Asparagus Frittata with Burrata & Herb Pesto

I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.

This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.

Yield: 4 to 6 servings

• 1 pound (1 small bunch) medium asparagus, tough bottoms removed
• ½ cup extra-virgin olive oil
• 1 cup basil leaves, plus a few small basil leaves for garnish
• 1 cup flat-leaf parsley leaves
• coarse salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 8 large eggs, lightly beaten
• ¼ cup grated Parmesan cheese
• 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature

1. Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
2. In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
3. Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
4. Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
5. Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
6. Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
7. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!

One Year Ago: Three Cheese Crepe Manicotti

Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto

Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites

Four Years Ago: Gnocchi with Bacon & Tomatoes

Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe

Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5

• 12 oz tomatillos (about 6 medium)
• 8 garlic cloves
• 4 scallions
• 1 jalapeño
• 6 T extra-virgin olive oil, divided
• coarse salt
• 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
• 2 T adobo sauce, from 1 can chipotles in adobo
• 1 tsp honey
• 1 tsp ground cumin, divided
• 1 medium acorn squash
• ½ bunch cilantro, divided
• lime wedges, for serving
• brown Basmati rice, for serving

1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
11. Pat the chicken thighs dry with paper towels. Season all over with salt.
12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
13. Add chicken to bowl and toss with tongs until coated.
14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
17. Transfer chicken and squash to a platter.
18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
19. Spoon salsa over platter and top with reserved cilantro leaves.
20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

Four Years Ago:

• Creamy Poblano & Ancho Chicken Tacos: Mix & Match Fillings
• Rick Bayless’ Red Mole Enchiladas with Shredded Chicken

Five Years Ago:

• No-Bake Vegetarian Enchiladas with Smoky Tomatillo Salsa
• Creamy Chicken & Greens with Roasted Poblano Tacos
• Tacos with Tangy Cilantro Chicken
• Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese, & Red Chile

Wild Mushroom Crêpes with Sunny Eggs

When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂

This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!

I’m sharing my cozy dish at Angie’s Fiesta Friday #215 this week, co-hosted by Laurena@ Life Diet Health and Alex @Turks Who Eat. Enjoy!

Yield: Serves 6

For the Filling:

• 2 tablespoons unsalted butter
• 10 ounces wild mushrooms, 
such as hen-of-the-
woods or oyster, torn 
into bite-size pieces
 (I used sliced cremini mushrooms)
• 1 teaspoon finely chopped thyme, plus more for garnish
• 2 garlic cloves, thinly sliced
• 1 tablespoon finely chopped parsley
• fine sea salt
• freshly ground black pepper

For the Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup heavy cream, divided
• 1/4 teaspoon freshly grated nutmeg
• fine sea salt

For the Crêpes:

• 10 large eggs, divided
• 1 cup whole milk
• 1 cup bread flour
• 1 tablespoon unsalted butter, melted, plus more for brushing (I used canola oil for brushing the pan.)
• 1 teaspoon coarse salt
• mesclun greens, for serving

Make the Filling:

1. Preheat oven to 400°F, preferably on convection roast.
2. In a large cast-iron skillet (I used a 12-inch), melt 2 tablespoons butter over moderately high heat.
3. Add mushrooms, thyme, and garlic.
4. Transfer to preheated oven, and roast until mushrooms are tender and lightly browned, about 15 minutes. (I stirred them after 10 minutes.)
5. Stir in parsley and season with salt and pepper.

Make the Sauce:

1. In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
2. Whisk in all-purpose flour until combined.
3. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
4. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
5. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
6. Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
7. Return sauce to pan and season with salt to taste. Keep warm.

Make the Crêpes:

1. In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
2. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
3. Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
4. Using a spatula, flip crêpe; reduce heat to moderately low.
5. Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
6. Cook until egg white is set and yolk is still runny, about 3 minutes.
7. Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
8. Repeat procedure to make 5 more crepes. Serve immediately.

One Year Ago: Buckwheat Popovers

Two Years Ago: Pear Clafoutis

Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés

Four Years Ago: Bread Machine Brioche

Five Years Ago: Asparagus Gruyère Tart

Butterbeer Cupcakes

My son was blessed with a snow day on his 13th birthday! We were able to load him up with his favorite meals all day long. 🙂

After having Banana Chocolate Chip Muffins for breakfast, some sort of meaty concoction involving kielbasa, sliced sourdough baguette, melted cheese and garlic powder prepared by my husband for lunch, and his ultimate favorite, Thai One-Pot, for dinner, we topped off the day with these Butterbeer Cupcakes. ❤

He is such a Harry Potter fan; he has read the series over fourteen times, now losing count. After visiting both Harry Potter Worlds at Universal Studios in Orlando, he is a HUGE butter beer fan as well. (We tried every version available. 🙂 )

This recipe is from PastryAffair.com, adapted from Amy Bites. I added cream to the frosting and halved the ganache recipe. I halved the recipe below with success; I weighed one beaten egg to use “half” of an egg.

