Show me recipes using:

 

RECIPES

Arugula Salad
Secretly Delicious Spinach Pie
Sauteed Mustard Greens with Maple and Mustard
Ground Nut Stew
Carrot Fennel Soup
Swiss Chard and Tahini Dip
RECIPE: Grand Green Bean Salad
Greek Style Roasted Red Pepper Pesto
Chocolate Beet Cupcakes with Superpink Frosting
Oven Roasted Parsnip Fries
Crispy Potato Skins
Potato and Turnip latkes
Honey-Glazed Carrots
Carrot Raisin Salad
Asian Carrot Slaw
Savory Sweet Potato Pie
Russian Vinaigrette Recipe with Beets and Sauerkraut
Curried Parsnip Soup
Sweet potato enchiladas
Enchilada Sauce
STRAWBERRY MUFFINS
CARROT SALAD WITH CUMIN
ROASTED FENNEL & ITALIAN SAUSAGE PIZZA
Squash Relish
Cantaloupe-Basil Salad
Squash Relish
Greek Potatoes
Locavores Bahn Mi Sandwiches
Carrot-Apple Muffins
Green Tomato Relish
Turnip Gratin
Carrot Muffins.
Plum-Crazy Carrots.
Roasted Sweet Potato Salad with Red Pepper Vinaigrette
Turnip Slaw
Grated Beet Salad
Wilted Spinach Salad with Bacon and Hard-boiled Eggs
Hakurei Rabe Pasta with Beans & Cheese (& optional pork sausage)
Turnip, Apple and Cheddar Salad
ORZO WITH WILTED SALAD GREENS
STRAWBERRY MUFFINS
Tuscan kale salad
Strawberry Mojitos
Fresh Strawberry Pie
Garlic Scape Pesto
BOK CHOY WITH GINGERY BUTTER
General ideas for cooking with greens
ZESTY COLESLAW
Chilled Kohlrabi
Garlicky Summer Squash
Zapple Bars
Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
ARNIES CUCUMBER SALAD
tomato and bread salad
Salade Nicoise
Ginger Scallion Pork Meatballs
Sweet and Sour Eggplant
Diannes Tumbleweed Tomato Soup
BLT Pasta
Tomato Crostini
Arugula Pesto.
Caramelized Onions
Butter-Maple Roasted Carrots with Garden Thyme
Apple Cake
Garlicky Beet Delight
Mashed Rutabaga with Sour Cream and Dill
Asian Slaw Salad
Chorizo and Cornbread stuffing
Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

Sweet potato enchiladas

 

3 medium sweet potatoes (about 1 pound)
3 tablespoons butter
2 medium onions, diced
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons fresh oregano (or 1 teaspoon dried)
1 teaspoon ground coriander
1 teaspoon salt
4 cups enchilada sauce (find recipe under enchilada sauce, or search under tomato!)
12 corn tortillas
1 cup grated sharp cheddar cheese
Optional: ½ pound chorizo, cooked and crumbled
 

 


  1. Preheat the oven to 350o F. Lightly grease a 9 x 13 inch baking dish.

  2. Bake the sweet potatoes on a baking sheet until soft, 40-50 minutes. Let cool, then peel and mash.

  3. Melt the butter in a medium skillet over medium heat. Add the onions; sauté until translucent, 5-7 minutes. Stir in the garlic and cook for 1 more minute.

  4. Stir in the cumin, oregano, coriander and salt; cook, stirring constantly, for 2 minutes. Add the mashed sweet potatoes and chorizo (if using) and cook for 2 minutes longer. Remove from heat.

  5. Wrap the tortillas in a dish towel and place in a steamer basket over boiling water for about 10 minutes.

  6. Fill each tortillas with about 1/3 cup of the sweet potato filling and roll up. Place the filled tortillas in the prepared baking dish. Pour the sauce over the top and sprinkle with the cheese. Bake until the sauce is bubbling and the cheese is melted, 20-25 minutes.
Recipe From: Farmer John's Cookbook (Gibbs Smith, 2006)