KITCHEN TABLE

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Basil Bean Burritos

Marcia Anderson,
Alexandria, Virginia
Serves 5

Try these quick and easy bean burritos the next time you lay out a Mexican spread.

1 tablespoon finely chopped fresh purple basil leaves
1 tablespoon finely chopped fresh oregano leaves
1/2 cup finely chopped red onion
1 teaspoon black pepper
151/2-ounce can light red kidney beans, drained, reserving 1/4 cup liquid
10 taco-size flour tortillas
1/2 pound sliced cheddar or Monterey jack cheese

Preheat the oven to 350°F.
In a bowl, combine the basil, oregano, onion, pepper, beans, and reserved liquid. On a work surface, lay out a tortilla, place about 2 tablespoons of the mixture on it, and sprinkle on some of the cheese. Fold in the right and left sides, then roll up. Place the tortilla, seam side down, in an ungreased 10-by-13-inch pan. Fill the remaining nine tortillas, dividing the filling and cheese among them but reserving a few tablespoons of the cheese to sprinkle on top.
Cover the pan with foil. Bake for 30 minutes, or until heated through.

Fettuccine with Mushrooms and Daylily Buds

Elise M. Griffith,
Colorado Springs, Colorado
Serves 4

When your daylilies form buds, be ready to try this flavorful side dish.

1 pound fettuccine
6 ounces fresh mushrooms
1 cup daylily buds, about 2 inches long
1 small white onion
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon chopped fresh marjoram
1 tablespoon chopped fresh ­parsley
Salt and pepper to taste
Freshly grated Parmesan cheese

Heat a big pot of water over high heat. Meanwhile, clean the mushrooms with a soft brush or damp paper towel and slice thinly. Rinse the daylily buds and pat them dry. Peel the onion and slice it into thin rings.
When the water boils, stir in the fettuccine and keep stirring until the water returns to the boil. Keep the heat high.
In a large skillet, heat the butter and oil and add the onion rings. Sauté them for a few minutes, or until translucent. Add the mushrooms and sauté for a minute or two, then stir in the daylily buds. Add the herbs and salt and pepper. Cover the skillet and simmer on low heat for a few minutes.
When the pasta is al dente, drain it and place it on a large platter. Top it with the mushroom-daylily mixture; sprinkle Parmesan cheese over all.