This is a very exciting post! It is our first official recipe post since joining the national Meatless Monday movement. You’ve probably also noticed how amazing the photograph of the tacos are. No, I suddenly did not become a genius with the camera..I’m still waiting for that. This photo and more to come are provided by Amy Wise-Bacis Photography after a full day of cooking and photographing. So cheers to officially kicking off some great Meatless Monday recipes!
I was recently reading a publication put out by the hotel and restaurant group, Soho House. It’s a small piece of literature where they discuss what is happening around the world in markets and kitchens. Something one of the chefs commented on stuck with me. He loosely said that “while the rest of the world focuses on beaches, beer and BBQ’s during summer, chefs obsess on the bounty of fruits and vegetables available at the farmer’s market.” I couldn’t agree more.
At a time where vegetables are so sweet they taste like candy and fruit is so delicious I can’t really eat it any other time of year. This is the time of year where I wish I had a house full of people to cook for because I always come back from the Farmer’s market with too many goods. I can’t stop thinking about the thousands of recipe possibilities.
I have to hold myself back and remember my motto: Keep it Simple. My main goal is to enhance the already amazing taste of the ingredients. Not to change or cover the flavors.
To make these tacos I buy the smallest corn tortillas so they resemble Mexican Street Tacos and I pack in freshly grilled vegetables and drizzle with just a hint of sauce. For this recipe I kept it simple only using zucchini as a “meaty” base, fresh white sweet corn, red onion and spinach. However, I’ve also made them adding tiny cherry tomatoes and grilled, sliced mushrooms. Whatever you see that inspires you, grab it!
These little tacos are amazing as a meal. Sweet, savory and filling. It’s a perfect summer evening dinner and a great way to navigate your loved one’s away from the need to eat meat at every meal. I promise they won’t miss it!
Farmers Market Grilled Vegetable Tacos
1 Dozen small corn tortillas
2 Large zucchini (see directions below)
2 Ears of white corn, husk removed
1/2 Pound Fresh spinach
1 Large Red onion, outer skin removed & cut in half
¼ Cup olive oil
Sea Salt, to taste
For the Sauce:
1 Garlic clove, out of skin
½ Cilantro leaves
Green pepper, cut in half, seeds and stem removed
Juice of 1 lime
1 Cup sour cream
For grilling inside you will need a grill pan
To prepare the zucchini:
Cut both ends off. Then cut the zucchini in half, width-wise.
Cut each half lengthwise into thin strips. You should get 4 out of every zucchini half.
You should end up with a nice flat zucchini slice.
To make the Sauce:
In a food processor add garlic, cilantro, lime juice and jalepeno. Lightly pulse.
Add sour cream and blend until combined.
Transfer to small bowl. Cover and refrigerate until ready to use.
Place grill pan over medium heat. Once the pan is hot lightly brush with olive oil.
Place onion halves, cut side down, on grill pan in one corner. Leave room for zucchini slices. Cook about 10 minutes.
Place zucchini slices on grill. Lightly sprinkle with salt. Do not touch or move zucchini until you are ready to flip over.
Let cook 4 minutes then turn over. Cook additional 2 minutes.
You may need to grill zucchini in small batches depending on the size of your grill pan. If you need to continue cooking, remove zucchini, brush pan again with olive oil and repeat the process.
While zucchini is grilling place a large saute pan over high heat.
Once the pan is hot add 3 Tablespoons olive oil. Add corn and continue to stir.
Cook for 5 minutes. While the corn is in the pan add the spinach. Continue cooking 1 additional minute. Remove from heat. The heat in the pan will continue to cook the spinach. You want the color to remain bright green.
Once you have finished all the zucchini on the grill pan, lower the grill pan temperature to low.
Place tortillas on the pan. You just want to lightly heat them through, about 30 seconds on each side.
To assemble tacos:
Place corn tortillas on a plate.
Add the zucchini slices.
Top with the mixture of corn and spinach.
Cut the onion into small slices and place a few pieces on top.
Drizzle with sauce.
All recipes © Laura Dove
Photography provided by Amy Wise-Bacis Photography.