Pumpkin or Squash Enchiladas

Courtesy of New Seasons Market chefs... I love that store! I did not add any meat and these were perfectly filling.

1 16-oz can enchilada sauce

12 corn tortillas

3 c. cooked squash or pumpkin, cubed

1- 15oz can black beans, drained

1 1/2 c. frozen corn, or 1 can of corn, drained

1- 4oz. can mild or hot green chiles, diced

3 c. shredded jack or pepper jack cheese

Preheat oven to 350. In a 9"13 inch pan, spread 1/4 c. enchilada sauce over bottom. Layer tortillas over, breaking them as needed to evenly cover the bottom. Evenly spread half the squash, half the beans, half the chiles, half the corn, and half the remaining enchilada sauce and then 1/3 of the cheese over tortillas. Repeat, layering tortillas, but no enchilada sauce on second layer. Layer last 4 tortillas, remaining enchilada sauce and remaining cheese. Cover with foil and bake 30 min. or until bubbly.

Options: Add shredded cooked chicken or beef.

Caesar Dressing

This is really good... courtesy of Tyler Florence.

Carpe Diem!

1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper

Tyler suggests you smear the garlic paste on your salad bowl, I just added it to the food processor. Either way, it's great.

Then, Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)