Squash Tacos with Avocado Sauce

Saute onion, zucchini, yellow squash, cherry tomoatoes, black beans, and black-eyed peas. Boil 3 ears of corn, then cut off then cob and add to saute.

Blend until smooth 1-2 avocados with parsley, cilantro, lime, and raw garlic.

Serve the veggies and the sauce (with cheese, if you want) with warm corn tortillas.

Hint: put 6 tortillas in a stack with wet paper towels between them and microwave for 30 seconds.

Pumpkin Yogurt Bread (from Stonyfield)

For two loaves:

3 eggs
1 1/5 cups brown sugar or sucanat
2 cups plain yogurt
1 t vanilla
1/3 cup oil
16 oz can of pumpkin (or you can use homemade pureed squash or sweet potato)

3 cups whole wheat pastry flour
1 Tbsp baking soda
1/2 Tbsp baking powder
1 t salt
cinnamon, nutmeg, and allspice to taste
a few handfuls of walnuts and raisins are a great addition

Beat the eggs until fluffy then beat in the rest of the wet ingredients above. In a separate bowl combine dry ingredients. Mix together wet and dry and put in 2 greased loaf pans. Sprinkle with cinnamon cardamom sugar. Bake at 350 for about 55 minutes.

Squash and Black Bean Enchiladas

preheat 350

Mix together cooked brown rice, black beans, the flesh of 1 baked butternut or acorn squash, 1 onion, 1 bell pepper, 1 can green chilies diced and drained, cilantro, grated cheddar cheese. Roll into tortillas and place in a baking dish. Top with green enchilada sauce. Cover and bake for 45 minutes. Top with cheddar cheese and serve with yogurt and avocados.

Green enchilada sauce:

* 1 pound peeled (paper skin) and washed
tomatillos, cut in halves
* 2 medium white onions coarsely chopped.
* 1/4 cup olive oil
* 4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
* 1 1/2 teaspoon cumin
* 1 tablespoon mild chili powder (or to taste)
* 2 cups roasted, peeled, seeded and chopped Anaheim chilies 0r 1 4oz can diced green chilies

* 3 cups mild chicken broth
* Salt and pepper to taste

Instruction:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.

Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. At this point, you may refrigerate sauce for later or freeze. When ready, process sauce until smooth in a blender or food processor.