The Brussel Sprout Files!

Below is a formula sure to make your Brussel sprouts are a success no matter what flavor profile you’re after. Sweet, salty, or tangy!

Brussel sprouts are aggressive in flavor. You either love them or hate them. So many ways to cook them too– from baked chips to chopped salads. At my home we love our sprouts pan-fried with crisp pancetta– caramelized with lots of butter and my homemade infused olive oil, & lots of crispy fried garlic cloves.

Brussel sprouts caramelize naturally. On special occasions we make a few variations. Addition of maple syrup, or a sprinkling of brown sugar with a handful of candied walnuts will make your family roar! Sometimes we like to add crispy bacon, a nice citrus finish with a squeeze of fresh lemon juice and lot of lemon zest– then an good dousing of parmesan cheese. I add a fair amount of fresh cracked black peppercorns!

Here’s How : 

To properly sauté brussels sprouts, you’ll need a fair amount of fat in the skillet. While bacon is a classic pairing, use your families favorite flavor. Ground pork sausage,  Italian sausage, apple sausage, duck fat, or –If you’re a vegetarian, good quality olive oil is perfect. As mentioned, I use pancetta. So delicious and I love the little crispy, crunchy salty nuggets. How much to use is up to you- I personally like a lot of Pancetta floating around in my dish- so I use a least a pound or two ( shhhh) per stock/stem of Brussel sprout! about 40- 50 spouts.

If using something like bacon or sausage, start by browning the meat in a very large skillet  – I use two of my largest skillets, and split the recipe between them. (Brussel sprouts contain lots of water– so, if you over-crowd the Brussel spouts in the pan, they will steam not caramelize. Tragic.)  Always halve the sprouts and trim the root-end clean.

Sauté the pancetta or your choice of fat, over medium-high heat. Render the fat. Once the meat is cooked, remove it with a slotted spoon set it aside for later addition. Add the halved brussels sprouts to the fat, shaking the skillet so that as many as possible landing cut side down or use tongs to ensure the sprout is positioned for optimum caramelization. Now, step away from the pan. Resist the urge to move them around. Distribution will prevent them from cooking through and becoming crispy golden brown  and delicious. They need to stay in contact directly with the surface heat. Cook until they have a nice  brown sear on one side, about 8 to 10 minutes. If a knife runs easily through, they are done.

Just before removing from the heat, add in  your favorite seasonings–like chopped garlic, sliced onions, fresh thyme, sprinkling of brown sugar, maple syrup, honey  or lemon juice  with lots of zest. Return the sautéed meat you rendered the fat from and toss to coat nicely. Cook for an additional 1- 2 minutes. If making an addition of candied nuts, now is the time to do so. Toss well and serve. (The candies nuts will remain crunchy if not added to the cooking process.)

Salt and pepper. Serve!

Steaming Method: 

Clean Brussels sprouts and slice in half lengthwise. Fill a large stock pot with about 2 inches of flavored stock and water combination– place a metal steamer basket on top. Bring the water to a simmer, add the brussels sprouts to the basket, season with salt and pepper and cover. Steam until the brussels sprouts are bright green and just cooked through, 8 to 10 minutes. Remove the lid from pot and let them cool slightly before removing. I like to shock my sprouts in cool ice water so they retain a bright green color. Then right before serving I dunk in hot boiling water or toss quickly in a pan with some olive oil, salt and pepper until warmed trough. About two minutes. See my method here for retaining color and nutrition in steamed veggies.

Baking Method:

Halve brussels sprouts (or quarter them, if they are especially large), making sure to hold on to any leaves that fall away (these get the crispest) and toss with plenty of olive oil. Season with salt and pepper, and scatter them onto a rimmed baking sheet, making use of every inch. Brussels sprouts contain a good bit of water, and if they’re too crowded on the tray, they’ll steam instead of brown. If you need to use two or three sheet pans, do it.