I can’t believe that I have a teenager in my house! So sad to make “13” Number Cookies…

Yield: 18 cupcakes

For the Butterbeer Cupcakes:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• generous pinch of coarse salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup dark brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon butter flavoring
• 1/2 cup buttermilk
• 1/2 cup cream soda (I used Dr. Brown’s)

1. Preheat oven to 350 degrees F (175 degrees C), preferably on convection. Line a cupcake tin with baking cups.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using a stand mixer, beat together the butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract and butter flavoring.
6. With the mixer on low, add 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Mix just until incorporated. Do not over mix!
7. Fill cupcake liners 3/4 of the way full and bake for 15 minutes one tin at a time, or 16 minutes for 2 trays (rotating halfway through baking), or until the cupcakes are golden and spring back when touched.
8. Cool completely before frosting.

For the Butterscotch Ganache:

• 5.5 ounces (1/2 package) butterscotch chips
• 1/2 cup heavy cream

1. In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth.
2. Remove from heat and cool to room temperature before using.

For the Butterscotch Buttercream:

• 6 tablespoons unsalted butter, softened
• 1/4 cup butterscotch ganache (recipe above)
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• pinch of coarse salt
• 3 cups powdered sugar
• 2-4 T heavy cream (as needed)

1. Using a stand mixer, beat the butter until light and fluffy, about 2 to 3 minutes.
2. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt.
3. Beat in the powdered sugar for 2 to 3 minutes, until incorporated.
4. Add the cream a tablespoon at a time until desired consistency is achieved (I used 4 tablespoons).
5. Beat until light and fluffy, about 2 to 3 minutes.

To Assemble:

1. Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into each cupcake, completely immersing the tip, and fill with butterscotch ganache until it starts to overflow.
2. Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake.
3. Drizzle on the butterscotch ganache, as desired.

Notes:

• If you have any leftover butterscotch ganache, it can be used as ice cream topping.
• Store cupcakes in an airtight container in the refrigerator. Bring to room temperature before serving.

I’m sharing my birthday treats at Angie’s Fiesta Friday #207 this week, co-hosted by my friends Judi @Cooking with Aunt Juju and Lily @Little Sweet Baker. I also brought these cupcakes to What’s for Dinner Sunday! Enjoy! 🙂

One Year Ago: Crème Brûlée

Two Years Ago: Eleventh Birthday Longboard Cake!

Three Years Ago: Black Hole Birthday Cake

Four Years Ago: Minecraft Enderman Cake

Five Years Ago: Birthday Cake Gallery

Spaghetti Pie with Wild Mushrooms & Spinach

This is a cheesy and delicious vegetarian comfort food dish. The pie was inspired by roadside diner spaghetti sandwiches in New Zealand! 🙂

This recipe was adapted from Food and Wine, contributed by Gail Simmons. I increased the amount of garlic and spinach and modified the baking time for a convection oven. I used a combination of cremini and shiitake mushrooms. Wonderful.

Yield: serves 8 to 10

• unsalted butter, softened, for brushing the pan or cooking oil spray
• 1 pound spaghetti
• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, minced
• 4 garlic cloves, thinly sliced
• 1 pound mixed wild mushrooms, such as cremini, porcini and stemmed shiitakes, cut into 1-inch pieces
• coarse salt
• freshly ground black pepper
• 6 ounces baby spinach
• 3 large eggs
• 1 1/2 cups whole milk
• 3 cups shredded Fontina cheese (10 ounces)
• 1 cup fresh ricotta cheese
• 1 cup finely grated Parmigiano-Reggiano cheese
• 1 tablespoon finely chopped sage
• 1 tablespoon thyme leaves

1. Preheat the oven to 425°, preferably on convection. Tightly wrap the outside of 
a 9-inch springform pan with foil and brush the inside with butter or spray with cooking oil.
2. In a pot of salted boiling water, cook the spaghetti 
until barely al dente; drain.
3. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute.
4. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
5. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Incorporate all of the brown bits from the bottom of the pan.
6. Scrape spinach into the mushrooms and let cool slightly.
7. In a large bowl, beat the eggs with the milk.
8. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well.
9. Scrape into the prepared pan and smooth the top.
10. Set the pan on a baking sheet and bake for about 30 minutes in a convection oven or 35 minutes in a standard oven, until bubbling and the top 
is golden.
11. Let stand for 15 minutes. Remove the ring, cut 
the pie into wedges and serve.

I’m sharing my pie at Angie’s Fiesta Friday #196, co-hosted by Jhuls @The Not So Creative Cook and Antonia @ Zoale.com. Enjoy!

