When we went on a huge driving trip one year from Denver to Los Angeles and back again, our first stop was at Arches National Park in Utah. In their gift shop was the gorgeous cookbook Seasonal Southwest Cooking. I decided that it would be my one souvenir for the trip, and I’ve made a number of its recipes. The one below has come in very useful whenever I’m feeding a breakfast crowd, as at the Saturday-morning rehearsals of the community chorale to which I belong. People go absolutely nuts over it, and it’s vegetarian and gluten-free! So almost everyone is a crowd can eat it. Highly, highly recommended.
