kid-friendly · Recipes

Braised Pork with Fig Compote

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For some reason, pork always strikes me as a cold weather dish — but it’s probably just because my mind (and taste buds) immediately associate pork chops with this amazing maple-Dijon recipe, which I make every fall after apple picking. It just screams fall!  

Turns out, there’s no reason this can’t be a summer dish, too, and I’ve got the seasonally appropriate topping to prove it. Figs are right in season from June through early autumn, and are full of potassium and fiber, which can help control blood pressure and weight. In this recipe, I’m topping seared and sliced pork chops with a fig “compote,” which is just a fancy way of saying stewed fruit in a syrupy sauce, and laying it over a salad of sauteed kale and farro.

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Farro is an ancient grain that was pretty new to me when I first made this dish, but has since become a healthy staple for us.

Farro is even more packed with protein than quinoa, and also boasts tons of filling fiber, magnesium, iron and zinc. It has an almost nutty flavor and a great firm, yet chewy texture.  In short, you won’t leave this dinner hungry!

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Braised Pork with Fig Compote

Serves 2; 700-800 calories per serving

INGREDIENTS

  • 2 boneless, center-cut pork chops
  • 1/2 cup farro
  • 1 bunch kale
  • 1 lemon
  • 2 oz. figs
  • 2 tbps crème fraiche or Greek yogurt or sour cream
  • 2 TBSP sugar
  • Seasoning: 3 parts flour & 1 part coriander & 1 part fennel seed (1 TBSP total)
  • For cooking: salt, pepper, water, olive oil
  • 1 bunch tarragon (optional; for garnish)

DIRECTIONS

First, cook the farro. Heat a medium pot to boiling, add the farro, drain and set aside. It should cook for a total of 15-20 minutes, so you can prep everything else while it does so.

Chop the figs, quarter (and de-seed) the lemon, chop the kale (removing the stems), and chop the tarragon leaves, if using, discarding stems.

Pat the pork chops dry with paper towels then season on both sides with salt and pepper, as well as the spice blend, shaking off any excess. Heat a medium sauce pan with olive oil over high until hot, then add the chops, cooking about two minutes per side until they look brown and are cooked through. Transfer to a cutting board to rest, leaving the browned bits in the pan.

In a smaller sauce pan, combine the figs, sugar, a pinch of salt, juice from 2 of the lemon wedges and 1/4 cup of water, then cook on medium/high, stirring, for about 6-8 minutes or until the liquid is mostly gone and the figs appear soft. Remove from the heat.

In the pan with the browned bits from the pork, reheat to medium then add the kale and another 1/4 cup of water. Season with salt and pepper if desired, and stir, scraping the yummy bits up off the bottom of the pan as you go, until the kale is wilted and the water has cooked off (just a few minutes, probably). Add to the bowl of cooked farro.

Add the crème fraiche/Greek yogurt/sour cream and the juice of the remaining two lemon pieces to the bowl of kale and farro; drizzle with a little olive oil. Divide into two serving plates.

Slice the pork chops against the grain, and plate on top of the salad, topping with the compote and garnishing with tarragon (optional). Buon appetito!

Braised Pork 2.pngIt is so ridiculously, uncomfortably hot out there this week, I don’t foresee much cooking in our immediate future, or anyone else in the Boston area. Bookmark or pin this one for the next time we get some relief from the humidity! It’s all or nothing here in New England when it comes to weather, huh?

Stay cool and have a great weekend, everyone!

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Crazy 8 Sale On Now!

Blue Apron · Grow Your Own Way · kid-friendly · Recipes

Spring Fettuccine

Hmm. Where did we go for 21 days? It sure whizzed by rather mysteriously for me, until I woke up and realized I hadn’t written a new recipe all month. But I can tell you one thing — we did very, very, VERY little cooking these last three weeks, so that right there is probably the secret to why this blog went silent.

We had my mom’s 70th birthday party, the end of school for Georgia, the start of summer camp, the tail end of audition season for Mark, and annual reviews at my office, plus graduation from the political candidate training program I underwent all winter, Emerge.

I guess we were busy, huh?


You’ll notice this post has the word “Spring” in the title. That’s because that is when I started writing it! It’s probably even more exciting as a meal option now, though, because it’s just that easy — and easy is what you want in the heat (which we finally have here in Boston). And, bonus: you can use any greens that are ready to harvest from your garden now, if you’re in the Northeast.

