, , , , , , , , , , , , ,



It IS easy being green. And liking it. I remember the days of trying to convince my kids that  green foods, like broccoli, taste good. I failed, even with green eggs and ham. It didn’t work then, but now that they’re older, it doesn’t take Dr. Seuss’s help.

I saw a pic pop up in one of my many feeds (ha ha). I can’t remember where or by who, but it was a taco with raw green and wax beans and a yogurt sauce. The image in my memory is all I needed.

The original post contained all raw veggies. I love the snap of fresh green beans but I did fear that there wouldn’t be enough contrast between crunch and non-crunch, so I steamed the them, just a little. Thinly sliced radishes and roasted corn (great way to use up leftover ears of corn) combine with green and wax beans, avocado, green onion and cilantro. Crumbles of feta dot the tacos and are whisked into the cilantro lime yogurt sauce. The only things that aren’t local are the avocados and lime. Oh, and the flour tortilla shells. This was a quick lunch; I used store bought instead of making my own …

Visit Salem NH Farmers Market, or your local market, to pick up the items you need to make your Tuesday Tacos. And if you’re on Instagram, please consider liking this photo on Williams Sonoma Instagram.

There really aren’t any specific ingredients, or quantities, for the taco filling, but here’s what I used:

  • 1/4 lb of green beans
  • 1/4 lb wax beans
  • 1/2 avocado
  • 1 ear of roasted corn
  • 1 green onion stalk
  • 1 lg radish
  • about 1/4 c chopped cilantro
  • 1/4 c crumbled feta

Yogurt sauce:

  • 1/2 c yogurt
  • 1/4 c crumbled feta
  • 2 tbs EVOO
  • 1/4 c chopped cilantro
  • 1/2 lime, juiced
  • Freshly ground sea salt and black pepper