A Taste of Tex-Mex Recipes
This week’s sunny forecast is well complemented by an equally bright lineup of Tex-Mex and summer favorites: Enjoy spicy chorizo sausage, Peruvian Mayocoba beans, spicy jalapeño peppers from Skagit County and locally-crafted, hand-pressed tortillas for taco night, as well as crunchy snap peas, cilantro, green cabbage, mixed summer squash, baby fennel, and more finds from the garden to incorporate into summery sides. Also found in your box: Farm-fresh eggs, garlic scapes and a sweet market bouquet of blooms. Here’s to good weather—and great eating!
Here are a few recipe ideas for the week:
How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Cabbage Slaw with Fennel & Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.
Chorizo Frittata
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!
Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.
Spice Things Up Recipes
Perk up those taste buds with this week’s box, which comes complete with locally-made, hand-pressed tortillas, buttery Mayocoba beans and tamales crafted with tender, slow-cooked chicken in fragrant mole sauce. Also starring fresh, seasonal produce such as sweet corn, heirloom tomatillos, Poblano chile peppers, limes and Watermelon radish to serve in some stunning sides (see recipes for ideas!), as well as Medjool dates, kiwi berries, farm-fresh eggs and escarole greens, this Southwest-style box is absolutely packed with flavor. Enjoy!
Here are a few recipe ideas for the week:
Fresh Corn Salsa
This crisp salsa is brightened with smoky chiles and fresh lime juice.
Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Watermelon Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.
Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.
Smoky Southwestern Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.
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.
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.
Ingredients:
1 pint cherry tomatoes, washed and chopped in half
1 Walla Walla sweet onion, peeled and finely diced
1 Jalapeño pepper, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
Juice of 1 lime
Sea salt
Method:
1. Combine tomatoes, onion, and Jalapeño pepper in a medium bowl. Add the cilantro, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.