The title of this should really be “Fresh Fettuccine with Chicken, Asparagus, Kale and Rosemary” but that is just WAY too long, so I’m leaving the flavors a bit to your imagination with a festive-sounding word like “Spring” instead. Because when I think of this season, and eating outdoors or on the porch, with something light and easy to pull together on a weeknight, those foods are for sure on my list…right next to a crisp glass of white wine or rosé.

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I originally made this as part of my Blue Apron subscription but have since redone it and adapted it for our family, and you could do the same. Chicken and Rosemary are natural buddies, but you can leave out any part that doesn’t appeal, including the chicken if you want to make this vegetarian, or the red pepper flakes if you don’t like so much heat. The greens are also interchangeable, so a spring mix or spinach would be fine here, too. Other ideas: you could add in some garlic to the saute step, or even some mushrooms — especially for a heartier vegetarian option if you omit the chicken tenders. I might even add some fresh peas if I saw them at the farmer’s market.

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Spring Fettuccine

INGREDIENTS

  • 8 chicken tenders
  • 6 OZ fettuccine
  • 1 bunch kale
  • ½ bunch ssparagus
  • 1 bunch rosemary
  • 2 TBSP crème fraîche or Greek yogurt or sour cream
  • 2 TBSP grated Parmesan
  • ⅛ TBSP crushed red pepper flakes

DIRECTIONS

Wash and dry the fresh produce and eat a medium pot of salted water to boiling. Snap off and discard the tough, woody ends of the asparagus, then cut into 1-inch pieces on an angle. Remove and discard the kale stems and finely chop the leaves. Pick the rosemary leaves off the stems, or run through an herb stripper; discard the stems and roughly chop the leaves.

Pat the chicken dry with paper towels and chop into bite-sized pieces, then transfer to a bowl. Season the chopped chicken with salt and pepper and toss to coat.

In a large pot, heat some olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally for about five minutes or until it is lightly browned and cooked through.While the chicken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente. Reserving ¾ cup of the pasta cooking water, drain thoroughly.

While the pasta cooks, add the asparagus, kale, rosemary, 2 TBSP water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be, to the pan of chicken; season with salt and pepper. Cook, stirring frequently, for a couple of minutes or until the asparagus is bright green and the kale wilts.

Add the cooked pasta, crème fraîche and half the reserved pasta cooking water to the pan of chicken and veggies. Cook, stirring vigorously to coat the pasta, until thoroughly combined, just a couple of minutes. If the sauce seems dry, add the remaining pasta cooking water to reach a better consistency. Top with cheese and enjoy!

This makes about two servings, so it’s perfect for date night. Or, it doubles easily.

Buon Appetito!

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Technically summer started last week, but I think you can still safely make this “spring” pasta and be on-season with your ingredients. I know my garden is still overflowing with greens like lettuce, cabbage and kale! In fact things are growing so fast and furious after our heavy spring rains that allergies have hit in full force for me lately, and I hope you aren’t suffering too! Have a great rest of the week, and an awesome start to your Fourth of July vacation if you’re taking off soon. We are staying in town but hoping to savor the warm sun and maybe get to some boating and beach or pool time! 🍉🇺🇸☀️


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Gymboree Sale On Now!

Drinks & Smoothies · kid-friendly · Recipes

Strawberry Peanut Butter Smoothie

Though it hasn’t felt very summery out there so far this year, something about this time of year prompts me to want to get moving more, lighten up what I’m eating so I can feel lighter myself, and spend less time cooking and eating big meals. Enter smoothies, the perfect on-the-go food with built-in health benefits. Of course, the other way to look at it is that these balance out all the inevitable hot dogs, cold beers and after-dinner trips to get ice cream that come with summer, so cheers to that, too!

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This smoothie is vegan, easy to make as well as to digest, tasty, portable, and perfect for post-workout because of the great balance of carbs to restore glycogen burned during exercise and muscle-building protein.

A healthy and filling after-exercise smoothie will ideally contain a foundation of greens and fruit, like we have here, plus a protein source such as nut butter, silken tofu or plain yogurt, and also a liquid, such as coconut water or almond milk.

I used peanut butter, but you could also use almond butter. You can sub half Greek yogurt and half almond milk — especially to boost the protein ratio for exercise recovery — or all almond milk in place of coconut milk.

