Plated
Summer Squash and Cheese Empanadas with Spinach Salad and Salsa Roja
Thanks to the repeat favorite status of our cheesy beef empanadas, Chef Laura brings back this Argentinian favorite, this time with a seasonal veggie filling. Tender summer squash and melty cheese are enveloped in flaky pastry, then drizzled all over with a sweet and spicy tomato sauce. A bright spinach salad with honey-lime dressing is the perfect complement to this finger-licking summer dish.
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