Home

Philosophy

Recipe Index

VasQX Recipes

New Taste Journal

Whole Grain · Whole Food · Big Flavors
Spinach Tacos For Coachella

Ingredients:

2      Tbsp. Minced Red Onion
1      tsp. Minced Garlic
1/2   tsp. Chile Powder
1/2   tsp. Ground Cumin
1/4   tsp. Crushed Red Pepper
1/4   tsp. Salt
2      Tbsp. Olive Oil
9      Ounces Spinach
2      Tbsp. White Wine... OR... 1 Tbsp. Lemon Juice and 1 Tbsp. Water
12    Small Corn Tortillas

Garnish:
Cilantro Sprigs
Mexican Cotija Cheese or Feta Cheese
Diced Tomatoes


Mince onion and garlic.

Gather and measure spices.

Place olive oil into a large pan.

Add onion, garlic and spices to the pan.

Turn heat on stove to high.

Heat ingredients until they begin to sizzle.

Cook and stir ingredients for a minute or so.

Onion and garlic with soften and begin to brown.

Add spinach to the pan.

Stir spinach a few times.

Add wine or other liquid to the pan.

Cook and stir for a minute or so.

Spinach will wilt down and soften.

Remove pan from the stove.

Warm the tortillas in a hot pan.

Remove tortillas and place onto a plate.

Add a tablespoon or more of cooked spinach to the tortilla.

Garnish with cheese, cilantro and tomato.
New Taste Thinking:

I am very happy to be cooking this recipe at the brand new Certified Farmers Market that opened last week in Coachella California. The market is now open every Saturday and it is servicing a mostly Hispanic population. Coachella is defiantly no "Food Desert" as it is a largely agricultural city that produces fruits and vegetables year round. There is also no shortage of grocery stores or fresh fruit markets.
The thing that makes the farmers market unique is the different community organizations who have pulled together to open the market and their commitment to education and healthy eating. I really am proud to be part of this event.
 
 
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.