingers are still burning. Wear gloves when working with any hot pepper!

Before cooking, top the enchiladas with the salsa and sprinkle with any remaining goat cheese. Cook for about 20-25 minutes at 350 degrees.

Makes 2-4 servings.

Recipe adapted from: Brit + Co.

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by Sarah Steimer

This is a very simple recipe, but sometimes it’s good to have a quick standby — especially for lunch. Plus, I’ve had a few people tell me they’re never quite sure of what to do with kale so I wanted to share something that is easy on the taste buds but still really healthy.

  • 2-3 large leaves of kale
  • water
  • olive oil
  • 2 small soft corn tortillas
  • 4 tablespoons or so of crumbled feta cheese
  • salt and pepper, to taste

Rinse the kale and finely chop. Toss the kale in a small sauté pan over medium- low heat with salt and pepper, adding a few tablespoons of water as you go so the kale may wilt. Remove the kale from the pan and set aside.

While the pan is still hot, add enough olive oil to coat the pan. The heat should still be medium-low. Wipe one side of one of the tortillas in the oiled pan and set the tortilla aside. Place the other tortilla in the pan and top with half of the feta cheese, the kale and then the rest of the feta. Place the oiled tortilla on top, oiled side up.

Let the bottom tortilla crisp and brown, about 3-4 minutes. Pick the quesadilla up with a spatula and flip over. This is a little easier if you lean the pan on an angle when you flip it. Cook for another 3-4 minutes or until this opposite side is browned and crisp.

Remove from the pan and cut into four pieces. Serve with fresh salsa or guacamole.

Makes one serving.

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