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12 large tomatillos washed and quartered
4 cloves garlic coarsely chopped
1 large red onion peeled and chopped
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 cup spinach leaves blanched and squeezed dry
1/2 cup cilantro leaves
1 tablespoon chipotle puree
Juice of 2 to 3 limes
Clover honey to taste
Unsalted butter for the baking dish
10 large eggs
1 cup milk
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/4 cup chopped cilantro
3 cups coarsely crumbled baked or fried blue corn tortill
1/4 cup grated cotija cheese
2 teaspoons canola oil
Kernels from 1 large ear sweet corn
1 pint cherry or grape tomatoes halved
2 Hass avocados diced
1/4 cup flat-leaf parsley leaves chopped
Kosher salt and freshly ground black pepper
4 green onions chopped
Juice of 2 limes
2 teaspoons Dijon mustard
1/3 to 1/2 cup olive oil
Clover honey to taste
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