Sheet Pan Fiesta! COMMUNITY COOK
Sidonie Maroon
Community chef, recipe developer, culinary educator and artist
Born and raised in Southern Oregon, Sidonie shares her creativity and cooking expertise with everyone she meets. Never aspiring to be a restaurant chef, she instead flourishes in her kitchen laboratory where she cooks, blogs, and develops original recipes.
The heart of her cooking practice is a dedication to starting from scratch and building techniques from traditional world food wisdoms. She was an artisan long before it was popular: gardening, foraging, working on organic farms, living off-grid, preserving, fermenting and grain-free baking from scratch.
You can find her recipes, classes, column and blog posts on The Food Coop’s website www.foodcoop.coop/blog
Community Cook is an inspired and innovative Food Co-op program designed to bring community and families together around the table. It features recipe pamphlets, instructional videos, and Cooking with the Co-op, a Facebook support group.
Community Cook?
I owned a business, F.E.A.S.T. Foodways Education at a Sustainable Table, from 2008 to 2018. Where I, locally, taught international cooking classes.
My model was to gather a group of twelve, split into smaller teams, and cook a feast from world recipes I’d write for the class. We’d end by sitting around a big festive table and enjoying the food we’d made together. So much laughter, goodwill, and learning happened. It was a magical time, but after 12 years, too much work for me.
Perpetually sustaining that level of effort was challenging, but I believed in the desire we have to cook and eat together and the benefits of stepping outside our food comfort zones. I wanted to bring F.E.A.S.T. into everyone’s kitchen.
I want people to cook together and use the Community Cook recipe pamphlets as a sure way to have a successful gathering. I design my recipes to encourage healthy everyday eating. They use colorful in season produce, whole foods and are budget minded. I aim for streamlined
Flavor is always my guiding star and exploring the world’s diverse tastes and techniques is my passion.
How Recipes Happen
Developing recipes involves researching agriculture, climate, history, and people. Comparing and contrasting recipes from various sources, like cookbooks, online platforms, and videos. Delving into our local produce, seasons, community, and considering my audience’s needs.
My aim is not to compile a collection of fancy recipes, but to offer everyday affordable yet amazing meals that are enriched by respecting the flavors and techniques of other cultures.
I approach recipe development like music—combining both theory and intuition, and believe that authentic flavors lead to healthy outcomes.
So, why is this program important? Because cooking brings us together as a learning community. We can learn a lot about cooking kale from the rest of the world. We can expand our repertoire of techniques, flavors, ingredients and immerse hands-on into diversity.
A Taste of Tradition
Finding time to prepare a wholesome, delicious dinner for your family can feel like a challenge. But what if there were a way to create flavorful, satisfying meals with minimal prep and cleanup? Enter the sheet pan—a versatile kitchen tool and technique that makes cooking both efficient and delicious. With Community Cook’s Sheet Pan Fiesta, I’m bringing you a collection of recipes that celebrate the vibrant, bold flavors of Mexican-inspired cuisine while keeping things simple, healthy, and family-friendly.
Sheet pans allow you to organize your cooking in a way that saves time. With a bit of prep, you can roast an entire meal—protein, veggies, and all—on a single pan. While your sheet pan works its magic in the oven, you’ll have hands-off time to prepare other parts of the meal, like a fresh salad or a pot of rice. This efficiency makes sheet pan cooking ideal for busy weeknights. Plus, if you’re using a smaller oven, it’s an energy-efficient way to prepare dinner. To make cleanup even easier, lining your sheet pan with
ingredients into unforgettable meals.
Of course, no Mexican-inspired meal is complete without fresh sides and garnishes. A crisp salad, creamy avocado, lime wedges, sour cream, and fresh cilantro add brightness and balance to the meal.
Sheet Pan Fiesta isn’t about recreating traditional Mexican dishes, but drawing inspiration from this grand cuisine to create meals that are effective, approachable, and incredibly tasty. The recipes emphasize whole foods, starting from scratch, and encourage incorporating dry bulk staples like quinoa, rice, beans, and lentils. When paired with the Instant Pot, the sheet pan becomes part of a dynamic duo—while the oven roasts your veggies and proteins, the Instant Pot can quickly cook legumes or grains to complete the meal.
