Food – Page 3 – WISCONSIN FUN NEXT EXIT

It’s always sunny in Seattle

Hello Wisconsin.

Yesterday as I got out of my car in the cool, drizzly rain my neighbor welcomed me to Seattle. Ironically, I told him, I just got back from Seattle and it was warm and sunny every day. Not to brag. Our conversation ended in solidarity signs and promises to keep fighting the good fight. Before I left for Seattle I kept catching myself holding my breath. While driving, doing the dishes, sitting at my computer. I noticed that I was doing it again yesterday and it occurred to me that this did not happen to me once while I was visiting my sister in the Pacific Northwest. I believe that it has gotten hard to breath here in Wisconsin the last few months. My state, my values and my current chosen profession are under attack. For one magical week I got to forget about all of this and simply indulge. I got to see old friends and make new ones. I am a very lucky woman. As I write this my sister is riding a ferry to the location where she will be working for the day. I can’t help but feel a tad bit jealous. This summer when I am sitting at the Union terrace drinking a beer or eating dinner out on our screen porch listening to the crickets I know that she will feel a tad bit jealous of me. Should we explore and expand our life experiences by moving to a new place or should we stay home and cultivate our roots? This is what I’m thinking about this morning. After last week, don’t be surprised if the new title of this blog becomes “Seattle fun next exit.” I’m just kidding… sort of. While I loved being in Seattle last week, I’m home now and I’ve got a line on a used canoe for this summer. I will keep fighting the good fight and wait for the sun to come out. I will feel happy to be home.

In the meantime, I bring you my picks for the Best of Seattle, April 18-23, 2011:

Favorite Coffee Shop: Makeda Coffee, Phinney Ridge

I thought that it would be appropriate to start with coffee, considering that this is Seattle. My sister’s favorite (and now mine) hangout is Makeda Coffee. I loved the relaxed environment and friendly owner. They have delicious coffee, lattes and treats, including squash bread and gluten-free, organic doughnuts (I love Seattle). There are excellent tables for playing cribbage and I love that they will give you a dollar off wine or beer on Friday evenings if you play a board game. They also have live entertainment, and Dan could have played over the weekend, but we had to hit the road… Next time.

Favorite Cupcake Stand: Those two girls sitting in their driveway, Phinney Ridge

When Dan and I had finished our cribbage game at Makeda Coffee we decided to leave my sister alone for a few minutes so that she could get some work done. It was a beautiful day so we took a walk around the ‘hood. We were playing the game that I invented while babysitting, Cats versus Dogs (you count the cats, you count the dogs), when we spotted the bake sale. Dan said, “Whatever those girls are selling, I’m buying one.” It turns out the girls were selling homeade and home-awesomely-decorated cupcakes and donating half of the proceeds to Japan. Dan bought one and donated a little extra. We chatted with them for a little while and they gave us some information on the neighborhood cats. We said our goodbyes, but as you will read later, this was not the last time we had the chance to see these sweet two girls who give you faith in humanity.

Favorite Cocktail Bar: Oliver’s Twist, Phinney Ridge

Not only does this bar have the widest selection of bitters that we have ever seen (lavender bitters?!), they also make the most sinful and rich garlic truffle popcorn that tastes like heaven during happy hour. And although I do not drink a lot of cocktails (I like beer), I think that if I lived near Oliver’s Twist, I might. My sister recommended the Bullseye- tequila, mint, lemon, ginger beer, and a couple of other things that I had to look up in the menu’s glossary. It was refreshing and oh so good. Dan tried the Presbyterian- bourbon, soda and ginger ale. Yum. We went back the next night like old regulars.

Upon our obvious intrigue, the bartender pulled out all of her bitters for us to see

Stay tuned for more of my favorites, including my favorite Major League Ballpark in Seattle, favorite bar to avoid getting into a brawl over ping pong and my most serendipitous moment of the trip.

