Donut Army

I make this dish with one of the roasted salsa verde recipe suggested by Rick Bayless, and I may toss in whatever is in the fridge that goes well with enchiladas -- here, you see some cherry tomatoes that blistered nicely in the oven. This is a nice dish to use up rotisserie chicken, or, leftover turkey breast. Turkey Enchiladas Gimme Some Oven   2 c salsa verde 2 avocados, pitted, dicedd 1/2 red onion, diced 8 flour tortillas 3 c turkey or chicken, cooked 3 c Mexican cheese, shredded 1 14 oz can Great Northern beans 1/2 c cilantro, chopped Preheat oven to 350°F.  Spray a large 9×13-inch baking dish with cooking spray.  Then spread ⅓ cup salsa verde evenly along the bottom of the dish.  Set aside. Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup red onion for later use. Lay a flour tortilla out a workspace.  Spread 2 tablespoons salsa verde all over the surface of the tortilla.  Then in a line down the center, layer about a handful of avocado, red onion, turkey, cheese and

  All of this was tasty - I wasn't sure how to eat it, let alone serve it. But the salad - my stars. What a delicious way to eat lentils. This isn't enough to serve as an entree, but I coupled it with a bisque and it was a perfect combination for a light dinner. Vospov Kofte (Red Lentil Kofte) Cooks Illustrated Kofte 3 c water 1 c red lentils, rinsed 1/4 c olive oil 1 1/4 tsp table salt, divided 1 c bulgur, fine-grind 4 T unsalted butter 1 onion, chopped fine 1 tsp aleppo pepper, ground 1 tsp cumin 1/4 tsp pepper 1/4 tsp allspice, ground 2 T parsley, chopped Salad 3/4 c parsley, chopped 4 scallion, sliced thin 1/4 c mint, chopped 1 T olive oil 2 tsp lemon juice 1 tsp sumac, ground 1/2 tsp aleppo pepper, ground 1/4 tsp table salt FOR THE KOFTE: Bring water, lentils, oil, and 1 teaspoon salt to boil in large saucepan over high heat. Adjust heat to maintain gentle simmer. Cover and cook, stirring occasionally, until lentils are fully broken down, 20 to 25 minutes. Place bulgur in