Mexican flavors are some of the most exciting and satisfying
PANTRY LIST
SPICES
Cumin Seeds
Coriander seeds
Smoked paprika
Anise seeds
Cloves
Oregano (Mexican)
Paprika
Chili Powder
Cayenne Pepper
Ground Coriander
Garlic
Dried Onions
Black Pepper
Fennel Seeds
Cinnamon Sticks
Allspice
Pepita Seeds
Sesame Seeds
Chocolate (Mexican chocolate or cocoa powder)
Nutritional Yeast
FRESH VEGGIES
Tomatoes, fresh and canned
Onions (yellow or white)
Garlic
Bell Peppers (various colors)
Cabbage
Radishes
Carrots
Cilantro
Avocado
Zucchini
Corn (fresh or frozen)
CITRUS
Limes
Lemons
Oranges
Grapefruit
Tangerines
CHILIES
Dried Ancho Chilies
Dried Guajillo Chilies
Dried Pasilla Chilies
Fresh Jalapeños
Serrano Peppers
Poblano Peppers
Hatch Green Chilies
BEANS
Black Beans
Pinto Beans
Refried Beans (canned or dried)
Navy Beans
Chickpeas (Garbanzo Beans)
Lentils
GRAINS
Corn Masa Harina
Rice (white or brown)
Quinoa
Tortillas (corn or flour)
DAIRY
Queso Fresco
Cotija Cheese
Mexican Crema
Sour Cream
FRUITS
Mango
Pineapple
Papaya
Guava
Bananas
SALADS, PICKLES, AND SALSAS
Quick Curtido
Mexican Street Salad
Pickled Red Onions
Roasted Garlic Green Chili Salsa
Pico De Gallo
Avocado Tomatillo Salsa
Green Olive, Parsley, and Valencia Orange Salsa With Almonds
MOLES, SAUCES, AND MORE
Sheet Pan Salsa de Tomate Frito
Pumpkin Seed Mole
Quick Chicken Mole
Gluten Free Empanada Dough
MEXICAN MAINS
Picadillo Tofu for Tacos or Taco Bowls
Albondigas Soup
Creamy Green Chili Casserole
Green Chili Egg Bake
Vegetarian Lentil Soup
BONUS: Mexican Spices
Salads, Pickles, and Salsas
Quick Curtido
Ingredients
4 cups thinly sliced green cabbage
1 cup grated carrots
1 cup thinly sliced onions
½ cup chopped cilantro
Hot Dressing for Curtido
In a saucepan heat to a boil:
2 tablespoons apple cider vinegar
4 tablespoons fresh lime juice and zest
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pickled jalapeno
Instructions
Add onions to the boiling dressing and blanch for 1 minute or until they lose their bite.
Pour the dressing over the cabbage and veggie mix and let it meld in the fridge for 1 hour before serving.
Mexican Street Salad
Ingredients
½ head of a small green cabbage finely shredded
½ head of a small red cabbage finely shredded
1 bunch breakfast radishes trimmed and sliced into thin rounds
2 medium carrots peel and julienne
1 bunch cilantro leaves with stems removed
1 red onion, cut in half and into thin slivers
Juice of 2 limes, zest before squeezing and add to the salad
Fine sea salt and freshly ground pepper to taste
Instructions
Prepare the vegetables, and toss together in a salad bowl, with lime salt and pepper to taste and serve.
Pickled Red Onions
Ingredients Instructions
4 cups thinly sliced red onion rings, halved
1 cup bitter orange
½ cup water
1 teaspoon dried oregano
10 black peppercorns
3 allspice berries
1 teaspoons coriander seeds
2 bay leaves
Sea salt to taste
Blanch the onions in boiling water for 1 minute and then shock in ice water.
In a serving bowl, add the drained onions, spices, salt and water to the bitter orange juice. If possible, set aside to pickle for at least two hours. Will keep for several weeks refrigerated.
Combine For Bitter Orange
1 teaspoon grated grapefruit zest
1/2 cup orange juice concentrate
Juice of two limes plus zest
1 cup fresh grapefruit juice
Roasted Garlic Green Chili Salsa
Ingredients
1 head of garlic, cloves peeled, green parts removed, and cloves smashed.
