Ever since we’ve moved to Northern California, we’ve been trying to be very good about cooking seasonally.
Even though it really is quite pleasant all year round here, I have been waiting for the summer. This is when the produce explosion hits. June just got here, and indeed, the farmer market is in full bloom. We brought home a bunch of chiaggio beets, cauliflower, potatoes, gorgeous heirloom tomatoes,kale, avocados, cilantro, zucchini, green beans and tons of berries.
We decided to roast up the loot and make some tacos with it. Here’s how they looked.
Here are some combinations that we thought worked really well:
- Roasted Potatoes, sauteed zucchini, melted cheddar, topped with home made mint – cilantro chutney
- Roasted cauliflower, sauteed green beans, melted cheddar, topped with the mint – cilantro chutney
- Beets, sauteed green beans, melted goat cheese
- Potatoes, roasted kale chips, chopped avocado
But hey – go crazy on your own! Vegetable prep coming up in a different post.Here is how to prepare roasted cauliflower.