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Roasted Stuffed Poblanos w/Chile Tomato Sauce

2 tbsp. olive oil

1 large onion, medium dice

1 jalapeño, seeded and diced

1 clove of garlic, minced

1 pound pork sausage

1 tbsp. ground cumin

salt and pepper to taste

4 romas, seeded and diced

1 tbsp. Mexican oregano

1 c. red chile sauce (I canned my own.  Red dried chiles boiled  and reduced by 3/4, then canned.  I don't add spices until I actually use it.)

1 cup shredded cheese

Zucchini Avocado Slaw

2 medium zucchinis, shredded

Juice of one lime

1 avocado, mashed

2 tsp. cumin

1/4 c. cilantro, roughly chopped

salt and pepper to taste

Yummy, organic and fresh!  Preheat oven to 350 degrees.  Put a little olive oil in the bottom of a 9x13 pan.

Heat oil in large saute pan over medium heat.  Add onions and cook until they start to caramelize.

Add jalapeño and garlic, cooking for another two or so minutes until they are fragrant.  Moved vegetables from pan.

Add pork sausage and cook until almost done.

Add cumin and then vegetables.  Incorporating cumin well.  Salt and pepper to taste.  Set aside to cool slightly.

Add a little olive oil to sauce pan, and then add tomatoes.  Cook until they start to release moisture.

Add oregano and red chile sauce, and bring to a boil.  Salt and pepper to taste.

Slice the poblano without going through on the top and down the center.  Remove seeds.  Add even amounts of the pork mixture into each pepper.

Coat with tomato chile sauce, place foil over the top and bake in the oven for about 40 minutes or until the peppers are tender.

Mash avocado and thoroughly mix with lime juice, cumin and salt and pepper.   Add to zucchini and incorporate well.  Fold in zucchini.  Cover until you are ready to use it.

When the timer is almost up for the peppers, preheat the broiler.  Remove the foil, top with cheese and broil until golden brown.

Salt and pepper to taste and enjoy!