A Great Meal for Dinner, Brunch, and Lunch!

I got an email from a good friend with a link to a recipe that I’ve been dying to try. At first, I didn’t think there was going to be any connection to my CSA share, but when I got home from the grocery store, my husband let me know that there were two onions in the crate. So it’s a rather paltry relationship, but, there you go!

As I may have mentioned once (or twenty) times, it has been too darn hot for me lately, but this meal seemed like the perfect light summer treat: Mango and Black Bean Tacos, yum.

the finished product

These turned out delicious, more tropical tasting than Mexican, but totally delicious none the less! As indicated by the title, they were also delicious for lunch the next day. But how did they work for breakfast? Well, really the sauce was the only part we used for breakfast. When I tasted the tacos, I thought the sauce would be tasty on French toast. I made a loaf of white bread in the bread maker and, in the morning, made some seriously good French toast.

One slice was all either my husband or I could eat…so hearty!


Tonight’s Recipes

Mango and Black Bean Tacos

Adapted from Pinch of Yum 

Serves 4

2/3 cup sour cream

1/2 cup coconut milk

1 tablespoon sugar

2 mangos, peeled and cubed

1/4 cup chopped fresh cilantro

juice from 1 lime

1 hot pepper, seeded and chopped {I am a spice wimp and used a Fresno pepper, which is about as hot as a jalapeño…use whatever pepper you want to get the heat you prefer!}

20 oz black beans (about a can and a half), drained and rinsed

1 tablespoon olive oil

1 small white onion, chopped

corn tortillas

First, heat olive oil over medium high heat in a skillet. Add the black beans, pepper, and all but 1 tablespoon of the chopped onion. Gently saute until the peppers and onions have softened (about 5-7 minutes).

Meanwhile, mix together the remaining 1 tablespoon of onion, the mangoes, cilantro, and lime juice in a medium bowl and set aside.

In a small bowl, whisk together the sour cream, coconut milk, and sugar.

To assemble the tacos, heat the corn tortillas, top with about 1/4 cup each of the bean mixture and the mango mixture and drizzle about 2 tablespoons of the sauce over the top.

Coconut and Rum French Toast

My own original recipe

Serves 4

4 thick slices of dense bread (challah or French bread would both be quite good)

4 eggs

1/3 cup milk

1 teaspoon vanilla extract

2 tablespoons dark rum

1 tablespoon cinnamon

1 teaspoon fresh grated nutmeg

Coconut milk & Sour cream sauce from tacos

maple syrup

In a pie plate or square casserole dish, whisk together the eggs and milk until well blended. Add the vanilla, rum, cinnamon, and nutmeg and whisk until combined.

Soak each piece of bread for about 15 seconds per side and place onto a griddle or frying pan. Cook each side until golden brown.

Man, I love this griddle!

Top with the coconut milk sauce and plenty of maple syrup.

Berries or bananas would also taste great on this French toast.  Ooo, or pineapples…pretend it’s a piña colada!

Enjoy pretending you are in the Caribbean…shouldn’t be too hard in this weather!



Pretty Veggies to Beat the Heat

This gallery contains 6 photos.

Ok, so they don’t actually help me beat the heat. But at least they’re nice to look at this week! I traded my Romaine lettuce for more beets, because I’m all salad-ed out for the moment. This week’s supply has some exciting new contenders as well. Without further ado… Quite a selection this week. Onion, … Continue reading

Some Catching Up…

First, the results from the breadmaker test: DELICIOUS! We’ve eaten the entire loaf already and I have a new loaf of anadama in there currently.

Second, sorry I have been kind of MIA lately. It has been hot here. And I, well, I don’t handle heat well. I get cranky and don’t feel like thinking. This has been pretty much all I’ve wanted to do lately:

Luckily, this is what I did all day today, so I’m feeling slightly more energized and centered. This week has been a strange eating week…lots of leftovers, barbecues, and throwing things together haphazardly. I made a delicious scramble yesterday for breakfast using spinach and the cippolini onion (just like in this post).  I also tossed spinach in with a box of my favorite fast meal, Annie’s Mac & Cheese. I tested my theory that everything tastes better barbecued by tossing radishes in some olive oil, salt, and pepper and grilling them up:

These were a delicious treat as a side for our burgers.

This week, in our CSA share, we got an amazing variety, and I can’t wait to come up with some fun ideas! I’ll post all the details after I eat dinner, but for now, here’s a sneak preview:


Some Red With My Green!

This week, we are seeing a touch more color in our CSA share! That’s how you know that summer is getting into full swing here in the Northeast. I am going out of town for the holiday weekend tomorrow, but will be back with lots of catching up next week. Who knows, I might even post a bit from the road!

Today, when I picked up our share, I utilized a nifty feature of Farmer Dave’s CSA share that I hadn’t before: the swap box. Even though the shares come prepackaged, each week there is a box where you can swap things out of your share for something different. Since I still haven’t managed to use the Chinese cabbage or tatsoi (though I’m planning to tomorrow), I swapped out this week’s bok choy with an extra bag of spinach. I’m more used to cooking with spinach and it is so incredibly delicious at this time of year!

Here’s what our box looked like after the swap:

We got two bags of spinach, a head of Romaine lettuce, a bag of peas, and…

…radishes, more garlic scapes (!), and…

…a cippolini onion and rainbow chard.

I have some fun cooking in my future. I hope you have a wonderful long weekend!