Roast in a hot pre heated 450’F degrees oven, tossing every 10 minutes or so, until the outer leaves have begun to almost char, and the innermost part of the sprout is just tender, 25 to 30 minutes. Finish growing by making sure the cut side of the sprint is face down on the baking sheets surface so they get nicely caramelized. While they caramelize well on their own, tossing the sprouts with a tablespoon or two of maple syrup, honey or light brown sugar will give them a bit of holiday flavor. Remove from oven– add your favor flavors to finish, like lemon zest and fresh thyme, or fresh rosemary, or pine nuts with a sprinkling of parmesan cheese — toss well and return to the oven for an additional five minutes. Remove, set aside to cool. You can even toss with a bit of reduced balsamic reduction –. Whatever flavors you’ve decided on — enjoy– it’s all you!

I’d love to hear about your favorite way to make Brussel sprouts. Leave me a message and tell me how.

Happy Holiday!

Meet The Cushaw Squash

Early fall is one of my favorite times of the year, the weather is perfect, the leaves are changing, and squash is bountiful!

The beautiful and alluring, Cushaw Squash is a huge valued crop, because it is inexpensive and stores for about four months. They average about 10-20 pounds, grow to 12-18 inches in length, and can be 10 inches in width at the bulb, in total, more substantial than a newborn child! The flesh is light yellow, and the flavor is mildly sweet. It’s crookneck in shape, with a bent top, and it can be green, white, orange, or striped. You know the one. It caught your eye at the market.

Cushaw, an American heirloom not usually found outside North America though, like me, the Cushaw is the only slightly ordinary member of its vast family. This hot, climate-loving squash species cultivated in warmer parts of the world like Mexico, but some say they originated in the West Indies. There are arguments that Native Americans initially cultivated varieties as a staple. In some U.S regions,it is often referred to as a Cushaw Pumpkin, Appalachia, or a Tennessee Sweet Potato.

Cushaw behaves like a pumpkin, when cooked. High in vitamins A and C, which make it excellent for our immune systems. You can enjoy this squash raw, so pop some on the holiday veggie platter this year.

Regardless of the type, they are all uniform in flavor, making excellent pies, muffins, cakes, quick breads as well as soups or hearty main dishes. Wash whole, cut into large chunks and remove the skin after cooking; it’s really so much more manageable.

Recipe Ideas:

I love to roast chunks on a generously oiled stainless steel sheet pan with a sprinkle of salt. Preheat the oven to 425′ F Degrees for a deep caramelization- flipping a few times through this cooking process and season with salt on every turn. After they caramelize, reduce oven to 325′ F Degrees and continue to roast until tender. I also blast them with fresh sage, thyme, and a sprinkle of brown sugar the last ten minutes of cooking unless I am using them for baking. You can also mash with butter, pumpkin spices, cream, or non-dairy nut milk for a whipped side dish.

I love to roll this delicate delicious seasoned flesh in yeasted bread or Phyllo dough and bake again to spin-off a delicious cheese pie ( from Moldovan,) now a part of Romania.

This squash also freezes well, and the fresh cut cubes won’t stick together, so no need for individual freezing of chunks before freezer packing.

Choose squash that has deep-colored rinds, free of blemishes, or moldy spots.Cushaws are highly pest resistant-so you can rest easy this crop rarely gets sprayed with pesticides.

Varieties

Green-Striped Cushaw:

This green and white squash of the South is also known as the Tennessee sweet potato squash and valued in hotter areas as an all-around squash for desserts or vegetable dishes. Native Americans – both South and north of the border – have grown this large, squash-bug and vine-borer-resistant variety since prehistoric times – possibly as far back as 7000 BC. Some describe it as having a slightly sweet, mild smoky taste frequently preferred as a substitute for pumpkin in pumpkin pies.

White Cushaw:

The white Cushaw is another of the rarer varieties of cushaw squash. This plant produces enormous, mildly sweet, and nutty fruits with orange flesh that is excellent cooked or raw. It also provides mounds of large seeds that make great, healthy snacks when roasted. Like most cushaws, this variety is pest-resistant and keeps very well. It is easy to grow, holds up well in the heat, and produces prolifically. It is sometimes called the “Jonathan Pumpkin.”

Seminole Pumpkin:

“Seminole Pumpkin” is another cushaw squash – despite the name. The Seminole tribe, of what is now Florida, grew this smaller-sized squash as a staple part of their diet. It grows well in moist, humid environments where other squashes do not fare so well. This firm-fleshed, sweet variety is also resistant to powdery mildew, which is a significant problem for many squashes.

