For more than 100 years, the West Side Market in Ohio City has been providing the Cleveland community with fresh meat and seafood, fruits and vegetables, baked goods, dairy and cheese products, and so much more. Vendors offer local and global ingredients, some of which can be difficult to find elsewhere in the city.
This year, we wanted to create an opportunity for residents to explore the market, and to share recipes and meals together. We also wanted to support the market itself and the vendors that work so hard to provide the city with these goods. We launched our West Side Market Challenge in November, asking a number of residents at Fairmont Creamery, Wagner Awning, Mueller Lofts, and The Tappan to take a $25 gift certificate, provided by Team SCA, and to shop the market for local ingredients that they could use to create their favorite dish.
This week and next, we will be sharing the residents' recipes here and on our Instagram. We hope you'll follow along, try some of these at home yourself, and help us select the best dish. The winner of our West Side Market Challenge will win a $100 gift certificate for the market!
I lived in Spain for years when I was younger, and one of the things I loved so much was our fresh markets. Each week I would get fruit and vegetables from the farmers’ stand, fish from the fish seller, and bread from the local baker at our little market in town. The West Side Market has always reminded me of that time in my life. Close enough to walk to from my apartment, I can grab fresh foods from farmers, bakers and butchers to make anything from a simple picnic to a fancy charcuterie board. To honor the Spanish flavors that first inspired my love for local markets, my boyfriend and I created a Mediterranean-style dish that highlights the quality ingredients found right in our Cleveland neighborhood.
Spanish Salmon with Carrots and Greens
- 1 bundle of rainbow carrots, washed
- 1 tablespoon extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- dash of cayenne for extra kick
- 2 cups of raw spinach
- drizzle of extra virgin olive oil
- salt and pepper to taste
- 1 large fresh salmon filet (roughly 1 lb)
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper, to taste
Parsley Garlic Salmon Rub
- 1/4 cup finely chopped fresh parsley
- 6 garlic cloves, grated
- 2 tablespoons olive oil
- juice of 1/2 a lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- lemon slices
- Preheat the oven to 425 degrees.
- To prepare carrots, mix spices in a small bowl. Place carrots on a cooking sheet and drizzle with olive oil. Sprinkle spice mix on carrots and place in oven for 15 minutes.
- After 15 minutes of cooking, flip carrots with tongs. Lower temperature to 400 degrees and cook for another 15 minutes or until tender.
- While the carrots are finishing, prepare the parsley garlic salmon rub.
- In a small bowl, stir parsley, garlic, olive oil, salt, pepper, and lemon juice together with a fork.
- Heat a cast iron skillet on high heat with 1 tablespoon of olive oil on the stovetop. When the pan begins to smoke, sear salmon on top and sides until brown, about 2 minutes for top and 1 minute for each side.
- Press the rub mixture firmly into the cut side of salmon filet and top with lemon slices. Place directly into oven for 7 minutes.
- While salmon is cooking, sauté spinach on stovetop over medium heat until greens are wilted. Set aside.
- When cooked to your liking, take salmon out of oven and add sautéed spinach and roasted carrots to the cast iron skillet. Drizzle remaining lemon juice over entire dish and serve immediately.
Jessie and David enjoyed this dish with a side of whole grain bread from the market, brews from Great Lakes, and dessert from Cleveland Chocolate Co. for a fully local meal!
15-Minute Vegan Coconut Curry Ramen
- Coconut Oil
- Yellow Onion
- Red Curry Paste
- Curry Powder
- Vegetable Broth
- Coconut Milk
For garnish: lime, cilantro, basil, Fresno chilis, green onion
- Heat coconut oil and saute onions until translucent. Add garlic, ginger, curry paste, curry powder and cook until fragrant.
- Add vegetable broth and coconut milk and bring to a boil.
- Remove from heat and add in ramen noodles until cooked.
- Garnish with lime, cilantro, basil, Fresno chills, and green onions.
Grandma’s Sunday Sauce and Meatballs
- 1 can tomato sauce
- 2 cans tomato paste
- Fresh Tomatoes (chopped)
- 4 cloves Garlic (minced)
- Salt & pepper
- Basil leaves
- Grated romano cheese
- 1 lb. ground beef
- 1 lb. ground pork
- 2 eggs
- 1 tsp. salt
- 1 tsp. black pepper
- 4 cloves garlic (minced)
- 2 tsp. basil
- 1 Tbsp. Romano cheese
- ½ cup breadcrumbs
Ribs & Sausage
- Western ribs
- Italian Sausage
For your meat
- Starting with your meatballs, mix the ground beef and pork together with a fork.
