Kombu Celery

INGREDIENTS:

• 5 celery stalks
• 1 T furikake
• 1 T sesame oil
• 1 tsp soy sauce
• Toasted sesame seeds

EQUIPMENT:

• Knife
• Cutting board
• Measuring spoons

MISE:

• Chop celery stalks

PROCEDURE:

• Combine and toss the ingredients except for the sesame seeds
• Chill 30 minutes
• Serve with sesame seeds

Sweet Potato and Black Bean Enchiladas

INGREDIENTS

• 1 cup enchilada sauce
• 1 tsp olive oil
• 3 cloves of garlic
• 1 small onion, chopped
• 1 jalapeno, minced
• 2 1⁄2 cup sweet potato, cubed
• 1 10 oz can rotel tomatoes with chile
• 1 1⁄2 cup black beans
• 1⁄4 c fresh cilantro
• 1 t cumin
• 1⁄2 tsp chili powder
• Salt and pepper
• 1/4 cup of water
• 8 tortillas
• 2 cups shredded cheese – mexican blend or cheddar

EQUIPMENT:

• Knife
• Cutting Board
• Measuring spoons
• Measuring cups
• Can opener
• Saute pan
• Baking pan

MISE:

• Dice onions
• Mince onions
• Mince garlic
• Cut sweet potato into cubes
• Chop cilantro

PROCEDURE:

• Saute garlic, onions, and jalepeno in olive oil for about 2 minutes
• Add sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt, pepper, and 1/4 cup of water into saute pan
• Cover and simmer for 10 minutes until sweet potatoes soften
• Remove form heat and mix in 1 cup of shredded cheese
• Add 1/4 cup enchilada sauce in bottom of baking pan
• Place 1/3 cup of the filling you just made on each tortilla and roll, placing them into the baking pan
• Top with cheddar and the remaining enchilada sauce
• Bake covered at 400 degrees for 10 minutes

Lime Pickled Onions

INGREDIENTS

• 1⁄2 red onion thinly sliced
• Juice of 1-2 limes
• Pinch of salt

EQUIPMENT

• Knife
• Cutting Board

MISE:

Slice onion into thin strips

PROCEDURE:

• Combine and allow to sit 20 minutes then serve.

Lime Crema

INGREDIENTS:

• 1 cup sour cream
• Juice and zest of 1 lime
• 1 T cilantro
• 1⁄2 tsp salt

EQUIPMENT:

• Measuring cups
• Knife
• Cutting board
• Microplane or grater

MISE:

• Zest lime
• Chop cilantro

PROCEDURE:

• Combine and serve with your favorite Mexican dishes
• Keeps well in refrigerator for 3 days

Dark Chocolate Dipped Apricots

INGREDIENTS:

• 1 cup dried apricots
• 1 cup dark chocolate chips (Ghirardelli 60% cacao bittersweet chocolate is my favorite)
• 2 T sea salt, chopped nuts, or toasted coconut

EQUIPTMENT:

• Parchment paper

PROCEDURE:

• In a microwave or double broiler, melt chocolate chips until smooth
• Place a large piece of parchment paper on your work space
• Dip half of each apricot into the melted chocolate, shaking off the excess
• Place on the parchment paper, sprinkle with your topping of choice
• Repeat and allow to cool and harden
• Tip: place in the fridge to quicken the hardening process

Options:
Dried mango or any other dried fruits work here too!