Grapefruit, Kale, and Avocado Salad


Let’s talk about my new obsession: grapefruit.

It was a fruit I never used to give much attention-I found it too bitter and tart on its own and the whole idea of cutting it in half, slathering it with sugar, and eating it with a spoon for breakfast simply never appealed to me. And those grapefruit diets? Bizarre.

Until we were in Texas last weekend and I had the most amazing salad with grapefruit in it at a restaurant that changed my mind. So fresh, so juicy, the tart flavor combining perfectly with the other flavors, including kale and lemon.


I started to notice the Texas grapefruit on display in the grocery stores everywhere, as they are in the height of their season right now, and ever since getting back, have had it on my mind to buy some and incorporate it in some way into a dish. Yesterday I had it with some Greek yogurt and a banana and it was delicious.

Today, I made a simple salad with just kale, avocado, and grapefruit, topped with some lemon olive oil dressing. So simple, fresh, and in season.

I’ve been loving bright citrus lately in these bitter cold winter days. Something about the bright, cheerful colors and juiciness….maybe it’s one of those biological signals that points to a Vitamin C deficiency? Who knows. A doctor I am not.

This kale salad is the perfect light lunch or side dish that only takes minutes to make, as only a handful of ingredients are required.  The avocado gives it a nice protein boost but feel free to make it heartier by adding nuts, sunflower seeds, or even a protein such as chicken or shrimp. Whatever you do, just make it soon. I’m craving it again already.

Grapefruit, Kale, and Avocado Kale Salad with Lemon Olive Oil Dressing

  • 1 cup Tuscan Kale, stems removed
  • ½ red grapefruit, peeled and cut into bite size pieces
  • ½ avocado, cut into bite size pieces

For the Lemon Olive Oil Dressing:

  • ¼ cup olive oil
  • 1 ½ tablespoons honey
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Add kale to a bowl, add dressing, mix, and let sit for 10 minutes.

Add grapefruit and avocado and stir to combine. Eat!


I hope this bright, colorful salad brings you some cheer during these bitter cold days.




Awhile back, my mother gave me a collection of my grandmother’s recipes that she had compiled for me, the assortment of papers, stationery, and notecards with recipes written onto them into photo album slots.


This is where I retrieved my recipe for tabbouleh, always one of my favorite dishes that my grandmother often made. Often my grandmother or my mother would make a large batch of tabbouleh which would serve as an easy lunch or dinner accompaniment for days. Surprisingly, I hadn’t made it on my own yet and decided to bring it as a side dish to a barbecue we went to at a friends’ house this past weekend.


Tabbouleh packs a unique and strong flavor, thanks to the parsley and green onion, which are staples in my grandmother’s salad making method. This is also one of the recipes in which she writes “3 large kitchen cooking spoons of lemon juice.” She’s known for writing vague instructions like this, where I’ve often called my mother out of panic and frustration to ask her how big the “large kitchen spoons” were that my grandmother used! Just for clarification, my grandmother is still living but not in the best of health and her memory often fails her, so it is not easy to simply pick up the phone and call her for clarification.

Anyway, so when I made this recipe for tabbouleh, I grabbed a large kitchen serving spoon and followed her measurements for the lemon juice and olive oil, and it came out…perfectly. Apparently she knew exactly what she was doing, because when I measured the amount of liquid in the large cooking spoon measurement method, it comes out to 1/3 cup (2 spoons) and ½ cup (3 spoons) precisely. I did not have to add to taste at all. Which usually never happens for me, especially when working with these types of ingredients. Usually, it’s more like, add the ingredients, taste, add more salt, taste again, and it needs more lemon juice, etc. For as vague as her measurements are, she is precise.

This one’s for you, Mimi.



  • 2 cups bulghur wheat
  • 2 bunches parsley
  • 3-4 tomatoes (I used 4 vine tomatoes), diced
  • 1 bunch green onions, diced
  • 1 cucumber, peeled and diced
  • 1/2 cup lemon juice
  • 1/3 cup olive oil
  • 1 tablespoon salt
  • Pepper and allspice to taste (allspice is optional but my grandmother uses it in almost all of her recipes, so I included a sprinkling)

Rinse bulghur in cold water 3-4 times, then let rest in large bowl for at least a half hour. I used a fine mesh strainer for the bulghur, then set aside in a bowl.