- Add eggs, spices, and cheese. Then, mix in breadcrumbs.
- Roll to make approximately 1 oz meatballs (about 1.5 inches).
- Put meatballs on greased baking sheet, and bake at 350 degrees until cooked through, about 20 to 25 minutes.
- Meanwhile, season ribs with salt and pepper.
- Brown ribs and sausage on stove in frying pan, in olive oil
- Move to oven and bake at 350 degrees until cooked through.
- When done, transfer to sauce. (See note below.)
For your sauce
- Saute garlic in olive oil
- Add fresh tomatoes, salt and pepper, and simmer for 5 minutes.
- Add sauce, paste, and one or two cans of water, and stir to combine.
- Add basil and romano cheese.
- Cook on high until the sauce boils, stirring regularly.
- Lower temperature to a simmer, stirring occasionally.
- Add meat, and let the sauce come back to a boil. Then lower temperature again, and simmer, stirring occasionally for at least an hour or up to four hours.
For your pasta
- When your sauce is ready, cook your pasta according to instructions.
- Top with sauce, meat, and grated romano, and serve with salad and garlic bread.
I made this recipe with haccho miso, which is a specialty red miso from my mother's hometown Nagoya, Japan. Every year during mushroom season, which is right now, my mom would always make this pot rice due to the high nutrition, comfort, and easiness of the dish.
Buseot Sot Bap
- 3 cups short-grain white rice (sushi rice)
- 2 ½ cups water
- 4 cups mushroom, such as enoki, oyster mushroom, shitake, and king oyster
- 2 tbsp soy sauce
- 3 tbsp miso paste
- 3 tbsp soy sauce
- 3 tbsp honey
- 1 tsp sesame oil
- 1 tbsp butter for pot rice
- 1 tbsp butter for pan-frying mushrooms
- Start by soaking your rice in cold water for thirty minutes.
- While your rice is soaking, rip your mushrooms into bite-sized pieces or slice thinly.
- Drain your rice, and transfer it into a heavy pot. Add water, soy sauce, and your mushrooms. Close the lid, and heat on high until the mixture boils. Then lower your heat to the lowest setting, and cook for twelve minutes.
- While the rice is cooking, score your king oyster mushrooms diagonally, about one-third of the way down. Make sure to not go all the way across.
- Melt butter in your skillet on medium-high heat. Once your pan is hot, turn the heat to medium and press the middle part of your kind oyster mushrooms down into the pan so that they fry. The oyster may start curling from the heat, which is good because this allows for an even crust.
- Once your rice is finished, add one tablespoon of butter. Place your roasted mushrooms on top, and pour miso sauce and soy sauce over top. Gently mix, and serve.
Hadley, Kristen, and I made Greek chicken meatballs with lemon Arborio rice, whipped feta, and roasted veggies. We chose to make Arborio rice because it's a great gluten-free alternative to risotto with a similar texture. Don't skip out on the whipped feta—it's a game changer!
Greek Chicken Bowls
- Arborio rice
- 2 Zucchinis
- 2 Red bell peppers
- 1 lemon
- Red onion
- Hummus or baba ganoush (Pro tip: Jacob's Oasis at the West Side Market has so many hummus options)
- Kalamata or pitted green olives
- Balsamic vinegar
- Fresh dill and parsley
- 1 pound ground chicken
- 1 small shallot, finely chopped
- Oregano and fresh parsley, finely chopped
- 1 teaspoon smoke paprika
- 1 teaspoon red pepper flakes
- 1/2 zucchini, grated
- 2 cloves garlic, minced or grated
- Salt and pepper to taste
- 8 oz feta cheese, block with brine
- 1/4 cup greek yogurt
- Fresh dill, finely chopped
- 2 tbs olive oil
- Season & coat vegetables with olive oil.
- Roast vegetables for about 35 minutes at 425 degrees.
- Prepare rice following the directions on the box, adding juice from 1/2 lemon & Trader Joe's Chili Onion Crunch plus salt and pepper to taste.
