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!

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