I finally got around to making the plantain soup and enchiladas last night.

The plantain soup was made from mashed plantains with garlic, buttermilk,
coconut juice, lime juice, diced ham, and cilantro. We had enough for three
servings; I had the leftover serving with sriracha as a midnight snack. It
was a bit on the sweet side, which was due to the plantains being
yellow-ripe; that's why I had to balance it with the lime juice.

The enchilada filling was shredded leftover London broil which was simmered
with jarred "El Pinto" New Mexico chile sauce. (Lin picked up the sauce when
she visited Christine back in June.) The enchiladas were rolled in softened
corn tortillas, then half of them were covered with green sauce and half
were covered with red sauce[1], sprinkled with colby-jack cheese, and cooked
until gooey. The whole thing was garnished with chopped cilantro, and we
served sour cream and chopped tomatoes on the side.

To accompany the enchiladas I made a cucumber-melon salad, which Lin and I
both liked very much. To start the salad I thinly sliced part of a red onion
and put it into the salad bowl along with some red-wine vinegar. I peeled,
seeded, and diced half a cantaloupe and a CSA cucumber and added them to the
bowl. I seeded a red bell pepper, cut it into quarter-inch squares, and
added it. Then I sprinkled on sea salt, a little bit of cayenne pepper, and
a light grinding of black pepper. Drizzled on some extra-virgin olive oil,
tossed everything around, and it was ready to serve. I had the leftovers
from *that* with cottage cheese for breakfast.

Bob

[1] I mentioned the red sauce in a previous post. It's just pickled
"giardiniera" vegetables puréed with chipotles in adobo.