Chop parsley in a food processor, or chop very finely by hand, removing stems.

Add parsley, tomatoes, green onions, and cucumber to bulghur wheat. Add lemon juice, olive oil, salt, pepper, and allspice. Mix together and taste test-add more of the spices to taste. Serve!

This makes a huge bowl of tabbouleh, perfect for large group or for several meals. An added benefit is that it tastes better and better as it sits.


Easy Pad Thai

Happy Halloween!

So I figured that in between all of the candy and desserts everyone will be consuming today, it might not hurt to sneak in at least a few vegetables…maybe? No pressure?

Either way, you’ve got to try this Pad Thai because it’s so good that you won’t even realize that it also just so happens to be healthy.

When Jose and I go out to dinner, we often end up at Asian restaurants. We usually go out as a result of a craving for pho, sushi, or Thai noodle dishes. However, while I love Pad Thai, I’ve come to find that it can be a bit “hit or miss “depending on the restaurant. I’ve had delicious Pad Thai and I’ve also had a bowl of grease and ambiguous brown/red/clear oily sauce. After the last bad experience I declared that I was not ordering it again. Thankfully, I came across this recipe for the easiest Pad Thai, using just a small handful of ingredients and coming together in 30 minutes or less.


Since this recipe does not require a large number of ingredients (not the case for many Asian-inspired dishes) this has become another staple of our weekly dinner meals. And, like many of the recipes that we make regularly, this one is easily customized to what you have in your kitchen as well as your individual tastes. We’ve used quinoa in place of rice noodles when cooking this as a vegetarian dish in order to boost the protein content, and more often than not, add whatever vegetables we currently have, including Brussels sprouts, edamame, and broccoli. Add chicken, beef, shrimp, or tofu (pictured). Any ingredient that you like in stir fries would likely work here.  The result may not be the most authentic Pad Thai in the world, but the flavor is still there.

Toppings are customizable as well. The standard ones are, of course, peanuts, cilantro, and lime, with a couple squirts of Sriracha. I also like to add shredded white cabbage to add more texture. I’m all about textures.


So use this recipe as a starting point and make it your own, or be a Pad Thai purist and leave it as is. It is an easy yet delicious dish no matter what you decide to do!


Easy Pad Thai 

From Brownies for Dinner 

  • 8 ounces dried, wide and flat rice noodles
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 3 tablespoons soy sauce
  • 1 squirt (about 1/8 teaspoon) Sriracha (optional)
  • 2 teaspoons coconut oil
3 scallions (green onions), white and green parts, separated and thinly sliced
  • 1 garlic clove, minced
  • 2 large eggs, light beaten (optional)
  • 1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

Cook noodles according to package instructions. Drain.

In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.

In a large nonstick skillet, heat oil over medium-high heat.

Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.

If you are using additional vegetables as we often do, add them to the pan now and cook, stirring often for 3-4 minutes until softened.

Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.

Serve noodles with lime wedges, topped with cilantro and peanuts, and additional toppings if desired).



I’d been meaning to make this dish for awhile now.


I’ve had a bag of lentils that hadn’t been touched since I bought them almost a year ago (!).

I think I know what part of the problem was. You see, while I do love my adorable, sweet, thoughtful, and caring husband….he does have some flaws. He doesn’t like beans (or cheese). Seriously-I think I found the only Mexican that does not like beans.


Jose’s face after trying beans.

Actually, this is one of my favorite photos of him. And he didn’t try beans, he had just tried coffee, which he also doesn’t like, and is, of course, another one of my favorite things.

It’s not that I can’t make what I like every now and then, it’s just that usually when I cook dinner, I cook for both of us, and it’s not as often that I bother to cook a whole meal that only I would like.


Maybe it should happen more though.

Mujadara is a traditional Lebanese dish which consists of lentils, rice, and onions. That’s pretty much it. I am told that my grandmother used to make this but unfortunately never tried hers. I have, however, tried both good and bad versions at restaurants. Yet I hadn’t made it myself until now.


