Tuesday is a really special day for me. It’s the one day out of the week that I have a ‘no work’ policy. Being my own boss and having the ability to set my own schedule is such a blessing but it also means that I am responsible for setting aside time to step out of my work role and just rest. Some weeks this is easier said than done but yesterday I slid into my Tuesday with an ease that I haven’t felt in a long time.
I’m a big fan of meal planning at the beginning of the week as a way to save time and money. For me, it’s the best way to plan meals with using both the ingredients that I already have on hand as well as making a list for items to pick up at the store. Andrew has been stopping at a local farm stand on his way home from work which has been featuring some delicious mushrooms and peppers (and NJ blueberries!). Thus, our Poblano-mushroom tacos were born.
Here’s what you’ll need:
For the filling
– Mushrooms — I used a mixture of shiitake, portobello and white
– Poblano peppers
– Red onion
– Spices — cayenne, cumin salt, pepper
For the corn salsa
– Corn (preferably fresh cut off the cob)
– Jalepeno
– Red onion
– Cilantro
– Lime
– salt & pepper
For the hummus
– Chickpeas
– Toasted walnuts
– Lemon juice
– Garlic
– Olive oil
- Toast walnuts in 350′ oven
- Mix together ingredients for the corn salsa, let it chill out in the fridge so it has time to fall in love.
- Take walnuts out of the oven (after 10-15 mins), let cool.
- Chop mushrooms, peppers and onion and then sauté in olive oil until everything is tender. Season to taste (lots of pepper goes really well with this dish).
- While step #4 is cooking, put ingredients for the hummus together in a food processor. Blend until smooth and creamy. Transfer to a bowl and top with more lemon juice + pepper
- Toast the tortillas over an open flame (because nothing is worse than cold tortillas and nothing is better than crispy ones!)
EAT MORE TACOS,
xo Ash
Embers and Ash 