The luck of the Kashubs

I’m not Irish, but I am a Kashub. And I am also about a week behind with this post. Time to get caught up and stay up. But back to St. Patrick’s Day…

The weekend before St. Patrick’s Day I listened to a voicemail from Jimmy, a dear (Irish) family friend. Jimmy said that my (Scandinavian) mother had called him up to tell him that I would be all alone on the holiday and would they invite me if they were going to do anything to celebrate? To tell you the truth, I had not yet pondered my alone-ness on St. Patrick’s Day (Dan was on the road with Clovis Mann), but when faced with this apparently sad reality, at least according to my mother, I realized that, indeed, I would be alone on this day of all days. And so this is how I found myself trotting down the bike path on a warm, muggy almost-Spring evening last Thursday wearing my cowboy boots and favorite green top and swinging a brown paper bag containing a block of Kerrygold Irish cheddar cheese from the Willy Street Co-op.

Upon arriving at the party, I was delighted to find a warm group of family friends and a selection of delicious appetizers, including olives, grapes, crackers and cheese, and, of course, beer. The soda bread was out of the oven and the cabbage sat waiting on the counter for its’ turn.

The dinner menu included corned beef for the meat-eaters and vegetarian-cooked potatoes, carrots and cabbage (with a side of horseradish) for those of us who avoid the meat. The soda bread, with butter, was hearty and delicious. Dessert included lime popsicles, various flavors of green-shaded gelato and sherbet and cookies. We talked about politics (how could we not?) and St. Patrick Days past (I couldn’t make some of these stories up if I tried…). It was a lovely evening. Thanks to my hosts- and my mother- for inviting me.

Muffins, continued

Happy Saturday morning! It’s sunny here in Wisconsin, the birds are singing, it smells like dirt and I no longer have to park my car on alternate sides of the street. In other words, Spring has sprung.

Right now I am listening to Taj Mahal, on round three of coffee and waiting for a call from my protestor-in-crime, Dr. Hotbody, to figure out our rallying plans for the day. It’s also a lovely day to enjoy a muffin for breakfast and maybe dust off the ol’ bicycle. Here is that recipe I promised for whole wheat muffins. I love this recipe because it is adaptable depending on your mood*, the season or what you have in your kitchen. When I made these muffins this past week I used mashed bananas, coconut chips, chocolate chips and dried pineapple. I also substituted plain Sugar River yogurt for the buttermilk. Delicious.

Melted butter, yogurt and mashed bananas

*Looking back on that morning I made these muffins, I was in a mood. I just realized the date of that post… Beware the Ides of March.

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Whole Wheat Muffins

2 1/2 cups whole wheat flour, preferably pastry flour

3/4 to 1 cup sugar, depending on sweetness of fruit

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables

1 egg, beaten

1/2 cup buttermilk.

1. Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.

2. Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Yield: 12 muffins.

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Today I am also trying to not think about the fact that Clovis Mann is rocking the Wonder Bar in Casper, Wyoming tonight and, more importantly, getting to have a cook-out with my best friend, Meagan, her family and a bunch of our Wyoming friends. Luckily I have a show at the High Noon Saloon tonight to distract me. And it’s going to be one helluva show- The Smokin’ Bandits and Honest Monday. And there is a full moon rising. It’s all happening.

Don’t mistake baking for weakness

The following is a guest appearance on ‘Wisconsin Fun Next Exit’ by Dan Walkner

Alice's Manderin Orange Cake awaits its impending demise.

I’m a guitar player. I have a blog about my band but if I started talking about cakes and other trifles, I may lose all of my already limited street cred. I rarely cook. Never do I bake. My mom used to bake a lot when I was little. Bread, cookies, potpies (is that baking?), all that stuff. I remember when I was about 4 or 5 and both my brothers were in school, my mom and I would trudge through huge snow drifts to get to the store. We had to walk because we couldn’t get the car out of our glacial wall of a driveway. Once, specifically, I remember helping push a grocery cart full of provisions home through dunes of white powder between Bill’s Red Owl and our house. Five blocks of it. At some point my mom started baking this Mandarin Orange Cake for every holiday and birthday and any other occasion where sugary delicassies are required. If anyone didn’t love it, they were keeping quiet. Similarly, she made the “mistake” of making the world’s greatest 7 layer salad at some point and now has to make one about every 3 days to appease her loyal following. (Slight exaggeration, but it’s the best, and I punch anyone who says otherwise. Also, if you use Bacos in 7 layer salad, there is a special place in hell for you. Not you Aunt Joan, it was just that once and we all forgive you.)

