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Enchiladas and Parsnip Cakes








Meal 1:Parsnip Cakes, Beets in Orange Vinagrette, Blue Moon Salad Mix


  • Transfer the parsnip cakes to a cookie sheet and bake at 350 for about 15 minutes. Serve when hot.

  • Toss the beets with their dressing and garnish. Serve at room temp.

  • Dress the salad.


Meal 2: Refried Bean and Cheese Enchiladas w. Ranchero Sauce, Annatto Rice, and Butternet Squash- Sweet Corn Saute


  • Heat the enchiladas and rice briefly in the microwave to get the chill out. Then bake at 350 for 15-35 minutes depending on share size to heat through ands crisp the tortillas a bit.

  • Microwave the sauce to hot, pour atop the enchiladas when they are nearly done and bake 5 minutes more, then serve.

  • Heat a little butter in a saute pan. When hot add the squash, corn, and cilantro. Toss to combine. Add butter if necessary. Saute and allow to heat through. A lid and just a dash of water will speed the process. Season lightly with salt and serve.



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