Blackened Zucchini Tacos

Blackened Zucchini Tacos

My husband and I love love love this dish and make it frequently when we get zucchini and corn in our bag.
Passing it along in case you want to share it with the rest of the CSA family!

Prep 10 minutes ∙ Cook 15 minutes ∙ Makes Serves 4 ∙ Source


  • 2 tablespoons extra virgin olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 2 medium zucchini, cut into 1/2-inch round disks
  • 1 medium red onion, diced
  • 3/4 cup corn, cut from the cob (about 1 ear—or substitute frozen, thawed corn)
  • 2 teaspoons minced garlic
  • 1 can low sodium black beans, rinsed and drained
  • 8 Flour Tortillas (Fajita/Taco Size) (to make gluten free, swap corn tortillas)
  • Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges


In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.

Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.

If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.

The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.

Heirloom Tomato & Plum Salad

Heirloom Tomato & Plum Salad

Prep Cook Total 30
From myfitnesspal.


  • 2 pounds tomatoes (a mix of small heirlooms and cherry tomatoes), halved
  • 1  pound ripe stone fruits (a mix of plums, apricots, pluots and/or nectarines), halved
  • 1/4 cup good olive oil
  • 2 tablespoons maple syrup or brown sugar
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup toasted almonds, chopped
  • 2 tablespoons capers, drained
  • 1/3 cup chives, chopped
  • 8 ounces ciliegine mozzarella, halved
  • A handful of torn, fresh basil leaves
  • Zest of one lemon
  • An extra drizzle of olive oil or lemon oil (for finishing)
  • Flaked sea salt for finishing, (optional)
  • 2 boneless, skinless chicken breasts, grilled to preference


1. Preheat the grill to 350°F. In a large bowl, toss half the tomatoes and stone fruits with the olive oil, maple syrup or brown sugar and salt. Arrange in a single layer on the grill. Allow the fruit to char a bit before flipping. Char the second side. Remove all of the tomatoes and stone fruits from the grill. Grill the chicken next, if this has not yet been done. Set aside to cool while you finish the other salad ingredients.

2. Halve the mozzarella, zest the lemon and chop the chives and basil leaves.

3. When ready to serve, gently toss the roasted fruits with the remaining raw fruits and a bit of olive oil, most of the almonds, chives and basil, as well as all of the capers and the mozzarella. Taste and adjust seasoning, if needed. Serve in individual bowls. Top with remaining 1 tablespoon each of almonds, chives and basil. 

Creamy Vegan Carrot Soup with Coconut

Creamy Vegan Carrot Soup with Coconut

Prep Cook Total

CSA member submission from Sharon Choma – the spruce


  1. 2-3 large carrots
  2. 1 onion, chopped small
  3. 1 tsp fresh ginger, minced, for heat
  4. 1 1/2 tsp. curry powder
  5. 1 3/4 cups vegetable broth
  6. 1 14oz. can coconut milk
  7. sea salt, to taste

1. Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
2. Allow to cool slightly, and then puree in a blender, working in batched if needed.
3. Return to hear and stir in coconut milk until well combined.
4. Season generously with sea salt, to taste.
5. Serve hot, or chill until cold and serve as a vegetarian and vegan appetizer soup. Soup will thicken as it cools, so if serving cold, you may want to add a little extra liquid for consistency.

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883