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.
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
After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because it all looks so incredibly vibrant and delicious!
The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this recipe from the back cover happened to catch my attention. I love tabbouleh, I love strawberries, and I love salads mixed with sweet and savory things, so here we go…
Instead of putting my own spin on things, I thought I’d go crazy and just follow the recipe exactly as Sara wrote it. (Except I didn’t have parsley so at the last minute, I chopped up basil). I don’t cook a lot with bulgur but I should – it’s so easy to make and I love how it has a more mellow flavor than quinoa. Of course, if you’re gluten free, go ahead and use quinoa in this recipe.
Feta is optional, but since she made a special note about how her “resident taste tester would argue it’s absolutely necessary,” I went for it. The only thing that was really missing here was the pretty picnic scene that should have been in the background. We ate this for dinner last night, but it would definitely be picnic-perfect.
Other recipes that are on my list: the Hippie Bowl (check out this cute post from A Couple Cooks), the Tahini Kale Slaw & Roasted Tamari Portobello Bowl, and this mixed berry tiramisu. Click here to get the book!
Two things happened on Monday: It was Jack’s birthday and also we won the Saveur Reader’s Choice Best Cooking Blog award! Thank you, thank you, thank you, to all of you who voted for us! As someone who’s not used to winning things, I really didn’t see this coming. I’m shocked and just so flattered.
I realize — I probably should be posting cocktails and cake, but it’s been a heck of a busy week, so today I bring you: Celebration Salad. (Although, stay tuned, I have some yummy birthday carrot cake coming up next week).
But for now, this salad. (Which I think is worth celebrating). It’s fresh, springy, and would be so perfect for easter. I had some gorgeous romanesco, but you could sub cauliflower just as easily. I blanched the romanesco just a bit and tossed it with a lemony dijon dressing along with chickpeas, avocado, eggs, capers and smoked salmon.
I’ve never loved baked potatoes. I know… that’s hardly the way to begin a baked potato post. In my world (growing up), they came 2 ways: On our dinner table – plain with just a bit of margarine (sorry mom!)… and at the Yorktown Mall food court – those giant sour-cream-piled ones that seemed like a heart attack on a plate. (Which, by the way, were considered the “healthy” option because they were baked not fried! Gotta love the midwest in the 90’s).
The kind that wasn’t an option? This kind… baked sweet potatoes stuffed with black beans, a little bit of cheese (which is optional), toasted pumpkins seeds for crunch, and a big dollop of creamy chile-spiced greek yogurt. Healthy comfort food at it’s finest (and easiest).