I topped my bowl with some crispy kale because I had one of those days where I realized I hadn’t eaten a single vegetable…and I highly recommend this because crispy kale is delicious and is a perfect complement to the dish. You can also top with Greek yogurt or hot sauce but I didn’t feel that it needed anything more. I am usually all about toppings but sometimes it is enough just to enjoy the flavors of a few simple ingredients together.

Mujadara (Lentils + Rice)

  • 1-2 tablespoons olive oil
  • I cup dry, uncooked brown lentils
  • ½ cup dry, uncooked brown rice
  • 1 medium onion, chopped/diced (does not have to be finely diced)
  • 3 ½-4 cups water
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-2 cups kale, if desired
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • ½ teaspoon each salt and pepper

Heat olive oil in medium saucepan on medium-high heat. Add onions and cook, stirring constantly, until browned.

Add rice and lentils and stir to mix with onions.

Add water, cumin, allspice, salt, and pepper, and stir.

Bring to a boil, then simmer covered for about 1 hour or until water is absorbed. You may need to add more water while cooking; I need to add an additional ½ cup after cooking for 40 minutes.

Serve topped with crispy kale, Greek yogurt, hot sauce, hummus-or as is!

For crispy kale: Preheat oven to 375 degrees. Add kale to small mixing bowl and massage olive oil into kale. Add spices, mix again, and spread onto baking sheet. Bake for 20 minutes or until desired crispiness.


Roasted Sweet Potato Salad with Mascarpone

So, about that mascarpone cheese……Image

I wasn’t joking when I confessed my love for it. I just want to incorporate it into every meal. Creamy yet mild enough, not as tart as crème freche, slight sweet. So many possibilities….

I will admit that I easily slip into routines with most of my weekly meals and usually lunch consists of the same standard salad-a very good salad, but the same nonetheless. It’s just easier when time is limited, makes grocery shopping faster, and is one less thing to plan during a busy week.

However, I’ve been on a kick lately with roasting butternut squash and sweet potatoes and tossing them with some greens, nuts, cheese, and a bit of olive oil and balsamic vinegar. Easy and quick enough to make on an hour long lunch break (and to save even more time, you could roast the squash ahead of time!). Tip: Trader Joe’s sells pre-cubed butternut squash, which is an excellent time saver and much less intimidating than cutting into one of those.

This was simply too delicious not to share. Ahh, Fall, I love you.


Roasted Sweet Potato Salad with Mascarpone 

  • 1-2 sweet potatoes (I usually use 1 but this time the ones I had were tiny, so I used 2)
  • 1 teaspoon cinnamon
  • Pinch of salt + pepper
  • 1 cup haricot verts/green beans (I use frozen)
  • 1-2 cups mixed greens
  • ¼ cup walnuts (can also substitute pecans)
  • 1-2 tablespoons mascarpone cheese
  • 1-2 tablespoons olive oil, divided
  • Balsamic vinegar to taste

Preheat oven to 400 degrees. Cut sweet potatoes into small, one inch squares and toss with 1 tablespoon olive oil , cinnamon, salt, and pepper until coated. Spread onto baking sheet and roast for 20 minutes, flipping them at 10 minutes.

Heat green beans using method of choice if frozen; I heated them in the microwave and added them to the sweet potatoes and roasted for 5 minutes.

To assemble salads, simply add mixed greens to bowl.  Add sweet potatoes, green beans, walnuts, and remaining olive oil. Drizzle with balsamic vinegar and top with mascarpone cheese. Add salt and pepper to taste.

Obviously you can add or substitute ingredients to your liking, or even add chicken and/or quinoa to make this a more substantial dinner meal. Unless you are my husband. Even with added protein, he won’t eat this. Doesn’t like sweet potatoes, doesn’t like cheese. SIGH. I know. Lunch for me=eat all the food he won’t eat with me. I make it work.


This salad is like taking a huge bite out of Fall-in the most appetizing way possible.

