Eggplant Tacos

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Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Eggplant Tacos
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Votes: 1
Rating: 5
You:
Rate this recipe!
Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Ingredients
Optional Condiments
Servings: people
Units:
Instructions
  1. Preheat oven to 450F. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  2. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
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Green Eggs and “Ham”

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Green Eggs and “Ham”
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Green Eggs and “Ham”
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
  3. While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
  4. In a separate bowl, crack and whisk the eggs.
  5. Whisk the green mixture from the food processor into the eggs. Set aside.
  6. In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
  7. Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
  8. Plate and garnish with additional Parmesan cheese. Enjoy!
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Roasted Cactus Salsa

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Roasted Cactus Salsa
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Rating: 3.67
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Roasted Cactus Salsa
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Rating: 3.67
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Preheat oven to 400F.
  3. On a foil lined sheet pan place nopales, tomatillos, tomatoes, shallot and jalapeno.
  4. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
  5. Transfer roasted vegetables to a food processor and pulse until mixture resembles chunky salsa.
  6. Add lime juice and cilantro. Quick pulse 2-3 more times to incorporate fully.
  7. Serve as a condiment on fish or chicken or as a snack with tortilla chips, plantain chips or crackers. Enjoy!
Recipe Notes

Salsa can be stored in a jar with a tight fitting lid for two weeks in the refrigerator.

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Rutabaga Gratin

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Rutabaga Gratin
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Rutabaga Gratin
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Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Preheat oven to 350 degrees F.
  3. Combine the rutabaga slices in a medium mixing bowl with olive oil, salt and pepper. Toss until the rutabaga is evenly coated.
  4. Arrange rutabaga slices in a 9x9" casserole or four large ramekins and place on a sheet pan. Set aside.
  5. In a separate mixing bowl, combine breadcrumbs, Parmesan, thyme and 1/2 teaspoon of olive oil. Season with salt and pepper. Stir to mix.
  6. Sprinkle breadcrumb mixture evenly over rutabaga.
  7. Loosely cover baking dishes and sheet pan with foil, transfer to oven and bake for 30 minutes.
  8. Remove the foil and cook for another 20 minutes. The gratin will be finished when you can stick a toothpick in it without encountering resistance.
  9. Cool for 10 minutes. Enjoy!
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Braised Mustard Greens

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Braised Mustard Greens
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Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Braised Mustard Greens
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Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. In a large skillet, warm oil over medium heat.
  3. Add shallot and bacon. Sauté until bacon is crispy, about 2-3 minutes.
  4. Add mustard greens to the skillet and toss until they begin to wilt, about 1-2 minutes.
  5. Add chicken stock and cook until completely evaporated, about 2-3 minutes.
  6. Season with salt and pepper.
  7. Transfer mustard greens to a serving plates and garnish with dill. Enjoy!
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