Directions

1. Preheat oven to 375.
2. In a blender or food processor, combine all ingredients except salmon and puree until a thick pesto forms.
3. Lay the fillets on a baking sheet or in a glass baking dish. Cover completely with a thick layer of the pesto and a slice of lemon and bake for 25-30 minutes or until cooked to desired done-ness.

Directions

1. In a large frying pan, heat the olive oil over high heat. Saute the jalapeno and onion until the onion is translucent, about 2 minutes. Divide the jalapenos and onion into 4 small piles in the pan and crack 1 egg over each pile (do this in 2 frying pans if you don't have a big enough pan for all 4 eggs). Cook the eggs to your preference (I like over-medium). The onion and jalapeno should cook into the eggs and become one unit. Top each egg with 1/4 of the cheese (it helps to cover the pan to encourage the cheese to melt).
2. While the eggs cook, slice and toast the bagels. Top each bagel half with a cooked egg, tomato slices and plenty of salt and pepper.

Directions

1. Preheat the oven to 375 degrees F and grease a square 8"x 8" pan. Set aside.
2. Heat 1 tbsp of the olive oil in a medium skillet and add the onions. Cook for 2-3 minutes or until translucent. Add the shrimp, corn, peas, salt and pepper and cook very briefly--just until the shrimp turn pink and firm. Remove from heat and transfer to a medium bowl. Allow to cool.
3. While the shrimp mixture cools, heat the remaining tbsp of olive oil over medium-high in a medium saucepan. Add the cilantro, jalapenos, garlic, and scallions. Cook for 3-4 minutes, stirring occasionally. Add the half-and-half and reduce heat to a simmer. Cook uncovered for 2-3 minutes, stirring occasionally--the half-and-half will thicken. Once the jalapenos begin to soften, either remove from heat and puree in a blender/food processor or use an immersion blender to puree until smooth.
4. To assemble the enchiladas, stir half of the cheese into the cooled shrimp mixture, reserving the other half. Fill each tortilla with 1/4 cup filling and a drizzle of the sauce. Roll and place seam-side down in the greased pan. Repeat until all of the tortillas and filling have been used up. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake covered with aluminum foil for 30 minutes. Carefully remove foil and cook uncovered for a remaining 10 minutes until cheese is lightly browned and bubbly. Garnish with reserved scallions.

Directions

1. Heat the oil in a large soup pot over medium heat. Add the lemongrass and garlic and cook 1-2 minutes, stirring frequently. Add the carrots, bell pepper, mushrooms, and ginger and cook for 3-4 minutes until very fragrant. Add the stock plus 1 can of water and stir well. Allow to simmer uncovered for 20 minutes.
2. Stir in the coconut milk and salt to taste. Add the chicken/tofu and allow to cook for another 5 minutes.
3. To serve, ladle into bowls and garnish with mint, cilantro and a squeeze of lime.

Directions

1. Leave the discos out at room temperature until defrosted (at least an hour) and then put them into the refrigerator until you’re ready to use them.
2. Place the first nine ingredients into a slow cooker (I have a crock pot I picked up for $5 at the Thrift Store. Cook on the lowest heat setting for 12 hours. It works well to do this overnight.
3. Remove meat and residual onion and drain liquid. Pull the meat off of the bones and put it into a large bowl.
4. Preheat oven to 350 - 400 degrees, depending on your oven. 
5. Finely chop, or use a food processor (my food processor was yet another empanada barter) to cut up the second onion, peppers, and cilantro. Stir these ingredients in with the meat.
6. Use a table spoon of filling and place into the middle of each round of empanada dough, add cheese. Fold over and lay onto lightly greased (olive oil works) cookie sheet. Use the back of a fork to close the ends together; making a decorative pattern. Set timer for 20 minutes. Flip empanadas over and bake for another 20 minutes, or until each side is golden brown. Yum.
7. Eat while hot, or refrigerate for later and reheat. I’ve even frozen them.

Makes 20 small empanadas.

One more tip: I love dipping my hot empanadas into a bowl of cool guacamole.