Quinoa, Kale, and Mushroom Stuffed Peppers

Last week I realized that I had never made stuffed peppers before. This was somewhat surprising, considering that, growing up-at least from what I recall-we had stuffed peppers at least once or twice a month. It was one of our standard dinners. I also learned that my husband had never even had them before! Evidence of yet more “cultural differences. “


My husband grew up in south Texas and, while he clearly grew up in the U.S. there was so much Mexican/Southwest influence and culture that he sometimes misses pop culture references, has not had certain foods that were commonplace in other areas, and does not share my love of seasons or seasonal nostalgia, to name a few differences between us. A non-white Christmas doesn’t really phase him. Anyway, so whenever we are discussing a nostalgic childhood memory, whether it be food, a television show, a song, and it is not a shared memory, I jokingly refer to that as one of our many “cultural differences.”

Back to the stuffed peppers.


The night before was a delicious yet heavy night of BBQ and beer, so we were craving something vegetarian and healthy (I probably use the term “we” loosely here, but Jose did say that a meal without meat sounded good to him that night). I decided to use quinoa as the grain to add more protein and it worked quite well.


I cooked the quinoa with vegetable broth and a can of Rotel, to give it a bit of a kick and added spices for additional heat and flavor, sautéed some kale and mushrooms, and added the quinoa to the kale-mushroom mixture once cooked.


The flavors and texture worked really well with this combination; I loved the addition of the kale and mushrooms with the “southwest” flavors of the tomatoes, peppers, chili powder, and cumin.

It’s a beautiful thing when meals are thrown together without an actual recipe and it all seems to work. Definitely doesn’t always happen like that.


I recommend topping them with cheese while still warm. Queso fresco, smoked gouda, a sharp cheddar….so many possibilities. Let’s be honest though-it’s not possible to go wrong with cheese. Or avocado, Greek yogurt, hot sauce….

I already need to make these again.

Quinoa, Kale, and Mushroom Stuffed Peppers

  • 3-4 bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth, plus ½ cup reserved
  • 1 can Rotel (or diced tomatoes and diced green chilies)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Light sprinkling of salt (I rarely measure salt and tend to know how much we prefer-it’s best to add a little bit and add more to taste later)
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 1 garlic clove, minced
  • 3-4 handfuls fresh kale
  • ½ cup-2/3 baby bella mushrooms

Preheat oven to 400 degrees. Cut peppers lengthwise and remove stem, ribs, and seeds. Set aside.

Add quinoa to a medium saucepan and combine with 2 cups vegetable, Rotel, cumin, and chili powder. Bring to boil, then cover and reduce heat to simmer for 15-20 minutes, until all liquid is absorbed.

While quinoa is cooking, heat a skillet over medium heat and add olive oil, chopped onion, and garlic. Saute until soft, about 3-4 minutes. Add mushrooms and cook until slightly soft, about 2 minutes. Add kale with 1/8-1/4 cup water, depending on how much you use, mix together, and cover until mushrooms are soft and kale is wilted, about 5 minutes.

When kale and mushrooms are cooked, add quinoa to skillet and stir to combine.

Add peppers to baking dish and fill with quinoa mixture. Pour ½ cup reserved vegetable broth into the bottom of the pan, cover with foil, and bake for 30-35 minutes. Let cool 5 minutes, and then serve with optional toppings.


Depending on how many peppers you use, you may have leftover quinoa-we did, which says something because leftovers are rare in our house. Make any judgments you’d like with that.

I also remember eating all of the cheesy covered filling and skipping the pepper altogether. I’m so grown up now.

After talking about this with my mother, I learned that instead of cooking them in the oven, she used to microwave them! I did not remember that part and always just assumed she baked them, like most recipes I’ve found. Funny how you remember childhood memories differently-perhaps that’s a shortcut I should test out next time!

Grains and Mains

So, thanks to the arrival of this new cookbook from my lovely sister for my birthday present:


I decided to delve right in cooking more recipes featuring grains as the main element of the meal. Though we have a tendency to eat this way at least a few times a week, we generally stick with rice, quinoa, pasta, and oats. I’ve always been intimidated by the overwhelming amount of other options there are. However, after flipping through the recipes in this book, I decided to give it a shot and placed an order on IHerb:


From left to right, that would be Kamut, rye berries, buckwheat groats, and millet. I’d be lying if I didn’t say I was a little intimidated!

