on our plates…

Share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Veggie Enchiladas

Filling

• 1 ¼ pounds sweet potatoes, potatoes, or butternut squash

• 1 ½ cups cooked beans (or 1 can beans)

• 4 ounces (1 cup) grated Monterey Jack cheese

• 2 ounces (½ cup) crumbled feta cheese

• 2 small cans (4 ounces each) diced green chiles

• 1 medium jalapeño, seeded and minced

• 2 cloves garlic, pressed or minced

• 2 tablespoons lime juice

• ½ teaspoon ground cumin

• ½ teaspoon chili powder

• ¼ teaspoon cayenne pepper (optional)

• ¼ teaspoon salt, more to taste

• Freshly ground black pepper

Remaining Ingredients

• 2 cups (16 ounces) mild salsa verde, either homemade or store-bought

• 10 corn tortillas

• 4 ounces (1 cup) grated Monterey Jack cheese

• 2 tablespoons sour cream

• 1 tablespoon water

• ¼ cup chopped onion

• ¼ cup chopped fresh cilantro

PREPARATION - recipe adapted from Cookie and Kate

1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

2. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).

3. Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.

4. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.

5. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.

6. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.

7. Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.

8. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

9. Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

Easy beans!

• 1 pound (about 2¼ cups) beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water

• 1 medium onion, cut in half

• 2 to 4 large garlic cloves (to taste), minced

• 1 bay leaf

• Salt to taste (beans need a lot, at least 1 teaspoon per quart of water used)

PREPARATION

• Step 1 Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.

• Step 2 Add salt and continue to simmer another 1 to 1½ hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.

• Note: If using a pressure cooker/instant pot, I use 1 cup beans to 3 cups water, add all the same flavorful goodies and cook for 28 minutes. Subbing half of the water for broth can also be a yummy adaptation.

More recipe ideas…

• More about gilfeather turnips

• Rutabaga, gilfeather turnip, potato: Silken Potato & Turnip Soup

• Kohlrabi: Garlicky Kohlrabi Relish

• Kohlrabi: Kohlrabi Ham Bake

• Cabbage ideas! It is the year of the cabbage after all… cabbage wraps / a slaw / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it / ferment it

• Cabbage, potatoes: Irish Potatoes & Cabbage (Colcannon)

• Cabbage, kohlrabi, onion: Kohlrabi & Carrot Slaw

• Parsnips: Brown Butter Parsnip Puree

• Potatoes, parsnips: Mashed Potatoes and Parsnips with Chives & Parsley

• Butternut squash, parsnips: Squash, Parsnip & Sweet Potato Soup

• Butternut squash, onion: Warming Winter Squash Tagine or Winter Squash Risotto with Leeks and Greens

• Butternut squash, cabbage: Pasta with Cabbage, Winter Squash & Walnuts