Warm Tortilla Salad:
Last weekend I made this amazing warm pita salad, and I think it was still in the back of my mind tonight. I grabbed a bunch of fresh & vaguely southwestern veggies at the store, and had some corn tortillas to use up, and here's what came of it all:
1 heirloom tomato
1 ear of corn
small chunk ricotta salata
1/2 package small corn tortillas
Olive oil, lime juice, honey, salt
Before they go into the salad bowl, prepare likeso:
Calabasitas: Cut into tiny cubes and flash-fried till tender in teeny bit of oil
Tomato: Chopped into small dice and tossed in w/its juice
Corn: Boiled, decobbed
Avo & cheese: Small dice
Tortillas: Cut into ribbons, then again into squares. Toasted in oil with the parsley till partly crispy, partly soft.
OO, LJ, H&S: make the dressing, of course!
I also had a small package of sweet little peppers (banana peppers, maybe)? Stuffed them with a mix of chedder & manchego cheeses, a little greek yogurt, finely chopped oregano, sauteed thinly sliced onion, and salt and pepper. Baked at 350 till tender.