If there’s one type of cuisine I could have every day it’s Mexican! Kind of like Indian Food, the flavor profile is so complex, so rich and satisfying. This is a recipe a good friend recommended to me. It’s a take on “Rajas con Crema” a mexican dish with poblano peppers and lots of cream. Instead of cream, I used cashews, rich in protein and only a portion of the fat of regular cream. I also added some seasonal squash and corn to the dish.  I served it up with some corn tortillas, black beans and homemade pico de gallo. Delish! It truly takes very little time once all the veggies are chopped. I know you’ll love it!

Note: The spiciness of this dish really depends on the chillies you get. Some peppers are hotter than others. Try to  seed and de-vein the peppers if you prefer less spice and add more cream if it is still too hot for our liking.  

You will need:

• 2 poblano peppers, sliced
• 1 small onion, chopped
• 1 yellow squash, chopped
• 1 ear of corn, cut off cob (You can also use canned or frozen corn, a few handfuls)
• cashews
• garlic powder (optional)
• oregano
• Salt and pepper
• Lemon
• Cilantro for garnish

To prepare:

1. Heat a 2 tbsp canola oil  in a skillet
2. Add onions and saute until translucent
3. Add corn and poblano peppers and saute on high  for 5-10 minutes. If they char slightly, it’s good. This adds to the flavor. Salt liberally.
4. Remove from heat. It should look like this: 
5. In a blender or blending cup add 2 handfuls of cashews and enough water to cover by 1 inch. Add oregano and garlic powder for seasoning and blend until it is a creamy paste.
6. Transfer this paste to the veggies to coat. Add water if desired to get to the right consistency.
7. A squirt of lemon and some cilantro to garnish and you’re done!

For a pretty consistent Pico de Gallo, chop up:

• 4 Roma tomatoes
• 1 medium yellow onion
• A few handfuls of cilantro
• 1 jalapeno, seeded

Combine with the juice of 1 lime and salt. Let it sit for an hour and serve!

Enjoy!

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