⅓ cup diced white onion
1 lime, zested, peel and pith removed, and then chopped
½ teaspoon cumin, toasted and ground
½ teaspoon coriander, toasted and ground
¼ cup avocado oil
1 cup roasted New Mexican green chilies
¼ teaspoon fine sea salt
Fresh lime juice to taste
Pico
De Gallo
Ingredients
28 oz. can of diced tomatoes, or fresh tomatoes in season
1 cup chopped cilantro
1/2 cup finely chopped white onion
1 small fresh jalapeño, finely chopped with seeds
Juice of 2 limes
1 teaspoon fine sea salt or to taste
Instructions
Toast and grind spices together. Preheat the oven to 325 F. In a lidded casserole, lay all the ingredients, except the fresh lime juice, onto a piece of parchment paper. Mix the oil in and wrap together. Put the lid on and roast for 1 hour. When finished, unwrap and mash the garlic into the chilies and lime. Taste and add fresh lime and salt as needed.
Instructions
In a food processor: Add the ingredients and pulse until everything combines, but the salsa is still chunky. Taste and correct the lime, salt, and heat to your taste.
Fun fact!
Pico de gallo, also known as "salsa fresca," gets its name from the Spanish phrase meaning "rooster's beak" because people used to pinch it with their fingers like a beak!
Avocado Tomatillo Salsa
Ingredients
16 medium tomatillos, husked, rinsed and chopped
2 cloves garlic, minced
1 jalapeno, minced
2 cups cilantro, chopped
2 large avocados, diced
Juice and zest of one lime
2 anchovies, minced
1 teaspoon sea salt or to taste
⅓ cup avocado oil
Instructions
In a food processor, combine all the ingredients except the avocados and process into a rough puree. Add the avocados and process until creamy and almost smooth. Add water, a tablespoon at a time, if needed, to make a salsa that will drizzle. Taste and correct the salt and acid if needed.
Green olive, parsley and Valencia orange salsa with almonds
Ingredients
Salsa
1 cup green pitted garlic stuffed olives, roughly chopped
1 bunch of green onions, white parts chopped
2 Valencia oranges
1 cup parsley, chopped
Juice of one lime
⅛ teaspoon of cayenne pepper
Instructions
Oranges
Sheet Pan Almonds
1 cup almonds, roughly chopped
2 tablespoons olive oil
½ teaspoon smoked paprika
Sprinkle of sea salt
Cut off the tops and bottoms. Set the oranges on their bottoms, and with a knife, following the curve of the orange, cut off the peel and pith. Remove the sections from the membranes with your fingers. No need to keep them whole because they'll be chopped.
Salsa
Add all the salsa ingredients to a food processor and pulse until finely chopped. Put the salsa in a serving bowl. You can make the salsa ahead and add the warm fried almonds right before eating.
Sheet Pan Almonds
Preheat the oven to 350 F. Line a sheet pan with parchment paper. Add the almonds, coat with the oil, sprinkle on the smoked paprika and salt. Bake until fragrant. Watch closely! ( 2-4 minutes) While still warm, add to the salsa. Serve immediately.
Moles, Sauces, and more
Fun fact!
Mole, the rich and flavorful Mexican sauce, is said to have originated in Oaxaca, where a legend tells of nuns accidentally creating it while trying to make a quick dish for a visiting bishop.
Sheet Pan Salsa de Tomate Frito
Roasting
Ingredients
2 medium onions, chopped into a medium dice
2 tablespoons olive oil
1 red bell pepper, chopped into a medium dice
1 carrot, chopped into a medium dice
2 stalks celery, chopped into a medium dice
6 cloves garlic, minced
Spices
1 tablespoon sweet paprika
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes
1 teaspoon fine sea salt, or more to taste
Wet
2 teaspoons fresh minced oregano
3/4 cup Spanish sherry
28-ounce can of organic diced tomatoes, or fresh in season
1 cup chicken stock, preferably homemade
1 tablespoon sherry vinegar
Pumpkin Seed Mole
For Roasting
Instructions
Assemble, prep and measure all ingredients. Preheat the oven to 425 F. Line a rimmed sheet pan with parchment paper. Combine the onions, bell pepper, carrot, celery, garlic with the olive oil, salt and spices. Roast for 25 minutes.
