There need be no rhyme or reason for tacos. Eat them for breakfast. Eat them for lunch. Eat them for dinner. In my kitchen, every time is a good time for tacos.
As I said in my last post, summer is a season born for simplicity in the culinary world. Locally harvested produce needs little labor. Throw a bunch of veggies on a baking sheet, add a little marinade and roast. What you’ll end up with is a tray full of beautifully enhanced, caramelized vegetables that’ll taste so good, you could easily grab a fork and start chowing down.
Taking the next step, however, will make your experience that much more satisfying. When wanting to turn roasted veggies into an easy meal, grab tortillas, black beans and goat cheese, and call it a day. Boom. Easy as tacos.
Tacos are my college kid’s pasta. A satisfying go-to and perhaps my self-prescribed, lazy man’s guide to cooking. With a ton of fresh veggies in season, there’s absolutely nothing wrong with that. I’ll take lazy any day if it means tacos for dinner. If you agree, you’re welcome for dinner at my house during any week. They usually make it onto the eating agenda at least once in a 7-day period.
Feel free to switch up the veggies below with whatever you have on hand. Zucchini are nice, as are roasted beets. I do, however, recommend keeping the mushrooms in the mix, as they’ll add a lot of flavor and a nice, chewy texture.
This is a light and refreshing salad that makes a great addition to any meal, particularly a soup-and-salad kind of lunch or as a side to a sandwich. It’s also a quick and easy recipe that’s perfect for potlucks and picnics.
Savory curry powder always pairs well with something a little sweet. Here, raisins do that job well, while contrasting the slightly sour flavors of the goat cheese and hints of lemon. Chickpeas are a staple item in my cabinet, and when I’m not consuming them in their hummus-like form, I’m looking for other ways I can use the fiber-filled legume. They’re a good source of lean, vegetarian protein, and are frequently found in a variety of Mediterranean, Middle Eastern and Indian because of their ability to take on savory spices. This dish is almost as versatile as the chickpea itself, perfectly functional right off the spoon which with you mix the ingredients, or as a tasty pita/wrap filler.
Click here for recipe…
Breakfast always removes the morning blues. Those days when I eat a bit too much the night before and wake up sans appetite? Those are the days I get the cranky morning blues. Most other days, give me ten minutes post bed roll-out, and I’m a morning person. With most things in life, it’s often the beginnings I enjoy best, and those first few moments of the day are no different. I enjoy the morning’s crisp weather. The slow-moving silence. The first peaks of sun. The occasional cup of coffee. And of course, a filling, fueling breakfast. Even if it’s just a bowl of cereal, I’m happy. The way that cold soy milk brightens up dry cereal creates a juxtaposition that allows even the ordinary to satisfy my awakening desires.
When I have the time though, I’ll swap the routine bowl of cereal or oatmeal for something a little more zesty. Usually these moments don’t come until the weekends, but all the more reason to get out of bed on a Saturday morning. This past weekend, inspired by the overripe heirloom on my counter, I cracked a couple eggs and shaped the recipe for this omelet.
If you can get your hands on an heirloom tomato, its sweetness in particular will pair nicely with the tanginess that the goat cheese adds to this omelet. Regular tomatoes work fine too, just make sure to saute them a bit first with the garlic to let a little olive oil pull out their sweetness. If a taste of this doesn’t take away your a.m. daze, well, then it’s probably time for you to go back to bed.
Click here for recipe