Golden Cushaw:

Beautiful golden-orange colored squash with deep orange flesh. Do not confuse it with the C. mixta variety called gold-striped Cushaw, a variety visually identical to the green-striped Cushaw except for the beautiful golden stripes. The golden Cushaw has sweet flesh reminiscent of sweet potatoes and is very high in many nutrients! Yes, please!

Spring has Sprung in California! Try my Recipe for Oven Roasted Asparagus with Garlic Lemon & Crunchy Toasted Almonds

aspargus

LOVE.. LOVE… LOVE…. Asparagus. Spring time is right around the corner, and asparagus season is closer than we think. Best measure is to always source  young fresh stalks of asparagus but if  you are using very thick stalks of asparagus, peel away the tough outer layers.

The easiest way is to grasp the base of the asparagus in one hand and use a vegetable peeler in the other, carefully peeling toward while stopping short of  your hand and rotating the asparagus as you peel. You’ll wind up with a short piece of stalk with the peelings attached; you can easily snap it off at the point where the peeling stops.

Ingredients:

1 1/2 pounds fresh asparagus spears, cleaned and tough ends snapped off

2 – 3 cloves garlic, cleaned and smashed to puree

2 – 3 Tablespoons good quality olive oil

1/2 cup slivered almonds, toasted

1 Meyer lemon zested and juiced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 -2 sprigs fresh thyme leaves

Method:

Preheat oven to 450 degrees F. Prepare a sheet pan sprayed with good quality cooking spray or, for easy clean up– line your baking sheet with foil and spray foil. Set aside.

Snap off and discard woody bases from asparagus or peel if necessary. Place asparagus and garlic in a 15 x 10 x 1-inch baking pan. Drizzle with oil, lemon juice and thyme leaves. Sprinkle with salt and pepper. Toss to coat. Remove from casserole dish and lay single layer on prepared baking sheet.

Roast for 10 to 15 minutes or until asparagus is crispy and tender, rolling once halfway through roasting. Remove from oven and toss with toasted almond slivers and lemon zest. Adjust seasoning with salt and pepper.

Serve immediately with my home made mayonnaise recipe at 30 second mom.

Makes approximately 6 servings.

Cranberry Pear Compote

Kick the can! Once you get a taste of my fresh homemade cranberry sauce- you will never eat that over processed gel again. Trust me on this one! So simple to make – every year someone asks for this recipe!

You’ll Need

2 bags (12 ounces each) fresh or frozen whole cranberries

1 cups sugar or coconut sugar, or maple syrup

3 Tablespoons brown sugar, packed

3 Bosch pears, peeled, cored and chopped in one large 2 inch chunks

2 wide strips of lemon zest and juice of 1/2 the lemon

3 cups good quality white wine

1 small cinnamon stick or 1 teaspoon ground

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

Here’s How

In a medium saucepan, combine cranberries, sugars, lemon zest, wine and spices including salt and pepper. Stir.

Bring to a boil over medium-high and add pears. Reduce to a simmer and cook until you begin to hear the cranberries pop open.

About 20 to 25 minutes. Once the cranberries pop the sauce will begin to thicken. Continue to cook until a knife will gently slide through the pears. Careful not to over stir and break down the pears. Taste and adjust seasoning with additional spices to suit your personal taste preference.

Remove from heat, cool and store airtight. Can be made up to a week in advance. Serve chilled.

Makes a great hostess gift when packed in a fancy glass container. Slather on left over turkey sammies.

Yields approximately 2 dozen servings.

Photo by Cookie and Kate

Vegan Baked Apple Pastry Roses

I wrote this recipe for my friends over at #30SecondMom. Thought I’d share with you too if you don’t follow me there.

You’ll need:

  • 6 red apples, cored, halved and sliced 1/4-inch thick
  • 1/2 cup melted vegan butter or regular butter
  • 1 package phyllo dough
  • nonstick spray
  • water or nut milk, to seal
  • equal parts cinnamon and sugar
  • 1/2 cup sliced almonds
  • powdered sugar

Here’s how to make it:

  1. Preheat oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
  2. Saute the apples in the vegan butter until soft.
  3. Lay 4 phyllo sheets flat and spread butter in between each sheet.
  4. Cut four 3-inch by 6-inch strips.
  5. Sprinkle the strips with cinnamon-sugar mixture.
  6. Place apple slices overlapping along the long side of the dough. Use about half an apple per strip. Top with the almonds.
  7. Fold the bottom half of the dough up to meet the other side of the dough, enclosing about 1/4 to 1/2 inch of the apple slices to form one long ruler-like pocket. Now roll from the right to the left to form the rose. Use water or nut milk to seal the edges.
  8. Bake in the muffin tins for about 10-12 minutes, or until brown.
  9. Cool and top with powdered sugar before serving.

