Category
Dinner
Servings
2-3
Author:
Signe Quitslund
The idea of the following recipes is to mix and match to create a taco feast that’s all your own! With that said, we love the following combinations and have broken things up in case you want to do two separate taco nights (or mornings or afternoons!). The Asparagus, Mushroom & Roasted Turnip taco highlights some of our favorite spring things in one, and the Rapini, Roasted Potato & Oregano taco is great on its own or with eggs on top for breakfast. For the vegetables, most of them can be cooked in the oven at the same temperature, so we like to prep everything out and have it ready to go in so things can roast simultaneously to save time.
Ingredients
6 ounces (about ½ bunch) asparagus, washed
- 1 tablespoon high-heat oil (grapeseed or avocado)
- Salt
- Lemon or lime juice, to finish
7 ounces (about 2 ½ cups) mushrooms, cut or torn into ¼” thick pieces
- 2 tablespoons olive oil
- 2 cloves garlic, grated
- 1 small shallot, thinly sliced
- Salt
- 2 teaspoons sherry vinegar
- 1 tablespoon parsley, minced
4 ounces (about 2 medium) turnips, washed and cut into ½” wedges
- 1 tablespoon olive oil
- Salt
- Lime juice or white wine vinegar, to finish
3 ounces (1 small bunch) rapini, raab, or sprouting broccoli, washed and ends trimmed
- 1 tablespoon high-heat oil (grapeseed or avocado)
- ¼ teaspoon chili flakes (aleppo or anaheim both work great)
- Salt
- Lemon or lime juice, to finish
- 8 ½ ounces (3 medium) potatoes, washed and cut into ¼” cubes
- 3 tablespoons red or yellow onion, small dice
- ½ cup (about ½ medium) poblano pepper
- ¾ teaspoon untoasted cumin, lightly ground
- 1 ½ tablespoons olive oil
- Salt
- 1 tablespoon finely chopped oregano
For the Asparagus
For the Mushrooms
For the Turnips
For the Rapini
For the Potatoes
Directions
For the Asparagus
Trim the ends of your asparagus by holding it about ⅔ down the stalk and at the bottom end, and bending it so that it naturally snaps where the woody stalk ends and the nice tender part begins. Cut in half on a bias (diagonal). If your stalks are on the larger side, slice in half lengthwise as well.
Heat a skillet over medium high heat and add your oil. Add the asparagus and a big pinch of salt, and toss to combine everything. Let cook for 5-6 minutes, tossing occasionally, until tender and starting to get some color. Transfer to a plate and squeeze lemon or lime juice over before serving.
For the Mushrooms
Preheat oven to 450º F, and line a baking sheet with parchment paper.
In a large bowl, combine mushrooms, olive oil, garlic, shallot, and two big pinches of salt. Massage gently with your hands to coat the mushrooms. Transfer to prepared baking sheet and spread mushrooms out evenly so there is some space between them (this will give them crispy edges and prevent the mushrooms from steaming). Roast for 20-25 minutes, or until golden brown and crispy on the edges. Transfer to a bowl and let cool for 5 minutes. Add sherry vinegar and parsley, toss to combine, and season with additional salt to taste.
For the Turnips
Preheat oven to 450º F, and line a baking sheet with parchment paper.
Combine turnips, olive oil, and a big pinch of salt in a bowl. Toss to combine and spread onto the prepared baking sheet. Roast for 7-10 minutes, or until tender and browning on the outside but with a bit of crispness remaining. Transfer to a bowl, let cool slightly, then toss with some lime juice or white wine vinegar and add additional salt to taste.
For the Rapini
Cut any large pieces of rapini in half, slicing any thick pieces down the middle lengthwise as needed.
- Heat a large skillet over medium high heat and add your oil and chili flakes. Swirl the pan to spread the chili out and let cook in the oil for about 1 minute. Add the rapini and a big pinch of salt, and toss to combine everything. Let cook for 4-6 minutes, tossing occasionally, until tender and starting to get some color. Transfer to a plate and squeeze some lemon or lime juice over before serving.
For the Potatoes
Preheat oven to 450º F, and line a baking sheet with parchment paper.
Combine potatoes, onion, poblano, cumin, olive oil, and 2 big pinches of salt in a bowl. Toss to combine, and spread out onto prepared baking sheet. Roast for 15-20 minutes, tossing halfway through, until tender and golden brown. Transfer to a bowl, season to taste with salt, and add the oregano. Toss to combine.
Recipe Note
Serving Recommendations for the Tacos:
Corn or Flour Tortillas
Cumin Spiced Black Beans
Charred Onion & Radish Salsa
Yogurt Crema
Quick Pickled Shallots
Hot Sauce
Cotija or Feta Cheese
Cilantro
Lime Wedges