Alice, Daniel, and William Walkner after a bike ride contemplating Mandarin oranges.

All right. I started compulsively thinking of the Mandarin Orange Cake for about a week straight. I called up my Ma and she wanted to mail me the recipe. I told her it couldn’t wait. She read me the recipe, and here it is:

Alice’s Mandarin Orange Cake

This has a few steps, but I guess most recipes do. The main parts are the crunch layer, the cake, and the frosting. You can do it all from scratch, or cheat, or both. I cheated and made some alterations. If you tell my mom I’ll tell her you lie.

Crunch Layer

1 cup graham crackers (I got the Co-op hippie kind, but the regular kind are fine)

1/2 cup firmly packed brown sugar

1/2 chopped walnuts

1/2 cup melted butter (I used slightly more.)

Combine the dry stuff and dump in the butter. Don’t use a microwave. Use the burners. They get lonely and won’t fry your chromosomes. Just make sure the butter and brown sugar get mixed up pretty well or you may have some sticking to the pan. (A little bit of sticking is okay, as you will soon find out!)

Using two 8 inch circular cake pans, line the bottoms with half the crunch stuff. Smash it down with the nearest dull object. I used a pint glass, but you could use a balpeen hammer, butt of rifle, etc.

Cake

1 yellow or vanilla cake mix

2 tablespoons grated orange peel

Here, follow the box directions, except when it calls for water, substitute 1/2 of it with orange juice. So the eggs and oil is the same, but generally it will be a 1/2 cup water and 1/2 cup OJ. Also, for the orange peel, you don’t need a lot or maybe you need more I don’t know. If you like stuff orangy, go nuts. Put it in the mix, though.

Frosting

1 can vanilla frosting

1 cup whipped topping (Cool Whip style, not whippets)

3 tablespoons grated orange peel

1 tablespoon grated lemon peel

11 oz. can of Mandarin oranges, drained

Beat frosting in midair til fluffy. No, actually, you should use a small bowl. Add whipped topping. Fold in orange and lemon peel.

Oven should be heated to 350 degrees. Pour the cake batter equally over the two pans with crunch layer. Bake for 30-35 minutes, or until you can pass a toothpick in and it comes out unscathed.

VERY IMPORTANT (my mom yelled this, so I took it seriously): let the cakes cool for 10 minutes. Any longer and you run the risk of not getting the cakes out of the pans. Take them out and put one crunch side down. Scrape the remaining crusty parts into a small bowl and hang on to them.

Frost the first layer with 1/4 of the frosting. Stack the other layer on, also crunch side down. Frost the bejeezus out of the sucker. Top with the Mandrin oranges. Then, this is my crowning glory that I thought of on my own, sprinkle the crusty crunch layer remnants over the top. Maybe my mom does this too, but I can’t remember, and until she corrects me I’m taking credit for it.

Thanks Ma, for making this when I was little and inspiring me to obsess over it in the modern era.

Love,

Dan

The food that fueled a revolution

All of this protesting has been making me hungry!

While Ian’s Pizza is now known around the world and will probably be opening a franchise in Cairo sometime soon, I wanted to mention a few other places where I have been fueling up to fight the good fight.

Ground Zero Coffee, 744 Williamson Street

Dan and I have been stopping at Ground Zero every day for coffee to go as we walk to the Capitol. There are always friendly people inside who want to discuss our current state of affairs and the oat fudge bars are out of this world.