- Mix ingredients for meatballs until combined.
- Roll meat into tablespoon-sized balls (about 12 or so meatballs).
- Heat a large skillet over medium heat with 2 tablespoons olive oil.
- Add meatballs and sear until cooked through (about 8-10 minutes), turning them occasionally.
- Blend ingredients for the whipped feta, using a blender or food processor. Be careful not to blend it too much in order to achieve the right consistency.
- Add olive oil gradually. The feta can be kept in the fridge for up to 3 days, but we usually don't have any leftovers because it's that good.
- Serve rice, arugula, and roasted veggies in a bowl. Add meatballs. Garnish with remaining fresh herbs, pickled onions, kalamata olives, hummus or baba ganoush, balsamic vinegar, lemon juice, and—of course—the whipped feta.
Morgan noted that this dish pairs well with a glass of red wine, and recommended the wine selection at Flight in Gordon Square.
The appetizer is fresh Hummus with Fried Lemon, Garlic and Chile Aromatics. It's a recipe that I make quite often and is from one of my favorite chef's, Yotam Ottalenghi.
For the main course, we decided to make Chicken with Pistachios, Cranberries and Chevre. This recipe—typically made with Cherries, but seasonally updated to include Cranberries—was given to us on a trip to Napa earlier this year.
Appetizer: Fresh Hummus
- 2 cups Basic Cooked Chickpeas, or canned chickpeas
- 10g fresh ginger, peeled and finely grated
- 1 tbsp good olive oil
- 1 tbsp tahini
- 2 garlic cloves, crushed
- 2 lemons: finely zest to get 1 tbsp, then juice to get 3 tbsp
- 2 tbsp ice-cold water
- ¾ tsp flaked sea salt
- 6 tbsp olive oil
- 3 red chiles, seeded and finely sliced
- 3 large garlic cloves, thinly sliced
- 15g fresh ginger, peeled and julienned
- 15g cilantro sprigs, cut into short lengths
- Flaked sea salt
Instructions for the appetizer
- Put the chickpeas, ginger, olive oil, tahini, garlic, lemon zest, lemon juice, water, and salt into a food processor and blitz until smooth, scraping down the sides as you go if necessary. Set aside.
- Heat the olive oil in a large frying pan on medium heat. Once hot, add the chiles, garlic, ginger, and cilantro and fry for 4–5 minutes, stirring every once in a while to separate the garlic slices, until the garlic is just starting to become golden.
- Add the cilantro and fry for 1 minute more, until the garlic is a light golden brown and the chiles are aromatic.
- Transfer the aromatics to a plate with a slotted spoon (reserving the oil) and sprinkle them generously with salt.
- Spoon the hummus onto a large plate, creating a shallow well in the center with the back of the spoon. Spoon the aromatic oil inside the well. Top with the fried aromatics and serve with bread to mop up the oil.
Main Course: Pistachio and Cranberry Chicken
- 2 Boneless, skinless Chicken Breasts (6 oz. per person)
- Seasoned flour
- Clarified butter
- 3 tbsp Minced Vidalia Onions
- 1 cup fresh Cranberries
- 4 tbsp Sugar
- ¼ cup shelled roasted Pistachios
- Salt and Pepper to taste
- Rosé ½ cup
- Good Chevre or other Goat Cheese, sliced into rounds, two per chicken breast
Instructions for the main course
- Put a few tablespoons of clarified butter in a heavy sauté pan, and heat on Medium-high heat. Dredge the chicken breasts in flour, shaking off any excess, and put on a plate until the sauté pan is hot. When the pan is hot, add chicken breasts and cook until brown, flipping once. If it is browning too fast, you can add some of the wine to the pan to deglaze and help finish the chicken.
- Meanwhile, in a small saucepan, add the cranberries and sugar on medium to high heat. Sauté to heat through and the cranberries begin to expel juices (about 5 mins). Set aside.
- Sauté the minced onions in another pan until browned and translucent. Then add in cranberry mixture and stir to combine. Pour the rosé into the pan and reduce liquid. Add in the pistachio kernels and keep warm until the chicken is finished cooking. This should be a rough/chunky sauce.
- To assemble, place the chicken breast on each plate, and cover with the cranberry sauce. Reserve some cranberry sauce. Place two medallions of Chevre on each chicken breast, and top with reserved cranberries from the sauce.
