Hey guys, guess what? I want to be the one to tell you this, so here it goes. Summer isn't over yet. Just because Labor Day has come and gone, I am not turning in my flip flops for knee-high boots just yet. I am going to soak up every last second. As long as I have a slight hint of tan on my legs and vegetables in the garden it's summer in my mind.
This summer was a productive one for me. I had some pretty serious goals I was trying to accomplish, but within the serious goals I had some not so serious ones I was aiming for too.
Try to wiggle in a couple of beach days in-between working on the cookbook (check).
Have fun (check).
Sleep in during the last week of August (check).
Work on my garden and improve my green thumb skills (check).
Last summer I planted my first garden on my own, and I had very few successes and way too many zucchinis and mini-pumpkins. This summer I had a different strategy. I may have cheated a little, but I think it was necessary in my learning process.
I planted my garden with plants I bought that had already sprouted. Some may call this cutting corners, others may call this smart, but since I am not a person who can dedicate all of my attention to my garden, it turned out to be the best decision I could have made. My entire garden was a success (except for some little creature who was loving my kale) but besides that we now have a beautiful and balanced garden that is full of gorgeous summer vegetables.
I have been eating mostly from the garden for the past few weeks, and as far as home cooked meals go, there is not much that beats that.
I planted a few swiss chard plants in my garden and by mid-August they had grown to have some of the biggest leaves I have ever seen. I'm talking seriously big. I had to do something fun with them.
You know I am not one to take the safe route and just throw them into a pan and satuée them. I wanted to come up with something totally different. After several attempts, these enchiladas came to be.
Michael and I had a little bit of a debate on what to call these. Actually, the debate was sparked because I was accidentally calling them "empanadas" and he vehemently protested. Empanadas are one of Michael's great food loves, so I wouldn't want to mess with them. Woops! Enchiladas ... not empanadas! Once we sorted out the confusion, he agreed that "enchiladas" made more sense.
Traditional enchiladas are made with a corn or flour tortilla that has some kind of filling, topped off with a tomato based sauce and typically lots of cheese and then baked. Over here, I have a slightly different take on enchiladas for you. Subbing out the processed, carb-heavy tortilla for swiss chard is bold move in the health direction. And, by sticking with the green theme, adding in a green tahini instead of a tomato based sauce and cheese still satisfies the creamy texture but in a much more "still kind-of bathing suit season" sort of way. This is a perfect light, but indulgent, meal to ease into late late summer.
