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.
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.
CSA member submission from Sharon Choma – the spruce
2-3 large carrots
1 onion, chopped small
1 tsp fresh ginger, minced, for heat
1 1/2 tsp. curry powder
1 3/4 cups vegetable broth
1 14oz. can coconut milk
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.