Ingredients

• 4 chicken Breasts-pounded flat
• 2 poblano chile peppers-roasted, peeled and
  deveined.
• 1 can cuitlacoche
• 1/2 C sweet corn
• 1 large jalapeno
• 1 tsp. epazote (optional)
• 3/4 C chicken broth
• 3 cloves garlic
• 1/2 medium sized onion -minced
• 1/2 C sour cream
• 1 1/2 C grated Monterrey Jack cheese
• Flour
• Salt
• 1/2 tsp. ground cumin
• Canola oil

Directions

Sauté onion and 2 cloves of garlic until tender, add jalapeno, sauté for 2 minutes, add cuitlacoche, corn and epazote. Simmer mixture for 3 minutes. Set aside.

Pound chicken breasts flat between two pieces of waxed paper, trying not to break.

Spread a thin layer of cuitlacoche mixture on flatten breast and sprinkle with approximately tablespoon of cheese. Roll breast and secure with 2-3 toothpicks. Lightly coat rolls with flour. Brown rolls in oil, making sure to brown all sides. Place in glass baking dish.

Blend chicken broth, roasted poblano pepper, 1 clove garlic, cumin and a pinch of salt until smooth, add sour cream.

Dollop remaining cuitlacoche on rolls. Pour poblano cream sauce over rolls. Bake, covered at 375 ° for 35 minutes. Sprinkle top with cheese bake uncovered for 5 minutes or until melted.

Garnish with thin strips of remaining poblano pepper and fresh squash blossoms (when in season).

Ingredients

• 4 cups mixed salad greens (red lettuce, spinach, Chinese/Napa cabbage)
  1/4 cup olive oil
• 2 Tbsp. fresh lemon juice
• 1 tsp. salt
• 2 cups sliced Golden Gourmet Hon-shimeji mushrooms
• 1 Tbsp. minced fresh dill (or 1/2 tsp. dried dill weed)
• Freshly ground black pepper
• 1 cup garlic croutons

Directions

Rinse and pat dry salad greens, place in a serving bowl. In a small saucepan combine oil, lemon juice and salt. Heat mixture over medium heat until it boils. Add the mushrooms and continue cooking about 2 minutes or until mushrooms are heated through. Stir in dill. Pour mixture over salad greens; toss well. Sprinkle with pepper and garnish with croutons.

Croutons I:

Start by cutting old bread (the older, the better) into cubes. Brush the cubes lightly with melted butter or vegetable oil. Use a shallow baking pan and bake for 20-25 minutes at 300 degrees. Halfway --at about 15 minutes -stir and turn them over. Use dried Italian seasonings or garlic powder to spice up the croutons or grated Parmesan cheese can be added while they are still warm from baking.

Croutons II:

Heat oven to 350 degrees. Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned. Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold.