FOOD

Avocado Kale Salad
Chile Squash
Southwestern Corn Bake

Avocado Kale Salad

1 bunch dino kale
1 large tomato
1 avocado
1/4 cp olives (pitted kalamatas are good)
2 tbs olive oil
2 tsp lemon juice
1 tsp salt
1/2 cp pine nuts

Remove the main parts of the kale stems and finely chop the leaves into a bowl. Add salt and massage well until kale wilts. Add lemon juice and massage again. Add tomato and olives.

Blend the avocado, olive oil, and celery until creamy and pour over the salad. mix well to completely coat the kale leaves.

(Be sure not to add the dressing until the kale is wilted; the oil will prevent the kale from wilting.)

Chile Squash
serves 6

2 lbs chicken breasts cubed (delete if vegetarian)
up to 1 quart chicken or vegetable broth (depending on how soupy you
like
stew)
3 tbs olive oil
1 medium onion chopped
1 celery stalk chopped
1 (15 ounce) can diced tomatoes
2 cups cubed winter squash, uncooked, skin removed*
1/4 cup brown rice
1 (16 ounce) package frozen peas {I used fresh green beans instead}
1 (15.5 ounce) can chickpeas drained
2 tsp ground coriander
1/4 cup chopped parsley
1 tsp salt
8-10 roasted chopped NM green chiles. Heat level to your liking

Heat oil in heavy bottomed pot and saute onion and celery until tender but
not browned. Add tomatoes with their juice, broth, squash, and rice.
Bring to a boil, cover and simmer for 40 minutes or until rice is tender.
Add the peas, chickpeas, coriander, parsley, salt, chile peppers and
chicken if using. Heat until peas are hot.
This stew tastes best if refrigerated for at least 8 hours.

*To soften squash, cut in half, placing cut side down in a shallow
dish. Add 1/4 cup of water and microwave until skin becomes pliable, about
2-5 minutes. Skin can be cut off now.

Southwestern Corn Bake

2 cans (16 oz.) creamed corn
2 eggs beaten
3/4 cup yellow corn meal
1 tsp. garlic salt
6 tbs. salad oil
2 (4 oz.) cans roasted and diced green chiles
2 cups grated cheddar cheese

Mix all ingredients except chilies & cheese. Divide mixture in half in a greased 8x8x2 baking dish. Mix chilies and cheese; lay on top of corn mix in dish, cover with remaining corn mix.
Bake @ 350 degrees for 35 minutes