There is certainly nothing extraordinary about tonight’s menu–the main dish has been done by numerous other cooks before. But the various components add up to a satisfying and simple meal. Think bean and cheese burrito, but instead of the fillings folded into a tortilla, they’re sandwiched and layered into a casserole-type dish that can be cut into wedges. The rice is given a bit of extra pizazz with the addition of onions, roasted red peppers, and pine nuts, and the summer squash is prepared simply…blanched until tender in a small amount of spring water to which a knob of butter, salt, and pepper are added.

Dessert involves a dish of the ice cream made earlier in the week, but updated with a topping to add a new twist.

Southwestern tortilla stack en casserole with housemade refried beans, green chilies, sour cream, and pepperjack cheese served with salsa
Rice pilaf with onions and roasted red peppers
Summer squash with a butter glaze

Pineapple-coconut ice cream with a fruit and nut trail mix topping

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