So MOST of those purchases are related to a recipe in this book.I know peanut butter isn’t a “grain” but whatever it’s one of my favorite foods. So there.

Last night I made the first recipe from the book (I did loosely base a stir fry from this recipe last week but it was more thrown together and too bland) and it turned out pretty well:Image

Lots of veggies. I loosely followed the recipe here and just added what I had in the fridge.


Finished product!

I really like buckwheat. It has a somewhat crunchy, almost nutty consistency and flavor and I’m excited to cook with it more. I can’t wait to use it as a substitute for other grains, such as rice, pasta, or quinoa, in some of our favorite recipes.

On another note, this week has been a particularly frustrating one at work, as I mentioned last week. The technology issues remain and we are very limited to what we can actually get done. This essentially resulted in feelings of stir craziness by the end of the day, the antsy feelings of sitting in front of a computer at a desk for 8ish hours. So in addition to the stir fry, I made this Chilled Dark Chocolate Pie with Toasted Almond Crust (subbing strawberries for whipped cream): 




Because, you know, we had heavy whipping that was going to expire soon, so it obviously makes perfect sense to find something to bake to go with the whipped cream that I had decided to make. Not backwards thinking at all? This pie certainly worked for this purpose. It’s actually somewhat healthy, as the crust is made from basically ground almonds, oat flour, and a bit of brown rice syrup (another newly purchased ingredient) and the filling is full-fat coconut milk and chocolate chips. Make the crust, pour in the filling, put in the freezer for 2 hours, serve and enjoy with that whipped cream. My husband, who “doesn’t like coconut milk” loved it-and still doesn’t know that there was actually coconut milk in it. Ha! Success. The only thing I would change is the crust….while it was good, it wasn’t quite crispy enough? There was definitely something missing there. I think it just tasted too “healthy”. But healthy is good because then you’re allowed to have just a little over a (giant) piece because also you have to even out the edges and all of that. Anyway, this recipe was too delicious not to share:

Chilled Dark Chocolate Pie with Toasted Almond Crust

Adapted from Oh She Glows

For the crust:

  • 3/4 cup raw almonds
  • 1/4 cup coconut oil
  • 3 tablespoons brown rice syrup
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup oat flour
  • 1 cup rolled oats

For the filling:

  • 1 cup semi-sweet chocolate chips
  • 1 (15-ounce) can full-fat coconut milk, chilled in fridge overnight
  • 2 tablespoons brown rice syrup
  • Pinch of salt
  • 1 teaspoon pure vanilla extract

For the crust: Preheat oven to 350⁰F and lightly grease a 9-inch pie dish with coconut oil. Add almonds into a food processor and process until a fine crumb forms, the size of sand. Now add the coconut oil, brown rice syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse  in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. With your fingers, crumble the dough evenly over the base of the pie dish.  Starting from the middle, press the mixture firmly and evenly into the dish,  moving outward and upward along the side of the pie dish. The harder you press  the crumbs into the dish, the more it will hold together. Side note: I am horrible at creating perfect, beautiful pie crusts. It doesn’t have to be perfect and will still taste the same, regardless. Bake pie crust, uncovered, at 350⁰F for 10-13 minutes, until lightly golden and  fragrant. Remove from oven and set aside to cool on a rack for about 20 minutes.

For the filling: Chill can of coconut milk in the fridge overnight so the  cream can solidify. When ready, open the can and carefully scoop out the solid  white coconut cream into a pot, discarding the water. Add chocolate chips and stir until combined. Heat over low-medium heat until most of the chocolate is  melted. Remove from heat and stir in the brown rice syrup, salt, and vanilla until smooth.

For the whipped cream: Pour 1 pint heavy whipping cream into the bowl of an electric mixer. Whisk on medium-high speed for 3-4 minutes, until cream thickens and “fluffs.” Add 3 tablespoons sweetener of choice (I usually use granulated sugar or maple syrup) and 1-2 teaspoons vanilla extract to taste.

