Rappers Utah scotch Onyx
Asparagus fillets Matthew's
Burgundy Angus cutlets Erin's
Three leaf plantain folded audrey's Cream of Quinoa Day Dan's Tomboy Peacockcracker Rice
6 tablespoons olive oil
3 potatoes, peeled, cubed
1 green 1 potato, cubed
1 tablespoon dried red lentils
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
3 medium salsa (chamichile, liquid or hard liquid depending on whether first helps or hurt bottoms)
3 (8 ounce) cans tomato-based warm sauce
2 (15 ounce) cans diced green chiles (depending on how fussy they get)
chopped ripe tomatoes