Transfer the roasted veggies to an oven proof casserole and add the tomatoes, sherry, oregano and stock. Reduce the heat to 350F and simmer the sauce for 25 minutes.
Taste and add the sherry vinegar and salt as needed.
Ingredients
1 medium onion, chopped
4 cloves garlic, minced
½ cup medium roasted green chilies
14-ounce can diced tomatoes, or 1 cup fresh, well drained
2 tablespoons olive or avocado oil
For Finishing
1 cup hot rich chicken or vegetable stock
¾ cup pepita seeds, toasted (pumpkin seeds)
¼ cup roasted tahini
1 cup cilantro, chopped
1 cup parsley, chopped
Juice and zest of one lime (2 tablespoons)
2 teaspoons sea salt
¼ teaspoon cayenne
Instructions
Assemble your ingredients. Preheat the oven to 425° f and line a sheet pan with parchment paper.
Toast the pepita seeds in the sheet pan for 3 minutes. Lifting the parchment paper, pour the pepita seeds into a blender. I use a Vitamix but a regular blender works, and a food processor will make a chunky smooth version. Return the parchment paper to the sheet pan.
Add the roasting ingredients to the sheet pan and toss with the oil. Roast for 20 minutes.
While the veggies are roasting, prepare and measure the rest of the ingredients into the blender. Add the roasted veg and puree until creamy. Serve warm with shredded chicken breast, rice and a salad.
Quick Chicken Mole Ingredients
For Chicken Mole
2 lbs boneless chicken thighs
Dry Spice Mix
1 ½ teaspoons sea salt
1 teaspoon fennel seed
3 whole cloves
½ teaspoon cinnamon
¼ teaspoon whole black peppercorns
2 tablespoons cocoa powder
1 to 2 tablespoons coconut sugar (personal preference)
¼ cup dehydrated onion flakes
Instructions
Sauce
2 cups water or chicken stock
2 dried ancho chilies
1 tablespoon apple cider vinegar
¼ cup roasted tahini
⅓ cup pepita seeds
⅓ cup raisins
¼ cup avocado or olive oil
4 cloves garlic, chopped
For Roasted Vegetables
Seasonal vegetables of choice to roast
Preheat the oven to 425 F. Prepare a rimmed baking sheet with parchment paper and a large 9 x13 rectangular casserole with parchment paper. Read through the recipe and assemble ingredients.
Prep the roasting veggies, rub with olive oil and salt on the baking sheet, and roast for about 25 minutes, stirring once. Add the spice mix ingredients to a spice/coffee grinder, and grind into a powder.
Thin slice the chicken thighs as you would for teriyaki.
In a high-speed blender, on high, blend the sauce ingredients together with the dry spice mix. Note: You can blend the sauce in a regular blender but you’ll want to strain it through a food mill to get the chili skins out.
Mix chicken with the sauce in the lined casserole. Roast for 20 minutes, on a middle oven rack, or until the meat reaches 170 F. I like to stir at least once while it cooks.
Serve hot with the roasted vegetables.
Gluten Free Empanada Dough
Ingredients
Dry Ingredients
1 cup plus 2 tablespoons masa harina
¼ cup tapioca starch
¼ cup potato starch
2 tablespoons flax meal
1 teaspoon baking powder
½ teaspoon sea salt
Instructions
Wet Ingredients
½ cup unsalted butter, cut into small pieces
1 tablespoon apple cider vinegar
½ cup cold water (plus more if needed)
In a food processor, combine 1 cup plus 2 tablespoons of masa harina, ¼ cup of tapioca starch, ¼ cup of potato starch, 2 tablespoons of flax meal, 1 teaspoon of baking powder, and ½ teaspoon of sea salt. Add ½ cup of unsalted butter, cut into small pieces, to the dry mixture. Pulse 7-8 times until the mixture resembles coarse crumbs.
In a small bowl, mix 1 tablespoon of apple cider vinegar with ½ cup of cold water. Gradually pour this mixture into the food processor while pulsing until a pliable dough forms. If the dough is too dry, add more water one tablespoon at a time.
