SPICY BLACK BEAN, GREEN CHILI & MANCHEGO ENCHILADAS Ingredients 12 small corn or flour tortillas 1 15- ounce can black beans, drained and rinsed 1 4- ounce can diced green chilies 1 28- ounce can red enchilada sauce 1/2 cup grated Manchego cheese + more for topping (or your favorite melting cheese) 1/4 cup light sour cream or Greek yogurt Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, etc. Instructions Preheat oven to 375 degrees F (190 C)...Read more...
2 small beets, roasted* 1 ear fresh corn, cooked 4 oz cucumber, diced small 1 Tbsp champagne vinegar 3 Tbsp extra virgin olive oil 1 Tbsp fresh basil leaves, cut chiffonade kosher salt and cracked black pepper Instructions Preheat the oven to 350 degrees. Roast the beets, wrapped in foil, until done. Let cool. For further instruction on how to roast beets go here. When the beets are cool enough to handle, trim off the ends and peel. Slice the beets very thin with a sharp knife or on a...Read more...
Ingredients 4 cups (2 pints) cherry or grape tomatoes — (half red, half yellow is a pretty combination; but use any combo you like) 3 tablespoons olive oil 3 tablespoon balsamic vinegar 1 tablespoon chopped fresh parsley (flat leaf/Italian preferred) 1 tablespoon chopped fresh basil 1 teaspoon minced fresh rosemary salt and freshly ground black pepper Directions Cut tomatoes in half and add to bowl. Combine olive oil, vinegar, and fresh herbs and pour over tomatoes; stir to combine....Read more...
The mission of St. Christopher’s Foundation for Children (SCFC) is to support the health and well-being of children in the community served by St. Christopher’s Hospital for Children through programs in the areas of care, outreach, research and education.
