- Summer Squash Tacos with Radish-Lime Salsa and Cotija cheese
- Grilled Corn with Chile-Lime Butter
- Pinto Beans with Garlic and Red Chiles
- Avocado, Radish, Onion Salad with Cumin Vinaigrette
Click through for recipes and receipt:
Summer Squash Tacos with Radish-Lime Salsa and Cotija cheese
3 small zucchini, quartered and cut into 1-inch pieces 3 small yellow squash, quartered and cut into 1-inch pieces Kosher salt 2 tablespoons vegetable oil or olive oil 2 cloves garlic, smashed 1/2 yellow onion, sliced Pinch red pepper flakes 1/2 red onion, minced 1/2 bunch radishes, diced Zest and juice of 1 lime Cotija cheese, crumbled 1 package white corn tortillas
Place the squash and zucchini in a large bowl, sprinkle with 2 generous tablespoons kosher salt, and set aside for about 10 minutes. Drain the squash and zucchini in a colander, rinse with water, and pat dry with a towel.
Heat a large skillet over high heat and add the oil, garlic and chile. Once the oil is hot and the garlic begins to brown, place the squash and zucchini into the pan and cook on one side until caramelized, about 2 minutes. Stir and add the white onions and cook until everything is tender but not mushy, about 4 more minutes. Taste and season with salt if necessary before serving.
Combine the red onion, radishes, lime zest and juice with salt and pepper and place in a small bowl.
To make a taco, heat a tortilla over the burner until soft and a little charred. Place some of the squash mixture into the tortilla and top with the radish salsa and the crumbled cheese.
Grilled corn with Chile-Lime butter
Olive oil or vegetable oil 4 ears corn, shucked and cut in half 1 stick room temperature butter 1/2 clove garlic, minced Zest and juice of 1 lime Pinch of cayenne pepper or red pepper flakes 1 teaspoon chle powder Pinch of cumin or coriander More cotija cheese, for garnish (optional) Kosher salt
Brush the corn with a little oil and place on the grill or grill pan and cook until tender and a little charred, 8 to 10 minutes in a cooler spot on the grill.
Place the butter, garlic, lime zest and juice, and spices into bowl and stir to combine. Season the butter with salt, then taste to adjust seasoning.
Remove the corn from the grill and top with the butter mixture.
Pinto Beans with Garlic and Red Chiles
My father sends me fresh pinto beans every summer from Texas, so they are not included in the cost of the meal. Dried beans cost about $1.79/ lb so your cheap-ash meal will cost $15.84. Any canned bean you have sitting in your pantry will work for this too.2 cups pinto beans, soaked overnight 2 cloves garlic, smashed Large pinch red pepper flakes 2 tablespoons olive or vegetable oil Kosher Salt 1/2 red onion, diced, for garnish
Rinse the soaked beans, place into a sauce pan and cover with water. Add the garlic, red pepper, and the oil and bring to a boil. Skim off any of the foam that has accumulated and simmer for about an hour until the beans are just cooked through. Remove from the heat, season with salt, cover and set aside for an extra 15 minutes to absorb the flavor. Garnish with the diced red onion.
Avocado, Radish, Onion Salad with Cumin Vinaigrette2 ripe avocadoes, sliced 1/2 bunch radishes with tops 1/2 yellow onion, very thinly sliced 1 teaspoon cumin seed, toasted (if you use ground, do not toast) Juice and zest of 2 limes 1/4 teaspoon honey 4 tablespoons olive or vegetable oil Salt and pepper to taste
Lay the avocado slices on a platter and season with salt and pepper. Thinly slice the radishes and add to a bowl along with the radish leaves and the onion. In a small sauté pan toast the cumin seeds until they just start to smoke and place in a small bowl. Whisk in the lime juice, zest and the honey until just combined. Slowly drizzle in the oil while whisking and season with salt and pepper. Toss with the radishes and the onions and place over the avocadoes.
Receipt (click to enlarge):