Fresh Basil and Kale Pesto Zoodles

pesto-zoodles_720

Some think I’ve lost my noodle, because I put kale in my zoodles. I’ll let you be the judge.

This recipe is a variation of the classic basil pesto. It’s fresh, flavorful, easy and healthy. Kale is really good for you. Contains a high concentration of vitamins K, A, C, and antioxidants.  Chefs Secret: Blanching helps reduce the bitterness in kale. For an even creamier recipe– add an avocado to the blend.

Special Equipment: Food Processor, Nutri bullet or standing blender that can liquify.

Ingredients: 

10 leaves fresh curly kale, stem removed

20 fresh roasted almonds

1-2 cloves garlic, cleaned

1/4 teaspoon salt ( optional)

3 -4 Tablespoons extra virgin olive oil or extra virgin coconut oil in a liquid state

1 tablespoon freshly grated parmesan cheese ( optional )

1 bunch basil leaves, stems removed

Salt and pepper to taste

Ice

Method:

Step 1: Shock kale. (blanch) Bring a large pot of water to the boil. While waiting for water to boil, set a medium sized mixing bowl in the sink with a few cups of ice. Fill with cold water and leave inside the sink.

Step 2: After removing the thick central stalk from the kale leaves, plunge the kale into the boiling water. Boil the leaves for about 2 minutes, quickly drain and plunge into the cold water to stop the cooking process. Remove from ice bath and drain again, on paper towels. Blot away any additional moisture. Dry thoroughly. The kale should be bright and rich in color.

Step 3: In the bowl of a food processor, add the blanched kale, garlic, nuts, parmesan ( optional)  and pulse until coarsely chopped.

Step 4: Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency. Taste , adjust seasoning or extra virgin olive oil if necessary.

Step 5: Toss with zoodles and serve Immediately. Kale pesto will keep for 1 week ( without the avocado ) sealed airtight and held in the refrigerator.

Nutrition Information: Makes 2-1/2 cups, Servings: 2.5 ounces, Calories: 67, Total Fat 8g, Carbohydrates: 3g, Fiber: 1g, Protein: 1g,  Sugar: 4 g, Sodium: 170 mg

 

 

Photo credit : The Dr Oz show.

Non-Dairy Hot Chocolate Chai 

Ahhhhh, comforting ! A nice warm cup of drinking chocolate with chai spice! Perfect for a cozy fall,  or winter evening!!

Ingredients:

2 cups organic, vanilla almond milk, sweetened. (Or my nut milk recipe here- plus adding 1 Tablespoon pure vanilla extract – or, one vanilla bean-sliced open, and seeds removed into milk. And 2 Tablespoons of cane or coconut sugar per quart )

2 Tablespoons Dutch processed cocoa powder 

1 teaspoon DYI chai spice (see recipe below)

Method:

Place all ingredients in a medium size sauce pan. Bring to a rolling boil and whisk until spices and cocoa powder have dissolved. 

Reduce heat and let simmer for 3-5 minutes until flavors have combine. 

Serve hot  

Homemade Chai Mix

Ingredients:

1 teaspoon ground cardamom

1 teaspoon ground allspice

2 teaspoons ground cinnamon

 1/2 teaspoon ground cloves

2 teaspoons ground ginger

Combine spices together. Mix well to combine. Store in an airtight spice container. 

The Faux-Re-O! Homemade Vegan Oreo Cookies. Clean ! No additives, preservatives or shelve-stabilizers! 

Aside from the slightly bizarre flavors of the past few years, Kraft Foods – the parent to the Oreo, a Nabisco brand; has a dynasty into the worlds best tasting cookie!  A large corporate box chain foods  company–but, this means highly processed, refined food ingredients. Also, foods contain additives; that might not be so healthy If you are feeding your family clean. Here is my adaption to the beloved, “Oreo” Cookie!