One Year Ago:

• Curried Squash Galette

Two Years Ago:

• Green-Lentil Curry

Three Years Ago:

• Pad See Ew #2

Four Years Ago:

• Baked Orzo, Bacon, Feta, & Spinach Custard

Sheet-Pan Chicken with Sourdough & Bacon

This Food and Wine cover recipe was basically my husband’s dream dinner. He LOVED it. What’s not to like… potatoes, crispy sourdough croutons, caramelized red onions, and bacon? The chicken was just a side note. 😉 Delicious.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used boneless, skinless chicken thighs instead of whole chicken legs. We ate it with roasted CSA broccoli and Romanesco broccoli-cauliflower. Perfect!

• 1/2 pound sourdough boule, cut or torn into 2-inch pieces
• 1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
• 1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges
• 1 large red onion, cut into 1-inch wedges
• 2 tablespoons cold unsalted butter, diced
• 4 oregano sprigs, plus more for garnish
• 1/2 teaspoon crushed red pepper
• 1/4 cup extra-virgin olive oil
• coarse salt
• freshly ground black pepper
• 10 boneless, skinless chicken thighs

1. Preheat the oven to 400°, preferably on convection roast.
2. On a large rimmed baking sheet, toss the bread, bacon, potato, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer.
3. Season the chicken with salt and black pepper and arrange on the bread mixture.
4. Roast the chicken and bread mixture for about 20 minutes, then flip and continue to roast for an additional 20 minutes, or until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°
5. Garnish with minced oregano, as desired. Serve.

I’m bringing my tasty sheet pan dinner to share at Angie’s Fiesta Friday #194 this week, co-hosted by Petra @Food Eat Love and Vanitha @Curry and Vanilla. Enjoy!

One Year Ago:

• Roasted Harissa Chicken over Scalloped Potatoes

Two Years Ago:

• Jacques Pepin’s Chicken in Mustard Sauce

Three Years Ago:

• Rick Bayless’ Classic Ensenada Fish Tacos

Four Years Ago:

• Mario Batali’s Chocolate Chicken Mole

Five Years Ago:

• Smothered Pork Chops with Cornbread

Sheet Pan Turkey Meatballs with Roasted Harissa Chickpeas & Tomatoes

We have such a big adjustment- to life!- at the beginning of the school year. I feel like we’re always pressed for time… especially when it comes to preparing a family dinner. I have a few weeknight meals that I’d like to share that have helped us during crunch time. 🙂

This delicious sheet pan dinner was adapted from Bon Appétit, contributed by Claire Saffitz. I used ground turkey instead of ground chicken and halved the harissa to decrease the level of spiciness. We ate it with crusty bread. Spicy and Great!!

Update- I’ve made this full-flavored dish with ground chicken as well. Wonderful!

Yield: 4 Servings

• 3 to 6 tablespoons jarred harissa paste, divided ( I used Trader Joe’s Harissa)
• 1 large egg
• ½ cup panko
• 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided (I used sheep’s milk feta)
• ⅔ cup chopped parsley, divided
• 6 tablespoons olive oil, divided
• 3 garlic cloves, divided
• 1 teaspoon coarse salt, plus more
• freshly ground black pepper
• 1 pound ground chicken or turkey
• 1 pint mixed cherry or grape tomatoes, halved if large
• 1 15-ounce can chickpeas, rinsed, drained
• crusty bread, for serving, optional

1. Place a rack in top of oven; preheat to 400°, preferably on convection roast.
2. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (…which I did!).
3. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 2 T (or 4 T if not halved) harissa, and 2 T oil in a large bowl until egg is blended and mixture looks homogenous.
4. Finely grate or push 2 garlic cloves through a garlic press into bowl, then add 1 teaspoon salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
5. Add ground meat to garlic and work with clean hands until the meat is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
6. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 T oil and remaining 1 T (or 2 T if not halved) harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated.
7. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms. Roll ground meat mixture gently and loosely between your palms into about 14 to 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). (I used a large cookie scoop and kept my hands clean.) Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
8. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
9. Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 T oil in a small bowl, then grate or use a garlic press to add in the remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
10. Place baking sheet back on top rack if your broiler is on the top of your oven. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
11. Let sit a few minutes, then sprinkle feta mixture over meatballs.

Note: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

I’m bringing my dish to share at Angie’s Fiesta Friday #190, co-hosted by Shinta @Carmel Tinted Life and Diann @Of Goats and Greens. Enjoy!

One Year Ago:

• Seared Scallops with Bacon-Braised Chard
• Thai One-Pot

Two Years Ago:

• Basil Baked Salmon with Tomato Salad

Three Years Ago:

• Baked Greek Shrimp with Tomatoes & Feta
• Slow-Cooker Pulled Chicken Sandwiches
• Moroccan Chicken Brochettes with Garlic Sauce

Four Years Ago:

• Pork & Green Chile Stew
• Palestinian Chicken

Five Years Ago:

• Cilantro Pesto