Since Poppa and I enjoyed last week’s Sunday Night Dinner so well, I kept to a Mexican theme for a special Father’s Day Sunday Night Dinner and created a “Father’s Day Fiesta.” In addition to the dishes below, I also recreated last Sunday’s Orange and Jicama Salad with Toasted Cumin Seeds as an accompaniment.

Spinach and Mushroom Enchiladas with Toasted Corn Sauce

(aka Vegetarian Enchiladas)

Makes 6 servings of 2 enchiladas each

These enchiladas were extremely delicious. Poppa, Mom, and I all scarfed down more than our fare share and couldn’t quite keep ourselves away from seconds. They were a bit of a production to put together, there are many components and the corn sauce was fairly labor intensive (the sieving process was a huge pain). However, I certainly deem them worth the effort and will definitely be making this recipe again in the future.

INGREDIENTS

Corn Sauce

2 cloves garlic, unpeeled

2 10-ounce packages frozen corn

1 cup low-fat milk

1/8 teaspoon cayenne pepper

Salt and freshly ground pepper, to taste

Enchiladas

1 teaspoon canola oil

8 ounces button mushrooms, wiped clean, stemmed and sliced

10 ounces fresh spinach, stemmed and chopped

1 small onion, chopped

1/2 teaspoon salt

Freshly ground pepper, to taste

12 corn tortillas

1 cup grated extra-sharp Cheddar cheese

Cilantro and Pumpkin Seed Pesto, (recipe follows) and/or prepared tomato salsa

INSTRUCTIONS

Step One: To prepare corn sauce: Roast garlic in a large heavy skillet over medium-high heat, shaking the pan often, until lightly browned, about 8 minutes. Add half the corn and cook, stirring often, until lightly toasted, about 8 minutes. Reserve the garlic; transfer the corn to a blender. Toast the remaining corn. Place all but 1/2 cup of the corn in the blender. Peel garlic and add to blender along with milk and cayenne. Blend until smooth. Strain through a fine sieve into a bowl. Stir in reserved corn. Season with salt and pepper. Set aside.

Step Two: To prepare enchiladas: Preheat oven to 350°F. Coat a 9-by-13-inch or similar baking dish with cooking spray.

Step Three: Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until softened, about 4 minutes. Add spinach and cook until wilted, about 2 minutes. Drain off excess liquid. Remove from heat and stir in onion, salt and pepper.

Step Four: Toast tortillas.

Step Five: Sprinkle a generous tablespoon of cheese down the center of a tortilla. Cover the cheese with a scant 1/4 cup of the spinach mixture. Fold one side of the tortilla over the filling, then roll up tightly. Place the enchilada seam-side down in the prepared dish. Repeat with the remaining tortillas, cheese and spinach mixture. Spoon corn sauce over the enchiladas, covering completely.

Step Six: Cover baking dish with foil. Bake for 25 minutes, or until heated through. Uncover and bake for 5 minutes more.

Step Seven: Meanwhile, make Cilantro and Pumpkin Seed Pesto, if using.

Step Eight: Divide enchiladas among 6 plates. Top with the pesto (and/or salsa). Serve immediately.

Source: Eating Well, May/June 1997. View the recipe on EatingWell.com.

Cilantro and Pumpkin Seed Pesto

Makes about 2/3 cup

I had made cilantro pesto in the past, but I really liked the addition of pumpkin seeds in this rendition—their earthy nuttiness added a nice dimension, and it really was a perfect compliment to the enchiladas. The savory taste of the pesto counterbalanced the sweetness of the corn sauce in a way tomato salsa would not. If you are not a cilantro fan, or are unwilling to spend the extra time to make the pesto, I would advise serving the enchiladas with a tomatillo-based (green) salsa.

INGREDIENTS

1/3 cup hulled pumpkin seeds, (pepitas)

2 jalapeño peppers, quartered and seeded

1 cup fresh cilantro leaves

1/4 cup reduced-fat sour cream

1 teaspoon lime juice

Salt, to taste

INSTRUCTIONS

Step One: Lightly toast pumpkin seeds in a small heavy skillet over medium heat, for about 2 minutes. Place in a blender or food processor; add jalapeños, cilantro, sour cream and lime juice. Blend until smooth. Season with salt.

Source: Eating Well, May/June 1997. View the recipe on EatingWell.com.