Tuesday, August 24, 2010


actually, they were squash tacos.

in an attempt to record all our eatings so that we can keep track of the approximate amount of food we eat as a household (and to document and share all the delicious recipes!), here's what crabapple had for dinner last night:

squash tacos! (adapted from this recipe)

olive oil
chili powder
*2 cloves garlic
*1/2 walla walla sweet onion, diced
*4 asst. squash (i used 3 crookneck and one 'buttery stick' yellow zucchini), in bite-sized cubes
squeeze of lime juice
1 can black beans
8 oz. pico de gallo
small corn tortillas (alyssa used flour, she had a squashrito)
* are grown by us or from farmshare... everything else from Freddy's or Trader Joe's.

Heat olive oil over medium high heat, add diced onion and garlic saute until tender.
Reduce heat to medium, add squash and zucchini, add cumin and chili powder. Cover, let cook for three to five minutes until tender. Warm beans on the stove while squash are cooking. Uncover, mix in large bowl with beans, lime juice, and salsa - season with salt and pepper.

Serve as a 'taco bar' with fresh cilantro and more salsa. I also made a yummy 'avocado cream' by blending a mashed avocado with 1/2 cup yogurt (from our milkman!), a squeeze of lime juice and 2 tbsp chopped cilantro -- tasty topping for tacos!

I served it with grilled corn on the cob (from our farmshare) and fizzy mint limeade.

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