The Faux-Re-O!



Ingredients:

2 1/2 cups AP flour, Yucca flour or GF flour, sifted

1 cup unsweetened Dutch processed cocoa powder, sifted

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

12 ounces Vegan butter or extra virgin coconut oil, room temp, slightly softened ( extra virgin has minimal coconut flavor)

1 1/2 cups granulated cane sugar

4 Tablespoons of VeganEgg reconstituted in 1 cup water

2 teaspoons pure Madagascar vanilla extract

1/2 cup organic vegetable shortening

Non-stick cooking

Cream Filling ( recipe below)

Method:
1. In a small bowl combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk to incorporate ingredients well throughout the flour. Set aside.

 

2. In the bowl of a stand mixer, or a medium bowl–combine 10 ounces of the vegan butter with the 3/4 cup granulated sugar. Beat on medium-high until combined and pale in color. About two minutes. Scrape sides, add 1/2 the vanilla, and beat an additional 2 minutes.

 

3. Add the VeganEgg and flour mixture in alternate batches. Mix well to incorporate after each addition before adding an additional. Once all ingredients have been added mix until dough forms a ball.

 

4. With a sifter, lightly dust a clean work surface with cocoa powder.

 

5. Turn dough ball out onto the lightly dusted cocoa powered surface. Also dust the top of the dough lightly. Cut in 1/2.

 

6. With a cocoa dusted rolling pin, roll the dough pieces to flatten into 2 – 1/2 inch round disc. Wrap both discs individually in plastic wrap- sealing airtight. Refrigerate flat for a minimum of 1 hour.

 
5. After 1 hour has lapsed – remove a disc from plastic wrap and place on a clean, lightly cocoa dusted work surface. Working while dough remains cold, roll out to 1/4 inch thick. Run the back of a long knife or palate knife under the dough to make sure it is not sticking to the work surface.

 

6. Preheat oven 350’F Degrees. Prepare two high sided baking sheets with parchment sprayed with non-stick cooking spray.

 

7. With a 1 1/2 in round cocoa dusted cookie cutter begin cutting cutting 64 round 1/4 inch round cookies.

 

8. Using a metal spatula – place on prepared baking sheet with minimal movement protecting the integrity of its shape. Work quickly while cold. If dough begins to heat up, place back in the refrigerator to cool again.

 

9. Continue to ball up the cookie dough up and re-roll for more cookies until you’re completely out of dough. Repeat with the remaining disc.

 
10. Bake for 8-10 minutes until they are firm. Remove and allow to cool. Make cream filling.


Additional Cream Filling Ingredients:

4 cups powdered sugar sifted

2 Tablespoons nut milk

 
Method:

1. In a small bowl beat the remaining 2 ounces of the Vegan butter with the vegetable shortening until smooth. Add remaining vanilla extract. ( or cut and scrape one fresh vanilla bean pod * optional)

 

2. Once combine, add sifted powdered sugar and 1 tablespoon of the nut milk. Mix. Check constancy. If too dry, add the additional nut milk to form a thick cookie filling like paste. Set aside.

 
3. Once cookies are cooled, spread the filling on the bottom of half of the cookies and sandwich them with the other half. Slightly squeezing to completely sandwich.
Serve with ice cold nut milk. Or use to prepare Stephen Dimmicks ( from Glossie Girl ) Oreo Cookie Pancakes. Recipe here!

Variation to filling : For chocolate filling add 1/2 cup cocoa powder and 1 /2-2 Tablespoons of additional nut milk to the already blended creamed filling recipe.

Thai Fried Bananas with Vanilla Ice Cream, Chocolate Sauce and Warm Honey!

Two words- “Luscious Goodness” . 

Ingredients:
6 bananas (yellow with a little green), the firmer the better.

1 cup rice flour (or all purpose flour)

1/4 cup tapioca starch (or organic corn starch)

1 cup shredded coconut

1/2 tsp. baking soda

1/4 cup sugar

1 tsp. salt

1 tbs. black sesame seeds, toasted

3/4 cup water

4-6 cups coconut oil for frying

Warm honey to drizzle

Vanilla bean ice cream

Your favorite chocolate sauce

In a large bowl combine the dry ingredients -flour, baking soda, sugar, salt, and coconut ( except sesame seeds)

Add water and mix well. Mix the batter until thick.

