Uncle Rico’s Arugula & Sweet Potato Enchiladas

When Mike and I came out to house-hunt from Philly, and looked at our current house, (almost 2 years ago now!) we fell in love with the view immediately. The Grateful Dead Tapastry in our neighbors yard just sealed the deal.

“This is it,” Mike said, pointing to the mountains, then to the tie-dye. And so, we were introduced to Uncle Rico.

We couldn’t love Colorado any more, but our neighbor, Rico, has been the best neighbor. EVER. When we travel, he’ll climb over the fence to watch our Winnie & Haley, so they can stay in the comfort of their own home. And perhaps right up there with loving our dogs, he keeps us in fresh Arugula.

Today, after spotting him at our Farmer’s Market, he dropped off a huge bushel of home grown arugula. The best, freshest, loveliest arugula ya ever did see. So today’s lunch was made in his honor.

Fresh Arugula
Fresh Arugula

Uncle Rico’s Arugula & Sweet Potato Enchiladas with a Roasted Poblano & Carrot Sauce

Enchilada Ingredients

1 large sweet Potato, diced
1 yellow onion sliced in strips
1 green pepper sliced in strips
3 cloves of garlic minced
2 cups fresh arugula
Olive Oil
Tortilla Wrappers (I used organic Purple Maze tortillas)

Prepping the Volcanic Garlic
Prepping the Volcanic Garlic

Add some olive oil to a pan. Saute garlic, onion and pepper for about 6 minutes on medium heat. Add the potato with a tablespoon or two of water to the pan. Mix, then cover with a lid, stirring ever 4 minutes or so. Cook about 10-15 minutes until browned. Top with arugula and mix until a bit withered, turn heat off.

Roasted Poblanos
Roasted Poblanos

Roasted Poblano & Carrot Sauce 

2 medium poblano peppers
2 small green jalepeno
3 whole cloves of garlic
1/2 yellow onion
2 1/2 large carrots
1 1/2 cups of veggie broth
pinch of Himalayan salt

Roast the peppers (brushing them lightly with olive oil) & garlic & onion at 400 degrees for about 20 minutes. When done throw carrots in food processor until shredded. Then throw all other ingredients. Blend until smooth.

Assembling Sweet Potato Enchiladas
Assembling Sweet Potato Enchiladas

Spoon enchilada sauce into the bottom of a baking dish. Fill tortillas, wrap up and top with sauce. I baked at 375 for about 15 minutes.

Delicious!
Delicious!

Serve & Enjoy!

Happy Cooking

Salsa Verde Veggie Tacos

Old Town Arvada has a fabulous Farmer’s Market every Sunday. How lovely! To support your local community, support eating and growing natural fruits and veggies….well, it’s a win win. And Mike and I can bike there! This year, we’re unfortunately ill-prepared to grow our own food – with all the renovations with the house, we’ve not had time to focus on outside. Our yard will definitely be in a better place next year, so we’ll hopefully get most of our produce from our own back yard….but until then, you can find us at the Arvada Farmer’s Market on Sundays.

Arvada Farmer's Market

After loading up at the Farmer’s Market, we biked home and watched some soccer (the world cup has been pretty exciting, especially with the US!) and of course, do some cooking!

For lunch, I made homemade salsa verde and veggie tacos. Delicious!!

Salsa Verde  Veggie Tacos

Salsa Verde Veggie Tacos

Small handful of baby carrots, sliced in half
3 stalks of Kale
1 zucchini
5 Corn Tortillas
1 tablespoon of olive oil

 

Salsa Verde
1 Jalepeno pepper (if you don’t like spicy, you can leave this out)
Large handful of cilantro
2 garlic cloves2 lines
1 tablespoon of olive oil
2 tablespoons of Vegetable Broth

Wash kale & put in roasting pan with carrots, add a drizzle of olive oil. Put in toaster over with the whole jalepeno pepper and roast at 375 for 10-15 minutes. Add tortillas for the last 5 minutes, to toast a bit.

Saute zucchini in a bit of olive oil on the stove for 7-8 minutes.

Meanwhile, wash cilantro and add to blender/food processor. Add lime juice, garlic, oil, broth. When jalepeno is done roasting, add that as well. Mix until liquid.

When kale & carrots are roasted and zucchini is browned, remove tortillas and assemble veggies in the tortillas. Drizzle with the salsa verde.

Happy eating!

Happy Weekend in Denver

It’s Summer here in Colorado and that means outside fun!! This past weekend Mike and I did a plethora of outdoor activities in our new hood – went to First Friday in Highlands with a group of friends, went to a speakeasy brewery (picture of our crew sans the boys, below) and tried a new Mexican Restaurant, El Chingon. So good – the spiciest margarita I’ve ever had in my life! They were full of jalapenos….awesome!

 

First Friday in Highlands

 

Saturday, we had tickets to the Rockies Game – our first one ever! A girlfriend told me we should park in the highlands and bike down, so that’s exactly what we did. What a cool ride! Through the urban sprawl, over bridges, into the heart of the city. It was really a gorgeous way to get to the game!

Empanadas in Denver

We met my sister, brother in-law, niece and nephew and mom for lunch at an Argentina-style empanada joint, Buenos Aires Pizzeria. It had wonderful empanadas galore! My sister spent a semester in Argentina, so she knows good empanadas. The perfect snack before the. After lunch, we headed for a pint at Great Divide, because we could, then headed to Coors Field.

Coors Field, Denver

It was a perfect day for the ball-game…not too hot, not too chilly and the Rockie’s broke their 8 game losing streak! And, for a little ballpark trivia, Citizen’s Bank Park in Philly was modeled after this stadium, so brought a whole other level to being there.

Arvada Farmer's Market

Sunday – Farmer’s Market Time! The town we live in, Arvada, Colorado, has a wonderful Farmer’s Market with local veggies, fruit and dairy.  Mike and I hit the pavement, bike style, Sunday morning (after a leisurely breakfast) and gorged on the local fare. You could fill a bag with ANYTHING you wanted, for $10! WHAT!? I’m never shopping anywhere else! Due to the fact Mike and I’s diet consisting of 90% vegetables, you can see how happy this made me!

So, we filled our bag & book bag and peddled home with happy faces….me, knowing what I’d cook, Mike, no doubt, knowing what he’d eat.

All in all a wonderful weekend, with Mike and I venturing out into our new digs….on bicycle to boot!  Recipes from the Farmer’s Market Fare to follow…. and the best part is the exploration has just begun in Denver, so looking forward to many more outings…and many more happy weekends.