I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.
The plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach and tomatillo salsa instead (see below, you can use store-bought salsa if you don’t have tomatillos). The end result? It’s like a tangy creamy pesto and I couldn’t stop eating it straight from the food processor with a spoon.
It’s so fresh and bright and I knew I’d wreck it if I tried to cook it. So taco night it was – with extra green sauce on the side.
I roasted patty pan squash, eggplant, a red pepper, and cherry tomatoes. But you can roast whatever vegetables you have – anything goes. If you’re craving fall foods, roasted sweet potatoes would be delicious here instead. I stuffed my tacos with black beans and topped them with serrano slices and a little cotija cheese. Skip the cheese if you’re vegan, (it’s not all that necessary).
This taco recipe serves about two with lots of extra sauce – double your taco count to serve four. Or save the leftover sauce and eat it yourself the next day.
Ok, so I don’t go to school nor do I have a child that goes to school… BUT I still have a healthy appetite for a good snack once 3pm rolls around. Here are some of my favorite heatlhy/healthier go-to treats… If you’re packing lunch boxes, some of these will work there too:
Vegan Chocolate Chip Cookies
(these are made with coconut oil!)
Strawberry Avocado Toast
(use other fruits if you don’t have strawberries)
Maple Walnut Granola
Peanut Butter Crispy Treats
(a healthier no-marshmallow vegan version)
(not sure if your kid will eat collards, but the hummus recipe is tasty)
(like nutella but not)
Chocolate PB&J Cups
Pistachio Cranberry Cookies
(a favorite from Amy Chaplin’s book)
I don’t know anyone who doesn’t like figs – they’re so sweet and unassuming – but I avoided them for years due to my childhood dislike of Fig Newtons. I was just never a fan of that packaged fig flavor. Later, I came to realize (of course!) that fresh figs are amazing. They’re in season now, and their season is short, so you should go find some.
When I have fresh figs, they only seem to last a day (maybe two) so I usually make something really simple with them. Figs, feta and mint are a delicious combination, so I love them in these little sweet & savory crostini bites!
Hold your pumpkin muffins – I have one last super summery recipe before this season really ends. You can use any summer squash you like here (zucchini or yellow squash), but I had the cutest little pattypan squashes. I thought of stuffing and baking them, but I didn’t want to turn the oven on. Then I noticed that I had some really stale bread – so obviously – pattypan panzanella. I don’t know why it took me the whole summer to think of it.
First step – cut up your patty pan squash into bite-sized wedge-y cube-ish shapes (this funky shaped vegetable is hard to cut uniformly) and toss it on your grill or grill pan. You can also roast it in the oven if you like. Either way, cook it until your pieces are lightly golden brown around the outside.
Cut up some stale bread – sourdough is my preference but a multi-grain bread would work too.
Slice some juicy tomatoes…
Assemble and dig in! Or better yet, let your panzanella sit at room temp for a few minutes so that the bread has the chance to soak up the flavorful juices.
Clean up the dishes, pour yourself a glass of rose – now it’s panzanella time.
Happy holiday weekend! If you’re hosting a cookout this Labor Day weekend, here are a few simple (yet super delicious!) veggie recipe ideas. And if you’re attending a cookout this weekend – well, it’s always good to be a bringer especially if you’re the one with the special food requirements. (Who me?)
Ok, let’s get started – first we’re going to load up some skewers. (Actually, first, we’re going to make some margaritas). Once you have a drink in hand, get started by marinating the mushrooms. My secret not-so-secret-anymore marinade is so easy – olive oil, balsamic, soy sauce and black pepper. The mushrooms become deeply browned and caramelized on the grill. Plus, it takes only two seconds to make.
If anyone complains that there’s no meat at this party, just show them these cute animal barnyard skewers! Ok, seriously, you can include meat here too if you want – I won’t judge. Either way, it’s a good idea to invest in a set of metal skewers because wooden ones can catch on fire, even when you think you’ve soaked them long enough (not that I know this from personal experience).
The skewers can be assembled in advance, but be sure to make this avocado salsa just as your guests show up. It’s basically fancy chunky guacamole with grilled corn and black beans – serve it with chips and (if there’s any left) as a side dish with your skewers and corn on the cob.
Grill up the rest of your corn and top it with a squeeze of lime, cotija cheese (skip if you’re vegan) and a sprinkle of smoked paprika. For dessert? This peach & plum crumble, it’s grill-able version, or DIY fancy s’mores.
For the recipes – click over to Crate & Barrel’s blog!
This post is sponsored by Crate & Barrel and all of the gorgeous serving pieces were generously provided: Baltic Low Bowl / Calista Platters