Mike Hughes I salute you.
It’s a rare opportunity when you can shake the hand of the person who not only planted, but harvested and DELIVERED your fruit and/or veggies to, your, door. I don’t want to ruin the fantasy I have playing in my head about him digging up my little french radishes, putting them in a cooled green bin and driving them over to me personally just to say hi…but he basically did just that.
I’m going to keep this short and sweet. Doorganics delivered today, thus, these tacos were created from my bin. Go online, hook up with Doorganics and be pleasantly surprised. I was.
I give you Doorganics Tacos.
- 1 tablespoon, vegetable oil
- 2 cups fresh white or yellow corn kernels
- 1 cup chopped white onion
- 1 jalapeno pepper, diced
- 1 bell pepper, diced ( I used purple)
- 4 french radishes, finely diced
- 4 green onions, green parts diced only
- 3 cloves garlic, finely chopped
- 1 large tomato, roughly chopped
- 1 large zucchini, diced
- 1 cup cooked black beans, rinsed and drained
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoon freshly ground black pepper
- 8 warm corn tortillas
- 1/4 cup salsa
- goat cheese or Daiya to taste
Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, both peppers and cook 1 to 2 minutes, until warm-I like ’em crunchy still. Add zucchini; cook until tender but not mush, 6-10 minutes; season with salt. Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa, a few bits of radish, green onion and 1 tsp cheese. This makes a TON more than 8 tacos worth. I’m taking it to lunch tomorrow sans shells.
Posted in Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged bell pepper, black beans, corn, CSA, Doorganics, garlic, green onion, jalapeno pepper, Michigan, Mike Hughes, onion, oregano, purple bell pepper, salsa, seasonal food, tomatoes, veg, vegan, vegetarian, veggie, zucchini
Leftovers to be transformed: pineapple, sourdough bread, green onions, heavy whipping cream.
Made grilled chipotle/raspberry open faced sandwiches with grilled pineapple, green onions on sourdough bread. Pineapple two ways for dessert, grilled and fresh/raw with cinnamon, nutmeg and are you ready for this? Peachtree schnapps. Yes. Schnapps.
The how: slice and press your tofu into “steaks”, marinade in chipotle/raspberry bbq sauce or any other sauce you have available for 20 minutes or so. While you are marinating, slice and grill your green onions and pineapple over high heat until just done. Remove pineapple and onion, then grill tofu until heated throughout and you achieve those super cool grill marks on both sides. Remove from heat and toss your bread right onto that mess in the grill pan. It will toast up with sauce remnants on it which isn’t a bad thing, trust me. Assemble as an open face sandwich (I only had 2 pieces of bread to work with).
For the grilled and fresh pineapple dessert with whip. Whip up some heavy cream with a dash of nutmeg, Splenda or sugar, cinnamon, and a douse of Schnapps. Don’t measure, just taste as you go. It’s not scientific, it will still be delicious-give it a whirl. If your household has more class than mine and doesn’t have Schnapps on your shelf, stand in judgement for a bit like I expect you to, then just use vanilla for the same type of flavor profile. 🙂 Add whipped tipsy cream to your fruit and serve as shown in photos.
Posted in Leftovers, Make Ahead
Tagged bbq, cook, create, delish, green onion, grill, Leftovers, Peachtree Schnapps, pineapple, recipe, sourdough bread, tofu, whipped cream