Farmers Market Green Goddess Taco's- Vegan from HeatherChristo.com

Hope you all had a wonderful weekend? Friday my mom and I tried to take the 200 pounds of plums and make jam, but we got all jammed out after 4 hours and we had only gone through like 20-30 pounds!! So we have been unloading them like crazy and the nutty thing is, our tree is still packed with them. Our neighbor started keeping bees a year or two ago and they love to hang out in my garden, my theory is that they just pollinated the hell out of that plum tree last year! I have never seen a fraction of that many plums in the 10 years we have lived here!

But the good news is that the jam is literally the best thing ever. I mixed blackberries in as well and it is eyes rolling back in the head good. We made Peanut butter (sun butter for Pia) and Jelly topped waffles on Saturday morning and OMG.

Farmers Market Green Goddess Taco's- Vegan from HeatherChristo.com

After jam making on Friday my weekend was so quiet and relaxing, which was much needed! The kids were fresh of their “cousins trip” that their Yia-Yia took them on last week and just home for a night (in which they fell asleep at like 7:30!) and then my mom came and collected them for 24 hours. My parents are still in my childhood home and most of the houses have turned over for the first or second time since I left and now it is all little kids on the back street, just like when I was growing up. I’m not kidding, it’s like a posse of little kids (mostly girls) running around and driving those little battery operated cars. It’s the cutest thing ever and the kids love it. Sometimes Coco cries and doesn’t want to come home because it is just too much fun over there.

On the other hand, Pete and I were as mellow as possible. We made a nice dinner and shared a bottle of wine and sat outside in the gorgeous weather and watched the sun set. Goodness the quiet was nice (says the parents of young children!)

Farmers Market Green Goddess Taco's- Vegan from HeatherChristo.com

So now looking forward to a busy week- Including my photo shoot for Nordstrom’s on Tuesday! (maybe I should not have been eating peanut butter and jelly waffles and drinking wine all weekend) Watch my insta stories and snapchat for behind the scenes action!

Oh yeah!!! FOOD! Green Goddess Farmers Market Tacos!! I just have so many gorgeous summer veggies and herbs and basically I bound them up in a lovely little package of tacos for you- because tacos are my favorite thing in life! Enjoy….

Farmers Market Green Goddess Taco's- Vegan from HeatherChristo.comFarmers Market Green Goddess Taco's- Vegan from HeatherChristo.comSWEET AND SPICY PICKLED RED ONIONS

Green Goddess Farmers Market Tacos- Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 large zucchini, cut into 3 inch batons
  • 8 ounces asparagus spears
  • 1 yellow bell pepper, cut into 4 chunks
  • 8 green onions
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • kosher salt
  • 8 corn tortillas
  • 1 whole avocado, sliced
  • 4 radishes, thinly sliced
  • ¼ white onion, finely diced
  • 1 cup chopped cilantro
  • Sweet and Spicy Pickled Red Onions
  • Thinly sliced jalapeno
  • Lime wedges
Instructions
  1. Preheat the Grill to High. In a large bowl or Ziploc bag toss all of the vegetables with the olive oil and balsamic vinegar and generously sprinkle with kosher salt. Let the vegetables marinate while the grill heats.
  2. Grill the vegetables, charring on each side and cooking until tender, about 2-3 minutes for the zucchini, green onions and asparagus and 5 minutes total for the yellow peppers.
  3. When the vegetables are cooked, thinly slice the grilled yellow peppers.
  4. Heat the corn tortillas over an open flame or on the grill until hot, slightly charred and flexible.
  5. To assemble the tacos, add some zucchini, asparagus, yellow pepper, and a green onion.
  6. Next top with avocado wedges, radish slices, chopped cilantro, diced white onions, sweet and spicy pickled red onions and thinly sliced jalapenos. Serve immediately with lime wedges.

 

Print Recipe  

Farmers Market Green Goddess Taco's- Vegan from HeatherChristo.com

Hope you all had a wonderful weekend? Friday my mom and I tried to take the 200 pounds of plums and make jam, but we got all jammed out after 4 hours and we had only gone through like 20-30 pounds!! So we have been unloading them like crazy and the nutty thing is, our tree is still packed with them. Our neighbor started keeping bees a year or two ago and they love to hang out in my garden, my theory is that they just pollinated the hell out of that plum tree last year! I have never seen a fraction of that many plums in the 10 years we have lived here!

But the good news is that the jam is literally the best thing ever. I mixed blackberries in as well and it is eyes rolling back in the head good. We made Peanut butter (sun butter for Pia) and Jelly topped waffles on Saturday morning and OMG.

Farmers Market Green Goddess Taco's- Vegan from HeatherChristo.com

After jam making on Friday my weekend was so quiet and relaxing, which was much needed! The kids were fresh of their “cousins trip” that their Yia-Yia took them on last week and just home for a night (in which they fell asleep at like 7:30!) and then my mom came and collected them for 24 hours. My parents are still in my childhood home and most of the houses have turned over for the first or second time since I left and now it is all little kids on the back street, just like when I was growing up. I’m not kidding, it’s like a posse of little kids (mostly girls) running around and driving those little battery operated cars. It’s the cutest thing ever and the kids love it. Sometimes Coco cries and doesn’t want to come home because it is just too much fun over there.

On the other hand, Pete and I were as mellow as possible. We made a nice dinner and shared a bottle of wine and sat outside in the gorgeous weather and watched the sun set. Goodness the quiet was nice (says the parents of young children!)

Farmers Market Green Goddess Taco's- Vegan from HeatherChristo.com

So now looking forward to a busy week- Including my photo shoot for Nordstrom’s on Tuesday! (maybe I should not have been eating peanut butter and jelly waffles and drinking wine all weekend) Watch my insta stories and snapchat for behind the scenes action!

Oh yeah!!! FOOD! Green Goddess Farmers Market Tacos!! I just have so many gorgeous summer veggies and herbs and basically I bound them up in a lovely little package of tacos for you- because tacos are my favorite thing in life! Enjoy….

Farmers Market Green Goddess Taco's- Vegan from HeatherChristo.comFarmers Market Green Goddess Taco's- Vegan from HeatherChristo.comSWEET AND SPICY PICKLED RED ONIONS

Green Goddess Farmers Market Tacos- Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 large zucchini, cut into 3 inch batons
  • 8 ounces asparagus spears
  • 1 yellow bell pepper, cut into 4 chunks
  • 8 green onions
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • kosher salt
  • 8 corn tortillas
  • 1 whole avocado, sliced
  • 4 radishes, thinly sliced
  • ¼ white onion, finely diced
  • 1 cup chopped cilantro
  • Sweet and Spicy Pickled Red Onions
  • Thinly sliced jalapeno
  • Lime wedges
Instructions
  1. Preheat the Grill to High. In a large bowl or Ziploc bag toss all of the vegetables with the olive oil and balsamic vinegar and generously sprinkle with kosher salt. Let the vegetables marinate while the grill heats.
  2. Grill the vegetables, charring on each side and cooking until tender, about 2-3 minutes for the zucchini, green onions and asparagus and 5 minutes total for the yellow peppers.
  3. When the vegetables are cooked, thinly slice the grilled yellow peppers.
  4. Heat the corn tortillas over an open flame or on the grill until hot, slightly charred and flexible.
  5. To assemble the tacos, add some zucchini, asparagus, yellow pepper, and a green onion.
  6. Next top with avocado wedges, radish slices, chopped cilantro, diced white onions, sweet and spicy pickled red onions and thinly sliced jalapenos. Serve immediately with lime wedges.