I decided to make my version of a "Surf and Turf" on a Med Student Budget. I was able to create two plates for exactly $25, which was what was provided by SCA. I purchased all of the major ingredients from the West Side Market. For the recipe, a lot of what I did was on a whim. I like to say that I allow my ancestors to guide me when I prepare food.
Surf and Turf
- Your preferred cut of steak
- Salt and pepper to season
- 1-2 tablespoons olive oil
- 3 tablespoons of unsalted butter, divided
- 8 ounces of jumbo shrimp deveined, plus smaller shrimp for the sauce
- 4 cloves of garlic, minced
- 1/4 cup of dry white wine or low-sodium chicken broth
- 3/4 cup of heavy cream*
- 1/4 cup of fresh shredded parmesan cheese
- Salt and pepper to taste
- Fingerling potatoes, sliced lengthwise
- Asparagus, cleaned and prepped
- 2 tablespoon of unsalted butter, melted
- 3 cloves of garlic, minced
- Seasoning, salt, and pepper to taste
- 1 tablespoon olive oil
- Preheat oven to 425 degrees.
- Toss the potatoes and asparagus with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large skillet, then spread the potatoes evenly in a large cast iron skillet.
- Bake for 20 to 25 minutes, or until crispy. Garnish with parsley and serve.
- While your potatoes are in the oven, pat steaks dry with paper towel. Season with salt and pepper.
- Heat a large cast iron skillet over medium-high heat. Sear steaks for 4-5 minutes on each side until it reaches your preferred doneness. Transfer steaks to a warm plate; set aside.
- Melt 2 tablespoons butter in the same skillet.
- Add both kinds of shrimp to the skillet, season with salt and pepper and sear until just cooked, about 2 minutes. Transfer to a bowl; set aside.
- Again using the same skillet, add the remaining butter, add the garlic, and sauté until fragrant
- Pour in the wine or broth, and allow to reduce while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese, and allow it to melt through the sauce.
- Add the smaller shrimp back into the pan, and stir thoroughly.
- Plate everything together, and enjoy.
Bolognese with Pappardelle
- 1 medium onion, chopped
- 1-2 carrot, peeled and chopped
- 1 stalk celery, chopped
- 3 tablespoons olive oil
- ¾ lb. ground beef chuck (20% fat)
- ¼ lb. ground lamb (or pork)
- 3-4 oz. thinly sliced pancetta, finely chopped
- 1 cup dry white or red wine
- 1/3 cup tomato paste
- 1 bay leaf
- Pinch of finely grated nutmeg
- 2 cups of chicken stock (may need about ½ cup more if meat starts to dry out during cooking)
- 1 cup whole milk
- 1 lb. fresh pappardelle pasta (or any long pasta such as tagliatelle or bucatini)
- ½ cup finely grated Parmesan cheese, plus more for serving
- Ricotta cheese, for serving
- In a food processor, pulse the onion, carrot and celery until finely ground. You will likely need to scrape it down once or twice to make sure that everything is thoroughly processed.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Combine the beef and lamb just until mixed together (don’t over-mix or else it will dry out) then break into large chunks and add to the pot; season lightly with salt. Stir the meat carefully, trying to avoid breaking the chunks so that they brown and start to caramelize.
- When the meat is about halfway cooked through (brown in some spots, still pink inside), remove from the pot with a slotted spoon and transfer to a bowl. Using tongs, wipe out the pot with a paper towel to remove the browned oil.
- Cook pancetta over medium heat until it has released some fat and begins to crisp. Add the onion, carrot and celery mixture, stirring occasionally, until veggies are soft, about 8 minutes. Scrape up any brown bits that have accumulated on the bottom of the pot.
- Return the meat to the pot and add the wine. Reduce heat to medium-low and break up the meat with a wooden spoon until it is finely ground, about 15 minutes; the wine should be almost evaporated by this point.
- Add the tomato paste, bay leaf and nutmeg, stirring well to combine until the mixture has turned a slightly darker color. Continue pressing down on the meat to further grind it into little bits, about 5 minutes.
- Add the chicken stock and milk to the pot, along with a pinch of salt. Turn heat as low as possible. A pro tip: Add in a 1-inch piece of parmesan rind; the rind will mostly evaporate during the cooking process, releasing salty, cheesy, extra depth of flavor.
