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.
