No. 1 : Quick Recipe
Potato and Poblano Tacos
- 3 LBs Baby Gold or Red Potatoes
- 4 – 5 Poblano Peppers, seeded and chopped into 1” pieces
- 2 TB Avocado Oil (or Olive Oil)
- 1 Tsp Sea Salt
- 1 Tsp Red Pepper Flakes
- 1 Tsp Cumin
- 1 Cup Chopped CilantO
- Warm Corn Tortillas and Taco Toppings like avocado, prepared salsa, shredded cheese, olives, lime wedges, etc.
Preheat the oven to 400F. Place a sheet pan in the oven and preheat the pan along with the oven. Toss the pota- toes and peppers in the oil, salt, pepper flakes and cumin in a bowl and then remove the pan from the oven and toss the veggies on it. (Be careful – its HOT!) Slide it back into the oven and roast until the potatoes are tender about 30 to 40 minutes. Remove and toss with the cilantro. Serve with the taco toppings and corn tortillas.
No. 2 : Kitchen SCOOP
I love Poblano peppers. You may be familiar with them from the Mexican dish in which they are often used – Chilies Rellenos. When this big and heart-shaped chile is mature – it turns red just like a bell pepper. When dried, its called an Ancho. Ever heard of a Chipotle chile? That’s just a Poblano that has been smoked and dried.
No. 3 : Clever Idea
Make it a bowl dinner tonight – this easy recipe tastes great topping a bowl of brown rice or quinoa in- stead of tucking the goodies inside of a tortilla!
No. 4 : CHEERS
Zuccardi “Serie A” Torrontes
The name of this wine, “Serie A”, refers to the most representative grape varietals of Argentina. Torrontes is the name of the grape, indigenous to Northern Argentina, where some of the world’s highest mountain vine- yards lie. Aromatic and peachy-flavored, this is a wonderful white to pair with slightly spicy foods like the chilies in this recipe. Zuccardi makes this old-vine-wine with grapes from Salta, the original birthplace of Torrontes.