Pinto Beans, Corn Muffins, Salad with Ginger Dressing

from Holly and Chris

Crock Pot Pinto Beans

from Fields of Greens (with modifications)

Pinto Beans

Bay Leaf

Sage

Canned Chipotles

Dried Chilies

Onion

Cumin

S&P

Soak beans overnight. Cut onion into quarters and slice in food processor. Add beans, onion, and water to crock pot with a few bay leaves, sage leaves, and salt. Turn crock pot to high. Soak dried chilies in a bowl with boiling water until soft. Blend chipotles and other chilies in food processor. Add cumin and chili puree to beans until desired level of heat. S&P to taste.

Corn Muffins with Smoked Cheese and Chilies

1/2 stick butter

1 ear of corn, about 3/4 cup

1 1/4 cups milk

3/4 cup wheat flour

3/4 cup white flour

1/2 cup course cornmeal

1/2 cup fine cornmeal

1 tbsp baking soda

2 tbsp sugar

2 eggs

1 cup grated smoked cheese

1/2 jalepeno, diced

Preheat the oven to 375. Grease muffin tins. Melt 1/2 tbsp butter in saute pan and add the corn and diced hatch, pinch of salt and pepper. Saute until tender, about 5 minutes.

In a saucepan, heat the milk and remaining butter together over medium heat until the butter has melted. Remove from heat. Combine the dry ingredients in a mixing bowl and stir unti well mixede. Whisk the eggs together, then whisk them into the warm milk mixture. Pour them into the dry ingredients. Add the corn mixture and cheese; stir until just blended. Do not overmix - should be moist like pancake batter.

Spoon into muffin tins and bake for 20-25 minutes.

Salad - I happened to have the"Artisan" greens from Costco - so I just stole Summer's recipe...since I thought it was so good!

Ginger-Sesame Dressing

from the New Vegetarian Epicure

about 2 inches fresh ginger root (about 2 tbsp. minched)

2 Tbsp. fresh-squeezed lemon juice (I used bottled lime)

2 Tbsp fresh-squeezed orange juice

2 Tbspdark sesame oil

1 Tbsp soy sauce ( I used Bragg's)

1 Tbsp Rice vinegar

1 Tbsp honey

Total cost = $17.00