Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with wild-caught Pacific Cod from Alaska, locally-made, hand-pressed tortillas and rich Cotija cheese. Top your fish tacos with a flavorful, lime-kissed carrot slaw and cherry tomato pico de gallo (see recipes for details!), serve with a black bean-red chile tamale and a side of buttery Mayocoba beans and you’ve got a Southwestern-style feast. Also included: Stollen bread, farm-fresh eggs and fun, fresh produce like radish microgreens, avocados, Jalapeño peppers and Cara Cara oranges. Enjoy!

Here are a few recipe ideas for the week:

Cherry Tomato Pico de Gallo
This classic-style pico de gallo is fantastic atop tacos, scrambled eggs and of course, served as a dip with chips.

Purple Carrot-Cabbage Slaw with Cilantro
This light, fresh slaw adds great flavor and texture to this week’s fish tacos.

How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!

Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Purple Carrot-Cabbage Slaw with Cilantro

This light, fresh slaw adds great flavor and texture to this week’s fish tacos.

Ingredients:
½-1 head green cabbage, cored and very thinly sliced
2-3 purple carrots, coarsely grated
1 Jalapeño pepper, seeded and finely diced
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
Juice from 2 limes
Fresh ground pepper and salt to taste

Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with the lime juice. Season to taste with fresh ground pepper.

2. In a separate bowl, combine cabbage, Jalapeño pepper, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.

Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, smoky chorizo sausage from Skagit River Ranch and a bounty of summer produce to serve alongside, from crisp cabbage and jalapeño pepper to heirloom cherry tomatoes, spicy salad greens and Costata Romanesco zucchini. Also included: Freshly-baked multigrain bread, a crisp French Rosé wine and ripe, juicy Okanogan yellow peaches. Enjoy!

Here are a few recipe ideas for the week:

Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!

Heirloom Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.

Cabbage-Lime Slaw

This simple, flavorful slaw is wonderful piled on top of tacos!

Ingredients:
4 cups Caraflex cabbage, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
1-2 tablespoons thinly sliced purple scallions

Method:
1. Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste.

2. Set aside in the refrigerator to chill until ready to serve. Garnish with purple scallions.

View Complete Recipe Index

this week's recipes
the delights of spring

farm & garden notes
hi, april

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.