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Delivery 5/11/22


ITEMS

  1. Green Garlic

  2. Celeriac

  3. Broccoli Rabe

  4. Salad Turnips

  5. Tortillas

  6. Chorizo / Taco Seasoning

PRODUCERS

  1. Foothill Farm - St. Ignatius

  2. Millcrick Farm - Hamilton

  3. Harlequin Produce - Arlee

  4. Missoula Grain & Vegetable Co - Missoula

  5. Trevino's Tortillas - Billings

  6. Black Dog Farm - Livingston / Ridgeline Spice Co - Bozeman

 

Chorizo & Broccoli Rabe Tacos

up to 1 lb chorizo sausage

1 Tbs olive oil

1 bunch broccoli rabe, rinsed well and roughly chopped into 1/2-inch pieces

1-2 stalks green garlic, sliced thin crosswise

1/4 C water

pinch or two of salt, to taste

Tortillas, charred or warmed before serving

Optional toppings: salsa, cheese or your choice, onion, cilantro, lime juice, sour cream, etc.


Heat a skillet with a lid or Dutch oven over medium heat. When it's hot, add 1 Tbs oil, followed by the chorizo. Break up the sausage as it cooks, stirring occasionally until it's fully cooked and browning. (I like mine to develop some crispy bits, so I often let it go longer.) Spoon the cooked chorizo into a bowl or plate lined with a paper towel, leaving some (or all) of the oil and fat in the pan. Add the broccoli rabe, green garlic, and a pinch of salt into the pan - cook and stir until greens are well-coated and beginning to wilt. Add ~1/4 C of water, cover and simmer on low heat for ~5 minutes, stirring once or twice. Remove lid, turn up heat and cook off any excess water. Add the chorizo back into the pan, stir to mix. Taste and adjust seasoning, serve in warm tortillas with toppings of your choice.


Notes:

  • This combo is excellent mixed with eggs for a scramble, breakfast burrito, or frittata.

  • It can accommodate the addition of other vegetables, like diced potatoes or celeriac, or diced turnips and their greens. Before adding the broccoli rabe, cook any diced hard veggies in the chorizo drippings for 5 minutes or until they begin to brown. Add the broccoli rabe, green garlic, (and turnip greens, if using). Add an extra 1/4 C of water and a bit more salt, to taste. Cook until tender and adjust seasoning as needed.

  • Top your taco with a crunchy, zesty slaw of shredded celeriac and salad turnips. Combine with sour cream or plain yogurt, fresh lime juice and zest, salt and pepper, and perhaps some chopped cilantro and ground cumin. Adjust and taste as you mix. To make it more creamy, add a dollop of mayo. If you don't want a creamy version, use a bit of neutral oil instead.

 

Celeriac, Turnip, & Broccoli Rabe Tacos


1/4 - 1/2 an onion, diced

1 medium celeriac, washed, peeled and root knobs removed, then diced to 1/2-inch

2-3 salad turnips, diced (greens optional: separate, rinse well, and chop)

1 bunch broccoli rabe, rinsed well and roughly chopped into 1/2-inch pieces

1-2 stalks green garlic, sliced thin crosswise

1 Tbs taco seasoning, or to taste

[if you did not get the taco seasoning, substitute 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked or regular paprika, 1/2 tsp salt, pinch of oregano or thyme]

1/2 C water or veggie broth, plus more as needed

Tortillas, charred or warmed before serving

Optional toppings: fresh lime juice, salsa, cheese, onion, cilantro, sour cream, slaw, etc.


Heat a large heavy skillet or dutch oven over medium heat. When it's hot, add 2 Tbs oil, followed by the celeriac and turnips. Cook, stirring occasionally, until the edges begin to brown, 5-7 minutes.


Add the spice mixture to the pan and mix well to coat. Let cook 1 minute or so, then add the chopped broccoli rabe, sliced green garlic, turnip greens (if using) and a pinch of salt. Stir and cook briefly, then add 1/2 C water or broth to the pan, stir again, and cover.


Simmer over low heat ~5 minutes, or until celeriac is completely tender and creamy. Add more liquid if pan dries out before roots are tender to your liking. Remove lid and turn up heat to cook off any extra liquid, stirring frequently. Taste and adjust seasoning as needed. Finish off with a squeeze of lime juice, if you like. Serve in warm tortillas with the toppings of your choice.


Notes

  • I love to make veggie burritos by combining this recipe with a pot of well-seasoned beans and rice or quinoa. They're lovely all wrapped together and topped with melty cheese and tangy sour cream. It's hard to fit all those ingredients in a taco, though, so serving beans and rice on the side is a great option as well.

  • You could serve this as a hash, cooking eggs separately, or nestled into the pan

  • Make it huevos rancheros by frying eggs separately, then pile everything on warmed tortillas and smother with any salsa you like (heated) and toppings of your choice.

 

Additional Recipe Suggestions

Todays items are not all obvious taco ingredients, and many play well together in other preparations!


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