Recipe Creation: Exotic Mushroom Tacos

I usually find vegetarian tacos boring.  These tacos, on the other hand, are anything but that. They are juicy, hearty, and unbelievably flavorful.  I based the recipe on this Heidi Swanson recipe, and adapted it to my own tastes.  I also used tortillas that are a blend of corn and wheat.  I find that they don't break apart as easily and aren't as dry as corn tortillas, yet still have a great texture and corn flavor.  You can double or triple the recipe and easily feed a crowd.  Next, all you have to do is whip up some of these delicious margaritas, and you have yourself a party!

Serves 2

Ingredients:

• 1 1/2 tbsp. olive oil
• 1 tbsp. butter
• 1/2 white onion, finely chopped
• 1/2 japaleño, seeded and chopped
• 1 clove garlic, chopped
• 6-8 oz. sliced exotic (or wild) mushrooms
• 4 corn & wheat blend tortillas
• sea salt
• freshly grated parmesan

Directions:

-In a medium skillet, heat the olive oil and butter over medium heat.

-Add the onion, jalapeño, garlic and a pinch of salt.

-Sauté for a few minutes, or until the onion starts to turn light golden in color.

-Add the mushrooms and cook for another 5-6 minutes, or until browned.

-Turn on a separate burner and place the tortillas directly on the burner to warm.

-Once the tortillas begin to blister, remove from heat.

-Place the tortillas on plates and distribute the mushrooms evenly on each tortilla.

-Sprinkle each taco with grated parmesan cheese and enjoy immediately.

Recipe (Re)creation: Manchego + Rosemary Flatbread

This recipe is shockingly easy.  It is the perfect nibble for a cocktail party and it will disappear in minutes. I always think I'm making a lot of them, and then wish I had made more.  They are that good, and that easy.  The key is that you use tortillas for the crust (shhhhh! It's a secret).  Bake them in a hot oven, and "Voila," they are ready for feasting.  Sprinkle with truffle salt for a little extra flair.

Serves 4

Ingredients:

2 Large Tortillas (white or whole wheat)
Shredded Manchego cheese
Truffle salt (optional)
Rosemary sprigs
Olive Oil

Directions:

Preheat oven to 500 degrees F.
Brush tortillas with a little bit of olive oil and place on a baking sheet.
Top with grated manchego cheese and a few leaves of rosemary.
Bake for 3-4 minutes, watching closely.
Remove from oven, sprinkle with truffle salt, cut into wedges.
Serve immediately.

Recipe Creation: Acorn Squash, Poblano, + Corn Tacos

This creation was inspired by a delivery of acorn squash in my weekly fruit and vegetable box from Albert & Eve.  I have been on a Mexican food kick, so I decided to create an acorn squash taco.  You can use any vegetables on hand and get creative with it.  I used white onions, yellow bell peppers, poblanos, jalapeños and corn to complement the roasted squash.  Top it all with a sprinkle of queso fresco and you have the perfect taco for a warm fall evening.

Serves: 3-4

Ingredients:

• 1 acorn squash, cut in 1 inch wedges
• 1 white onion, diced
• 1 yellow bell pepper, diced
• 2 ears of corn, cut off the cob
• 1 poblano pepper
• 1 jalapeno, diced
• 3 tbsp queso fresco
• Tortillas
• Olive oil
• Salt & pepper

Directions:

-Preheat the oven to 400 degrees F.
-Meanwhile, brush the squash wedges with olive oil and season with salt and pepper.
-Place squash on a baking sheet and roast for 20 minutes.
-Next, turn the stove top on medium and place the poblano pepper directly on the burner.
-Rotate the poblano until all sides are charred and the skin is blistered.
-Let the poblano cool, then pull off the skin, remove the seeds and cut the poblano in strips.
-Heat a skillet on medium heat and drizzle with olive oil.
-Sauté the onions, bell peppers, and jalapeño.
-Remove the squash from the oven, pull of the skin and cut it into 1 inch cubes.
-Put the tortillas is tin foil and place in the oven to warm.
-Add the corn and squash to the other vegetables in the skillet.
-Sauté for 1-2 minutes until all of the vegetables are tender.
-Remove the vegetables from heat and season with salt & pepper.
-Scoop the vegetable mixture into the warm tortillas and sprinkle with queso fresco.

Enjoy!