Dinner at the Ranch

Enchilada Casserole with pineapple salsa; Kale and arugula salad

An enchi­la­da casseroles is giv­en a light sprin­kling of white ched­dar cheese, a ladle of kefir cream and hot chile. On the side, a pineap­ple sal­sa adds a juicy, live­ly foil to the earthy spice of the casse­role.

Aruglua, kale, basil and Ethiopian moringa are chif­fon­ad­ed and tossed with a light cham­pagne vine­gar vinai­grette.

Did you know that arugu­la is just a dry­land ver­sion of water cress? Same plant; just adapt­ed to a dif­fer­ent envi­ron­ment.

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