1 tablespoon oil
1/2 tin Mano Y Metate Mole Powder (Pipian Rojo or Adobo)
1/2 cup broth
2 pads nopalitos, cooked and sliced
Dash cider vinegar (optional, for Adobo)

In a saucepan, gently heat oil. Add the whole tin of mole powder, stirring to prevent scorching. When the paste is fragrant and a shade darker in color, add broth. Stir and simmer until the sauce thickens.

Add chopped nopalitos, cholla buds, and/or seasonal vegetables. Cook until tender, and thin the sauce with more broth if it becomes too thick. Salt to taste.

Serve with hot tortillas, beans and (arugula) salad.

6-12 stalks green garlic bulbs
Large bunch of cilantro
1 tablespoon lemon or lime juice, or vinegar (any type you would want on a salad)
1/2 tablespoon dried herb, oregano or thyme would be best
1/2 tablespoon cumin powder
1/2 cup extra virgin olive oil (spanish varieties are best for this sauce, because they tend to be more peppery in flavor. other good oils will do, like a sesame oil)
1 tablespoon salt
Fresh ground pepper and additional salt to taste
Add more oil to thin, if desired.

Cut green portion of the green garlic off, discard (remove any papery membranes from garlic cloves). Pulse garlic cloves in food processor for about 10 seconds, until finely minced.  Add cilantro, lemon/lime/vinegar, dried herbs, cumin, and salt.  Pulse for about 1 minute, until cilantro is chopped and ingredients are combined.  Add oil and continue to pulse until well combined.  Empty into serving dish and add fresh ground pepper to taste, along with more salt and oil, if desired.

Note: I like to make this ahead of time; let sit, covered, in the fridge for a day and you will notice how much stronger and dynamic the flavors are. Good for about 1 week in the fridge.

1 bunch swiss chard, any variety
5-7 cloves garlic
1/2 cup raw or toasted nuts: best choices are almonds, walnuts,pine nuts, or hulled pepitas (pumpkin seeds)
2 tablespoon lemon or lime juice, or a good vinegar.
1/2 cup good oil (extra virgin olive oil is my preference)
1 tablespoon salt
1/2 tablespoon smoked paprika OR cumin, or to taste
Fresh ground pepper, to taste
1 tablespoon water, optional

In food processor, mince garlic.  Add nuts and blend until finely chopped.  Add swiss chard, lemon/lime/vinegar, salt, and other seasoning (paprika or cumin).  Pulse until combined.

Add oil slowly while food processor is blending.  Add more oil or a little water to thin and to make slightly more creamy. Process until smooth.  Add more salt and pepper to taste.

It seems that the artichoke was mostly developed in Sicily, Italy: there is mention of the plant in Greek and Roman literature as far back as 77 AD. Artichokes were also cultivated by the North African Moors in Spain around 800 AD. The Spanish settlers brought artichokes to California in the 1600’s.  However, artichokes did not become popular in California until the 1920’s.

Castroville, California, and the artichoke really made it on the map when Marilyn Monroe was crowned Artichoke Queen in 1948.  Eighty percent of all artichokes grown commercially in the U.S. are grown in Castroville.  Castroville may call itself “the artichoke capital of the world” but Italy is by far the largest producer of artichokes (it produces about 10 times more artichokes than the U.S.).

Prepping artichokes:

The goal here is to whittle the vegetable down to its completely edible core.  Slice off the top third to half of the artichoke with a serrated knife, peel away many layers of outer leaves until you reach the tender pale almost yellow center section; pare away any remaining green bits around the base, quarter them lengthwise, and then scrape out the tiny “choke” or prickly center.  If they are young enough, the choke may not have to be removed.  Rubbing them with lemon as you work, and/or dropping the finished pieces in lemon water will reduce browning.  Prepared as such, then sliced thinly, slowly braised in butter and lemon, topped with a bit of parmesan and run briefly under the broiler, and finally served over toast or grilled bread, they make a delicious special springtime bruschetta.

Some artichoke facts:

- Artichokes are low in calories and fat (if you leave out all the butter you dip then into), and they are rich source of dietary fiber.

- They have a cholesterol reduction action

- They are rich in folic acid, B-complex vitamins and vitamin K

- They are rich in vitamin C, but only when they are fresh (not the canned ones)