Chances are you also have a favorite taco recipes – but do you ever think about using potatoes? This recipes is from “Tacos, Tortillas and Tamales” by Roberto Santibanez. Mexican chorizo is the fresh variety, not the smoked and cured kind of chorizo. You could substitute it though, just maybe adding a little oil if necessary so the onions, etc. don’t stick to the skillet when you’re sautéing.
Vegetables
Potato Salad with Tarragon Pesto and Pickled Onions
Everybody has a favorite potato salad recipe, but maybe you’re ready to try something new. This one from seriouseats.com reminds us that pesto doesn’t have to be made from basil. And if tarragon is not a favorite flavor, try it with just parsley.
Sweet-and-Spicy Roasted Tofu and Squash
Can’t believe it’s delicata squash season already. Enjoy them during their brief time with us. This recipe came originally from the New York Times.
Spaghetti with Grilled Ratatouille
This recipe is adapted from Fine Cooking magazine.
Okra and Corn Maque Choux
Adapted from Southern Living magazine.
Eggplant Caprese Salad
An update of the traditional caprese salad from Better Homes and Gardens magazine.
Charred Corn Salad with Basil Vinaigrette
From “Kitchen Confidence” by Kelsey Nixon.
Japanese Ginger and Garlic Chicken with Smashed Cucumber
This recipe is from “A Change of Appetite” by Diana Henry. Joe Reynolds of Love is Love Farm brings shiso leaves to the East Atlanta Village Farmers Market when it is in season.
Penne with Roasted Tomatoes and Corn
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Potatoes with Smoked Paprika
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.