Roman Candle Pizza, 1054 Williamson Street

About a billion years ago, Dan and I went to Roman Candle after our first night of protests at the Capitol and discussed the possibility of a teacher “sick-out” with some other teachers who were sitting at another table. Since that night, Roman Candle has started offering a 10% discount to union members and teachers. In a show of solidarity, my cousin, a teacher in the Denver public schools, and her colleagues ordered my elementary school staff Roman Candle pizzas for lunch last week. My favorite protest pizza? Make your own: Firecracker sauce, banana peppers and green olives. Yum.

Lazy Jane’s, 1358 Williamson Street

It’s all good, really, but my favorite is the grilled cheese and avocado sandwich on wheatberry bread. Put sriracha on the potato chips and order a pineapple juice with fizzy water to quench your thirst from yelling, “This is what democrazy looks like” about 412 times. The bakery items are delicious, too. Yesterday I had an orange coconut white chocolate chip scone that was fresh out of the oven and oh so good.

I’m off to school and then back downtown to check out the scene, so, for now, Solidarity through scones!

Saucepans and the single girl

With Dan on the road with Clovis Mann this weekend, I found myself cooking for one. When this happens I always think about my mom’s cookbook from the 1960s entitled, ‘Saucepans and the Single Girl.’ I have always thought that this is one of the all-time greatest cookbook titles. While the inspiration for the book was to bait bachelors with downhome cooking (think beef stroganoff), I just wanted to make myself a healthy and delicious meal that would go well with the bottle of red wine (“Wisconsites love Malbec,” I was told) that I had just picked up at Star Liquor. Not able to get enough of roasted cauliflower lately, I whipped a pasta dish that featured this delicious vegetable, along with my old favorite, kale. Addicted to olives, I added those, too. Here is my recipe for Roasted Cauliflower and Kale Pasta:

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Roasted Cauliflower and Kale Pasta

serves 1-2

Ingredients:

A couple handfuls of cauliflower

olive oil

5 stalks kale

black olives

red pepper flakes

coarse salt and freshly ground pepper

whole wheat pasta

freshly shredded parmesan cheese

Directions:

Pre-heat the oven to 375 degrees. Toss cauliflower with olive oil and place on baking sheet. Roast the cauliflower until it starts to brown (about 15-20 minutes).

While the cauliflower is roasting, boil a pot of water. Wash the kale and rip it into bite-sized pieces and when the water is boiling, steam the kale until tender (about 2-3 minutes).

Place kale aside, salt the boiling water and add the whole wheat pasta (I like to use penne but only had linguine the other night, so I used that in a pinch.) When using straight pasta I have heard that a general rule is to use about a quarter-sized handful per person. While the pasta is cooking, place the roasted cauliflower (along with the olive oil from the baking sheet) in a skillet, turn the heat on medium-low and season with red pepper flakes, freshly ground pepper and coarse salt.

Cauliflower eagerly awaiting some salt and pepper

Add the kale to the pan and give it a stir. After eating about 17 olives and taking a sip of wine, slice up a few olives (I like to use the ‘whiskey’ olives from the Willy Street co-op olive bar- I don’t know the official name) and throw those into the skillet. After the pasta has cooked a few minutes, drain it and add it to the skillet. Give the pasta another stir and adjust any seasonings. Serve the pasta with some freshly shredded parmesan cheese on top.

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I recommend serving this meal with a glass (or two) of wine, a crusty piece of bread and a few squares of this candy bar for dessert:

A meal fit for a single girl.

P.S. If you need a movie suggestion, I think this winter meal goes great with ‘Beautiful Girls.’ If you haven’t seen this movie in awhile (or never) it is one of my all-time favorites. With Matt Dillon and Michael Rapaport as snowplow drivers, this movie features ice shanties, whiskey drinking, a great soundtrack (including ‘Will it Go Round in Circles,’ by Billy Preston) and a bar scene where Uma Thurman mentions one of my favorite holidays which happens to be coming up this week (hint: it’s not Valentine’s Day). Speaking of Valentine’s Day, I’m off to Monroe Street to buy a heart-shaped cookie cutter and a sifter. I’m making cookies and this time I’m going to do it right… Happy Sunday.

Lasagna Mia!