In a large deep stock pot, a wok, or deep fryer slowly heat coconut  oil to 375’F.

While waiting for oil to heat up, peel and cut bananas into bite sized pieces , dip each banana into the batter and coat thoroughly.

Carefully place the coated banana into the hot oil. Deep fry until they turns golden brown and crispy. Turning once or twice while frying- about one to two minute to cook evenly. Remove banana from oil, and drain on paper towel.

Drizzle with warm honey and chocolate sauce and serve with a scoop of vanilla bean ice cream – top with toasted sesame seeds.

Note: The bananas come out of the fryer very hot, so let them cool a little before serving.

Yay, Slow Cooking Season has Arrived! Try my Families Favorite, Slow Sunday Chicken Chile Verde!

There’s a bit of prep up front- but this makes the final flavors all worth the extra effort! 

Ingredients:

2 lbs. tomatillos, husked (paper skins, removed) and cut in half

4 lg. poblano or anaheim peppers, cut in have seeds and stem removed

1-2 jalapeños, (depending on your spice preference)

4 garlic cloves peeled

2 lg. red plum tomato cut in half, core & seeds removed

1 lg. red bell pepper, de-seeded cut in half

1 – 4 oz. can diced green chiles, medium heat-drained

1 bunch cilantro, rough chopped 

Juice of 1 lime

1 1/2 -2 Tablespoons, ground cumin

2 teaspoons, dried oregano

1-2 teaspoon, ground white pepper

1/4-1/2 teaspoon, ground cayenne pepper

Kosher salt & ground black pepper, to taste

1 cup chicken stock 

4-6 chicken breasts, boneless -skinless,  cut in half horizontally 

1 large yellow onion, diced

2 cups Monterey jack cheese, grated for garnish  

Sour cream for garnish ( optional) 

1 bunch scallions cleaned and chopped on diagonal for garnish

Red radish sliceed paper thin for garnish

Flat leaf parsley, chopped fine for garnish

Crushed white corn tortilla chips, for garnish 

1-2 avocados diced, for garnish

1 Lime, cut into wedges

Method

Place tomatillos cut side down, poblano peppers, jalapeños, tomato, red bell peppers and garlic cloves on a lightly sprayed foil-lined large baking sheet or char on the outdoor grill.  

If using the oven- place under the broiler setting for 8-10 minutes or until the tomatillos and peppers begin to roast and blacken. If you don’t have broiler in your oven, you can put the oven at 425′ F. However the best option is to use an outdoor grill and char until the vegetables are blackening and deflating, about 10-15 minutes on high, constantly rotating. 

After charring, Immediately transfer the poblanos, jalapeños, tomatoes and red bell pepper into a few gallon sized plastic food storage bag and zip tight. Steam the vegetables in the bag for about 5 minutes  to release some of the skin – now remove from bag and scape and excess skin that didn’t just steam and peel off. Discard, skin and clean away any seeds or interior veins. Work over a bowl to reserve any additional juices. 

Add tomatillos and any reserved juice to a blender. Pulse to process into a purée, adding stock as need to thin out chunks. 

Add garlic, green chiles, tomato, red bell pepper along with the cilantro ( reserving some chop cilantro for garnish) lime juice, cumin, oregano, salt, pepper and additional stock. Blend the ingredients until they are well combined and become a thick soup-like consistency.

Add chicken and diced onions to an 6-8 quart *stockpot or your slow cooker.

Pour tomatillo-chile sauce all over the top of the chicken and stir to combine. Cover and cook on medium high stirring occasionally for 3 1/2 hours or set to low on your slow cooker. Process for 6- 7 hours. ( * if cooking in stove add an additional stock to cover). 

Before serving, remove chicken with a slotted spoon, and shred with a fork. Add back to slow cooker and mix in to combine. Taste, adjust flavor with salt and pepper. 

Serve in individual bowls topped with with shredded cheese, a dollop of sour cream, crushed tortilla chips, scallions, radish, cubed avocado, chopped parsley and a lime wedge. 

Pair with warm corn tortillas.

Serves 4-6.