Ingredients:

* 2 T olive oil
* 2 medium leeks, diced (Alternative: if you can’t find leeks use one medium onion.)
* 1 large bell pepper, diced
* 1 cup corn (Fresh or frozen work fine. If frozen, no need to dethaw.)
* 1.5 cups or 1 can black beans, rinsed and drained
* 1/4 c fresh cilantro, chopped
* 12 small to medium size corn tortillas
* 2 cups enchilada sauce (recipe follows)
* 1.5 cups shredded cheese (cheddar, Monterey jack, and pepper jack all work well)

Directions:

1. Heat the olive oil in a large skillet.
2. Saute the leeks, peppers, and corn in the skillet until just tender, about 3 – 5 minutes.
3. Turn off the heat and stir in the black beans and cilantro.
4. Spread 1/2 cup of enchilada sauce on the bottom of a casserole dish.
Place four tortillas on the bottom of the casserole dish. (More or less depending on the size and shape of your casserole dish. You may have to cut the tortillas to fit.)
5. Scoop out 1/2 of the vegetable and black bean mixture and spread it over the tortillas.
6. Top with 1/2 cup cheese.
7. Top with 1/2 cup enchilada sauce.
8. Repeat: tortillas, remaining veggie and bean mixture, 1/2 cup cheese, 1/2 cup sauce.
9. Top with remaining four tortillas, followed by remaining enchilada sauce, and finally remaining cheese.
10. Cover and bake a 350 degrees for 30 minutes.
11. Serve with fresh guacamole and sour cream.

Ingredients:

• 1 T canola oil
• 1 t shallots, minced
• 1/4 fresh ginger, crushed
• 1/4 t cumin seeds
• 1/4 t mustard seeds
• 1/16 t hing*
• 1 medium onion, finely diced
• 1 pint tomatoes, diced, pureed, or milled to a smooth sauce
• 1 t ground cumin
• 1 t ground coriander
• 1 t turmeric
• 1 t garam masala
• 1/4 t crushed red pepper
• 1 cinnamon stick
• 3 bay leaves
• 1 1/4 t salt
• 2 1/4 cups chickpeas (garbanzo beans), cooked or canned

Directions:

1. Heat the oil in a large skillet.
2. Add the shallots, ginger, cumin seeds, mustard seeds, and hing.
3. When you hear the seeds “popping” add the onion and saute until soft (about minutes).
4. Stir in the tomatoes and spices.
5. Stir in the chickpeas.
6. Simmer for 10 minutes.
7. Serve hot with rice and/or nann.

* Hing can be tricky to find (it won’t be at your standard grocery store or even at Whole Foods), however, it makes all the difference in Indian dishes. It is worth seeking out online or at an Indian grocery store. One bottle should last you a long time as most recipes only use a very small amount.

Ingredients:

• 2 cups seasonal vegetables of your choice, julienned/chopped (My favorites are bell peppers, onion, zucchini, and corn.)
• 2 T olive oil
• juice of 1 lime
• 3/4 t ground coriander
• 3/4 t ground cumin
• 1/2 t oregano

Directions:

1. Toss all ingredients in a bowl.
2. You may cook immediately or let marinate for greater flavor development.
3. Place vegetables and marinade in a frying/sauté pan. (I use my trusty cast iron skillet.)
4. Saute for approximately five minutes or until vegetables have softened.
5. Serve immediately with warm tortillas, beans, and your choice of toppings such as cheese, salsa, sour cream, and guacamole

Ingredients:

• 1 pizza crust, unbaked
• 3 firm pears, peeled and sliced (I generally use Bartlett)
• 185 grams (6.5 ounces) Gorgonzola cheese, crumbled
• 140 grams (5 ounces) walnuts, chopped
• 1/2 medium red onion, diced
• 2 Tablespoons brown sugar
• 225 grams (8 ounces) mozzarella (fresh), drained and diced
• 2 Tablespoons olive oil

Directions:

1. Preheat oven to 400 degrees.
2. Roll out pizza dough.
3. Brush dough with olive oil.
4. Saute onion and brown sugar in a small pan over medium heat for approximately 5 minutes.
5. Spread mozzarella, pears, Gorgonzola, onion, and walnuts (in that order) evenly over dough.
6. Back in preheated oven for approximately 15 minutes or until edges of crust are just golden brown.