Soft Tacos With Sautéed Winter Squash and Chipotles

    Ingredients: 3 tablespoons extra virgin olive oil 2 pounds winter squash, such as butternut or banana squash, peeled and cut in 1/2 inch dice Salt to taste 2 to 4 chipotle chiles in adobo (to taste), removed from the adobo and minced 1/2 cup plain low-fat yogurt 1/4 pound Mexican queso ranchero or feta 8 corn tortillas 1. Cook the squash. Heat half of the olive oil in a large, heavy cast iron or nonstick skillet over medium-high heat. Add half the squash in a single layer. Turn...Read more...

Delicata squash Tacos

Ingredients 2 delicata squash 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons kosher salt , plus more to season the squash Chili powder 1/3 cup white , apple cider, or white wine vinegar 2 tablespoons sugar 1 small red onion; thinly sliced 8 corn tortillas 1/2 cup crumbled cotija or feta cheese 1/3 cup roughly chopped fresh cilantro 1/4 cup sour cream Salsa and lime wedges for garnish Instructions Preheat oven to 400 degrees F Line 2 baking sheets with a Silpat or parchment paper Cut the...Read more...

Zucchini Ribbon Pasta

Ingredients 3/4 pound whole-wheat fettuccini 2 medium green zucchini (about 1 pound) 2 medium yellow zucchini (about 1 pound) 3 tablespoons olive oil 4 cloves garlic, chopped 1 cup low-sodium chicken broth 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons 1/3 cup finely minced parsley leaves, plus more for garnish 1 cup thinly sliced basil leaves, plus more for garnish 1/2 teaspoon red pepper flakes 1/2 teaspoon fresh ground black pepperSalt Directions In a large pasta...Read more...

Marinated Heirloom Tomato Salad

Ingredients 3 tablespoons balsamic or red wine vinegar 2 tablespoons extra-virgin olive oil 3 pounds mixed firm-ripe heirloom or other tomatoes 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh basil leaves Salt and cracked black pepper How to Make It Step 1 In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint,...Read more...

Black Bean + Sweet Potato Tacos

Ingredients 8 corn tortillas 2 15-ounce cans organic black beans (look for cans that are BPA-free) or 1½ cups cooked black beans 1 large sweet potato, diced pinch of red chili flakes 2 tablespoons olive oil (you can also use 1 tablespoon of raw coconut oil) salt + pepper Preparation 1. Heat olive oil in a large frying pan over medium-high heat. Add a pinch of red chili flakes and let heat for a few seconds in the oil. Add the sweet potatoes and season with salt and pepper. Turn the heat down...Read more...

THANKSGIVING LEFTOVERS TACOS WITH CRANBERRY SALSA [VEGAN, GLUTEN-FREE]

INGREDIENTS FOR THE CRANBERRY SALSA: 1 1/2 cups fresh cranberries 1 large apple (a sweet variety, like Gala or Fuji works best) 1/2 a jalapeño pepper 1 shallot or 1/2 small onion Juice from 1 lime 3 tablespoons of sugar or coconut sugar FOR THE TACOS: 2 small sweet potatoes or mashed potatoes 8 ounces Brussels sprouts 8 ounces seitan or 2 cups any veggie meat, cubed 2 1/2 tablespoons olive oil 1/2 teaspoon ground sage 1/2 teaspoon dried thyme 1/2 teaspoon cinnamon 1/2 teaspoon salt 8 flour...Read more...