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!

Recipes

Roasted Squash Pizza

Yes, squash! And kale, and caramelized onions, and apples, and  a balsamic reduction. The secret sauce that pulls it all together? Greek Yogurt!
You all know that I love substituting Greek Yogurt into baking recipes. I’ve done it in baking, and in place of sour cream atop all my chili recipes, and in smoothies left and right. But recently it struck me: why not put Greek Yogurt onto a white pizza? It’s tangy, it’s a little sweet, and in recent years the flavor options have exploded. I briefly considered making a reworked Hawaiian pizza, with pineapple Greek Yogurt, diced ham, onions and mozzarella, but after recently trying some unexpectedly delicious squash tacos, it got me thinking about the versatility of root vegetables and gourds. For this recipe, I used an acorn squash, since the skin is edible and it cooks down into a very sweet, mellow taste when diced and roasted. I pre-cooked the ingredients for this pizza in a saute pan ever so briefly, then assembled it on the pie and popped into the oven for just ten minutes of crisping. Voila!

Kale wilts a lot when cooked, and is a well-documented nutritional powerhouse. It can be tough to eat raw, so even when I’m using it in a salad I like to mix it with a variety of leafy greens chopped very fine. Kale, like other cruciferous vegetables, supports a healthy heart and digestive system, and provides an irresistibly earthy flavor to any dish. If you don’t like it or prefer not to use it, spinach would be an acceptable and tasty substitute.

This recipe makes use of several ingredients that you’ll probably have in double, simply by virtue of the quantity in which stores sell squash (which is whole) and kale (which is in large bunches). It also only calls for half a container of Greek Yogurt, so you could easily buy or make two pizza pies and then cook two of these babies back to back, and use up all your ingredients.

I know it may seem odd, but I actually chose Coconut Blended Chobani as the sweet base for this pizza. Why? Well, coconut seems unexpected, and I like that! I personally love the flavor, and this is a standby choice for me to keep in our house to share with Georgia alongside fresh fruit as a snack. She also loves the mango and pineapple flavors, which I send to daycare with a side of granola. And, just like coconut oil imparts a faint aroma and flavor to the food it cooks with, this yogurt provided a creamy, sweet foundation that made you say “hmm, what’s that I’m tasting?” with every bite of the finished pizza.

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Roasted Squash Pizza

The quantities below are for one pie; to make two, simply double. Many store-bought pie crusts are sold as a pair anyway, and you can always refrigerate the spare for another pizza recipe, or to make homemade oven chips tossed with oil and seasoning for a savory little snack.

INGREDIENTS

  • 1 pizza crust, homemade or store bought
  • 1 package Chobani Coconut Blended Greek Yogurt
  • 1 large red onion, sliced
  • 1 acron squash, cubed into bite-sized pieces
  • 1 small bunch of kale, shredded into pieces and stems discarded
  • 1 tart apple, cut into bite sized pieces, peel on
  • salt and pepper to taste

optional: balsamic reduction for drizzling (but you really should keep this step, even if it means buying a bottle of glaze instead of making your own!)

DIRECTIONS

Preheat the oven to 400 or whatever temp the dough calls for, if you’re using packaged crust. Cut up the apple and set aside.

In a medium-sized saute pan over medium-high, heat a bit of olive oil and add the sliced red onion, stirring, until they just become translucent. Add the kale and cook for a couple of minutes until it just starts to shrink but hasn’t fully wilted. Season with salt and pepper.

Add the cubed acorn squash to the pan and cook for 5-7 minutes or until the kale is fully wilted, the onions have begun to caramelize, and the acorn squash is browned and becoming tender. Remove the pan from the heat.

Prep the crust by spreading about half the package of yogurt onto the surface in an even layer, adding the kale, onion, and squash directly from the pan, distributing evenly over the pizza.

Sprinkle the cubed apples over the pie and drizzle gently with the balsamic reduction, using a light hand.

Place the completed pizza into the oven for 10 minutes or however long the packaged crust calls for; check to make sure the edges aren’t burning. It’s done when the crust is beginning to brown. Remove from the oven, allow to cool briefly, and dig in!

I rough cut my homemade pizzas in six or eight pieces depending on my mood, always using kitchen shears. Depending on the type of pizza stone you have, you may need to add more oil or flour to prevent sticking. I have one like this and love it. These slices reheat very well, too. Just pop a few into the microwave for 1 minute or reheat over low in a small nonstick frying pan until warm. Enjoy 🙂

Looking for more ways to use Greek Yogurt in cooking and baking? Check out  my Strawberry Yogurt CakeOrange Creamsicle Cake, and this Spicy Penne Rosa with Shrimp, which has a creamy tomato sauce, a kick of heat, and some heart-healthy spinach. Lately I’ve been making my own parfaits with the seasonal granola selection at Trader Joe’s, grapes, and apples, since those are the two fruits we have in abundance these days due to toddler preferences and our recent orchard excursion. Greek Yogurt makes an awesome addition to overnight oats, too! Be sure to head on over to Chobani’s recipe page to get even more inspiration.

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Have a wonderful week, and I’ll be back soon with some Thanksgiving ideas … plus a sneak peek at our Christmas card photos, which I can’t wait to share with you (teaser above!) Let me just tell you, portrait sessions with a two year old are NO. JOKE!  🙂

Special thanks to Chobani for inspiring this post.

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CSA 2011 · Recipes

Harvest vegetable pasta

I created this after roasting a bunch of root vegetables together with nuts and raisins in a (failed) attempt to make something compelling. Luckily, even though they bored me as a standalone dish, these harvest veggies tasted excellent once I tossed them with rotini pasta and a nutmeg-infused sauce. Easy as pie….kind of tastes like pie too, actually.

INGREDIENTS

  • Red potato, sliced into quarters (unpeeled)
  • Turnips, sliced in half
  • Pumpkin, peeled and cubed
  • Squash, peeled and cubed (or buy this way)
  • Raisins (I used about one small box)
  • Carrots/parsnips, sliced (unpeeled)
  • Almonds (handful)
  • Vegetable broth (enough so an inch or two coats the pan)
  • Cinnamon to taste (be liberal with it!)
  • Nutmeg (generous spoonful)
  • Ginger (to taste)
  • Honey (about a half cup)
  • Kosher Salt
  • Pepper

Directions

Preheat the oven to 375. Prep all the chopped ingredients (or do this a day ahead). Toss with olive oil, nuts and raisins on a rimmed baking sheet. Sprinkle with cinnamon, nutmeg, and ginger and drizzle with honey. Season with salt and pepper. Add an inch or two of vegetable stock to the bottom of the pan. Roast in the oven, uncovered, for about 20 minutes or until tender.

Meanwhile, boil your pasta — I used rotini because it can “grip” chunky sauces like what you’re making.

You can use premade white sauce (I bought a great nutmeg sauce at Dave’s Fresh Pasta in Davis Square that I used as a base); or, you can make a simple white sauce by whisking butter, flour and then cream together over low heat, and then add the nutmeg in. Here’s a great example. I also added some leftover cream cheese into the pan to thicken the sauce even more (I never claimed this was health food). Combine the veggies, pasta and sauce in a large pot with a dash of pasta cooking water to help it all stick together! You can loosen it up with some more milk (I like almond milk) if it looks too thick or sticky.

This reheats well, but I’d recommend pouring a dash of  almond milk (or whatever kind you use) into the tupperware container and also putting a pad of butter on the top of the pasta when heating up leftovers to re-moisten things in the microwave and to keep it all from turning sticky.