Salsa Verde Veggie Tacos

Old Town Arvada has a fabulous Farmer’s Market every Sunday. How lovely! To support your local community, support eating and growing natural fruits and veggies….well, it’s a win win. And Mike and I can bike there! This year, we’re unfortunately ill-prepared to grow our own food – with all the renovations with the house, we’ve not had time to focus on outside. Our yard will definitely be in a better place next year, so we’ll hopefully get most of our produce from our own back yard….but until then, you can find us at the Arvada Farmer’s Market on Sundays.

Arvada Farmer's Market

After loading up at the Farmer’s Market, we biked home and watched some soccer (the world cup has been pretty exciting, especially with the US!) and of course, do some cooking!

For lunch, I made homemade salsa verde and veggie tacos. Delicious!!

Salsa Verde  Veggie Tacos

Salsa Verde Veggie Tacos

Small handful of baby carrots, sliced in half
3 stalks of Kale
1 zucchini
5 Corn Tortillas
1 tablespoon of olive oil


Salsa Verde
1 Jalepeno pepper (if you don’t like spicy, you can leave this out)
Large handful of cilantro
2 garlic cloves2 lines
1 tablespoon of olive oil
2 tablespoons of Vegetable Broth

Wash kale & put in roasting pan with carrots, add a drizzle of olive oil. Put in toaster over with the whole jalepeno pepper and roast at 375 for 10-15 minutes. Add tortillas for the last 5 minutes, to toast a bit.

Saute zucchini in a bit of olive oil on the stove for 7-8 minutes.

Meanwhile, wash cilantro and add to blender/food processor. Add lime juice, garlic, oil, broth. When jalepeno is done roasting, add that as well. Mix until liquid.

When kale & carrots are roasted and zucchini is browned, remove tortillas and assemble veggies in the tortillas. Drizzle with the salsa verde.

Happy eating!

Italian Stuffed Portobellos

It’s been over a year since Mike and I have given up land-animals. No pork, cow, chicken, rabbit, quail, antelope, deer. If it has four-legs, we don’t eat it. So, that being said, we’ve broadened our horizons to plant based protein meat substitutes. Soyrizo, tofu, seitan, tofurkey sausage. It’s helped ease into the “What, no MEAT!” lifestyle. And you’d be surprised at the deliciousness offered in some of the substitutes!


Saturday’s dinner used Tofurky Italian sausage…we hiked all day and needed something hearty. Our goal was to park at Summit Lake and make it to Mount Spalding (13,842 ft!). It was incredible! We even brought the dogs, who made the ascent to the Summit…just barely. There were several sections where I thought my heart would stop it was so steep…but we forged on and made it, just in time for the snow showers!All-in-all, our family made it safely up and back down just in time. Although next time we plan to head up to the mountains, we’ll definitely bring warmer gear (Mike had a tee-shirt and shorts on…thank god there was a bag of dry-cleaning in the trunk, so he could put on a dress shirt and be the Fancy Hiker).

When we arrived home, we were both ravenous!  A quick look in the fridge found two HUGE portobello mushrooms, Tofurky Italian Sausage links, some pre-made polenta and asparagus…why not stuff the shrooms with the furky? YES!

Mount Evans

Italian Stuffed Portobellos

2 big portobello mushroom caps, de-stemmed and washed
Tofurky Italian Sausage links
2-3 tablespoons of Parmesan cheese
Salt, Pepper, Onion powder, olive oil & balsamic- for the portobello marinade

Homemade Tomato Sauce
1 and 1/2 tomatoes
3 garlic cloves
1/3 cups veggie broth
3-5 fresh basil leaves
1/2 tablespoon of oregano
Pepper to taste

Add all ingredients for homemade sauce into a blender or food processor. Blend until mixed.

Brush portobello caps, with olive oil and dust with salt, pepper and onion powder. Put a bit of olive oil and balsamic in the cap. Let sit for 5-10 minutes in the fridge.

Start grill, get nice and hot. Put caps on the grill for about 7 minutes – you want them to have grill marks on them, but not burnt.
You can put the tofurky links on when you put the caps on – flip after 3 minutes.

Stuffed Portobello

Take off caps & sausage – put caps in a small baking pan. Cut up sausage and fill the mushroom caps. Pour homemade sauce on both caps & top with cheese. Bake at 350 for 10 minutes.

Mountainous Meal

Bon appetite!

Lunch is served: Caprese Spinach pesto sandwiches & Grilled Italian Veggie Open faced sandwich

When you work from home, you really have no room to complain. There’s no commute, there’s no dress code. There’s no crazy office atmosphere. And truth be told, you get more work done, as the interruptions are kept to a minimum…and usually entail the dogs barking at the mail woman.

So, my lunch breaks aren’t as necessary, as sometimes they can be when working in the corporate environment. I don’t need to ‘step away’ as I’m home. And I completely love my home.

So, lunches for me usually mean making something a bit more fun, as I have a full kitchen at my disposal. Because I work from home. Oh, I feel so lucky everyday!

Last week I made the below two lunches. Super easy, not a ton of prep and absolutely delicious! Happy Monday!

Caprese & spinach pesto

Caprese Spinach Pesto Sandwiches

Crusty bread
A huge bunch of Spinach (you should fit it in your fist)
5-8 leaves of basil
2 Garlic gloves
1 tablespoon Olive oil
1/3 cup Vegetable broth
Fresh heirloom tomatoes
3-5 tablespoons fresh Parmesan
Fresh mozzarella, sliced
Ground pepper (to taste)
Toasted Kale (you can leave this out or add to the stack – rip up 2-3 stalks of kale into pieces, throw in oven at 375 for 15 minutes)

Spinach Pesto
I used leftover from the meal I made earlier – recipe found here.

For the sandwich, coat bread with pesto, save the rest of the pesto for another meal. Stack tomatoes, mozzarella, bread onto your sandwich. Enjoy!

Grilled eggplant and zucchini

Grilled Italian Veggie Open-Faced Sandwich
Crusty bread
1 eggplant, sliced lengthwise
1 zucchini, sliced lengthwise
3-5 tablespoons Balsamic vinegar
3-5 tablespoons Olive oil
5-8 leaves of basil, chopped
2 tablespoons of Parmesan
Salt & Pepper to taste

Salt & pepper veggies…Marinate sliced veggies in olive oil and balsamic vinegar, brushing each side thoroughly. Refrigerate for 30 min.

Grill buddiesMy grill buddies – life’s so rough!

Heat grill, till hot, then grill veggies 5-7 mins a side. Cut bread and top Parmesan on the slices, then drizzle leftover pesto spinach on.

Grilled veggie sandwich
Put basil on top as well. Take veggies off the grill and stack on top of bread. Add tomato if you want. Enjoy (ya May need a fork!)