This past Saturday at 12:01 a.m. I sat staring at these letters during a tight Scrabble match at the Weary Traveler:

On their own those letters have a lot of scoring potential- but having them all at once, not so much. I came in last. But that’s okay, I was too busy enjoying my Bell’s Two Hearted Ale, the banter with Dan and Dr. Hotbody and eavesdropping on the guy behind us who had a completely backwards and twisted definition for karma (No, I don’t think you acquire good karma by getting drunk before asking your co-workers to cover your shift for ‘personal reasons’ so that you can continue drinking.) After the tavern Dan and I listened to his Rick Danko record and then it was off to bed.

The next morning unable to sleep I grabbed the closest book to me which happened to be Eat, Pray, Love. I read this book a few summers ago and found the India praying section to be a bit long-winded, but I love reading about food so I opened up to Italy. I read about gelato, olives, asparagus, pasta, pastries and pizza and repressed Americans and before long I had to wake up Dan for a walk down to Batch Bakehouse where we purchased 12 dollars worth of baked goods, including a gruyre-filled croissant and one of the best scones that I have ever had in my life (it had walnuts, raisins and cinnamon glaze). From there we walked to the Willy Street Co-op to pick up ingredients for dinner- I had a hankering for lasagna. We bought whole milk ricotta! And 2% milk! And Nutella (still unopened and sitting on the shelf)! No repressed American here!

After a run, (do Italians believe in exercise?) I started dinner. I had intended to follow a recipe from my January issue of Bon Appetit. When I glanced at it I noticed that it was vegetarian and had swiss chard and mushrooms. When I sat down to read the actual entire recipe it lost me at ‘Turkish bay leaf.’ It might be time for me to admit that I don’t have a lot of patience for following recipes- this is always true for baking and sometimes true for cooking. I also realized that the recipe didn’t call for tomato sauce. What?! And they wanted me to blanch the swiss chard before sauteing it. I’m out. Let the creative process begin.

This is my adaptation of a recipe for lasagna loosely based on a recipe from Bon Appetit that wanted me to travel to Turkey in order to obtain a bay leaf. I call it, ‘Lasagna Pile,’ in honor of the fact that I have no clue how to evenly spread ricotta over the rough terrain that is all of the other ingredients (why don’t they keep lasagna noodles in 9′ by 13′ sheets?) and as an homage to the great song, ‘Dutch Pile’ by the Happy Schnapps Combo.

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Lasagna Pile

serves 1-6, depending on if you plan on entertaining Clay Matthews

Béchamel sauce:

2 cups 2% milk

4 tablespoons (3/4 stick) unsalted butter

1/4 cup whole wheat flour

1/2 teaspoon coarse kosher salt

1/2 teaspoon ground nutmeg

Swiss chard, spinach and mushroom layers:

1 bunch Swiss chard

handful spinach

4 Tablespoons olive oil

1 1/3 cups chopped onion

1 large garlic clove, chopped, divided

1/4 teaspoon dried crushed red pepper

Coarse kosher salt

1/2 pound crimini mushrooms, sliced

Lasagna:

8-10 whole wheat lasagna noodles

Extra-virgin olive oil

1 15-ounce container whole-milk ricotta cheese (preferably organic),

8 tablespoons shredded Parmesan cheese, divided

tomato sauce (I like Muir Glen)

For béchamel sauce:
Bring milk to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt and nutmeg and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes.

For swiss chard and mushroom layers:
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and spinach and season to taste with coarse salt and freshly ground black pepper.

Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Season with coarse salt and pepper.

For lasagna:
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.

Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom. Spoon some tomato sauce over the noodles. Spread half of chard mixture over pasta and sauce, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer (good luck with this). Sprinkle with half of Parmesan cheese; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, sauce, remaining chard, mushrooms, ricotta, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.

Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.

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For photos of this recipe, please see Wordless Wednesday: Lasagna pile. I served the lasagna with a baguette from Batch Bakehouse, steamed kale, and red wine.

Bon appetit! And don’t forget to do something unrepressed this weekend!

