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Same as above, but instead of the corn add 1/3 cup toasted pinon nuts to the Quelites. Quelites con Salsa with Artichoke Hearts and Cream (& assorted Mediterranean Veggies) Instead of the corn, add 1 cup coarsely chopped artichoke hearts and 1/2-1 cup heavy cream. Roasted Red Peppers and Kalamata Olives are great with this version, too. This is an especially good version to serve enchilada style on Acorn-Corn tortillas, with melted sheep’s milk feta (or some other irresistible cheese) melted on top, in your broiler. Fun Things to do with a batch of Quelites: Make an omelet or a quiche Stuff an enchilada, with or without some scrambled eggs and meat Layer in lasagna or a polenta pie

Make a pilaf with any cooked whole grain, or just eat piled on top Mix with mashed or fried potatoes and eat with eggs over easy Make a casserole with baked fish, quelites, eggs and goat cheese Stir into a pot of simple white bean soup, with roasted garlic and peppers Use as a filling for Buckwheat Tamales (see PH Vol. 2 issue 1) Mix with chopped Preserved Lemons (PH vol. 1 issue 3) and soft goat cheese for an amazing dip for roasted veggies or a spread for crackers

Celebrate your local wild plants-each and every day! Love, Loba

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