Enchiladas, apple slaw, and our best banana bread
November 2, 2023
Happy November! This newsletter is so packed with deliciousness, we can’t pick a star: they’re all incredible! Make a pan of enchiladas for any diet, or try the zingy, creamy sweet tart slaw we want to pair with everything this season. Then there’s our very best banana bread inspired by a grocery order mistake (YUM), and a decadent way to turn it into a breakfast / dessert (breakfassert?).
Hope you enjoy as much as we did. xo Sonja & Alex
Chicken Enchiladas, Vegetarian Enchiladas, Vegan Enchiladas
Something about this weather makes us crave enchiladas: and here are our favorite recipes! For the chicken version, each is stuffed with shredded chicken and cheese, then drowned in a zingy red sauce and baked until warm and gooey. Make it quick with purchased shredded chicken and enchilada sauce, or make your own.
Or, make our Vegetarian Enchiladas or Vegan Enchiladas, both extremely tasty and satisfying. You can also make a half pan chicken and half pinto beans to account for different diets in all in one (instructions in the recipe!).
This might seem underrated but it’s our new favorite fresh side for fall! Cabbage, apples and carrots partner up with a creamy poppyseed dressing that you’ll want to pour on just about everything.
Recently our grocery store order for 6 bananas mistakenly came as 6 bunches of bananas (oops!). Among a few new recipes we decided to create a straight-up classic banana bread, and it’s now our very FAVORITE loaf. You can also make it with brown butter for a toasty, caramelized flavor. Or add a maple glaze, because why not?
Here are our other favorite Banana Bread Recipes.
OK, whoa. If you have leftover banana bread, you must try this! Its moist, dense texture is ideal for frying until golden brown and cinnamon-spiced. Topped with bananas, chopped pecans, and a drizzle of maple syrup, it’s honestly more like a dessert than breakfast! Proceed with caution.
