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Are you seeing a trend in these posts? That I no longer seem to use my kitchen? Or that I love to use seasonal ingredients? Fresh ingredients mean lower prices and the best of flavors.

One Year Ago: Simple Greek Salad

Grilled Vegetable Tacos

  • 1 yellow squash
  • 1 zucchini
  • 1 red onion
  • 1 red bell pepper
  • 8 baby portabello mushrooms
  • 2 cloves of garlic
  • 1 canned chipotle pepper, finely diced.
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper

Slice the squash and zucchini lengthwise (not into rounds) about 1 cm thick. Slice the onion about 3 cm thick. Quarter the red bell pepper. Grill the squash, zucchini, red onion, red bell pepper, and mushrooms to desired done-ness. Chop into bite sized pieces.

In a skillet, saute the chipotle pepper, cumin, chili powder, salt and pepper in the olive oil. When fragrant, add the vegetables and saute the vegetables. Serve with guacamole and sour cream.