Monday, May 28, 2012

fresh herbs anonymous.


Occasionally here at NSED I am going to ask you to go on a journey with me.  I am going to say, “Listen.  I saw this recipe on Joy the Baker and liked some of it but not all of it and mostly just wanted to mess around with the stuff I already had.   So I made these weird tacos and you know what?  They were good tasting.  They are gonna weird you out when you hear about them but they were GOOD.  So.  Just take this little trip, aiite?  Take the trip.”

This is that time.  The trip is now.  This is not a drill.  White bean-kale-carrot-basil tzatziki tacos.  They happened, I ate them, I did not regret it.  In fact I was ruhl happy about it.


Funky White Bean Tacos
Inspired by Joy the Baker
Serves 2

half bunch dinosaur kale
2 teaspoons olive oil, separated 
1/2 can white beans, drained, rinsed, chilled
1 teaspoon lemon juice
1 small clove garlic, finely minced
1 cup shredded carrots
1/2 cup non fat greek yogurt
a handful of basil leaves
small corn tortillas
salt and pepper


Preheat oven to 350 degrees.

Rip kale off of the rough center stalk and into bite-sized pieces.  Toss with 1 teaspoon olive oil and sprinkle with salt and pepper.  Spread out into a single layer on a lined baking sheet and bake for about 10 minutes, until leaves are wilted and slightly crisp on some edges.  Set aside.

Toss the drained, rinsed and chilled white beans with the lemon juice, garlic, salt and pepper.  Set aside.

In a food processor, blender or magic bullet (genius! awkward! what!), mix the greek yogurt and basil until well combined. 

To assemble, heat tortillas briefly in the over/over a burner/in the microwave.  Spread a dollop of the basil tzatziki on the tortilla, followed by a layer of kale, white bean mix and shredded carrots.  Think for a quick sec about how weird it looks but then forget about that and bite it.  Chew swallow repeat etc. 


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