Pesto Avocado Tacos

These tacos look kinda green and lumpy but taste amazing. You’ll lick your fingers as you spoon the filling into the shells. Takes 20 minutes and serves 4.

Ingredients:

Pesto:

  • 2 cups of basil
  • 1 Tbsp. Miso paste
  • 1/2 lemon juiced
  • 1/4 cup pumpkin seeds
  • 2 Tbsp. olive oil
  • Water to thin out
  • 2 cloves of garlic
  • 1 Tbsp. Mexican seasoning


Tacos

  • 1 package of corn tortillas
  • 1 avocado
  • 2 summer squash (any variety)
  • 1 onion
  • 1 tomato
  • 1 cup cilantro
  • 1 cup tatsoi
  • Salsa

 

Directions:

  1. Make Pesto by placing all ingredients into a food processor leaving out the water,.
  2. Process.
  3. Then add water until a thick sauce is made.
  4. Set aside.
  5. Chop tomatoes and cilantro.
  6. Slice avocados.
  7. Next turn oven on to 300 degrees.
  8. Quickly run tortillas under water and shake off, lay a big piece of foil out flat and place tortillas on top of foil.
  9. Using another sheet of foil place the foil on top of tortillas.
  10. Place in the oven for 10-15 minutes.
  11. Next chop squash and onions into 1/2 inch cubes.
  12. Place in frying pan with a little water or oil so they don’t burn.
  13. Cook over medium heat for about 5 minutes.
  14. Add pesto to frying pan and stir to coat vegetables.
  15. Cook until warm and turn down to low.
  16. To assembly take a tortilla and place some pesto vegetables in the shell along with a tomatoes, cilantro, avocados and tatsoi.
  17. Top with salsa.

How to Grill Sweet Corn

Following these instructions will avoid charred corn, BBQ fires, and other unfortunate July 4th bloopers.

Fill a 5 gallon plastic bucket 3/4s full with clean cold water.  Make sure to rinse out whatever had been in the bucket before first.

Break off the bottoms of the corn cobs.  Some of the husk will come off with them.  You want at least 3 layers of husk to remain on the cobs, but not the darkest green outer leaves.

Grab the silk at the top of the cob and gently pull it out of the husk.  Remove as much of the remaining silk threads as possible.

Drop the ears of corn into the water and let them soak for 10 minutes.

Light your grill.  You want it hot, but not intensely so.  If you are using charcoal, you can grill the corn while it’s still too hot for anything else, but you want to wait 10 minutes or so after lighting.  Put the ears of corn on it in a single layer.  Covering the grill will increase the “smoky” flavor.  Turn each cob 4 times, so that the husk gets nicely browned on all sides.  Remove and allow to steam in the husks for 10 minutes before pulling them off and serving.

Thai Style Corn and Cucumber Salad

On warm summer days, this cooling vegetable salad makes a refreshing meal. You can make this salad with raw corn instead of toasting it, or skip the corn if it’s not in yet and substitute whatever is sweet and satisfying, perhaps soy beans or mung beans. You can also use summer squash instead of the cucumber. If the tomatoes aren’t in yet, use sweet peppers instead.

Ingredients

  • 2 large tomatoes
  • 2 ears of corn, kerneled
  • 1/2 pound green beans
  • 1 cucumber, sliced
  • 1/2 cup sliced onions
  • 1/2 cup peanuts (allergy: substitute chick peas)
  • 1 cup cilantro, thai basil and/or mint, chopped
  • 1 lime juiced
  • 1 teaspoon Thai fish sauce (vegan: substitute tamari or miso)
  • pinch cayenne pepper or chili flakes

Directions

Dice 2 large tomatoes. Put the tomatoes and their juices in a bowl and sprinkle with salt.

Slice onion paper thin to make 1/2 C. Place in a bowl and toss with the juice of 1 lime and 1 t. Thai fish sauce. Sprinkle with a pinch of cayenne pepper.

Cut the kernels off 2 ears of corn. Heat a cast iron skillet, add 1/2 t. canola oil, and cook the corn until it is lightly browned.

Boil water and salt it lightly. Trim 1/2 lb. of green beans and cut into 2 inch pieces. Drop into the water and cook for 2-3 minutes, then drain and rinse with cold water. Allow to dry.

Thinly slice 1 cucumber on an angle. Try to make the slices as long as possible. Cut the slices in half widthwise.

Toss all the vegetables with the tomatoes. Allow to sit for at least 10 minutes, tossing again.

Toast 1/2 C. or more of peanuts. Chop fresh cilantro, basil or mint to make 1 C. Just before serving, toss both with the salad. Taste and add more fish sauce or lime juice to taste.