Listening and Leaning In

The weather seems to be turning more toward fall these days. San Diego can be tricky this time of year though and it could feel like summer again next week. I have found myself really needing nourishment - warm, comforting, food that might somehow not only fill my tummy but my whole body with care. It's probably the sleepy cool fog we have for most of the day but it's more likely my body really sensing the seasonal shift and I am leaning in and listening. I think this is exactly what nourishment is about. Being able to hear what you and your family need and providing that in a stress free, comforting way. I like living in this space so much more than the world of should's - you should eat this and you shouldn't eat that. Sometimes that world seems so loud that it's hard to really listen to what you need.

Knowing that the Co-Op box will help me and my body recognize and live the seasons by providing what's in season and growing in our climate is comforting in itself - I know that in essence I'll be provided exactly what I need.

And this week doesn't disappoint.

Red Butter lettuce, tomatoes, bell pepper, parsley,arugula, mixed greens, broccoli 

Bartlett pears, jalepenos, cantaloupe melon, Fuji apples.

Comfort foods and a change in season for me means soups and chili's. In all honesty, I could eat soups all year long regardless of the season. You'll see a great chili recipe I make over and over on the menu this week for Wednesday. Wednesday's are one of those days - mid week, Friday is within reach, soccer practices and not enough time. So it's usually here that I put my easiest meal plans. You can dice up any of the ingredients for this chili ahead of time if you don't want to deal with it at all on Wednesday. I love risotto too and think of it as the ultimate comfort food. The Corn Risotto recipe on Saturday was made for me by one of my favorite cooks...my step dad. He adapted it from Food and Wine magazine. I know when you think ease you don't necessarily think Risotto, but this recipe takes about 45 minutes total and is so worth every second. I save this for Saturday when I can take my time, enjoy the process and sip on the white wine the recipe calls for along the way. This recipe might give you one last chance to take advantage of the tail end of the summer corn too. I eat the leftovers all week long for lunch with broccoli, peas or any other veggies I have around.

I hope you will all listen and lean in to what you need this week...when was the last time you actually asked yourself "What do I need?"

Sunday
Cheese and Chicken Enchiladas
1 Round Queso Quesadilla Cheese
Grated Mexican cheese blend
1 Round Ranchero Cheese (Optional)
1-2 cans chopped green chili's
1 cup diced potatoes (frozen or fresh)
2-3 boneless chicken breasts cooked and shredded (I boil mine for about 20 minutes and then shred with two forks)
Taco size corn tortillas thicker is better
1 28 ounce can Las Palmas Green Enchilada Sauce
Sour Cream
Canola Oil

Preheat oven to 350 degrees
Combine chicken, cooked or defrosted potatoes, and chili's in a bowl. In a medium frying pan heat about 1 inch of oil over medium heat. It is ready when you can run a tortilla through quickly and the oil bubbles but does not fry the tortilla. Run about 15-20 tortillas through until pliable and place on paper towels to drain.
Pour Las Palmas sauce on the bottom of two square casserole dishes (just enough to coat).Fill the cooled tortillas with chicken mixture. I add a strip of Queso Quesadilla cheese on each before rolling them up. Place edge side down in the casserole dish. Continue until all tortillas are filled and the dishes are packed pretty tight. Sprinkle Mexican cheese blend and Ranchero on top. Bake about 20 minutes until cheese is melted and golden on top.
Eat one dish now and freeze the other or save for Tuesday's meal.

Monday
Rice Pilaf and butter lettuce salad

Tuesday
Layered Shrimp Salad served over arugula

Spanish rice (Add tomato's, tomato sauce and to leftover rice pilaf)
Leftover Enchiladas

Uses; tomatoes, jalepenos and arugula

Wednesday
Veggie Chili, Crusty Bread, Salad

Veggie Chili
1 28 ounce can whole peeled tomatoes with juice (San Marzano is best)
1 15 ounce can garbanzo beans, drained and rinsed
2 diced zucchini or squash of your choice
2 carrots
2 stalks celery
1/3 cup chili powder (less if you want it to have less kick)
1 4 ounce can chopped green chili peppers
2 garlic cloves minced
1 bell pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
salt to taste
Place all in a slow cooker (crock pot) cover and cook on low for 6-8 hours or high for 3-4 hours. Serve and top with cheese, sour cream or avocado.

Uses; Bell pepper

Thursday
Leftovers

Friday
Broccoli Gratin
   Tip: This is a great dish to double and freeze for a rainy day

Uses; Broccoli
Saturday
Corn Risotto and mixed greens salad

Uses; mixed greens