Wordless Wednesday: Lasagna pile

Recipe to follow….

Snow Day Eve Pizza Par-tay

I was prepared to do a snow dance.

It worked in 1991 when my best friend, Meagan, and I took a break from listening to our Vanilla Ice cassette tape to run outside and chant to the snow gods. Back then we had to wait it out until the morning to find out if school was cancelled… Watching the banner across the bottom of the television we scoffed at the A’s (when does Adams-Friendship ever have school), waited painfully through the B’s, C’s and D’s and felt a rush of adrenaline as they approached the M’s. Usually we were disappointed as Madison was skipped over and we quickly found out that kids in Mineral Point, Monona and Monroe (yay Berghoff) got to stay home for the day. But in ’91 our snow dance did the trick and we had two whole days off of school to play Scattergories at Meagan’s house.

This time around a snow dance wasn’t necessary. These days they take all the fun out of it and announce snow days the evening before- in fact, as I was leaving school at 4:30 p.m. on Tuesday I was informed over the loudspeaker that schools would be closed on Wednesday. It was a little snowy and windy as I drove home from school, but when I drove home from the gym around 7 p.m. we were in the midst of a full-blown blizzard. Luckily Dan had obtained provisions at Star Liquor and Willy Street Co-op and we were prepared for a snowed-in pizza party.

Onions, olives, Muir Glen sauce, chili paste and cheese

While we waited for the pizza to bake we played a game of cribbage, enjoyed an Ale Asylum Ambergeddon and listened to the wind howl. When the pizza was ready we served it up with some roasted broccoli (toss broccoli and olive oil on a baking sheet and roast in a 375 degree-oven for about 10-12 minutes, sprinkle with sea salt and freshly ground pepper and squeeze on some fresh lemon juice)… Yum. Dessert was a cup of tea and a three chocolate ~~cookie~~ cookies (recipe coming soon).

It's hard to leave when you can't find the door

After a breakfast the next morning of transcendent eggs and french press coffee, I was ready to face what the blizzard had to show for itself. The first challenge was getting out the front door. While it may not have had the same mystique as snow days past, it was a snow day nonetheless. An occasion to be celebrated; a day to remember. Happy Snow Day.

Taco Friday: Roasted cauliflower and black beans

I have fallen in love with cauliflower.

Lately I have been putting it on a baking sheet, drizzling it with olive oil and roasting it in a 375 degree oven for 15 minutes or so. Right before serving I shake on sea salt and a couple of turns of freshly ground pepper. Yum.

Last Sunday night after the Packers won the NFC Championship, Dan and I took our now traditional ‘Packer March’ to the Laurel Tavern for a quick victory celebration. Upon returning home famished, we ordered my favorite take-out in town, Burrito Drive. I always get the same order (they even have it in the computer): Build your own tacos- flour tortillas, black beans, asadero cheese, red pickled onions, romaine lettuce, green salsa, and seasonal vegetable. When the delivery man arrived with our food, I squealed with delight to discover that the ‘seasonal vegetable’ was cauliflower.

After a Thursday night out at Alchemy for dinner and a couple of acoustic sets by Dan and Pat (Clovis Mann duo), Dan and I decided to have a mellow Friday evening at home. Inspired by my tacos from Burrito Drive, we made roasted cauliflower and black bean tacos. I can’t quite call this a recipe, more of an assembling of ingredients- just in case you want some suggestions, these are my favorite tortillas, fillings and toppings:

Ezekiel Sprouted Grain Tortillas, Eden Black Beans and cheese

Red cabbage, avocado, onions, and yellow bell peppers

Sour cream, fresh Willy Street Co-op salsa and sriracha

I like to mash up the avocado with chopped onions and fill the tortilla with the veggies, shredded cheese, black beans (that have been heated up), and avocado mixture. On Friday we decided to assemble the tacos and then grill them in a non-stick pan:

Right before eating, pile on the sour cream and salsa (and hot sauce- if you are into the heat- which I am). Enjoy.

Happy Sunday.