Wow, I'm getting behind, aren't I? Sometimes I just don't feel like blogging....I mean I do, but I'm not in the mood to crop the pictures, etc....you know what I mean?
Anyway, here's a list of what we got at Saturday's market: purple kale, lacinato kale, mixed greens, purple top turnips, radishes, oranges, grapefruit, strawberries (let's keep those comin'), collard greens, mustard greens, and hydroponic tomatoes.
It wasn't a ton this time, but that's ok. Not every week can overtop my box! And can I say I think I have a problem? I'm addicted. Yup, addicted to kale and broccoli. And there was no green curly kale or broccoli in this week's box....I almost panicked. But I was able to buy a few bags of their purple kale and I got broccoli and green curly kale at the grocery store. Phew.
I made tacos again this week, using what I had in the fridge, so here's the recipe:
4 corn tortillas
1/2-3/4 cup cooked millet
3/4 cup cooked kidney beans, mashed up
1/2 cup chopped broccoli
1/2 yellow/white onion, chopped
2 tsp dried cilantro (or use fresh if you have it!)
1/2 cup shredded carrots
3/4 cup pureed/crushed tomatoes
Saute the onion in 1/4 cup water until soft. Add the carrots and broccoli. Saute another 5 minutes or so, adding water as needed so it doesn't stick to the pan. Add the millet and mashed beans. Mix it up well and add 1 tsp of the cilantro, and the rest of the spices to taste. It's done when it's heated through.
For the sauce: Mix together 3/4 cup pureed/crushed tomatoes, 1 tsp cilantro, salt and chipotle powder to taste. Heat the tortillas, fill them, and top with the sauce. Easy!
Blogger of the Week: Lindsay at CookingForAVeganLover blog. She's got reviews, recipes, and giveaways galore! Check her out.
Oh, and check out my little tomatoes growing! And my herbs:
Until next time....
PS-I was thinking: Mexican kidney bean burgers.....thoughts?