SNDC is Not a Dinner Club

Last week, I said I’d be out of town this week, but that was because I couldn’t add and I thought this was already Thanksgiving. So I am here, and it’s my turn to host.

Let’s do a double recipe of black bean tostadas with curly endive salad:

http://www.epicurious.com/recipes/food/views/Black-Bean-Tostadas-with-Curly-Endive-Salad-11878

We’ll need:

• 1.5 teaspoon ground cumin – Mike
• 2 tablespoon wine vinegar, or to taste – Mike
• 6 tablespoons olive oil – Mike
• two 15-to-16 ounce cans black beans, rinsed and drained – Mike
• 1/2 cup chopped drained sun-dried tomatoes packed in oil – Mike
• 2 avocados
• 2 scallions, chopped
• vegetable oil for frying the tortillas – Mike
• four 7-inch corn tortillas
• enough inner leaves of curly endives (chicory), torn into pieces, washed well and spun dry, to measure 6 cups
• 2/3 cup thinly sliced red cabbage – Mike

The only hard thing here is the chicory, which sounds important enough that I’m happy to go on a quest for if nobody else volunteers.

I’ll have drinks, too, but you can bring some if you like.