Remove the dough from the food processor and divide it into two flat disks. Wrap each disk in plastic wrap and chill in the refrigerator for 30 minutes.
After chilling, roll the dough out on a lightly floured surface to your desired thickness. Cut into shapes for pies or hand pies. For filled pies, transfer the rolled dough to a pie dish and gently press it into place. Add your filling of choice, spreading it evenly. Cover with a second sheet of rolled dough if making a double-crust pie, or crimp the edges to seal. For hand pies, place a spoonful of filling in the center of each cut piece of dough. Fold the dough over the filling, pressing the edges firmly with a fork to seal.
For pies, preheat the oven to 375°F and bake for about 45 minutes or until golden and flaky. For hand pies, preheat the oven to 425°F and bake for about 15 minutes or until golden and flaky. Allow to cool slightly before serving.
PRO TIP!
Stuff these with the Picadillo Tofu
Mexican Mains
Fun fact!
Picadillo has roots in Spain but became a beloved dish in many Latin American countries. Its name comes from the Spanish word "picar," meaning "to chop"
Picadillo Tofu for Tacos or Taco Bowls
Ingredients
1 block firm tofu, crumble and squeeze out excess water
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons olive or avocado oil
Instructions
Spice Mix
2 tablespoons dehydrated onion flakes
1 tablespoon smoked paprika
1 tablespoon nutritional yeast
1 teaspoon cumin seeds
1 teaspoon sea salt
½ teaspoon fennel seed
¼ teaspoon cinnamon
¼ teaspoon cayenne
Preheat the oven to 425° F and line a rimmed sheet pan with parchment paper.
Sauce
¼ cup water
¼ cup raisins
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
Measure and grind spices in a coffee or spice grinder into a rough powder OR Pro Tip: Use Field Day spices from The Food Co-op
Crumble the tofu onto a clean tea towel or cheesecloth and squeeze out the excess water. Combine the onions, garlic and tofu onto the sheet pan, drizzle the oil, sprinkle the spice mix and massage everything together. Roast at 425 F, on a middle rack, for 25 minutes.
While the Picadillo is roasting, puree the sauce ingredients together in a small blender or food processor. For a by hand version: finely mince the raisins and stir the ingredients together. After 25 minutes, stir the sauce into the tofu mixture and roast for another 10 minutes. It will thicken and meld the flavors together. Serve hot in your favorite tacos or bowls with the fixins.
Albondigas Soup
This delicious sheet pan soup features tender meatballs and a medley of roasted vegetables in a rich vegetable stock. Such a comforting soup, packed with nutrients, and a great choice for family dinners.I made a veggie stock in the Instant Pot, but frozen or boxed broth is fine. It's also adaptable for a variety of seasonal veggies or different ground meats
Ingredients
Sheet Pan Vegetables
1 medium onion, chopped
2 medium carrots, cut into a medium dice
2 stalks celery, cut into a small dice
2 cloves garlic, minced
1 medium red potato, cubed
2 cups green cabbage, thinly sliced and chopped
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sea salt
¼ teaspoon cayenne
Sheet Pan Meatballs
1 lb ground beef
2 tablespoons tomato paste
½ cup cooked rice or quinoa
½ cup parsley, chopped
Spice Mix
1 teaspoon sea salt
1 teaspoon cumin seed
1 tablespoon smoked paprika
1 tablespoon dehydrated onion flakes
1 tablespoon nutritional yeast
Finishing the Soup
8 cups rich vegetable stock (homemade or boxed)
14-ounce can of diced tomatoes
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
Sea salt to taste
1 cup cooked rice or quinoa
½ cup cilantro, chopped
Instructions
Read through the recipe and assemble the ingredients.
Preheat the oven to 425°F and line two rimmed sheet pans with parchment paper. (Optional) If making your own vegetable stock, start now. My stock consisted of: 2 carrots, parsley stems, an onion, a big handful of dried mushrooms, and two quarts of water, prepared in the Instant Pot using the 30 minute broth cycle.
Prep the Vegetables
Massage the veggies with the spices, salt, and oil.
Roast at 425°F for 25 minutes.
Prepare the Meatballs
While the vegetables roast, measure and grind the spice mix in a spice or coffee grinder.
