Summer Tacos with Cucumber Salsa

standard September 4, 2014 Leave a response

One of the best things about moving back to Texas was guacamole. And tacos. The Midwest just cannot make either correctly. Thankfully, my cravings adjusted while I was gone, but as soon as I got back, the very first thing I did was get my taco fix.

These veggie-stuffed tacos are warm and filling from the beans and potatoes. They’re light and refreshing from the cucumber salsa and lettuce shells. Topped with creamy avocado or cauliflower queso (recipe tomorrow!), they become over the top. A must make before summer slips away.

085114Summer Tacos with Cucumber Salsa

Serves 4.

Print-Friendly Recipe

Ingredients:

Tacos:

  • 4 small red potatoes
  • 1 tsp chili powder
  • 1 T coconut oil
  • salt and pepper
  • 2 c summer squash
  • 1 c purple hull peas, cooked
  • 4 c butter lettuce leaves

Salsa:

  • 2 tomatoes
  • 1 cucumber
  • 1/2 jalapeno pepper
  • 1/2 a lime, juiced
  • 1/2 tsp sea salt
  • 1/4 c fresh cilantro

Steps:

  1. Preheat oven to 350 and line a baking sheet with parchment paper. Dice potatoes into small pieces and toss with coconut oil, chili powder, salt and pepper. Spread potatoes evenly on baking sheet and roast for 25-30 minutes.
  2. Rinse peas. Fill a small pot with water and peas and bring to a boil. Reduce heat and simmer for an hour.
  3. Dice squash into cubes. When potatoes are done, add squash to the baking sheet, folding them into the potatoes. Roast for another 30-35 minutes until all vegetables are browned and slightly crisp on the edges.
  4. Dice tomatoes and cucumber and combine in a bowl. Finely dice jalapeno and cilantro and add to bowl, along with lime juice and salt. Stir to combine and let sit for flavors to meld.
  5. When the veggies and peas are finished cooking, let cool slightly, then combine in a large bowl.
  6. Lay out a few leaves of lettuce on a plate, overlapping pieces as necessary to create small taco cups. Scoop a couple spoonfuls of veggie mixture into each cup. Top with a spoonful of salsa and a few slices of avocado.

Nutrition:

Per Serving (Tacos): 254 kcal, 49 g carbs, 4 g fat, 11 g protein, 169 mg sodium, 7 g sugar

Per Serving (Salsa): 24 kcal, 6 g carbs, 0 g fat, 1 g protein, 239 mg sodium, 3 g sugar

087714

400x84_g1

The Eyes of Texas

standard September 16, 2012 Leave a response

This week included another fun CSA delivery. Peppers, squash, mushrooms, butter lettuce, and fresh purple hull peas.

Black-eyed peas are a Texas staple. So are their less known (at least to me!) relative, purple hull peas. A great source of fiber, vitamins, and minerals, black-eyed peas have recently become a staple in my diet. So I was super excited to get a whole pound of fresh peas this week, instead of having to buy and soak the dried ones.

What to do with a pound of fresh peas, sweet peppers, and cherry tomatoes? That was a no-brainer.

Texas Caviar

Serves 4-6.

Print-Friendly Recipe

Ingredients:

  • 2 c purple hull peas
  • 1 c cherry tomatoes
  • 1/2 red onion
  • 1 jalapeno
  • 2-3 small sweet peppers
  • 1/4 c cilantro
  • 1 lime, juiced
  • 1 T olive oil
  • 1 tsp agave nectar
  • 1 T apple cider vinegar
  • 1 tsp cumin
  • mashed avocado, shredded lettuce, and chips for serving

Steps:

  1. Place peas in a large saucepan and cover with water (2 inches above peas). Simmer over medium-low heat for 1 hour, scooping off the foam that collects at the surface. I usually cook dried legumes with a small piece of kombu to absorb the gas and foamy scum layer that forms, but these fresh peas still produced a good amount to scoop off.
  2. Meanwhile, quarter the cherry tomatoes. Finely dice the onion, jalapeno, peppers, and cilantro. Mix together in a serving bowl.
  3. In a separate bowl, whisk together the lime juice,olive oil, agave, cider vinegar, and  cumin. Add to veggie mixture and stir to combine.
  4. Once peas are done cooking, drain and rinse with cool water. Add to veggie mixture and toss well to combine all flavors. Add salt or more cumin, depending on taste.
  5. Serve immediately or store in fridge to allow flavors to meld together.

This makes a great appetizer, party food, or meal accompaniment. I piled some onto a plate of tortilla chips and lettuce and topped with mashed avocado. Served with squash and onion fajitas, it can become a fresh and filling dinner.