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Strawberry PB Smoothie

INGREDIENTS

  • 1-2 cups frozen strawberries
  • 1 ripe banana (mine was frozen)
  • 1 can reduced-fat coconut milk OR 1 cup almond milk
  • 1 heaping TBSP peanut butter OR almond butter
  • optional: toss in some spinach or other greens

DIRECTIONS

Add all ingredients to blender, starting with liquid first, and process on high until smooth. It helps to have a high-speed blender like a Vitamix if you want to throw in a handful of greens and have them pulverized, which I did to get an extra veg boost, but otherwise this should be fine in a conventional blender, too.

The amount of berries can vary by however much you want. I used what I had on hand, which was a little less than a full two-cup bag in the freezer.

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I’m not even going to talk about the weather anymore because I think I’ve personally jinxed it from ever being nice this year. We are having a small cookout the weekend after next for Mark’s birthday, and if it’s rainy or cold still, I’m going to lose my mind.

Today, however, we got a peek at the sun, so I strolled on over to The Scooper Bowl in City Hall Plaza, which is an ice cream extravaganza that also benefits The Jimmy Fund. It’s still going on tomorrow from Noon to 8 p.m. outside Boston City Hall, right at Government Center. Perfect for an after-work outing. Or “lunch,” like I did!

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If you liked this smoothie, share it with a friend, and pin it for later! Have a great rest of the week, everyone. 

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Beauty & Fashion · Tips and Tricks

My Favorite Natural Deodorant Is On Sale

Can I be honest?

As much as I’ve been lamenting the never-ending winter we’ve had here in Massachusetts, a small part of me dreads one part of summer. And that part is sweat.

There’s no getting around it: I am not a dainty person who never perspires, and this has butt heads with my desire to use natural products for pretty much my entire life. Picture a scene: tween Amanda approaches her mom for deodorant after realizing that all the cool girls with straight hair and Co-Ed Naked t-shirts are using Teen Spirit, and not only am I not blonde OR tan, I do not have this essential product. Cut to the next day when my mom comes home with Tom’s of Maine … and eternal embarrassment, plus a not-insignificant amount of crying, ensues.

end scene.

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Nothing against Tom’s or any of the other natural brands I’ve tried over the years, but apart from being horrifyingly dorky for a pre-teen to sport at soccer practice, it just didn’t work that well for me at ALL. Fast forward to today, when many (many) years of trial and error later, I’ve finally landed on a product that smells really good, doesn’t bother sensitive skin, doesn’t require me to dip my hands into a jar of gunk, and most importantly WORKS AMAZINGLY, even on the hottest days. Even for power yoga, or the T without air conditioning, or that moment when you have to ask for a raise or tell off a mansplainer. I’m talking about Schmidt’s Naturals, from (where else) Portland, and it has finally made me a believer in vegan hygiene products. I use it every single day, and have stocked up on multiple scents and formulations so I always have what I need.

My hands-down favorite scent is Bergamot Lime, but I am REALLY fond of both bergamot and lime, to a degree that I don’t think is anywhere near normal. Got sensitive skin? My favorite gentle option is Schmidt’s Coconut Pineapple stick (again, two flavors I borderline freakishly love. See pretty much every post while I was pregnant). Of course, they also have plenty of fragrance-free options, too. jar_fragrancefree_2x_76b3b6df-e4f8-4752-a3f0-aa849e3fec18_500x500They offer a subscription program and select scents are also sold in stores nationwide, including the Target near my house (woohoo!) Their deodorants are free of aluminum and instead use natural ingredients — plant-based minerals like magnesium and baking powder — to neutralize odor-causing bacteria and wetness. I love that it was founded by a mom who was just looking to improve the personal products she used while pregnant!

Now through Saturday, June 3, take 30% off your order at Schmidt’s in celebration of their 7th year in business with code “ANNIVERSARY!”

In closing, I’ll leave you with this fairly unfortunate snapshot of my 90s self at a neighborhood block party. Hopefully, I had some kind of deo on alongside my sambas and bad bangs, but you really never know.

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Boston Day Trip · kid-friendly · Travel

Sunday Driving North of Boston

Happy Wednesday everyone! We are halfway to a holiday weekend, or more than halfway if you’re taking off Friday like 90% of the people in my office. I can’t wait for three days home with my G! This Sunday we had a rare wildlife sighting — Mark Linehan, in his natural habitat, without having to work…ON THE WEEKEND. Naturally, we took advantage of it with a little day trip outside the city. For this adventure we chose to visit my all-time favorite ice cream stand, Erikson’s in Maynard. Sometimes childhood memories don’t stand up to present-day reality, but in this case that was not at all true and it.was.EVERYTHING.

