This recipe will warm you and your family, heart and soul. The chipotle peppers impart a slightly sweet and smoky flavor that adds interest and dimension without being overwhelming. Together with some of the adobo sauce, in which they come packed, they will add a little fire and kick, too. You can decide how much. Garnish each serving with a generous sprinkle of roasted pumpkin seeds (‘pepitas’ in Mexico) to add some crunch. And if you want to impress, drizzle a swirl of cream and a fresh cilantro. You’ll dazzle their taste-buds; you don’t have to tell them it’s a superfood of antioxidants, when they ask for more. It’s a great starter or pair with a salad of fresh greens, avocado, craisins in an olive oil/blue cheese vinaigrette and some crusty whole grain bread for a perfect meal.
As we move past early spring, new invasive plants are popping up and ready to be picked and eaten across the Bucks County Foodshed! Next on our spring foraging journey is...