Bean Tacos with Cabbage and Carrot

(Serves 4)

During tomato season substitute a chopped medium tomato and small onion for the salsa in the beans—although the quick trick in a bottle is a welcome friend on a busy weeknight, any time of year.  These tacos are loosely inspired by the crunchy cabbage slaw I love on baja fish tacos, and would serve nicely in that way, too.  Or by itself with another entrée.  The beans are great tucked into a cheese quesadilla, if you have any leftovers.

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Tortilla Soup

Tortilla Soup

This is a vegetarian version of a Mexican classic—spiced with chilis and cumin and finished with a squeeze of lime.  Here’s an opportunity to clear out the fridge—toss in potato cubes, grated turnip, rutabaga or chopped greens with the broth.  Just about anything will work.  If you can find corn on the cob, all the better.  But don’t pitch the cobs out—add ’em to the pot to steep a deep, flavorful broth.

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Summer Bean and Tomato Salad

We love to mix up this salad when our garden overflows with beans or we’ve received a big bag in our weekly delivery from the farm.  We vary the ingredients depending on what else is ready for harvest—tomatoes of all sorts, perhaps a sweet bell pepper.  A variety of fresh herbs are always nice—basil, dill, parsley or a combination—if you don’t have arugula.  A teaspoon of perky Dijon mustard added to the dressing is wonderful too.

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