Erikson’s is just a quick jaunt off of route 2 from the city, and from there you can take a leisurely ride around the northwest rural suburbs of Boston. Maynard, Stow, Bolton and Lancaster are the heart of apple-picking country and lie equidistant from Worcester and Boston, and Route 117 makes for a gorgeous Sunday drive any time of year, whether in spring with all the wildflowers, horses and goats on view, or during peak fall foliage. Continue on to Harvard, as we did, and stop in at the General Store for made-on-site lemonade, sandwiches and sweets. Then, enjoy them in a family picnic across the street on the town Common!

There’s lots of other fun things to do in the area. We love The Discovery Museum in Acton, the Nashoba Valley Winery in Bolton, the Assabet River National Wildlife Refuge, and of course the dozens of farms and orchards that are open to the public year round, such as Honey Pot Hill, Bolton Spring Farm, and Nicewicz Family Farm.

A great path back to the city takes you via Route 2 or 62 through historic Lexington and Concord, where there are literally dozens of attractions and parks to visit — enough to make up their own separate day trip, in fact. You can stop by Minute Man National Historical Park, Orchard House (where Louisa May Alcott wrote Little Women), Walden Pond, Sleepy Hollow Cemetery, the Battle Road Trail, the Emerson House and the Thoreau House (pick your transcendentalist), The Old Manse & nearby North Bridge where the first shots of the Revolution were fired, and of course Lexington Battle Green, Buckman Tavern and Minuteman Statue. Near there is the famous Minuteman Bike Trail, which is super kid-friendly (and therefore extremely crowded on weekends) and which has lots of cute shops and places to grab snacks or ice cream nearby in Downtown Lexington. Of course, I don’t recommend doing any of these things with Mark unless you really, REALLY want to learn about colonial history…like in extreme, minute detail (but in a fun way!)

Oh, to be this carefree and happy every day. Life is magical when you’re three!

I hope you all have a wonderful Memorial Day Weekend. We are equal parts excited about kicking off summer in New England and sad to mark yet another holiday we would have celebrated with Georgia’s Great Granddad. Living a thankful life every day is one way to honor his memory, and I hope you can find small ways to do the same in your own life this year. xoxoxo.

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Baby & Toddler · Holidays · kid-friendly · Tips and Tricks

Georgia’s Favorites: Books for Age 3

As anyone with a three-year-old can tell you, preschoolers love to read the same books over…and over…and over…FOREVER. In the last year, Georgia has definitely switched preferences from reading a stack of board books every night to wanting to pick one longer story book from a pile we keep in our bedroom, and sometimes we have to stealthily sneak a new option in there to prevent us from going crazy!

Here are the ones she goes back to you over and over. What books do your little ones love? (Give us some new ideas…please! Haha).

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Clockwise, from top left: The Berenstain Bears, “No Girls Allowed” // Chris Van Dusen, “The Circus Ship” // Tomie de Paola, “Strega Nona” // Laura Numeroff, “If You Give a Moose a Muffin” // David Litchfield, “The Bear and the Piano.”

No Girls Allowed

The love of Berenstain Bears is strong in our house. This is just one of the greatest hits as far as Georgia is concerned; she also asks regularly for The Berenstain Bears and Too Much Junk Food, Too Much TV, Go To School (which adorably features kindergartners still doing crafts and napping!) and both the Berenstain Bears Go to the Doctor (she loves the part where the doctor pinches Papa’s belly fat!) and Visit the Dentistwhich came in handy last week when we took G for her first big-girl cleaning! No Girls Allowed is a great for beginning conversations about inclusion, friendships, and empowerment of young women.

The Circus Ship

Georgia likes the circus and animals so much that we got this as a present for her 2nd birthday and it is STILL going strong. I first took her to see the circus in Boston when she was 20 months old, fully expecting her to wiggle and squirm and ask to leave early, and instead she sat there enthralled, cheering and clapping at all the right moments and asking when we could come back again. She got so obsessed that we had a circus party for her birthday that year, and this book — about a group of shipwrecked circles animals who cause mayhem on a tiny Maine island when they wash ashore — gives us just enough circus flavor to get by without the real thing.

Strega Nona

It was through reading Strego Nona that Georgia first learned she was a little bit Italian, and it blew her mind! Strega Nona is a classic and for good reason: it features magic, pasta, a lovable sidekick in the bumbling Big Anthony, and a “spaghetti belly” at the end that Georgia always tell us looks like a baby bump. (tell me about it). Equally adored as a bedtime story is Strega Nona’s Magic Lessons, which has a few funny twists and a great lesson about hard work and patience.

