Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed	28 ounces
Onions, white, diced; divided	2 large
Garlic	2 cloves
Chile pepper, dried, chipotle or ancho	1
Chili powder	1 ½ tablespoons
Oregano, dried (preferably Mexican)	1 ½ tablespoons
Cumin, ground	1 ½ teaspoons
Salt	½ teaspoon
Tortillas, corn	16
Zucchini, diced	2 cups
Corn kernels	2 cups
Cheese, cheddar, shredded	2 cups
Chicken, rotisserie	2 cups

1. Preheat the oven to 425°F. 
2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
4. Layer four tortillas over the sauce. 
5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
7. Spread the remaining sauce on top. 
8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 

Recipe from Eating Well. 

Sous vide breakfast in a jar

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 1 to 2 hours; Serves: 4

Eggs	6 large + ¾ cup whites
Cottage cheese	1 cup
Salt
Pepper, freshly ground
Veggies (such as onions, peppers, mushrooms, zucchini), diced
Ham or bacon, diced

1. Preheat your sous vide to 170°F; spray the inside of your glass jars lightly with canola oil. (Chef’s note: The original recipe calls for 12 wide-mouth 250ml jars to create “egg bites.” I had 4 larger 1-cup jars that required a longer cooking time.) 
2. Sauté the vegetables and meat, and then divide among your jars. 
3. In a large bowl using a hand mixer, mix together the eggs, cottage cheese, salt, and pepper until smooth; divide among the jars. 
4. Secure lids to the jars and lower them into your water bath, cook 1 hour for small jars and 2 hours for larger jars. 
5. Enjoy alone or with a toasted English muffin!

Rata

Garlic, slivered	8 cloves
Oil, olive	1 tablespoon +
Tomatoes, whole San Marzano	28 ounces
Water	1 cup
Red pepper flakes	Pinch
Oregano, dried	¼ teaspoon
Salt	Pinch
Zucchini, thinly sliced	1 medium
Squash, yellow, thinly sliced	1 medium
Eggplant, thinly sliced	1 medium
Panko	¼ cup
Parmesan, thinly grated	¼ cup

1. Preheat the oven to 375°F. 
2. In a large saucepan over medium heat, heat the oil. 
3. Add the garlic, and cook until fragrant, about 1 minute. 
4. Add the tomatoes, rinse the can with the water and add as well. 
5. Add the red pepper flakes, oregano, and salt. 
6. Let come to a simmer and continue simmer for about 15 to 30 minutes, until thickened; let cool slightly. 
7. Puree with a handheld immersion blender. 
8. Ladle 4-tablespoons marinara into the bottom of four small baking dishes. 
9. Line the outer edge of each dish with zucchini, followed with squash, and then eggplant. 
10. Sprinkle with panko, and then cheese. 
11. Drizzle with oil. 
12. Bake on a rimmed baking sheet until golden brown on top and the marinara is bubbling over the edges, about 20 to 30 minutes.

Zucchini noodles with chicken & ginger dressing

Oil, canola	6 tablespoons
Lemon juice, fresh	3 tablespoons
Ginger, peeled, freshly grated	¼ cup
Garlic, finely grated	½ teaspoon
Scallions, chopped	2 tablespoons +
Sesame seeds, toasted	2 tablespoons +
Salt, kosher
Pepper, freshly ground
Zucchini, julienne cut	1 ¾ pounds
Mâche	8 cups
Chicken, rotisserie, shredded	2 cups

1. In a large bowl, whisk the oil with the juice, ginger, garlic, scallions, and sesame seeds; season with salt and pepper. 
2. Fill a bowl with iced water. 
3. In a large saucepan of salted boiling water, blanch the zucchini for 30 seconds. 
4. Drain, then transfer to the ice water to cool. 
5. Drain well and pat thoroughly dry with paper towels. 
6. Add the zucchini, mâche, and chicken to the bowl with the dressing; toss to coat, and adjust seasonings. 
7. Garnish with scallions and sesame seeds, and serve. 

Recipe mildly adapted from Food&Wine Magazine, March 2016