Fajitas

These fajita's come from Cathe Olson's The Vegetarian Mother's Cookbook. The recipe calls for tofu but we just used veggies. I used broccoli, bell pepper, zucchini, onion, and carrots. The fajita sauce is really what brings the flavor on. It consists of garlic, salt, cumin, chili powder, hot sauce, lemon juice, water & oil. We use locally made flavored corn tortillas, I believe these ones were red chile. They are mighty tasty on their own! And of course, we topped them with a bit of grated cheddar cheese.

Mashed Potatoes with Leeks and Green Beans

Considering it is actually October 13 now, I can't remember exactly what this dish was called but I do know we liked it! We used purple potatoes to mash up with the leeks and the green beans were buttered with sunflower seeds. The potatoes were really tasty but what could go wrong with potatoes & leeks! :-)

Medley of Greens with Potatoes and Leeks

I just had to have this favorite again with all the great kale we have been getting. As usual it was delicious and satisfying.

Tomato Salad with Arugula and Shaved Parmesan

This recipe came from our produce delivery farm and it was both simple and flavorful. The dressing was olive oil, balsamic vinegar, garlic and salt. The salad consisted of just what the title implies. I added some fresh ground pepper on top. Yum!