I hope you have all had a wonderful weekend! We have just been getting back to normal with life the last few days, and it’s nice to have some peace and calm. Since I am heading to LA this week for a few days, I am relishing the time at home with the children.
We have taken lots of walks in the beautiful weather and it has been back to back birthday parties all weekend. We also went and watched Pia and my niece Sophia and our God Daughter Alexandra in their Greek Dance Performance which was pretty much the cutest thing ever.
There was also a slumber party here. Wow. And I finally figured out how to make really great gluten free vegan waffles which was a fairly major win for the girls. (I will share a recipe very soon). And Pete and I watched French Kiss- remember that Meg Ryan Movie?! Love it. And tonight we are going to a 25th anniversary party/ Nothing makes me more excited than to see two people still in love and celebrating it with those around them. I think it is a really big deal to be lovingly committed to someone for that long and I can’t wait to bask in their glow!
Ok, so onto how I like to eat on a super busy weekend like this. Simply and deliciously! Like these Fresh corn and Summer Squash Tacos, (which also happen to be vegan and are perfect for a #MeatlessMonday!)
They are so easy and so tasty that no one will even be thinking about what might be “missing” from them. Sweet corn that pops in your mouth and squash that still has a little bite to it. Fresh, spicy chili and juicy cherry tomatoes. The creamy avocado and cilantro are the perfect additions to these delicious bites.
I also love that you can make this whole meal in a brief and easy 15 minutes. You kinda can’t beat that, right?
Here is how you make a these Fresh Corn and Summer Squash Tacos:
Get all of your ingredients together:
In a heavy pan over medium-high heat, add the olive oil. Add the red onion and let it cook until softened, about 5 minutes. Add the squash and cook another 2 minutes.
When the squash has gotten a little browned, add the corn and barely cook until tender, 2 minutes. Add the chilis and stir. Season to taste with kosher salt and then pull off the heat.
Heat the corn tortillas in a dry pan until hot and soft. Spoon the corn mixture over the tortillas.
Then add the cherry tomatoes and avocado chunks. Squeeze a lime wedge over the tacos and add some fresh cilantro and serve immediately.
Recipe: Fresh Corn and Summer Squash Tacos
- 3 tablespoons olive oil
- ½ red onion, diced
- 2 cups summer squash (zucchini and yellow squash), sliced
- 3 ears fresh corn kernels
- 1 red chili, thinly sliced
- 1 jalapeno, thinly sliced
- 1 cup cherry tomatoes, halved
- kosher salt to taste
- 8 corn tortillas
- fresh cilantro, lime wedges and avocado slices for garnish
- Mix with the cherry tomatoes and check for seasoning.
- Heat the corn tortillas in a dry pan until hot and soft. Spoon the corn mixture over the tortillas. Then add the cherry tomatoes and avocado chunks. Squeeze a lime wedge over the tacos and add some fresh cilantro and serve immediately.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4