Crumble the ground beef onto the other parchment-lined sheet pan. Mix in the spices, parsley, cooked rice or quinoa, and tomato paste into the ground beef.
Divide the meat mixture into halves, then each half into quarters, etc., until you have 32 cocktail-sized meatballs. Arrange them on the baking sheet.
Roast the Meatballs
Remove the veggies when they’re finished. Keep the heat on and roast the meatballs for 8 minutes.
Finish the Soup
While the meatballs are cooking, heat the broth to a low simmer in a large soup pot. Stir in the diced tomatoes, tomato paste, vinegar, cooked rice, and roasted veggies. Taste and add more salt if needed. Spoon the meatballs into the soup. You can add the beef pan juices and oils, or not; it’s your choice. They’re delicious but may make the soup greasy.
Serve
Serve the soup hot with chopped cilantro at the table.
When Spanish explorers and settlers arrived in the Americas, they brought their culinary traditions with them. In Mexico, sopa de albóndigas evolved with the addition of indigenous ingredients like tomatoes, chilies, and herbs, making it distinct from its Spanish counterpart. Traditionally, the meatballs are made with ground beef or pork and mixed with rice, herbs, and seasonings. They are then simmered in a broth with vegetables such as carrots, potatoes, and zucchini.
Today, albondigas soup is a staple in many Mexican households and is enjoyed for its comforting, hearty flavors.
Fun fact!
Green chiles are simply unripe versions of red chiles! Green chiles have deep roots in Mexican cuisine, where they’ve been used for centuries, dating back to the Aztecs and other indigenous cultures. Native to the Americas, they became a key ingredient in Mexican cooking due to their bold flavor.
Creamy Green Chili Casserole
The combination of roasted veggies, savory chicken, and Monterey Jack sauce creates comfort food with a green chili kick. Whether you stick to the classic version or experiment with seasonal vegetables and alternative proteins, this easy casserole is a crowd pleaser.
Ingredients
1 medium onion, cut into a small dice
2 medium carrots, cut into a small dice
3 cloves garlic, minced
1 bunch Italian kale, finely chopped
1 lb chicken thighs, cut across the grain into bite-sized pieces
1 cup leftover quinoa or rice
Sauce
1 cup cubed or grated Monterey Jack Cheese
½ cup sour cream
½ cup roasted green chilies
½ cup water
2 tablespoons nutritional yeast
2 tablespoons dehydrated onion flakes
1 tablespoon apple cider vinegar
1 tablespoon smoked paprika
1 teaspoon sea salt
¼ teaspoon cayenne pepper
Instructions
Preheat the oven to 425° F. Line a rimmed sheet pan with parchment paper. Assemble all ingredients.
Mix the onions, carrots, garlic and kale together on the baking sheet. Cover with another upside down sheet pan or foil and roast for 25 minutes. After 25 minutes, take off the top pan and fold the raw chicken to the veggies. Roast for another 15 minutes.
As the veggies and the chicken cook prepare the sauce: In a large food processor or by hand, blend the sauce ingredients together. I like to add the cheese first and pulse it into small bits and then add the other ingredients. If you’re mixing by hand, use grated cheese.
When done, crumble the quinoa or rice over the veggies and chicken. Using a rubber spatula, pour and fold the sauce into the casserole. Reduce the heat to 350 F and bake for another 5 minutes or until the sauce thickens.
Serve hot. It may need a touch more salt at the table.
Green Chili Egg Bake
This is a delicious and easy dish for breakfast, brunch or dinner. It would also make excellent snacks or a lunchbox entrée. Serve hot or cold.
Ingredients
Egg Mixture
8 large eggs
1 cup cubed or grated Monterey Jack cheese
1 cup cooked quinoa
½ cup roasted medium green chilies
¼ cup parsley, chopped
14-ounce can diced tomatoes or 1 cup fresh, well drained
1 cup frozen or fresh corn kernels
1 tablespoon apple cider vinegar
Spices
¼ cup dehydrated onion flakes
1 tablespoon nutritional yeast
2 teaspoons cumin seed
1 teaspoon sea salt
½ teaspoon turmeric powder
¼ teaspoon black pepper or red chili flakes
¼ t baking soda
Instructions
Preheat the oven to 350 F. Line a 9 x 13 casserole with parchment paper. I tear off a sheet from a roll and wad it up. When you open, it’ll fit into the corners better. The parchment saves on cleanup. Measure and grind the spices together in a spice or coffee grinder.
