ITEMS
Cilantro bunch
Napa cabbage (half heads)
Zucchini
Strawberries
Fresh Salsa (Mild)
Tortillas: corn or corn/flour blend
PRODUCERS
Amaltheia Organic Produce - Belgrade
Catamount Farm - Belgrade
Five Fox Farm - Moiese
Terra Works - Springhill
Hot Mama's Salsa - Bozeman
Trevino's Tortillas - Billings
These warm July days are the perfect time for cooking outside and featuring lots of fresh veggies and herbs to keep it light and flavorful. Grilled taco fillings were front-of-mind this week, but I'm sure you'll find other tasty ways to enjoy your delivery as well!
Grilled Cabbage for Tacos, Fajitas, Etc.
Recipe adapted from Josef Centeno, Bon Appétit. Serve this as a filling for fajitas or tacos along with marinated and grilled meats like flank steak or chicken thighs, or with other grilled veggies. It could also be a side dish.
1/2 of a head cabbage, cut into 2 wedges, core left intact (depending on how large your half a head is, you may only want to use part of it)
1 large white onion, halved with some root end attached to hold it together
1 bunch scallions, trimmed
6 Tbs olive oil, divided
salt and pepper
1/4 of a small red onion, finely chopped
3 Tbs fresh lime juice
1 Tbs chopped fresh cilantro
Heat your grill, or grill pan if cooking indoors, to medium-high heat. Drizzle cabbage, white onion, and scallions with 4 Tbs oil and season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 8–12 minutes for cabbage and onion. Let vegetables cool slightly, then core the cabbage wedges and chop them into bite-size pieces along with scallions and onion. Mix vegetables in a large bowl with finely chopped red onion, lime juice, cilantro, and remaining 2 Tbs oil. Season with salt and pepper to taste, serve warm with other fajita or taco fixin's like black beans, queso fresco, avocado, a squeeze of lime, hot sauce or salsa, and more cilantro!
Don't forget to warm your tortillas on the grill, too. They'll taste better and break less! After heating, wrap them in a clean, damp tea towel, or foil, or a tortilla warmer.
Grilled Zucchini + 2 Sauces for Great Tacos
You can add to or adapt this method for any veggie combo you want: peppers, mushrooms, corn, onion, and other summer squash would all be great. Cut everything to a similar size for more even cooking. You can use skewers, a grill basket, or directly on the grill if the pieces are large enough to not fall through the grill grates.
You'll need veggies, oil, salt, and pepper.
Put cut zucchini on a tray or plate and drizzle with oil and sprinkle with salt and pepper. Grill over medium-high heat, flipping when one side begins to char. Remove from grill when veggies are tender and all sides are lightly charred. Grills vary widely in heat intensity and consistency from one to the next, so time estimates are hard to make. Skewers packed with veggies will take longer than individual pieces. You'll have to pay attention and test for doneness. Off the grill, chop into bite-size pieces.
Serve with one of the sauces below and your favorite taco toppings on tortillas; with beans, rice, or quinoa; or use as a dressing for taco salad. You can really take simple grilled veggies in any culinary direction with the addition of a great sauce.
1. Chimichurri
1 C flat leaf parsley, stems removed
1/2 C cilantro stems and leaves (not traditional, but delicious!)
2-3 garlic cloves, or 2-3 scapes
2 Tbs fresh oregano, sub ~2/3 tsp dried
1/3 C olive oil
1/4 C red wine vinegar
1/4 - 1/2 tsp red pepper flakes
1/2 tsp salt, or to taste
Using a food processor or blender, pulse the herbs and garlic until finely chopped. Scrape down sides. Add oil, vinegar, salt, and red pepper flakes and pulse to combine. Taste and adjust salt, vinegar, and oil as desired.
Alternatively, you can mince everything by hand or with a mortar and pestle then stir in liquids for a more rustic sauce.
2. Cilantro Lime Dressing
2 C cilantro stems and leaves
1 garlic clove, or about 1 scape
1/4 cup fresh lime juice
2 tsp maple syrup or honey
1/2 tsp ground coriander
1/2 tsp kosher salt
1/2 C olive oil
(optional) Make it a creamy dressing by adding 1 avocado or 1/2 C plain yogurt
Using a food processor, blender, immersion blender, mortar and pestle, or by hand, mince and combine cilantro, garlic, lime juice, sweetener, coriander, and salt. Whisk or blend the oil in slowly to emulsify. Add avocado or yogurt if using and blend until well-mixed. Taste and adjust seasoning as needed.
Additional Recipes & Suggestions
Strawberry Margarita - because summer.
Fruit compote - a great way to preserve your berries if you can't eat them fast enough. This link also has some tips for veggie stir-fry, which is another great option for zucchini, cabbage, and cilantro!
I've been ogling this recipe for Zucchini Cardamom Bread lately
This delivery had a few suggestions for Napa Cabbage Slaw
Too many tortillas? They freeze well, or you can make some baked tortilla chips to eat them right up.