3175 Paulskirk Dr, Ellicott City, MD 21042 (410) 461-9112
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4 T veg oil 1 bunch CSA scallions 3 cloves garlic 1 1/2 -2 bags of your CSA baby spinach (rinsed & drained well) 1 t ground coriander Nutmeg 3 cups grated Monterey jack or cheddar 1/3 cup cream cheese 8-10 tortillas Sauce:
1 T olive oil 1 medium onion, coarsely chopped 1 small red bell pepper, seeded chopped 1 t ground cumin 1 t ground coriander 1/4 t cayyenne One 15 oz. can whole tomatoes w/ juice 1/4 c fresh cilantro or parsley Preheat oven to 375. Lightly grease 9x13dish. Heat 2 T oil & scallions and garlic til soft. Add spinach (in batches if you need to) and cook til leaves are wilted. Stir in coriander, nutmeg grates cheese and cream cheese. Remove from heat. Heat tortillas in oven for a few minutes. Place 1/3-1/2 cup of filling on lower half of tortilla, fold and place seam side down in baking dish. Repeat until filling is gone. When all are ready, brush tops w/ 2 t of oil and cover tightly w/ foil. Bake 20 minutes. For sauce: Heat olive oil til hot. Add onions, peppers, salt/pepper to taste. Heat until pepper blisters and begins to brown. Add cumin, coriander and cayenne, stir remove from heat. Allow mixture to cool then put in a blender. Add tomatoes and puree. Return sauce to pan and add cilantro or parsley. Simmer for 10 minutes. Pour over spinach burritos and finish off baking for another 10 minutes (uncovered). You can sprinkle some leftover cheddar as well.