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Super savory empanadas with a spicy dipping sauce
Super savory empanadas with a spicy dipping sauce
Tonight's Dinner
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Saturday

Black-eyed peas, golden corn, & chanterelle empanadas

This recipe originally comes from the Sweet Home Café Cookbook. I've been looking for creative ways to use chanterelles other than cream and dairy-laden pastas and pizzas. As I was flipping through the book, this recipe really stood out to me as an interesting way to honor some late summer/early fall produce in the form of an empanada, something so familiar to me as someone with family originally from Argentina.

I took this recipe and used an empanada dough that I'm more familiar with, which is baked, not fried, like the cookbook suggests, simply because I'm lazy and frying constantly brings up images of me burning down a whole block of houses (not like it's happened to me, but I'm a bit terrified of this regardless) and because it felt like a nice way to bring this recipe into the baked empanadas that evoke true comfort food for me.

See Recipe
Kohlrabi pancakes with herbed diced salad

Monday

Kohlrabi pancakes with herbed diced salad

Weekly dinner menus

Weekly Dinner Menu

September 21 - 27

Restaurant food can be home-cooked
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Seasonal Ingredient Recipe Collections

Eggplant
Eggplant
See More Veggies

MEET YOUR MEAL

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld