Summer Recipes Are Rolling In!

3 Jul

Fairview Gardens is kicking off summer 2012 with some delicious recipe ideas for your fresh CSA ingredients. Let’s get things rolling with a little spice!

TOFU AND BELL PEPPER TACOS

Image INGREDIENTS

1.5 ounces achiote “brick” paste (aka annatto)

1/2 cup canola oil

1 teaspoon ground cumin

2 teaspoons Tapatio or other hot sauce

1 teaspoon salt

10 ounces extra firm tofu cut into 1/3″ slabs and patted dry

1 cup of summer squash, cut into 1/3″ slabs

1 medium onion, thinly sliced

4 cloves garlic, thinly sliced

3 bell peppers of varying colors, cut into strips

corn tortillas

*Achiote can be found at most major grocery stores, also check local Mexican markets

CREATING A MASTERPIECE

  1. In a small bowl, break up the achiote with a fork and mash in the oil, a little at a time until it dissolves. Mix in the cumin, hot sauce and salt.
  2. Heat up a grill or grill pan to a medium flame. Brush the tofu with the achiote oil on one side and grill until well marked. Brush the other side, flip, and grill. Repeat with the zucchini. Allow both to cool and then cut into 1/3″ dice.
  3. Heat up a frying pan over a medium-high flame. Add 2 tablespoons of the achiote oil. Saute the onion, garlic and bell peppers until very soft.
  4. Add the tofu and summer squash to the pepper mixture. Taste and adjust seasoning. It may need more salt, or a little lime or lemon juice, or more chile heat.
  5. Wrap the tortillas in a damp, clean dish towel and microwave for about 3 minutes until soft and warm.
  6. To eat, lay down two tortillas. Top with a moderate scoop of the filling, a spoonfull of guacamole and your favorite salsa. Devour!

FOOD FACT: One cup of raw bell pepper supplies 195.8% of your daily value of vitamin C

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