CSA Logbook - Green Onions, Garlic Scapes

Well, I'm continuing the finish-last-week's-veggies-this-week trend. Lazy like Pekoe, these days.

Remaining veggies from week 2:

3 large green onions
small bunch of garlic scapes
large bunch of spinach

 I pickled the garlic scapes, using this Serious Eats recipe. Instead of dill seed and black peppercorns, I used mustard seed and dill weed. Forgot to take any pictures, though.

 With the green onions and leftover sauteed kale from last week, I decided to make enchiladas to use up a few ears of corn, Cotija cheese, and tortillas in my fridge. Wegman's enchilada sauce is one of the better jarred red sauces I've come across, and even reminds me of the red sauces served in West Texas Mexican restaurants. 

Here's my recipe:

2 ears of corn, kernels cut off the cob
2 cups of steamed or sauteed kale, chopped fine
3 large green onions, sliced
1/2 cup Cotija cheese, crumbled
8 taco-sized corn tortillas
1 12 or 16-oz jar of enchilada sauce, or homemade

Preheat oven to 375 degrees. Combine the corn, white parts of the green onions, and kale in a bowl. Spread a few tablespoons of sauce in the bottom of a 9x13 baking dish. Lay out a tortilla in the sauce, arrange a few spoonfuls of the kale-corn mixture in the tortilla, top with cheese, roll the tortilla around the filling, placing it seam side down. Arrange the enchiladas in the dish so that there's little to no empty space.



Sprinkle any leftover filling (just kale this time) over the enchiladas, then top with enough sauce to cover any bare tortilla. Bake enchiladas for 15-20 minutes, until bubbling. Sprinkle the remaining onions and cheese over the top. Serve with refried beans!


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