If You Give a Moose a Muffin

This is second in a series of “If you give…!” books that toddlers love and I can totally see why. It all started with “If You Give a Mouse a Cookie” which we also have, but for some reason this sequel featuring a silly moose who causes mayhem when you invite him in for a muffin is the one that captured Georgia’s heart. We got “Mouse” and “Moose” together as a birthday gift, and I’ve turned right around and given the pair to other kids, too, because they are such a hit in our house. See also “If You Give a Cat a Cupcake,” which we love because the kitty looks like our Tasha, and “If You Give a Pig a Pancake.”

The Bear and the Piano

This is charming, sweet, and so poignant that if you don’t tear up a little the first time you read it, there might be something wrong with you. A beautifully illustrated story about a Bear who finds a piano in the forest then becomes famous “in the big city” for his playing, this touches on friendship, loyalty, loneliness and the wonders of going away — and coming back home. We bought this for Georgia for Christmas just after inheriting her great-grandparents’ piano, so it definitely has special meaning for her as she’s learning how to play and sees her Dad going off to work in New York City now and again.

Our local library has a massive used book sale every fall, and we go early and stock up on all the children’s books we can find. With two full-time working parents and weekends jam-packed with errands, swim lessons, church, laundry and cleaning/yard work, trips to the library are few and far between for us! But we love that we can pick up a whole year’s worth of new books for 50 cents each by planning ahead for the used book sale, which in turn directly benefits the public library. Here are a few more that we picked up at this year’s book sale and are really enjoying:

Caps for Sale

The Snowy Day

Blueberries for Sal

The Story of Ferdinand

Harry the Dirty Dog

A Chair for My Mother

The Story About Ping

We’ve been reading to Georgia every night since she was first born, even when she couldn’t react or probably even see much in the book. It’s helped us to have a predictable bedtime routine ever since, though that’s not to say she doesn’t try shenanigans all.the.time. She does, however, love reading — and, as a bookworm married to another bookworm, that totally warms my heart. 

Have a great weekend everyone!

This post contains affiliate links.

Blue Apron · Grow Your Own Way · kid-friendly · Recipes

Summer Squash Enchiladas

With gardens getting ready and fresh, homegrown produce just over the horizon, I’m teeing up some warm-weather recipes perfect for using up the bounty of squash, eggplant, greens, peppers and basil we’ll all have handy soon. This one originally came to me via Blue Apron (read more about my thoughts on the service right here) and I’ve enjoyed making it many times over since.

We no longer subscribe to the service, but for a while there it REALLY helped us get out of our takeout rut after having a newborn. Cooking was the one thing I couldn’t handle amid scarce sleep, pumping, packing daycare bags, washing bottles and (of course) playing with my new baby, and I could always count on Blue Apron to drop fixings for three meals off on my porch every week. It was one less thing to worry about, but eventually we got our groove back and started meal planning and grocery shopping (sans meltdown) again.

I did end up with some real keepers from the Blue Apron recipe archive. A few of my favorites: this Tomato Zucchini Quiche, this Sweet Pepper & Goat Cheese Pie, this Sirloin Steak with Smashed Purple Potatoes & Green Beans, these healthy Salmon Burgers with Potato Salad & Tossed Arugula, and (mmmmmm) this Chicken Piccata for Two, perfect for date night at home.

The key to this recipe’s unique flavor comes from the Tomatillos, or “Mexican husk tomatoes,” which are the sweet-tart ingredient that gives salsa verde its flavor. Cultivated since pre-Columbian times, they are elemental to modern Mexican cuisine and also played an important role in Mayan and Aztec culture.

They’ll stay fresh in your refrigerator with husks on for a couple of weeks, or you can remove the husks and seal them in plastic bags to keep even longer. They’re easy to find in any grocery store.

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Summer Squash Enchiladas

INGREDIENTS

  • 6 Corn Tortillas
  • ½ Cup Jasmine Rice
  • 3 Cloves Garlic
  • 1 Lime
  • 1 Poblano Pepper
  • 1 Yellow Summer Squash
  • ½ Pound Tomatillos
  • 1 Bunch Cilantro
  • ½ Cup Sour Cream
  • 1/2 Cup Grated Cotija Cheese+
  • 1 Tablespoon Mexican Spice Blend*

+Cotija is a dry, Mexican grating cheese, similar to Parmesan. A good substitute is Feta.

