#transitionalgastronomy

Because we added sweet potato, the flatbreads will remain soft and pliable. Enjoy with a quick summer squash succotash (see below).

Summer Squash Succotash

(serves 4-6) 4 small squash or zucchini (any kind will do), medium cubes 1 large pasilla chile, seeds removed and finely chopped 2 tablespoons olive oil 1/2 small white onion or 1 large shallot, finely minced 2 cloves garlic, finely minced 2 tablespoons fresh oregano, finely chopped The juice of 1 lemon Salt and white pepper to taste

In a saute pan over medium-high heat, add the olive oil, onions, and chile. Cook for about 5-7 minutes, stirring occasionally until the chile is soft and the onion translucent. Add the squash and cook for another 5-7 minutes or until squash is soft. Add the garlic and oregano and cook for another 2 minutes. Add the lemon juice and salt and pepper to taste. You can enjoy this hot or cold or inside a warm whole grain and sweet potato flatbread like we did! Garnish with some watercress (berro) and purslane (verdolagas) for crunch.

Pacoima Seed Bombs (Lambsquarters Seed Cakes)

P.S. You can use quinoa or amaranth seeds instead of the lambsquarters seeds and spinach or kale instead of lambsquarters leaves.

(serves 4-6) 1 cup dried lambsquarters seeds 1 cup fresh lambsquartets leaves, roughly chopped  4 tablespoons olive oil, divided 1 tablespoon dry sherry or dry white wine (optional) 1 tablespoon butter 3 garlic cloves, finely minced 1 large shallot or 1/2 small onion, finely chopped 3 tablespoons finely chopped fresh herbs of your choice (we used rosemary, thyme, and oregano) 1-1/2 cups bread crumbs 1/2 cup crumbled cotija-style cheese or grated cheese of your choice 1 duck egg or a large chicken egg, beaten Salt and pepper to taste (keep in mind the cotija cheese is very salty)

Add your lambsquarters seeds to a small stockpot or rapidly boiling water and cook for 5 minutes. Drain the seeds well and set aside.

Add 1 tablespoon of the oil, herbs, and onion to a saute pan over medium-high heat and cook for about 5-7 minutes until the onions are soft and translucent. Add the garlic and cook 1 more minute. Add the sherry or wine and the drained lambsquarters seeds and cook another 2-3 minutes until the liquid evaporates. Turn off the heat and let this mixture cool to room temperature. 

Transfer the cooled mixture to a bowl and combine with the breadcrumbs and cotija cheese. At this point, taste the mixture for salt and pepper. Add the beaten egg and mix thoroughly. Make slightly flattened 1-inch balls (about 1 oz) from the mixture (approximately 10-12) and set aside. Wipe out the pan you used to saute the vegetables and heat the rest of the oil and a tablespoon of butter (add more oil if you are not using butter). Over medium-high heat, pan-fry each side of the balls for 1 to 2 minutes each until well browned on all sides.

Enjoy as we did with a generous drizzle of crema oaxaqueña and a little pickled red cabbage (see below). 

Mia’s Cabbage Crowd Pleaser

(serves 4-6) 1 small head of purple cabbage 1 tablespoon granulated sugar 2 teaspoons salt 1/2 cup raw apple cider vinegar 3-4 tablespoons chopped chives (or herbs of your choice) Combine the salt and sugar together in a small bowl. Using a very sharp knife, shave the cabbage into fine strands in a large bowl. Sprinkle the salt/sugar mix evenly over the entire bowl of shredded cabbage, tossing and distributing the sugar and salt to all the cabbage. Gently massage the cabbage for 2-3 minutes with your hands and then let it sit for 10 minutes. The cabbage will release some liquid. Drain and discard this liquid and add the vinegar and chives. Toss well and served chilled.

Cactus Kiwi Chia Cooler

(serves 4-6) 2 cups fresh cactus pads (needles removed), cubed 5 kiwi fruits (skins removed) The juice of a large lemon 2 tablespoons chia seeds 2-3 tablespoons agave syrup 3-4 cups water, depending on how you’d like the consistency

Add everything to a blender or food processor. Sweeten to your taste. Store in the refrigerator for about an hour to allow the chia seeds to bloom. Enjoy over ice or with sparkling soda.

I hope you enjoy these recipes and I look forward to seeing each and every one of you again at a Talleres Publicos Workshop or one my own classes (check my website for updates).

Desde el camino a la cocina!