Blending up sweet mango with spicy chipotle chiles creates a surprising pizza sauce with a deliciously slow burn. Look for prepared pizza dough in the refrigerator case or substitute frozen bread dough for a chewy crust. Handle the Heat created this recipe from an ingredient list submitted by Pamela S., who won a grand prize in the Just Bare Chicken +5 Ingredient Challenge.
Empanadas, or little pastry turnovers, are the essence of portability. In South America, empanadas are made with a huge variety of fillings, from savory to sweet. And the pastry dough is more like a cross between pie pastry and bread, but using pre-made pastry dough makes this simple—and really delicious.
“Swiss” enchiladas are made with a cheese sauce, a southwestern variation of more traditional enchiladas. This version is stacked in a deep-dish pie plate—a faster technique than filling and rolling up individual tortillas.
Baby artichokes are really fully grown, just smaller when ready to be harvested. They are a great source of vitamin C, folate, fiber, and minerals—in addition to being beautiful and a seasonal treat. Try to find dandelion greens, too, as they have a fleeting season.