Mango and Black Bean Tacos with Basil Lime Vinaigrette

Posted on May 2, 2013 by Lattes and Leggings

Does packing for a trip give you anxiety? I’m such a neat freak with organized to-do lists and outfits layed out perfectly with matching sandals right down to the makeup and jewelry. Ridiculous I know. May has suddenly crept upon us, and I realized Cinco de Mayo is this weekend. It just so happens Brock and I will be celebrating in tropical paradise under the hot sun with margaritas. Sorry I can’t take you with me. This so-called spring we’re having makes you wanna run fast to wherever there is tank top and flip flop weather.

I had no intentions of sharing this recipe till summer when corn and peppers are at their peak season. However, mangos and fresh corn were at the local market, and it’s Cinco de Mayo. Ok. You twisted my arm. Tacos it is.

This is a champagne mango which is a little different from the dark green and red skinned variety. I chatted with a super helpful produce guy about the mangoes because honestly I didn’t know how to choose one from another. He taught me that the greener ones are still firm and not as ripe and less sweet. The yellow ones are fully ripe, sweeter, and the flesh is softer. Similar to the way a banana ripens. I opted for a green one so I could catch it right before it fully ripened which allowed the mango to hold up well in these tacos.

There are several ways you could char the corn. I opted for the open flame on the gas stove. You could use a grill pan or oven broiler. Even frozen corn would work just as well.

This is a great dish to serve at a party. It can be served at room temperature and can also be made a day ahead. You could even skip the warmed tortillas and use it as a salsa with chips or serve the bean salad by itself as a side dish. I roasted a boneless, skinless chicken breast seasoned with cumin and coriander, cut it into strips, and served it right over the tacos. Perfect for vegetarian and non-vegetarians alike. Now where’s that margarita…

Mango and Black Bean Tacos with Basil Lime Vinaigrette
adapted from Giada De Laurentiis

serves 4 to 6

Ingredients
2 ears fresh corn, husks removed
1 (15oz) can black beans, drained and rinsed
1 (15oz) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and diced
2 jalapeno peppers, cored, seeded, and diced
1 mango, peeled and diced
12 corn tortillas, warmed

Vinaigrette:
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
kosher salt and freshly ground black pepper

Directions
To char the corn, use tongs and place one ear of corn over a low flame on a gas stove. Rotate frequently on all sides (you will hear popping sounds) for about 10 minutes until charred. Repeat for the remaining ear of corn. Using a sharp knife, cut the kernels off the cob.

In a large bowl, add the corn, black beans, garbanzo beans, red pepper, jalapeno, and mango.

In a small bowl, add the lime zest, lime juice, balsamic vinegar, basil, cumin, and olive oil. Whisk together until well blended. Season with salt and pepper.

Pour the vinaigrette over the bean mixture and toss to coat. Serve with warm tortillas. Season with salt and pepper to taste.

Rainbow Chard, Leeks, and Corn with Lemon Basil

Posted on September 2, 2012 by Lattes and Leggings

Are you tired of eating broccoli and peas? Those seem to be the usual dinner time veggies in our household. So I thought I would do something a little different.

The funny thing about corn is I’ve never been a big fan of it. Well, by itself. With butter. BOR-ing. To my surprise, many dishes I’ve made this summer include corn. From cooking corn basil lasagna to corn lentil chili , just to name a few, really has given me a new appreciation for corn. Which now leads us to this dish.

What makes this recipe rather simple is using frozen corn to cut down on prep time. Some may prefer to use fresh corn which would be even more delicious with the chard and leeks.

Use a sharp knife and remove the stems before cutting the chard.

Rainbow chard cooks just like spinach. It cooks rather quickly as it wilts down.

The lemon really brightens up the flavors, and the red pepper flakes add just a hint of spiciness. It’s a nice change from the broccoli and peas.

Rainbow Chard, Leeks, and Corn with Lemon Basil
inspired by Smitten Kitchen
adapted from Molto Batali

serves 2 to 3

Ingredients
1 leek, white and light green parts only, thinly sliced
2 tablespoons extra-virgin olive oil
1 bunch rainbow chard, stems removed, cut into 1/2-inch thick ribbons
1 cup frozen corn, thawed
pinch of red pepper flakes
kosher salt and freshly ground black pepper
zest and juice of 2 small lemons
1/4 cup fresh basil leaves, chopped

Directions
Using a large saute pan, heat the oil over medium heat. Add the leeks and cook for 5 to 6 minutes until softened. Add the chard and cook 3 to 4 minutes until the leaves begin to wilt. Add the corn, red pepper flakes, and a pinch of salt and pepper, and cook for 2 to 3 minutes until warmed through. Remove the pan from heat. Add the lemon zest and lemon juice. Stir the vegetables until combined. Top with basil leaves, and season with salt and pepper. Serve immediately.

Fennel and Corn with Tarragon

Posted on August 20, 2012 by Lattes and Leggings

The very first time I tried fennel it was raw. I about gagged. Nobody told me it tasted like licorice. I was the kid who threw out every licorice piece of candy in my trick-or-treat bag. It’s one of those flavors that you either love or hate. Then I decided to give fennel another try, but roasted. I took a bite, and loved it. The licorice flavor was mellow. It was unlike any other vegetable I’d tasted before. Now it’s one of my favorite vegetables to cook, and maybe it will be yours too.

Fennel may look intimidating to cut, but it’s rather easy. Only the white bulb part is needed for this dish. Simply cut across the top and bottom part of the bulb to remove the green stems and hard white bottom part of the bulb.

Let’s get to sauteing these veggies.

As the fennel cooks, it will start to brown slightly and soften. A little olive oil and salt and pepper is all fennel really needs to taste delicious.

Simple. Clean flavors. Tarragon is all you need to dress up these colorful vegetables. Smile.

Fennel and Corn with Tarragon
adapted from Molto Batali

serves 4

Ingredients
2 tablespoons extra-virgin olive oil
1 fennel bulb, cut into 1/2-inch slices
1/4 cup onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
1 garlic clove, minced
kosher salt and pepper
2 plum tomatoes, roughly chopped
2 cups frozen corn, thawed
1/2 teaspoon dried tarragon

Directions
In a large saute pan, heat the oil over medium heat. Add the fennel, onion, carrot, celery, garlic, and a pinch of salt and pepper. Saute for 7 to 8 minutes, stirring occasionally until the vegetables soften and slightly browned. Add the tomatoes and saute for 4 to 5 minutes, stirring occasionally until the tomatoes soften. Add the corn, tarragon, and a pinch of salt and pepper. Stir and saute for 2 minutes until the corn is warmed through. Transfer to a serving bowl. Season with salt and pepper to taste and serve.