Part 10 (2/2)

1 small yellow bell pepper, seeded and cut into small

dice (about 1 cup)

1 jalapeno, roasted or raw, seeded and minced

2 teaspoons lime juice

teaspoon salt, or to taste

Pinch of ground white pepper

Optional additional fillings-1/2 cup of one or more: Sauteed corn kernels

Diced roasted red pepper

Sauteed mushroom

Sliced black olives

4-6 (8-inch) flour or whole wheat tortillas

BOIL 3 quarts of water in a large, lidded pot. Add the yuca and cook for 20 to 25 minutes, until the yuca is tender and flakes easily when pierced with a fork. Drain and allow to cool. When the yuca is cool enough to touch, remove any thick, rubbery skin from the outside of the roots and/or fibrous core from the center, if present. Gently mash with your fingers and set aside.

Place the oil and garlic in a cold cast-iron skillet. Cook over medium heat, stirring constantly, for 2 minutes, or until sizzling and fragrant. Add the bell and jalapeno peppers and cook, stirring occasionally, until the peppers are very soft, 6 to 8 minutes. Remove from the heat, cool for a few minutes, then pour over the mashed yuca. Stir in the lime juice, salt, and white pepper, mas.h.i.+ng the mixture even more, until everything is combined (using your hands is okay). If making any of the variations (below), add those ingredients and mix thoroughly. Taste the mixture and adjust the salt content to taste.

To a.s.semble: Heat a griddle or cast-iron skillet over medium heat. Brush a tortilla lightly with olive oil and spread with a generous cup of filling, covering half the tortilla all the way to the edges. Fold in half, gently pressing the tortilla together, and brush each side with a little olive oil. Place in the heated skillet and grill-flipping once-pressing down on the tortilla with a spatula until the outsides are nicely toasted and filling is piping hot. Remove from the heat, cut in half, and serve with salsa and guacamole.

Variations: Sweet Potato-Black Bean: cup of mashed sweet potato (about 1 very small sweet potato, peeled and boiled), cup of cooked black beans, teaspoon of ground c.u.min.

Spinach-Cilantro: cup of cooked, chopped spinach, squeezed to remove excess water (half a 10-ounce package of frozen chopped spinach is perfect), cup of chopped fresh cilantro leaves, teaspoon of ground coriander.

b.u.t.tERNUT SQUASH AND PUMPKIN SEED RICE PAPER ROLLS.

MAKES 12 ROLLS.

TIME: 1 HOUR 15 MINUTES.

Rice noodles make the perfect canvas for velvety b.u.t.ternut squash, crunchy pumpkin seeds, and fresh herbs. Don't be intimidated by working with rice paper wrappers; it's easy once you get the hang of it, and rolling fresh spring rolls is a skill that will last a lifetime. Before you begin, you will want to lay a very clean, slightly damp kitchen towel (or a layer of paper towels) on your counter; rice paper wrappers can be slippery and the towel makes a great work surface. Rice paper wrappers can be found in the ”ethnic” section of any well-stocked supermarket, at health food stores, or at an Asian grocery.

We've included a simple soy dipping sauce recipe, but for a sublime and really fall-y experience pair these with Cranberry-Chili Dipping Sauce (page 213).

Roasting the squash in cubes gives them a nice caramelized crunch on the outside that you wouldn't get if you just roasted the squash whole.

If a wrapper rips a bit at the edges, don't worry; once it's rolled, you won't be able to tell.

Rolls: 1 pound b.u.t.ternut squash, peeled, seeded, and cut

into -inch cubes

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