Roasted Tomato and Pumpkin Seed Salsa
by Claire Criscuolo, RN

This chunky salsa has a rich smokey flavor and a freshness unlike any store-bought salsa. And, you can prepare it in less than 30 minutes! Serve it with organic tortilla chips for dipping, or for    Huevos or Tofu Rancheros.

 Makes about 4 cups

8     Medium ripe tomatoes
1     Medium sweet onion, cut into large ribs
2     Pasilla chiles, remove and discard stems, find these dried chiles in most supermarkets
3     Cloves garlic, unpeeled
2     Tablespoons shelled pumpkin seeds
3     Tablespoons  Toasted Pumpkin Seed Oil, found in the oil section at the supermarket
1/4  cup coarsely chopped cilantro
1     Teaspoon freshly squeezed lime juice
1     Teaspoon ground cumin
1     Teaspoon dried oregano
salt and black pepper to taste

Heat a large, cast iron skillet over high heat. Arrange the whole tomatoes, onion ribs, chiles, garlic, and pumpkin seeds single layer into the heated skillet. Cook for about 20 minutes until the  charred, using tongs to occasionally turn all of the ingredients. The ingredients  will blacken in spots, but don’t need to blacken all over. Remove the garlic cloves and when cooled enough to handle, peel the skin. Place the peeled garlic cloves into the bowl of a food-processor fitted with a metal blade. Add the other charred ingredients from the skillet into the food-processor. Add the  Toasted Pumpkin Seed Oil. Cover and pulse for 7-8 times until chunky but mixed. Add the cilantro, lime juice, cumin, oregano, salt, and pepper. Cover and pulse 1-2 times to combine. The mixture should be chunky but combined. Taste for seasonings. Serve warm, or cool to room temperature and refrigerate for up to 2 days. Stir before serving.

Huevos or Tofu Rancheros
by Claire Criscuolo, RN

This dish makes a wonderful breakfast, or lunch, but, add a salad, some refried beans and brown rice and you’ll have a delicious supper.

Serves 2,  double or triple the recipe for additional servings

1         Cup Roasted Tomato and Pumpkin Seed Salsa, or other salsa
2         Organic eggs, or ½  -  14 ounce block extra firm organic tofu, drained, cut into cubes
12       Organic tortilla chips
2      Ounces shredded Monterey Jack cheese, optional
3         Tablespoons low-fat sour cream, optional
1/4      Ripe Avocado, sliced, optional

Heat the salsa in a small skillet over medium-high heat. Crack the eggs over the salsa or scatter the cubes of drained tofu over the salsa. Cover the skillet and cook for about 4-5 minutes, until the eggs are completely set or the tofu is fully heated. To check the tofu, insert a fork into a cube, then remove it -  if the tines are hot to the touch, the tofu us heated through.  Arrange 6 tortilla chips single layer into two rimmed, shallow bowls. Spoon one egg or half of the tofu, and half of the salsa over the tortilla chips in  each bowl. Scatter the cheese evenly over the eggs. Serve with sour cream and avocado if desired.

Migas, by Claire Criscuolo, RN

Serves 4

salt
1        Large potato, peeled and cut into small pieces
1        Tablespoon extra virgin olive oil
1        Small onion, coarsely chopped
1        Large bell pepper, red, green, or orange, coarsely chopped
6        Eggs or 1   14 ounce package silken soft, organic tofu, drained
2        Cups Roasted Tomato and Pumpkin Seed Salsa, or other
2        Tablespoons chopped cilantro
16      Trans fat free tortilla chips, crushed into medium sized pieces
4        Ounces shredded Mozzarella, or Queso Blanco or other Mexican cheese, found in the cheese section at the supermarket, optional
½        Cup low fat sour cream, optional
1         Ripe avocado, sliced, optional

Bring a small pot of lightly salted water to a boil over high heat. Add the potato and cook for about 5 minutes or until barely tender. Drain and set aside. Heat the oil in a large skillet over medium heat. Add the chopped onion and pepper, the cooked potatoes, salt and pepper to taste. Cover and cook for  5 to 7 minutes, stirring occasionally until the onions and peppers are

crisp- tender. In a bowl, beat the eggs or mash the tofu using a fork. Add the salsa and cilantro and stir well to combine. Add this to the skillet and cook for about 5  minutes, stirring frequently until the eggs are just cooked. Add the tortilla chips and stir to combine. Sprinkle the cheese evenly over the top. If desired, serve with sour cream and sliced avocado.

Refried Black Beans, by Claire Criscuolo, RN

Serves 4

2         Tablespoons extra virgin olive oil
1         Medium onion, finely chopped
1         Clove garlic, chopped
½        Teaspoon ground cumin
½         Teaspoon oregano
1          15 ounce can black beans
1/4       Cup water
salt and pepper to taste

Heat the olive oil in a large skillet over low-medium heat. Add the onion and garlic, cumin, and oregano. Cover and cook for about 10 minutes, stirring occasionally  until the onions are softened. Add the black beans and their liquid. Add 1/4 cup water. Stir well to mix. Cover and cook for 5  minutes, stirring occasionally until the beans are heated through. Using a potato masher, mash the beans, mixing them as you mash, until they are soft and creamy looking. Taste before adding salt and pepper because the beans can be salty.