Lentil Tacos

Recently, I have had to become creative with alternative taco fillings.

You see, up until about 6 months ago, my son only knew of bean & veggie tacos.

Then one day, my dad had the great idea that his grandson needed to experience "meat".

A big, huge, steak. Needless to say, he has never looked back. Now he insists on ordering prime rib when we eat out instead of anything off the $4.95 kids menu. (I'll be sending you the bill dad...) And he also loves meaty, taco fillings.

My daughter dislikes red meat, as do I, and my husband & son could exist on it.

What's a mom to do?

Fool them all....

Lentil tacos are fabulous because they are filling like meat and when cooked with taco seasoning they take on a similar flavor. Everyone is happy, especially, mom.

Lentil Tacos

serve 4

1 tablespoon olive oil

1 cup finely chopped onion

1 clove garlic, chopped

1 cup dried brown lentils, rinsed

2-3 tbsp. taco seasoning

2 cups vegetable broth

8 taco shells

1 1/4 cups shredded lettuce

1 cup chopped tomato

garnish: fresh guacamole & salsa

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Uncover lentils and cook until mixture thickens, about minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, guacamole & salsa.

Powerhouse Kale Salad

How wonderful to have friends with gardens!

Although I love vegetables more than words can say, I am unable to maintain a garden.

It is even a running joke in my family that I kill houseplants in record time.

Seriously, my sister and mother will take bets when I bring home a plant as to how long it will make it under my care. They even hum taps and wish it good luck...

Nonetheless, I appreciate those exceptional women who are able to do it all.

This is one of my favorite recipes and I was inspired by the gift of kale from my moms (abundant) garden and basil & tomatoes from a friend (thank you Kristin!)

Voila! I may not be able to produce the food but with great friends, I am completely secure with experimenting with recipes and yes, my black thumb.

Powerhouse Kale Salad

serves 6-8

1 head of kale, washed, stemmed and cut into ribbon strips

3 green onions, cleaned and chopped

1 red pepper, diced

1 carrot, peeled and shredded

1/4 cup hemp seeds

1/4 cup diced walnuts

small handful of raisins or cranberries

optional: fresh herbs (I use basil)

1 batch tahini-lemon dressing (recipe below)

Mix the vegetables, kales leaves and 1/2 cup dressing in a large bowl until thoroughly combined. Keep in the fridge to "marinate" for 30 minutes. When ready to serve, toss with hemp seeds, walnuts and raisins. Will keep in the fridge for up to 2 days.

Tahini-Lemon Dressing

1/4 cup tahini

2 garlic cloves

juice from two medium-sized lemons

1/4 cup nutritional yeast

2-4 tbsp. extra virgin olive oil

salt and pepper to taste

3 tbsp. or more of water, as needed

In a food processor, add all the ingredients and process until smooth.

Corn & Bulgur Salad with Cilantro & Lime

Having a husband from the Midwest, corn is a must everyday of the summer.

I could take it or leave it, however, in order to keep peace in the house, I take it.

Therefore, I am always looking for new ways in which I can use it in recipes

so that we are not gnawing on corn cobs all summer.

Here's one for all you corn lovers!

Corn and Bulgur Salad with Cilantro & Lime

Serves 4-6

This recipe works just as well with other grains such as quinoa, couscous, or rice.

1/2 cup bulgur

1/2 boiling water

1 tbsp. extra virgin olive oil

3 ears of corn, shaved about 3 cups kernels

Salt

1/4 medium-size red onion, diced about 1/2 cup

1 jalapeno chili, seeded and thinly sliced

1 tbsp. fresh lemon juice

1 tbsp. fresh lime juice

Cayenne pepper

1 tbsp. coarsely chopped cilantro

Place the bulgur in a medium-size bowl and pour the boiling water over it. Cover and let stand for 20 minutes. Meanwhile, heat the oil in a saute pan. Add the corn and 1/4 tsp. salt and saute over medium heat for 5 minutes. Add the onion and saute for about 3 minutes, until the corn is tender. Allow to cool, then toss with the bulgur, chilies, lemon and lime juices, 1/2 tsp. salt, and a few pinches of cayenne pepper. Add more salt if necessary. Toss in the cilantro just before serving.

Sauteed Zucchini

This recipe comes from www.101cookbooks.com and is a fabulous, easy, versatile summer recipe. I have enjoyed this on its own as a side dish, tossed in pasta and sprinkled with Parmesan cheese, placed on top of brown rice, or baked into a frittata. Let me know if you find any creative ways to use this delicious recipe!!

Sautéed Zucchini

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup Marcona almonds or toasted almond slices

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Serves 2 - 4.