Sweet Potato and Beet Bruschetta

This bruschetta seems very atypical, but no te preocupes, is fire.

Estimated preparation time: 30 minutes

Ingredients

• Sweet potato
• Beets with beet greens
• Baguette
• Feta
• Lemon aioli

Procedure

1. Peel and slice sweet potato into round whole slices.

2. Season with salt and pepper. Sear in oil until golden brown on either side.

3. Peel the beets and reserve the beet greens. Slice beets as desired and give it a quick pickle or toss in olive oil and seasoning and bake at 400-450F on either side until cooked, caramelized and crisped.

4. Take the beet greens and julienne. Toss in a lemon vinaigrette lightly.

5. Slice the baguette and smear some of the lemon aioli, layer with the sweet potato and next the beet. Top with the feta and bake at 400-450F until feta looks sizzled lightly. 

6. Top with the beet greens and go wild.   

Oyster Mushroom Salad

For an incredibly delicious salad, go wild with this recipe.

Ingredients

• Oyster mushrooms 
• Salad greens
• 1 head of garlic
• 1/2 lemon
• 1/3 cup olive oil
• Salt and pepper 
• Parmesan

Procedure

1. Toss mushrooms with olive oil and salt and pepper.

2. Cut off the top of the head of garlic and drizzle with olive oil. Season with salt and pepper.

3. Bake the mushrooms and the head of garlic at 400-450F for 20-30 minutes. Stir mushrooms halfway through.

4. Squeeze roasted garlic out and add to the lemon juice, olive oil, salt, pepper, Italian seasoning, what have you. Shake thoroughly.

5. Dress salad with the vinaigrette and top with shaved parmesan and the mushrooms.

Chiles Rellenos

This recipe is from Carmina's mom. It is simple and quite tasty.

Estimated preparation time: 30 minutes

Ingredients

• 4 poblano peppers
• 2 eggs
• Oaxaca cheese
• Salt and pepper
• Oil

Procedure

1. Burn pepper skin on a flame or under the broiler. Peel off the burnt skin.

2. Take seeds out of pepper and fill with Oaxaca cheese, fresh Mozzarella, or whatever cheese preferred.

3. Separate eggs and beat the egg whites until stiff. Fold in the egg yolks. 

4. Dip the stuffed peppers in the egg mixture and lay carefully into the hot oil. When the crust reaches a golden brown, flip and cook. 

5. Take off the heat and drain on a paper towel. Season pronto.

6. Eat as is, or in a taco.

Ratatouille

This ratatouille is wildly easy and delicious. The main issue is the patience it takes to let the vegetables really cook.

Estimated preparation time: 15 min
Estimated total time: 1.5 hr

Ingredients

• 1 eggplant
• 2 zucchini
• 1 red bell pepper
• 1 red onion
• 1 head of garlic
• 1-2 tomatoes
• Italian seasoning
• Fresh basil (optional)
• Olive oil

Procedure

1. Preheat the oven to 400-450F.
2. Chop all the vegetables into healthy, similarly-sized slices. Crush the garlic and add to the vegetables.
3. Season with Italian seasoning, black pepper, salt, extra rosemary perhaps and drizzle with olive oil.
4. Toss the vegetables and spread them out in a greased baking pan, preferably only a couple of layers of vegetables so they can interact more directly with the heat in the oven.
5. Put the pan uncovered into the oven and let cook for 20-30 min. Flip the vegetables and let cook another 20-30 min until they are nicely browned.
6. Serve hot or cold with fresh basil.

Cornbread

From the Joy of Cooking:

Cornbread

1 1/4 c. cornmeal
3/4 c. flour
1-4 T sugar
2 t baking powder
1/2 t soda
2 eggs
2/3 c milk
2/3 c buttermilk
2-3 T melted butter

Combine all ingredients (wet first, then add dry), just mixing.

Bake in a 9"x9" pan for 20-25 min, or in muffin tins for 10-12 min, at 425F.

Makes 10-12 servings.

When doubling, use 1/4 c sugar, 1 stick butter.  Plain yogurt/milk combination can be used as substitute for buttermilk.  Serve with chili!