DAY 6: Poblano Rellenos with Pesto, Sautéed Beet Greens, and Toasted Challah

Poblano Rellenos

  • 2 poblano peppers

  • ¼ cup cream cheese

  • ½ block tofu, mashed

  • 1 green onion, sliced

  • 3 eggs

  • ¼ cup milk

  • 1 clove garlic, pressed

  • ¼ cup Romano cheese, grated

Instructions

Cut peppers in half lengthwise and remove seeds. Mix tofu, cream cheese and green onion. Fill each pepper with the mix. Place peppers cut side up in a baking pan. Beat eggs, milk, garlic and Romano cheese and pour over peppers. Bake at 350°F until eggs are firm. Serve with Romano Basil Pesto.

Romano Basil Pesto

  • 1 bunch basil (minus leaves used for Vietnamese Noodle Soup)

  • ¼ cup Romano

  • 1 clove garlic

  • 1 Tbsp olive oil

  • ¼ cup hazelnuts

  • ¼ tsp sea salt

Instructions

Place all ingredients in food processor and process until smooth. Add more olive oil, if needed, to reach desired consistency.

Sautéed Beet Greens

Instructions

Chop beet greens; sauté in 1 Tbsp olive oil; season with sea salt & pepper. Cook to desired finish. Serve with Toasted Challah from Day Four.