Summer Edibles Gallery

My Summer in/of Food

Fresh Organic Blueberries adorn whole wheat cereal.

Artichokes in a basket at the Penticton Farmer's Market.

I picked salmonberries and made them into a coulis, which perfectly topped this cold dessert.

Transilvania Peasant Bread from West 4th Ave in Vancouver. 

Double Yolkers! Eggs from Free Range Hens made delicious fried eggs. 

Off to the market...
I am very excited as I am off to the Moss Street Market today! I haven't shopped there for quite some time as I was away from Victoria for a whole month this summer. Ah, I can picture it now - the frozen fruit freezies, the buckwheat mini doughnuts, the wonderful array of fruit preserves and jam. Not to mention the children and their parents hopping and bopping to bluegrass tunes.

Today I am making Turkey Burgers and Salad for lunch - for the burgers: I hope to get fresh tomatoes, parsley, and some buns at the market. I already have some baby salad greens, so I just need some toppings for the salad: radishes, cucumber, fruit? There may even be some ground turkey or chicken for the patties.

Unknown prospects at the market today.

Turkey & Bean Enchiladas

Turkey & Black Bean Enchiladas

From Cooking Smart for a Healthy Heart

Ingredients

2 1/2 cups medium salsa

1/4 cup chopped cilantro

1 tsp ground cumin

8 corn tortillas

8 oz cooked turkey breast, shredded (I used one large breast, sliced and sauteed)

3/4 cup canned black beans, rinsed & drained

1 small red onion, finely chopped

1 cup shredded cheddar (reduced fat)

How To

Preheat oven to 350 degrees F

Spray 7 x 11 " baking dish w/ non-stick cooking spray (Personally, I skipped this step and the enchiladas stuck to the pan - oops!)

Combine salsa, cilantro, & cumin in a shallow bowl

Dip tortillas in the salsa mixture

Top each tortilla with 2 tbsp of salsa mix, 1/8 of the turkey, beans, red onion & cheese.

Roll up and place seam-side down in baking dish. * Tip: be careful how much filling you put in the tortilla or it might crack when you roll it.

Spoon remaining salsa mixture over enchiladas and sprinkle with remaining cheese. Bake until bubbling, about 15 minutes.

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This recipe is really straight-forward and is so fantastically delicious! I would try a variation with beans and zucchini for a meat-free option.