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taco tuesdayz: spicy mushroom tacos + green onion chimichurri

southern california is my home. and there are few foods we hold more dear in socal than tacos. taco tuesday is pretty much a weekly ritual where i’m from. when you drive by any mexican joint on a tuesday, it is jumping.

and like any good socal girl, i’m always game for tacos.

now, traditionally, they are filled with meat. but there are SOOOO many things you can put in a tortilla to make a delicious taco. and these mixed mushroom tacos are pleasing to vegetarians and meat eaters alike. in fact, my husband who says he needs a protein with every meal wolfed down five of these before i sat down and had a bite.

they were so good, they left me wanting more. so good in fact, i made them twice in three days because i just hadn’t had my fill.

spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

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start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl.

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drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating,

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combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl.

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stir in the remaining olive oil and set the chimichurri aside.

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when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil.

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once your veggies are cooked and tortillas are warmed, start assembling your tacos.

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fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri.

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squeeze a bit of lime juice on top and enjoy.

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spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl. drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating, combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl. stir in the remaining olive oil and set the chimichurri aside. when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil. once your veggies are cooked and tortillas are warmed, start assembling your tacos. fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri. squeeze a bit of lime juice on top and enjoy.

steak & stone fruit salad

no way around it. today, and every september eleventh for the rest of my life, will have a somber tone. seventeen years ago, i woke to my radio (back before we woke up to cell phones) and news of the first plane hitting the tower. i spent the morning with my parents watching the second plane hit, and both towers fall. i was a a sophomore in high school and it was the first time in my life i remember experiencing a national tragedy.

lucky for me, none of my nyc family was harmed, but our next door neighbors brother died in one of the towers. even on the other side of the country, it all felt VERY close to home. and every year when they play the coverage i feel that same burning in my chest as i well with tears.

but the older i get, the more i realize that the best way to honor the dead is to LIVE. and one of mine and wes’s BEST friends has a birthday today. i took a moment of silence today with my yoga students, but for the rest of the day i’m celebrating those i love with steak and cake. i encourage you to do the same!

steak & stone fruit salad

prep time: 10 minutes

active time: 15 minutes

total time: 25 minutes

ingredients: 8 oz flank or flap meat steak (note that flap meat will be a bit thinner than flank and will take less time to cook). 6 cups arugula. 3 small or 2 medium plums, sliced into wedges. 1 medium yellow onion, halved and sliced into .5 inch thick slices. 3 tbs olive oil. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1 tsp cumin. .25 cup mayonnaise. 2 tbs greek yogurt. 2 tbs lemon juice. 2 tbs orange juice. 2 garlic cloves, minced. 1 tbs finely chopped italian parsley. grill pan or large heavy pan. aluminum foil.

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start by preheating your grill pan or pan to a medium high heat. combine the olive oil, salt, pepper and cumin in a small bowl and whisk together till combined.

drizzle two-thirds of the oil over the meat and brush the meat till it is evenly coated with oil and seasoning.

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while your grill pan is getting nice and hot, combine the rest of of the oil & seasonings with the mayo, greek yogurt, both citrus juices, the garlic and parsley.

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whisk it together till well combined and set aside.

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when your pan is nice and hot, add the meat to the pan. flank and flap meat are both very thin, so you are just looking to get a really good brown on both sides and your meat will be pretty much done. about 4-5 minutes a side. if you prefer a more well done cut, you will want to give your meat an extra minute or two each side. while your meat is cooking, add your onions to the pan and start to let them brown.

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while your meat is cooking, toss your plums in with your arugula till they are well combined. when your meat is done, remove it to a clean platter or plate and cover with aluminum foil to rest. allow the meat to rest for 5 minutes before slicing the meat against the grain into .5 inch strips.

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when the meat has come off the grill, spread your onions out and allow them to soak up any bits of meat from the pan. cook the onions till they are soft and browned. when the onions are done, place them right onto your arugula. add your sliced steak to the salad.

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lightly dress the salad.

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toss and serve.

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xo, a

steak & stone fruit salad

prep time: 10 minutes

active time: 15 minutes

total time: 25 minutes

ingredients: 8 oz flank or flap meat steak (note that flap meat will be a bit thinner than flank and will take less time to cook). 6 cups arugula. 3 small or 2 medium plums, sliced into wedges. 1 medium yellow onion, halved and sliced into .5 inch thick slices. 3 tbs olive oil. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1 tsp cumin. .25 cup mayonnaise. 2 tbs greek yogurt. 2 tbs lemon juice. 2 tbs orange juice. 2 garlic cloves, minced. 1 tbs finely chopped italian parsley. grill pan or large heavy pan. aluminum foil.

start by preheating your grill pan or pan to a medium high heat. combine the olive oil, salt, pepper and cumin in a small bowl and whisk together till combined. drizzle two-thirds of the oil over the meat and brush the meat till it is evenly coated with oil and seasoning. while your grill pan is getting nice and hot, combine the rest of of the oil & seasonings with the mayo, greek yogurt, both citrus juices, the garlic and parsley. whisk it together till well combined and set aside. when your pan is nice and hot, add the meat to the pan. flank and flap meat are both very thin, so you are just looking to get a really good brown on both sides and your meat will be pretty much done. about 4-5 minutes a side. if you prefer a more well done cut, you will want to give your meat an extra minute or two each side. while your meat is cooking, add your onions to the pan and start to let them brown. while your meat is cooking, toss your plums in with your arugula till they are well combined. when your meat is done, remove it to a clean platter or plate and cover with aluminum foil to rest. allow the meat to rest for 5 minutes before slicing the meat against the grain into .5 inch strips. when the meat has come off the grill, spread your onions out and allow them to soak up any bits of meat from the pan. cook the onions till they are soft and browned. when the onions are done, place them right onto your arugula. add your sliced steak to the salad. lightly dress the salad. toss and serve.