Veggie Tacos

This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.

  • 3 c diced broccoli
  • 2 c carrots diced
  • 2 c white onions, sliced
  • 2 c butternut squash, cubed
  • 3 c potatoes, cubed
  • 6 tbsp cascabel oil

Cascabel Oil

  • 6 Cascabel chiles, stemmed
  • 2 guajillo chiles, stemmed
  • 1 c grape seed oil
  • 1 clove garlic

Combine all ingredients in a blender and blend till smooth.

Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.

Serve with warmed tortillas and cheese.

Halloumi and Brussels Sprout

I had no idea what I was going to make for dinner and came out with this – so good!

  • 1 lb Brussels sprout, trimmed and halved
  • 2 slices sourdough bread, cubed
  • Olive oil
  • Salt and pepper
  • 1 tsp cumin seeds, toasted
  • 8 oz halloumi cheese, sliced thin
  • 1 tbsp lemon juice
  • Aleppo pepper

Preheat oven to 425.

Combine Brussels sprouts and bread in a bowl and drizzle with olive oil, toss to coat. Roast for 15 – 20 minutes sitting several times.

Grill cheese in a non stick pan until browned on both side.

Toss bread and sprouts with salt, pepper, lemon juice and Aleppo pepper. Divide among bowl and top with cheese.

Serves 4.

Seared Tuna Bowl

This is a sushi roll in a bowl!

  • 1 lb sushi grade tuna
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp lemon juice
  • 1 tbsp pickled ginger, minced
  • Salt
  • 1 1/2 Toasted sesame oil
  • 1/2 tsp wasabi paste
  • 1/2 c Mayo
  • 1 tbsp sriracha
  • Brown rice, cooked
  • 2 avocados, sliced thin
  • Toasted sesame seeds
  • 3 scallions, sliced thin
  • 1 c microgreens
  • Radishes, sliced thin
  • Cucumber, sliced thin

Combine soy sauce, mirin, lemon juice, ginger, sesame oil and wasabi in a jar and shake to combine.

Whisk together mayo and sriracha.

Salt and pepper tuna. Cook over medium high heat in a cast iron skillet for 30 seconds on each side. Slice.

Divide remaining ingredients between 4 bowls. Drizzle with dressing and a dollop of sriracha mayo.

Serves 4.