chiles rellenos (beer battered collard fusion) with salsa fresca

 
Oh hello, here are some stuffed poblano peppers aka chiles rellenos. I followed the nice instructions at Macheesmo. I filled them with soft white cheese and (liquid) smoky collard greens, battered them with an Oktoberfest beer, egg and flour batter, and topped them with a tomato, avocado, and cilantro salsa fresca. What a great time of year!

If the skins on the peppers are thin enough, don't worry about getting them all off. Also don't worry about the peppers breaking while stuffing; they are pretty forgiving once you batter them. Seam side down!

open-faced spinach melts

When I went to the farmer's market on Wednesday, it was raining and turn out was low. The devotion of the people who showed up to sell in the rain made me more compelled than usual to buy produced goods like these locally made chips and salsa which we enjoyed last night for dinner with friends.

Guess what else we had for dinner! Let me give you a clue. For our first dinner with friends we had spinach soup, for the second we had wildrice and spinach casserole, and now for the third we had... that's right, something with spinach. It actually turned out to be really delicious open-faced spinach melts (homemade kalamata olive bread, garlicy local spinach, local mushrooms, carmelized onions, and gouda cheese).




And for dessert, we ate vegan vanilla-lemon-orange poundcake. We used the recipe in Veganomicon. I couldn't get my hands on any rhubarb to make a sauce for the poundcake. Maybe this weekend I will be able to...