Woodland Medley Mushrooms
Amaltheia Organic Produce - Belgrade
Harlequin Produce - Arlee
Mother Fungi - Missoula
Root Cellar Foods - Belgrade
Hot Mama's Salsa - Bozeman
Trevino's Tortillas - Billings
Fajita Mix veggies aren't just for fajita: use them in stir-fry or coconut curry, pastas, salads and more. If you need smaller pieces, chop them crosswise by the handful.
Simple Veggie Fajitas
2 Tbs olive oil or safflower oil
2 Tbs fresh lime juice (~1 lime)
1-2 garlic cloves, minced
1 jalapeño, deseeded to control spice level, and diced small
1/2 tsp ground cumin
1/2 tsp ground coriander (optional - a bit of dried thyme or oregano could work as well)
1/2 tsp chile powder
salt and pepper
1 pkg Woodland Medley mushrooms, sliced if large- feel free to add more mushrooms of any kind
1 pkg Fajita Mix
2-3 tortillas per person
Optional Toppings: crumbled queso fresco or feta cheese, avocado, sliced radishes, pickled jalapeños and radishes, chopped cilantro, more lime juice, hot sauce, fresh salsa, etc.
In a bowl, add the oil, lime juice, jalapeño, garlic, spices, a bit of black pepper, and 1/2 tsp salt and whisk together well. Add in the sliced veggies and mix well, then let sit for ~30 minutes, stirring occasionally. Prep your toppings while you wait. Then heat a large skillet and add the veggies along with the marinade. Let cook, stirring occasionally, until the edges start to brown and all the veggies are as crisp and/or tender as you like them.
Heat your tortillas, either in pan, over a low flame on your gas burner, in the oven, or the microwave. Keep them wrapped in a clean, damp dish towel to stay soft and pliable. To serve, top each tortilla with a bit of the cooked veggies and toppings to your tastes.
Notes: You can easily add meat by increasing the marinade. Marinate and cook meat separately, combining with the cooked veggies just before servings.
A bright, cheerful salsa to spice up any Mexican meal. Makes just under 2 C salsa.
1 C radishes, diced small
1/4 C jalapeños, diced small. Remove seeds to control heat level.
3 green onions or ~1/4 C regular onion, diced small (sub ~1/4 C finely chopped Fajita Mix veggies)
1-2 garlic cloves, minced
2 Tbs cilantro, chopped
2 Tbs fresh lemon or lime juice
1/4 tsp salt, plus more to taste
Combine everything in a bowl and mix well. Let sit for at least 30 minutes, or cover and refrigerate for a few hours to let flavors combine. Enjoy as a snack with tortilla chips, or on tacos, burritos, etc.
Notes: 1) Add a bit of sweetness by subbing the Fajita Mix instead of green onion or regular onion. 2) Add a bit of zest from your lemon or lime for more citrus flavor. 3) If salsa tastes bland or flat, add more salt. 4) A food processor could make quick work of the chopping, too, if you have one.
Festive Quinoa Salad
Adapted from Megan Ulrichs' cookbook, glo: Recipes for Inner Radiance, which is available to purchase as an add-on. Thanks Megan! Serves 4-6.
1 C cooked quinoa. For more flavor, cook quinoa in veggie or chicken broth.
2-3 C Fajita Mix, diced into a small pieces
2 C Spring Mix, or any greens you like, roughly chopped if leaves are large
1/2 C black beans, canned or already cooked (sub any kind of bean you like)
2-3 radishes, rinsed and chopped
1 C chopped herbs: a combination of cilantro, basil, and parsley, or add chives or mint if you like
1 Tbs each of fresh lemon juice and lime juice, plus 1 Tbs zest from one (or both)
2 Tbs orange juice
1/4 C good olive oil
Salt to taste
Combine everything in a large bowl and mix well. Taste and add more salt, citrus juice, zest, or oil, as desired. Serve immediately or store covered in the fridge until ready to eat.
Notes: 1) Add crumbled feta cheese or goat cheese 2) Add some spices like ground cumin or coriander 3) Mix up the veggies with corn kernels, or diced jicama, or a little diced hot pepper.
Additional Recipes & Suggestions
Thai Red Curry would be another good use of peppers, onions, and mushrooms
Here's another version of Radish Salsa
This Veggie Lo Mein is a favorite, and made easier with pre-sliced Fajita Mix
Caramelized Peppers & Onions, with or without sausage, are a delicious filling for an Italian sandwich, or topping for pasta or polenta, or great all on their own
Ground Beef Fajitas ... are not that different from tacos. Both are delicious.