What To Do With a Zucchini The Size of Liz's Forearm? EAT IT!!

KELLY June 27 *Dinner*

Okay, it's been a really long day of cleaning and cooking. We were determined to keep up with the CSA box and we had a banner night. I'm going to have to take the blog over for both of us this evening (as Liz does not think she can blog twice in one day and she's just too pooped from the cooking). So, part 1 of the cooking was some lovely potato and broccoli soup. We'll tell more about that in a couple days. We've put it away for later in the week. For tonight, we enjoyed the wonder that was zucchini, onion, and spinach enchilada casserole. I must admit, my makeshift grapefruit Izzie margarita and the near-concussion I gave myself today while cleaning has made me less than prolific, but... Here you go. So, you think you can't make enchiladas without cheese. Wrong you are. Despite her misgivings, Liz persevered sans queso. She sautéed chunks of zucchini and fresh spinach (CSA) with white onion. They were then layered between 2 stacks of 3 Atotonilco corn tortillas (local), smothered in the same Meijer salsa of last night, and topped with sour cream, fresh cilantro, and the ubiquitous Trader Joe's chili pepper sauce. As with any meal, Goya black beans hit the spot as a side dish. I fully admit that I ate 3/4 of them. It just looked like we split them. All I know is that we inhaled this meal. It was tasty, delicious, and SO NOT BAD FOR US!!! In short, this was an amazing day of cooking. Thank you CSA and thank you my live-in chef. Now, off to play Rock Band and work off the meager caloric intake from dinner.