Mexican Cabbage

Ingredients

• Cabbage
• Serrano Chiles
• Onion
• Cilantro
• Garlic
• Oregano
• Tomatoes

Preparation

Chop cabbage in long slices.

Chop tomatoes. 

Chop chiles and onion.

Stir fry onions, tomatoes, chiles until it looks like a tomato paste.

Add cabbage.

Let the cabbage brown until all cabbage's water is dry.

Add lime and jalapeno peppers.

Enjoy with corn tortillas.

Pesto Mozzarella sandwich

Ingredients: 

• Ciabatta bread
• Fresh tomatoes
• Sun-dried tomatoes
• Pesto (home made or store bought)
• Fresh mozzarella cheese balls

Cut ciabatta bread in half (long ways).

Toast ciabatta bread.

Cut fresh mozzarela balls.

Cut fresh tomatoes.

Add sun-dried tomatoes.

Spread pesto, add fresh and sun-dried tomatoes, and mozzarella cheese.

Enjoy with a fresh fruit or green salad!

Pozole - Vegetarian

Ingredients

• Hominy (Mexican style)
• vegetable broth
• chiles anachos
• garlic
• tomato
• cloves
• oregano
• cabbage salsa

Preparation

Use a can of Hominy. Rinse out in a strainer.

Use store bought vegetable broth (or make your own).

Boil chiles anchos with tomatoes.

Add oregano, garlic and cloves.

Blend tomatoes, cloves, chiles anchos, garlic and oregano.

Boil hominy with vegetable broth at low heat for an hour, or until hominy is tender.

Use a strainer to filter out sauce and add to the boiling hominy with broth.

Add cabbage salad and tortilla chips. Enjoy with lime and radishes.