Friday, July 26, 2013

Squash Tacos with Roasted Tomatoes and Cucumber Slaw

This was a CSA-user-upper kind of dinner, which I ate twice (once with spouse, once with mom and little sis!).  It tasted just fine.



2-3 summer squashes
2 small onions
1-2 jalapenos
2 ears of corn
Small head of garlic
2 TB butter
Cumin, cayenne, salt
4 medium-large garden tomatoes
Corn tortillas
Feta or queso fresco or goat cheese


Fresh garden cucumbers
half a jalapeno
Small red onion
Juice of 4 limes
1-2 tsp chili paste
2 tsp fish sauce
1 TB brown sugar

Spanish rice & black beans

For the taco filling:

Dice the onion and squash into corn-sized pieces, the jalapenos a bit smaller, and cut the corn off the cob.  Melt butter in a skillet.  Add the onion and jalapeno, and cook over medium-low heat until they start to get soft.  (Don't let them start browning yet.)  When onions are getting soft, add squash and corn and spice with cumin, cayenne and salt.  Then just let it all cook until the veggies barely start to brown.

Meanwhile, put the head of garlic in the oven or toaster at 325 to soften it.  For the tomatoes, halve them and put them under the broiler to roast - keep your eye on them so they don't get too blackened.  Towards the end of the veggies' cooking time, peel the softened garlic and mash or chop it into the mix (depending how soft it is).

Serve each taco with 2 tomato halves, a scoop of filling, and feta.

For the slaw (served on the side or in the tacos):

Cut cucumbers (I had 3 small ones) into small slices.  Cut jalapeno and a small quantity of onion paper-thin.  Mix up the other ingredients in a bowl to dissolve sugar in lime juice, then toss everything together (putting them in a tupperware and shaking them up works well), adjusting quantities to taste.  Even better the next day.

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