Posted at 9:57 am , on August 28, 2020
Calabacitas is a staple side dish here in New Mexico. I wouldn’t say my version is traditional but it’s pretty close. I like to make myself a little batch this time of year when there is fresh corn and tomatoes available. I prefer zucchini squash over summer yellow squash, however I see many recipes with a combination of the two, and really how could you go wrong with either one. This was a side dish to chile rellenos and the next day I filled a couple tacos with the leftovers. It makes a really good vegetarian taco, just add some sliced avocado and queso fresco cheese. Calabacitas is a tasty side to any Mexican dish but it’s especially good when made with fresh ingredients. If you would like some additional ideas for how to incorporate calabacitas into other recipes you should go over to MJ’s Kitchen. MJ has made some wonderful meals including her latest Calabacitas Quiche.
Posted at 10:08 am , on January 17, 2014
We have a new market in town called “Sprouts Farmers Market”. Some of you may know this chain since there are many locations across the country but it’s a first for us here in Kansas. It seemed like the whole city diverged on this market on opening weekend. It was packed and hard to maneuver through the crowd of people but I did manage to get to the produce area and picked out some fruits and veggies to take home. I found some gorgeous red peppers, a bunch of kale and baby portabellas that I thought would go together for a healthy stir fry. To that I added some bacon and onion with a drizzle of balsamic glaze to finish it off. The time it took to prep the veggies took far more than the actual cook time. It’s amazing how fast and easy it is to fire up the wok and cook a meal. Enhancing the flavors of meats and veggies in the wok can be as simple as a drizzle of olive oil with salt and pepper or you can create a fragrant sauce. It’s quickly becoming one of my favorite things to cook with.