Using a large food processor, or a blender, pulse all the ingredients together until chunky smooth and all the ingredients are tiny and fully combined. I like to, first, pulse the cubed cheese in the food processor to eliminate needing to grate it, but I’d use grated cheese if you go the blender route.
Pour the mixture into the casserole and scrape the work bowl clean with a rubber spatula. Bake for 30 minutes at 350 F or until completely set and not jiggly. Remove from the oven and use the parchment paper to lift it out of the casserole. Slice into serving sizes of choice. I like to cut them into brownie sizes so you can eat them with your hands.
Vegetarian Lentil Soup
A winner! Satisfying, colorful and hearty lentil soup that hits all the right flavor notes. Perfect for colder weather and will make enough for a group or family with extra for hot lunches. Pre-soaking the lentils keeps them whole and avoids a mushy outcome.
Ingredients
Lentils
1 cup brown lentils
1 teaspoon sea salt
4 cups warm water
Sheet Pan
1 medium onion, cut into a medium dice
1 sweet red pepper, cut into a medium dice
2 carrots, cut into a medium dice
2 stalks celery, cut into a medium dice
4 cloves garlic, minced
2 tablespoons olive oil
Bringing it all together
Chorizo spice mix:
¼ cup dehydrated onion flakes
1 tablespoon sweet paprika
1 tablespoon smoked paprika
1 teaspoon coriander seed
1 teaspoon fennel seed
1 teaspoon sea salt
4 cups water
28-ounce can diced tomatoes
2 tablespoons apple cider vinegar
1 teaspoon sea salt
½ cup chopped parsley and/or cilantro
1 cup cooked kale, chopped (optional)
Instructions
Rinse and soak the lentils in warm salted water for 1 ½ hours, and then drain.
Preheat the oven to 425 F and roast the prepared veggies, rubbed in olive oil, on parchment paper for 30 minutes. Grind the spices together in a coffee or spice grinder. Chop the herbs. I used leftover chopped kale which is optional. I cook chopped kale either by blanching in salted water for about 5 minutes or until tender, or in the Instant Pot, with one cup of water for 3 minutes with a natural release. Once cooked — chop it finely.
In a large soup pot, add the soaked lentils, water, roasted vegetables, tomatoes and spice mix. Bring to a low boil and reduce to a simmer, cook until the lentils are tender about 10 to 15 minutes.
It’s important to cook them at a simmer or they will burst and turn mushy. When they are tender, turn off the heat, add the vinegar, salt, herbs and kale. Stir and taste.
Correct with more salt if needed.
Mexican Spices
Spice Mix for Tacos or Chicken
Ingredients
2 tablespoons onion flakes
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon sea salt
2 teaspoons smoked paprika
¼ teaspoon cayenne
Instructions
Grind together in a spice grinder and rub into 1 lb of sliced chicken thighs or 1 pound ground beef, or plant based protein. Bake at 425 F for 20 minutes.
Juy'vil Recado
Ingredients
¼ cup pepita seeds
2 tablespoons sesame seeds
½ teaspoon cinnamon
4 allspice berries
1 clove
¼ teaspoon black peppercorns
¼ teaspoon anise seeds
1 teaspoon sea salt
2 tablespoons dehydrated onion flakes
Instructions
Add 2 tablespoons vinegar to ingredients
Seasoning mix is enough for 1 pound protein plus roasted veggies
Molcajete, a traditional Mexican mortar and pestle made from volcanic rock. Used for centuries in Mexican cuisine, the molcajete is essential for grinding spices, making salsas, guacamole, and even cooking dishes like molcajete mixto, where meats and vegetables are served sizzling hot in the stone bowl. The porous surface of the volcanic rock helps break down ingredients while also absorbing flavors over time, enhancing future dishes. Before first use, a molcajete needs to be seasoned by grinding rice or salt to remove any loose grit. Unlike metal or plastic alternatives, a molcajete provides an authentic texture and depth of flavor that defines many traditional Mexican recipes.
