Artichoke Hummus and Harissa Roasted Vegetable Tacos

This is our 350th post!

For the hummus:
1 can white beans, drained and rinsed
2 TBL lemon juice
1 jar artichokes, drained
1/4 cup olives, drained
1 TBL olive oil
1 garlic clove, chopped

Blend until smooth.

For the roasted veg:
4 turnips, chopped into 1-inch pieces
1.5 cups radishes, chopped in half
1 red bell pepper, chopped into 1-inch pieces
1/3 cup harissa
1 TBL olive oil

Preheat oven to 425 F. Prepare a baking sheet with foil. Toss vegetables with harissa and oil, then spread evenly on the pan. Bake 30-40 minutes, or until vegetables are tender and slightly browned.

Serve in tortillas or pitas. Spicy!

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Roasted harissa potatoes and chickpea curry

For the potatoes: preheat oven to 450, chop 3 yukon gold potatoes into 2-inch pieces. mix together 1 small onion diced, 1/4 cup harissa, potatoes, and water to cover. sprinkle with smoked salt. bake 50 minutes or until most of the liquid is absorbed.

For the curry: dice 1 onion and sautee in olive oil. chop 2 TBL ginger and 2 TBL garlic, and 1 tomato add to onions, and cook for 2-3 minutes until very fragrant. add 2 tsp cumin, 2 tsp coriander, and 4 tsp madras curry powder. season with a little salt. add 1 drained/rinsed can of chickpeas, 3 cups frozen spinach, and 3 cups broccoli. add about 1/4 cup water if needed. cook covered on medium heat 10 minutes, then reduce heat to simmer for 30.

Garden of eatin’

A few shots of simple, summer meals.

From bottom to top: Swiss Chard; black and pinto beans with corn, tomatoes, cucumbers, and leeks; avocado and pineapple salsa with cilantro. Homemade chips on the side.

Pickled cabbage with beans, corn, cucumber, and tomatoes, topped with guacamole. Side of sauteed zucchini and squash with cumin and oregano.

Best lettuce of the season with lemon vinaigrette, topped with fresh green pea dip.

Roasted veggies, side of harissa hummus and chard.