*Mexican Spice Blend is equal parts garlic powder, chili powder, smoked paprika, cumin and dried oregano. You can also buy pre-mixed Mexican Seasoning from a supermarket brand such as McCormick. Carne Asada Seasoning is also a good substitute, and you can find a version by McCormick or Wildtree for a certified organic, unprocessed option.

DIRECTIONS

Preheat the oven to 475°F. In a small pot, combine the rice, a big pinch of salt and 1 cup of water and heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook for 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a large bowl.

While the rice cooks, wash and dry the fresh produce. Remove and discard any tomatillo husks and dice small, then peel and mince the garlic. Using a zester, zest the lime peel then cut the lime into quarters. Dice the squash. Roughly chop the cilantro leaves and stems. Stack the tortillas on a plate; cover with a damp paper towel (or heat up in the microwave, then cover with a paper towel). Remove and discard the stem, ribs and seeds of the poblano, then small dice, immediately washing your hands and work surface.

In a pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatillos and garlic; season with salt and pepper. Cook, stirring occasionally, for a couple of minutes or until fragrant. Add 2 tablespoons of water; cook, occasionally smashing the tomatillos with a spoon, for about 10 minutes or until soft. Remove from the heat then stir in half the sour cream and the juice of 2 lime wedges. Season with salt and pepper to taste.

While the salsa verde cooks, in a medium pan, heat 2 TBSP of olive oil on medium-high until hot. Add the squash, poblano and spice blend and season with salt and pepper. Cook, stirring occasionally, for about five minutes or until browned and softened. Transfer to the bowl of cooked rice.

Add the lime zest, half the cilantro, half the cheese and remaining sour cream into the bowl of cooked rice and vegetables and stir to combine. Place the tortillas on a clean, dry work surface. Spread about ⅓ cup of the filling into the bottom of a baking dish. Divide the remaining filling between the tortillas; tightly roll up each tortilla around the filling. Carefully transfer the rolled tortillas to the baking dish in a single layer, seam sides down. (**A good tip here: mist the tortillas with water to keep them soft and pliant and prevent them from cracking in the pan. As you can see, this happened to me on the day I photographed these, but the trick has worked for me every time since**).

Evenly top the assembled enchiladas with the salsa verde and remaining cheese. Bake 10 to 12 minutes, or until lightly browned and heated through. Remove from the oven and let stand for at least 2 minutes. Garnish with the remaining cilantro. Serve with the remaining lime wedges on the side. Enjoy!

If you’re ever looking for a recipe like this on a menu, they’d be called “enchiladas suizas,” which technically means “Swiss enchiladas” — so named, supposedly, for the Swiss immigrants to Mexico who brought their love of dairy to the new country’s cuisine, resulting in a range of recipes with European influence. Blue Apron filled this version of enchiladas suizas with squash, poblano pepper, and jasmine rice, topping them with a “salsa verde,” or tomatillo sauce with a dash of sour cream.

This dish pairs very nicely with a fruity, crisp rosé … perfect for summer!

Want to make this dish even more hefty? Add in some beans for a vegetarian option, or some poached shredded chicken.

If, like us, you’ve just planted your garden and can’t wait to start cooking with the fruits of your labors, pin this recipe to save for later! I have a long list of dinners I’m dying to try, and Pinterest is the only thing that keeps me organized 🙂 You can see my own recipes, plus the ones I’ve saved from other bloggers and am dying to try, on my profile.

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I hope everyone had a wonderful weekend and Mother’s Day for all the moms out there. It was crappy weather in New England, but I had an amazing relaxing weekend with my babies. We took a drive up to Plum Island and grabbed dinner at a diner on route 1, and had a nice low-key lunch with my mom on Sunday, after which Gramma helped us pick out a big girl bed for G! We think we’ve decided on the one we want, and she is so excited to move out of her toddler bed as soon as we can order the new twin. (We are also excited for her to hopefully stop waking us up at midnight to fix her too-small blankets). On Thursday, Georgia’s school had all the parents in for an adorable Mother’s Day pageant with songs and poems, followed by treats in each child’s classroom. They all looked soooo proud of all the gifts they had made, including a miniature cake baked and decorated by each child to share with their mum that morning. It was just lovely and I never, ever want her to grow up from this sweet age.


Are you local? Don’t forget the Boston Public Market @ Dewey Square Plaza opens for the season tomorrow, right on the Greenway across from South Station! Check out a list of vendors here. They’ll have a farmer’s market plus prepared foods for lunch and dinner every Tuesday and Thursday from 11:30 to 6:30, now through November 21.

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Have a wonderful week everyone!