- Cook, uncovered and stirring occasionally, about 2 ½ – 3 hours until the meat is tender. During this time, do not let the sauce come to a simmer; there should just be a bubble or two every so often. If the meat reduces too quickly, add in some additional chicken stock. When the meat is tender, remove the bay leaf and parmesan rind, if using. Taste the sauce and season with salt and a little bit of freshly ground pepper, if needed. Keep warm on the lowest setting.
- Cook pasta in a large pot of heavily salted boiling water for about 3 minutes (if using dried pasta, cook a few minutes less than the package directions as it will finish cooking in the sauce).
- Transfer pasta to the sauce pot using tongs; do not discard pasta water. Add ½ cup grated parmesan and toss to combine. Add in a few tablespoons to 1 cup of the pasta water, depending on the consistency of the sauce.
- Increase the heat to medium and bring to a simmer, stirring constantly until the pasta is cooked to your liking and the sauce has slightly thickened, about 3 minutes.
- Transfer pasta to a platter and top with more grated parmesan.
Meredith and Matt noted that the sauce can be stored in the refrigerator for 5 days or frozen for up to 3 months. When you cook from frozen, just add a little bit of chicken stock to loosen when heating.
Spanish Salmon with Carrots and Greens
- 1 cup of instant or classic polenta
- 1 3/4 cup of milk
- 1 3/4 cup of unsalted chicken broth
- 2 tablespoons of unsalted butter
- salt and pepper to taste
- 4.7 oz of grated Manchego cheese
Shrimp and Chorizo
- 1 pound of shrimp, peeled and deveined
- 3.5 oz of spicy Spanish chorizo sausage, cut into slices
- 5.2 oz of green olives, pitted
- 1 tablespoon of lemon juice
- 1 teaspoon each of dried oregano, smoked paprika, cayenne pepper
- 4 scallions, chopped
- 7 oz of cherry tomatoes
- 4 cloves of garlic, minced
- olive oil
- 2 tablespoons unsalted butter
- Heat 3 tbsp olive oil in a large skillet. Add chorizo, and cook for 1 minute over medium-high heat.
- Slide chorizo to the side and add shrimp. Cook for 2 minutes, tossing often.
- Add garlic, sauté for 1 minute, stirring often. Add more olive oil, about 3 tbsp. Stir in oregano, smoked paprika and cayenne pepper. Season with salt and pepper. Add cherry tomatoes, cook about 2 minutes or until the tomatoes start to burst. Stir occasionally.
- Press on the back of the tomatoes with a wooden spoon to release their juices and stir to combine. Stir in olives, scallions and butter. Set aside.
- Make your polenta according to instructions, which will vary depending on whether you are making classic polenta or instant polenta.
- Stir in butter, Manchego cheese, salt and pepper.
- Turn off the heat, cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or chicken stock.
- Divide polenta over bowls, top with chorizo and shrimp mixture.
- 1 medium onion
- 5 cloves of garlic
- 1 3-inch piece of ginger
- Grape seed oil
- Sesame oil
- Soy sauce
- Miso paste
- 1 package of ramen noodles
- Toppings of your choice
- Chop medium onion, five cloves of garlic, and a three-inch piece of ginger
- Sauté until transparent in tbsp of grape seed oil and tsp of sesame oil.
- Then add six cups of broth, two tbsp of soy sauce, and simmer for one hour.
- Add one tbsp of miso paste.
- Prepare your favorite toppings.
- Prepare noodles from Ohio City Pasta right before serving.
Yasmine made her broth using leftover turkey from her Thanksgiving dinner!
I’ve been on a major Japanese kick lately—and salmon is the one thing I can make that I get compliments on—so I decided to make a miso-marinated salmon from a recipe out of this beginner Japanese cookbook I bought. The original calls for baking it, but I like my salmon grilled, so I ended up doing that instead. I think it came out pretty good!
I couldn’t find the sake or miso at the West Side Market, so I decided to show our AsiaTown community some love as well, and got some white miso at Tink Holl food market. I picked up the sake from a nearby liquor store.
- 1 pound of salmon, cut into four pieces
- 2 tbsp of garlic
- ½ teaspoon of ginger
- 2 tbsp of honey
- ¼ cup of sake
- 2 tbsp of white miso
- Mince 2 tablespoons garlic and grate ½ teaspoon ginger.
