When four more beautiful, firm yellow zucchini showed up in last week’s CSA share, the challenge was on. What else could I do with them that would not only be delicious but would push my envelop. Inspired by the success of my Grilled Salsa a few weeks ago, I thought, hmm: tacos. I knew from…
Asian Red Plum Salsa
The vegetarian tacos and their sauces were nearing completion. I had already made the Avocado-Chimichurri Sauce and the Black Bean and Corn Salsa. What I wanted now was something with a little sweetness and a bit of a kick … something to complement the Argentine and Mexican flavours I was already combining. And I was…
Black Bean and Corn Salsa
With the promise of vegetarian tacos firmly within my grasp, I knew that the dish was going to need some protein to give it some nourishing “staying power.” What better than black beans? They are my favourite in the legume family — I love their crunch, flavour, and their size. Instead of the doing a…