Uses from Broad Wing Farm Share(s): Green Coriander (cilantro), Cucumbers, Lion:> Assorted Squash, Assorted Tomatoes
Special Note: This is a fun idea for a vegetarian taco; great for “Taco Bar Night’ at home. Along with the preferred tortillas of your choice, add to your shopping list any additional condiments you would like to offer as toppings for the tacos. Just keep in mind the Creamy Cucumber Salsa serves the purpose of sour cream. I recommend reading through both recipes’ entirely before determining your final shopping list.
Shopping List: ½ cup or more Roasted, Salted Pepitas (pumpkin seeds**),
3 limes for juice, red chili flake, bulb garlic, 1 small red onion, 1 large jalapeno,
1 small container of sour cream, granulated garlic powder, Fox:> 2 Lg mixed squashes, zucchini or yellow, 1 pint of mixed salad tomatoes, your choice
**if unavailable, plain raw pumpkin seeds also work, you’ll just need to toast them before using
Special Equipment: Food processor or strong blender, rubber spatula
All Green Coriander (cilantro) | plucked from stems, stems discarded1-2 med garlic cloves | trimmed, put end(s) in your freezer bag!1-2 pinches chili flake | optional½ cup (+) pepitas | depending on cilantro bunch – if it is very large, use 1/3 c.Juice of 1 lime | more to taste if you wishOlive Oil |Salt & Pepper to taste |
All cucumbers | peeled, halved, seeds removed (& discarded) by drawing a spoon down the center. Cubed into small chunks½ pint (or more) | tomato assortment, halved or quartered if tomatoes are large½ small red onion | diced1 jalapeno, seeds removed, minced | hold jalapeno by the stem. Cut in half lengthwise with a very sharp knife. Remove the seeds by slicing out the white membrane that holds them to the pepper. Remove stem & cut into very thin strips, matchstick wide. Then chop across very fine (mince)Juice of 1 lime | more to taste if you wish¼ tsp granulated garlic powder |Salt & Pepper to taste |
Pepita Cilantro Pesto: Put whole garlic clove(s), lime juice, pepitas, & cilantro in the food processor bowl. Process on high, adding a thin stream of olive oil as you go. When ingredients start to blend, stop & scrape sides down with rubber spatula. Add optional chile flake, salt & pepper. Blend again with a bit more olive oil, if necessary, until very smooth. Scrape sides & allow to stand 5 minutes. Taste, & adjust seasonings as needed, more salt, pepper, or lime juice, (olive oil, if mix seems too dry). Set pesto aside.
Prepare Squash: Cut off ends & put in your freezer bag. If very large, cut in half, then in 3 or 4 strips lengthwise. Cut across squash lengths into small cubes. Cubes will stick together, separate with fingers, set aside.
Prepare Salsa: In a large mesh strainer, over a bowl, or the sink to catch juices, lightly mix cubed cucumbers & halved tomatoes. Scatter chopped red onion over the top of the mix, & let stand & allow to drain.
In a large bowl, mix granulated garlic, lime juice, & sour cream. Allow to stand for 2 minutes, then mix in minced jalapenos.
When all other items for the “Taco Bar” are prepared, your tortillas heated, etc. & you are about ready to serve:
Mix drained cucumber/tomato mixture with sour cream mixture. Taste salsa, & adjust seasoning as needed.
Over medium high heat in a heavy bottomed pan, heat 2 tbsp olive oil. When oil begins to shimmer, add squash cubes. Allow to sit in oil until one side of the cubes have browned. Remove from heat, & mix in cilantro pepita pesto, until squash is a bright green & thoroughly coated (save any leftover pesto for dressing taco salad the day after!). Serve immediately!!