My Latest Master Recipe What happens when you layer roasted fresh veggies, salsa verde, corn tortillas and spinach with a little cheese? For the poetic, call it pure deliciousness. For the technical, call it de-constructed enchiladas. Either way, you'll be happy to call it for "dinner", one for now, another for the freezer. This is the latest "master recipe" for vegetables, a great choice for a fridge or garden full of vegetables. Great for Meal Prep, One Casserole for Dinner, One for the Freezer. Vegetarian & Easily Converted to Vegan. Healthy Comfort Food. Weight Watchers Friendly. Naturally Gluten Free. ~ Skip Straight to the Recipe ~ Here's a Quibble With Vegetable Recipes I have a beef, ahem, with vegetable recipes. Not the quick all-vegetable side dishes. Not the vegetable soups. Not the big vegetable salads. No, my beef is with the recipes where vegetables are “supposed” to be the star but then show up in small volume. So I’ve been

Layers of fresh or frozen rhubarb and cheesecake, that luscious combination of rhubarb-sour and cheesecake-creamy. Make it in a simple pie plate or in cute mini ramekins. Either way, it's spring! Time to break out the rhubarb! ~ Skip Straight to the Recipe ~ Babying the Rhubarb We’re babying a tiny rhubarb plant, a much-prized Canadian Red transported last summer from Minnesota-black dirt. It barely survived last year's hotter’n’hades Missouri summer but is so small, even an Iowa boy weeding the garden didn’t recognize the small heart-shaped leaves on graceful red stalks. So until Missouri rhubarb shows up in the markets, I’m using up last year’s frozen rhubarb, here with a recipe I’ve had my eye on for more than a year. Usually those recipes just never get made – I am so glad this one finally did! The recipe is as much deconstructed cheesecake as it is upside down cheesecake. There are two barely sweet layers, one of fruit and another of cheesecake dusted with gin