- four cherry tomatoes
- two (and the only) jalapeños
I know - amazing, right? Aren't you jealous of the amazing bounty that the Arizona desert offered me?
Thank goodness for our CSA! Otherwise, we might end up on that Freaky Eaters show on TLC!
Last night we had a belated birthday dinner for my husband at his mom's. We had steaks, and there were plenty left over (all of us only ate half a steak), so we devised a plan that incorporated that as well as plenty of fresh veggies.
|The red cherry tomatoes and the jalapeños were from the garden.|
Everything else, save the large tomato, was from our CSA.
The large tomato came from my mother-in-law's garden.
Marinate your thinly sliced steak (we used leftovers, which had already been cooked, but this would also be good right from the butcher) in olive oil, and rice vinegar for at least four hours. In the meantime...
- 1/2 zucchini, chopped small
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 2 jalapeños, chopped (take out the seeds if you think they will be too hot otherwise)
- 1 ear of corn (removed)
- cherry and or grape tomatoes, halved
- splash of olive oil
- splash of apple cider vinegar
- pinch of salt
- cumin (to taste)
Mix all ingredients in a bowl and let sit in refrigerator for at least four hours.
Heat 2 Tbsp olive oil in a pan; add zucchini, cut into sticks and saute for about three to five minutes.
Add steak, and cook until warm.
Layer into a warm tortilla (we used flour, but corn, I am certain, would also be good) brown rice, black beans (cooked with a little onion and garlic), steak-zucchini mixture, and salsa.
|This little jalapeño was nestled so snugly into the grape tomato.|
It was so cute I had to take a picture before I scarfed it down.