- Whisk together ¼ cup sake, 2 tablespoons miso, 2 tablespoons honey, garlic and ginger in a bowl. Add 1 pound salmon cut into 4 pieces, cover and refrigerate for at least 30 minutes up to a few hours. (I let mine sit for about 2 hours.)
- Preheat grill to medium-high heat. Make sure to oil the grill well so the salmon doesn’t stick.
- Grill salmon 6 to 8 minutes evenly per each side. I started with the skin side facing up, which I feel makes it a bit easier to flip and also gives it some nice grill marks.
- Remove from the grill and let sit for a few minutes to finish cooking. Then serve.
This is an easy, yummy, and impressive meal that only takes about 30 minutes to make.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 cup white wine
- 1 cup heavy cream
- ¼ cup Parmesan cheese shredded
- 1 teaspoon lemon (or lime) juice freshly squeezed
- salt and pepper to taste
- 6-12 fresh scallops (1/2 pound - pound)
- Olive Oil
- Two servings (about 8 oz) of pasta, preferably fresh — Shelli's preference is Black Pepper Fettuccine from Ohio City Pasta
- In a medium skillet, heat olive oil, butter, and garlic on medium heat.
- Once butter and garlic softens, add wine and bring to a boil. Cook until wine reduces to half.
- Add parmesan cheese and heavy cream and bring to a boil then reduce to a simmer. Let it simmer until the sauce thickens.
- Remove from heat and add lemon juice, salt, and pepper to taste.
- Meanwhile, cook your pasta according to package instructions.
- Next, season scallops with a pinch of salt.
- Heat a thin layer of olive oil in a large skillet and allow it to get warm.
- Sear scallops for about four minutes until they are golden before flipping and searing the other side.
- Remove from the skillet and put on the plate immediately so that it keeps its crust and stops cooking.
Enjoy with a smile and a green vegetable of choice!
Thai Coconut Lime Soup
- 1 tbsp extra virgin olive oil
- 2 small zucchini
- 1 red bell pepper
- 4 carrots
- 1 potato
- 1 lime, zest and juice
- 1/4 cup chives
- 2 tsp ground ginger
- 2 cans lite coconut milk
- 3 tbsp tamari
- 1/4 tsp black pepper
- 4 cups vegetable stock
- Mince your zucchini, bell pepper, carrots, and potato.
- Then heat olive oil in a medium-sized pot over medium heat. Add your veggies to the pot, and cook until they are slightly tender (about three minutes).
- Next, add your lime zest, lime juice, chives, ginger, coconut milk, tamari, and broth.
- Stir and cover, bringing the soup to a boil.
- Once the soup is boiling, reduce the heat to low.
- Allow it to simmer for about fifteen minutes.
- Serve your soup as is, over jasmine rice, or garnished with fresh basil.
One of the great things about the West Side Market is that, in addition to finding individual ingredients, you can also find authentic, locally made prepared food. For Hannah's take on this challenge, she wanted to show how her and Trey elevate prepared food at home.
Hey there, Trey and Hannah here for the WSM challenge! Our vendor highlight for this trip was Orale! Contemporary Mexican Cuisine. They offer a vast menu that includes both vegetarian and vegan options. Although not a traditional recipe, a solid life hack we deeply value in our household is elevated takeout. Not only does it save time in the kitchen, it’s local, fresh, affordable, and delicious. For our family, the holiday season can be very fast paced and often leaves us with little time or energy to cook. That’s why we love ordering from local restaurants and vendors, but adding our own Arney touch!
No Prep Fiesta
- Orale's enchiladas and empanadas
- Sour cream
- Preheat your oven to 350 degrees.
- Lightly spray a baking sheet with avocado oil, and place your enchiladas and empanadas on the sheet. Heat them in the oven for twenty-five minutes.
- While your enchiladas and empanadas are warming, slice your limes and chop your cilantro and jalapeños.
- Once your enchiladas and empanadas have warmed, drizzle the entree with lime juice. Top with cilantro and jalapeños. Serve it with a side of sour cream (or a dairy-free alternative), mixed with lime juice and seasonings like cumin, garlic, paprika, and chili powder.
Hannah and Trey paired their dish with chips and salsa, also from Orale, and suggested adding your favorite Topo Chico or a homemade margarita!