Joey Jo Jo is a wonderful cook and from Austin, TX. As such we love all things Tex-Mex. Enchiladas are one of our go to recipes for weeknight meals when we feel like spending more time cooking. This recipe is adapted from Moosewood’s Enchanted Broccoli Forest and it is wonderful!

Zucchini and Pepper Enchiladas with Red Sauce

Serves 6

First make the red sauce, then the filling and then assemble.

Ingredients for red sauce:
28 oz. Can Tomatoes, diced
1 Dried New Mexico Chili, reconstituted in water and diced
5 cloves Garlic, crushed
1/2 Tsp. Crushed red pepper flakes
1/2 Tsp Cumin, ground

1. Put all red sauce ingredients into saucepan and bring to a boil. After sauce begins to boil, turn down heat to low and simmer for 15 minutes. Puree with immersion blender if desired.

Ingredients for filling:
2 Tbs. Olive oil
1 Large onion, minced
6 cloves Garlic, crushed
3/4 Tsp. Salt
1 Large green bell pepper, diced
5 small or 3 medium Zucchinis, diced
1 1/2 Tsp. Cumin, ground
1 Tbs. Basil, dried
1 1/2 Tsp. Oregano, dried
1/8 Tsp. Cayenne pepper
Black pepper, to taste
1 cup Jack cheese, grated and packed into cup

2. Heat olive oil in large saute pan. Saute onion, garlic and salt over medium high heat until the onion is softened. Add bell pepper, zucchini, and spices (cumin, basil, oregano and cayenne). Cook until the zucchini is tender. Remove pan from heat and stir in cheese. Cool for a bit before filling the tortillas.

Final ingredients:
12 Corn tortillas, enchilada size

3. Preheat oven to 325 degrees Fahrenheit. Moisten the tortillas by dunking them briefly in the sauce. Place about 1/4 cup sauce on bottom of large baking dish. Assemble the enchiladas by placing about 1/4 cup of filling on each tortilla, roll up and place in baking dish. Top with remaining sauce. Cover with foil and bake for 30 minutes. Serve with sour cream, and if desired, diced avocado.


Our lovely neighbors were kind enough to let us pick their zucchini while they were out of town. For those of you who know North Carolina summers and vegetable seasons, right now is prime zucchini time and as such we had boatloads of zucchini. Here come zucchini muffins to the rescue! They are hearty and wonderful for breakfast or a unconventional dessert. Note this recipe is adapted from Moosewood Restaurant Cooks at Home.

Zucchini Muffin Madness
Makes 12 muffins

Muffin tin (or a loaf pan, which will result in zucchini bread), oiled with vegetable oil

Wet ingredients
2 eggs, large
1/2 cup vegetable oil
~1 cup light brown sugar (not a full cup, but almost a full cup 🙂
1 Tsp pure vanilla extract
2 cups zucchini, grated [use large side of your grater]

Dry ingredients
2 cups white flour, all-purpose
1 Tsp baking powder
1/2 Tsp salt
2 Tsp cinnamon

Extras (add if you wish)
1/2 cup nuts, chopped [walnuts, and pecans work great]
1/2 cup golden raisins [dark raisins are OK too]

Preheat the oven to 350 degrees Fahrenheit. Sift together the dry ingredients if you are so inclined. In separate bowls, mix the wet and dry ingredients. Add the dry ingredients to the wet ingredients, and stir until combined [Do not overmix, this results in poor muffin texture!]. Fold the extra ingredients in to the batter.

Spoon batter into the muffin tins. Bake in oven for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Serve with jam, butter or enjoy sans condiments.

I think that y’all might think I’m Italian.. as lately all I’ve been cooking is pasta and greens. First, before we apologies for the delay. Life has been a bit crazy since we’ve been back from Texas–impromptu trips to the beach, planned trip to Bald Head, wedding planing/family stress related to wedding planning, etc.

We also had a lovely engagement party thrown by our friend Deepu–thanks Deeps! Anyhow, my co-worker Valerie gave us a Moosewood cookbook that inspired this recipe. For those of you who don’t know, Moosewood is an amazing restaurant that cooks mainly vegetarian in Ithaca, NY. You should go, or buy their cookbooks! Ok, here is my adaptation.. we didn’t have lemons, basil or I improvised and made lots for eating later this week.

Zucchini Pecorino Pasta

Serves 4-6


2-3 Zuchini, cut into small pieces
4 cloves garlic, pressed (or four Dorot cubes from Trader Joes!)
3 Tbsp Olive oil
Salt and pepper
2 Tsp dried basil
Red pepper flakes
1/2 lb Pasta– penne, lingiuni or the like
3/4 cup Pecornio, grated (about 3-4 oz)

1) Make pasta according to the package directions. Be sure to salt the water too.

2) Heat olive oil in a large skillet over medium high heat, add garlic and zucchini. When the zucchini browns add salt, pepper, basil and red pepper flakes.

3) When the pasta is done put into large bowl and toss with the pecorino. Top with the zucchini and serve. Add more Pecorino, especially if you are a cheese addict like me. Bon Appetit!