Today I found out some exciting news! This summer I will be spending 12 hours a week working at a local organic farm in exchange for a full share of produce, herbs and flowers. I can’t wait to get my hands in the dirt.
I also recently discovered my new (only) favorite farming blog, so the timing is pretty great. Let’s celebrate with a healthy brunch, shall we?
Fresh off an eleven and a half day cleanse (I couldn’t let National Pizza Week go by without celebrating last Friday night) I made this dish for brunch on Saturday (and again on Sunday). It is the perfect thing for a reformed vegetarian diet that will be heavier on the avocados and lighter on the cheese. With a hot cup of black coffee on the side (it was only warm water and lemon juice for 12 mornings), it tasted like spring.
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:
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.