Pour chocolate filling into pie crust and smooth out. Place in the freezer, on  an even surface, for a minimum of 2 hours, or until firm throughout. Allow pie  to sit on the counter for 15-30 minutes before attempting to slice. Serve the pie chilled with whipped cream on top. Wrap leftover pieces of pie and store in the freezer or fridge for up to one week. We stored ours in the fridge and it kept firm without any issues.

Read more:

Next attempt at cooking with those grains was the following night: Quinoa Crepes. Jose was a bit more on the fence with this one, and, turns out, rightfully so.

I had never made crepes before and am also the type of person who cannot make one of those perfectly round pancakes. My pancakes may taste good, but why can’t they also look pretty? Yes, I whine just like that when I’m frustrated, too. So, crepes always intimidated me, because they are so pleasantly thin, larger than pancakes but still require a flipping in the pan. I read through the recipe, then went to read some blogger success stories about how “I was so scared to make crepes but then I did and WOW it was like, so easy!”

Those are lies.


Do those look like crepes to you? Fortunately, they tasted good. However, these were stressful to make. Spreading the batter in the pan, but it’s too thick-and then it’s too thin, and then, we try to flip it and it crumbles. With all of that difficulty in the execution, I did not have high hopes for the taste. But, thankfully, my Mexican husband had a pretty decent idea: pretend like they are tortillas! (When in doubt…).


The crepes were made of quinoa, whole wheat pastry flour, egg, almond milk, olive oil, and sea salt.

The filling was a simple combination of grilled corn, avocado, chopped cherry tomatoes, olive oil, oregano, cumin, and sea salt.

Though they were somewhat thin like crepes, they were hearty and reminiscent of a cross between corn and flour tortillas.


And they were sooo good. Though we may not be racing to make these again anytime soon, they were surprisingly delicious and filling!

Quinoa Crepes with Corn and Avocado Salsa

Adapted from Grain Mains

For the crepes:

  • 1/2 cup quinoa, cooked (follow instructions on package)
  • 1 1/2 cups milk (we used almond milk and it worked well!)
  • 1/4 cup olive oil, plus more for the skillet
  • 1 tablespoon honey
  • 1 large egg, at room temperature
  • 1 1/2 cups whole wheat pastry flour (do not use whole wheat flour)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

For the salsa:

  • 2 ears of corn, husked, grilled, and kernels sliced off cob.
  • 2 avocados, diced
  • 12 cherry tomatoes, quartered
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano (or 2 teaspoons minced fresh oregano leaves)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

To make the crepes:

Whisk quinoa in a large bowl with milk, 1/4 cup olive oil, honey, and egg. Whisk in whole wheat pastry flour, baking powder, and salt until a batter comes together.

Lightly grease a 12-inch nonstick skillet with some olive oil. Heat over medium heat. Pour in about 1/2 cup batter all around the skillet; quickly shake and swirl the skillet to thin the batter out into an even coating (*this is where we had issues! If this does not work for you, they may be more like tortillas or pancakes, which still taste good!). Cook until the bottom is set and the batter has bubbles throughout, about 2-4 minutes. The top should already look dry. Loosen the crepe with a large spatula (or have your husband help you because you are panicking that you are going to break them!). Cook about 1 minute longer, until set and lightly browned. Transfer to a large plate, oil the skillet again, and continue until the batter is used up.

To make the salsa filling:

Mix corn and other filling ingredients in a medium bowl: avocados, tomatoes, vinegar, olive oil, oregano, cumin, salt and pepper. Set aside.

Assembly: Set crepe on a serving plate and spoon about 1/2-2/3 cup of the salsa into center. Fold the edges over the filling) and enjoy! I can imagine a variety of additional toppings with this; the recipe called for Mexican crema, but i also think you could add tomato salsa, Greek yogurt, creme freche…..

I don’t think I’ve completely convinced Jose on this whole idea of cooking with more grains. He’s already started to snicker and ask if this is one of “those recipes from that new book you got” pretty much anytime he hears a food he doesn’t recognize listed as one of our dinner ingredients. I think that means I just need to keep trying more of these recipes….