Spicy black bean tacos with radish salad

_MG_40192 tsp. olive oil
1/2 cup finely chopped red onion
2 cloves garlic, minced or pressed
1/4 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
Dash ground cayenne
2 1/2-3 cups cooked black beans (about 2 cans, drained and rinsed)
1/2 cup veggie broth (or water)

Radish salad
1 bunch radishes (around 15 radishes)
1/4 chopped red onion
3 tbsp chopped cilantro
Juice from 2 limes (4 tablespoons)
1 1/2 tbsp olive oil
Kosher salt and pepper
8 whole wheat flour tortillas

To serve:
crumbled goat cheese
sliced avocado
additional chopped cilantro

Heat the olive oil in a skillet over medium-high heat. Once the pan is heated, add the onion and sauté just until it begins to soften, about 5 minutes. Stir in the garlic, salt, cumin, chipotle powder and cayenne and sauté just until fragrant, about 30 seconds. Stir in the beans immediately followed by the veggie broth or water. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until most of the liquid has evaporated and the beans are tender, about 8-10 minutes. Remove from the heat, stir in the lime juice and adjust seasonings to taste.

While the beans cook, prepare the radish salsa: clean and thinly slice one bunch radishes. Mix together radishes, red onions and 3 tablespoons cilantro with 4 tablespoons fresh squeezed lime juice, 1½ tablespoons olive oil, ¼ teaspoon kosher salt and ¼ teaspoon pepper.
To serve the tacos, place beans in the middle of a tortilla, top with radish salad, goat cheese, salsa, avocado and chopped cilantro.

Recipe adapted from acouplecooks.com and annies-eats.com

Little apricot cakes

_MG_39671 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
seeds from 1 vanilla bean
1/3 cup milk ( I used coconut milk)
1/4 teaspoon almond extract
2 apricots, halved, pitted, cut into 1/4″ wedges
2 tablespoons raw sugar

Preheat oven to 350°. Line muffin cups with paper liners. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, almond extract and vanilla and beat until combined.

With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.

Bake until cakes are golden and a tester inserted into the centers comes out clean, 20-25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.

Adapted from Epicurious.com

Toasted coconut, almond and chocolate chip ice cream

_MG_60481/2 cup unsweetened toasted coconut chips, chopped
1 14.5 oz can coconut milk (not light)
2 cups cream
1 ½ Tbs. cornstarch starch
pinch of salt
1/2 cup organic cane sugar
1/4 cup Stevia powder, the baking substitute – or another 1/4 cup organic cane sugar
seeds scraped from one vanilla bean
1/4 cup chopped, toasted almonds
1/4 cup mini chocolate chips


Combine 2 Tbs. of the cream with the cornstarch in a small bowl and stir it well to make a slurry.
In a saucepan, combine the rest of the cream with the sugar, Stevia (if using), coconut milk, vanilla bean seeds and salt. Bring to a boil over medium-high heat. Remove from the heat and whisk in the cornstarch mixture. Then, return the whole mixture to the heat and bring it back up to a boil. Boil, stirring constantly, until it thickens slightly, 1-2 minutes.
Remove from the heat, let cool and put it in the fridge, covered, to chill overnight.
When the base is chilled, churn the ice cream according to the ice cream maker manufacturer’s instructions. When the ice cream is finished churning, stir in the almonds, coconut and chocolate chip. Freeze for 4 hours.

Recipe loosely adapted from fiveandspice.com

Ginger chai ice cream

_MG_60062 cups cream
1 cup milk
1 teaspoon coriander seeds, toasted (3/4 teaspoon ground)
1 teaspoon allspice berries (about 10), toasted (3/4 teaspoon ground)
8 cloves, toasted (1/2 teaspoon ground)
1 whole star anise, toasted (1/2 teaspoon ground)
6 cardamom pods, slightly crushed and toasted (3/4 teaspoon ground)
1/2 teaspoon black peppercorns, toasted (1/2 teaspoon ground)
1/2 teaspoon ground cinnamon
2 tablespoons ginger, grated
1/4 cup black tea leaves, like Assam, English Breakfast, or Orange Pekoe
3 egg yolks
3/4 cup sugar or 1/2 cup sugar + 1/4 cup Stevia
pinch of salt

In a medium saucepan, bring cream and milk to a simmer. Toast whole spices and stir into dairy along with cinnamon and ginger. Bring dairy to a boil, then remove from heat and cover to steep for 45 minutes.
After 45 minutes, return dairy to a boil, then remove from heat and stir in tea leaves. Cover and let steep for 15 minutes.
Pour dairy through a fine mesh strainer into a measuring cup or bowl, pressing on tea leaves with a spoon to extract all liquid. In a clean medium saucepan, whisk together egg yolks and sugar until pale in color and slightly thickened. Slowly add strained dairy, whisking constantly.
Heat mixture on medium heat, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line. Stir in salt to taste, then strain custard into an airtight container and chill overnight.
The next day, churn ice cream according to manufacturer’s instructions. Transfer to an airtight container and chill in freezer for at least 4 hours before serving.

Recipe adapted from seiourseats.com

Rosemary infused roasted apricot ice cream

The combination of apricots and rosemary may sound a bit strange or unusual – but it is absolutely wonderful. Roasting the apricots with the brown sugar brings out the sweetness of the fruit, and caramelizes the sugar. It may sound like it’s a bit of work – but it is absolutely worth it. This is one of my all-time favorite ice cream flavors. Give it a try!

_MG_39731 pound (450 grams) apricots, about 10-15 depending on size
1/3 cup (53 grams) + 2 tablespoons brown sugar
1 tablespoon fresh rosemary, roughly chopped
1 cup (475 ml) heavy cream
1 cup (475 ml) half & half
Pinch of salt
2 tablespoons brandy

Preheat oven to 375 degrees F and line baking pan or parchment paper.
Slice the apricots into quarters and remove the pits. Place on the prepared sheet pan and sprinkle with 2 tablespoons of the brown sugar. Roast for about 20 minutes, or until fruit juices are bubbly and starting to caramelize.
Let apricots cool, then pulse in a food processor or blender until roughly puréed.
Warm the remaining 1/3 cup of sugar, heavy cream, half and half, rosemary and salt in a saucepan over medium low heat, stirring to dissolve the sugar. Once mixture is smooth, remove from heat and let cool. When cream mixture is cool enough, place in the fridge and chill for several hours or overnight, as well as the apricot purée. When chilled, strain the cream mixture into a medium size bowl, discard the rosemary, add the apricot purée and the brandy.
Freeze mixture in an ice cream machine according to manufacturer’s instructions. Once churned, spoon into a bowl and place in the freezer to harden for at least 2 hours before serving.

Adapted from completelydelicious.com

Fish tacos with red cabbage slaw


1 lb Tilapia, cod or mahi mahi fillets
2 Tbsp extra-virgin olive oil
1 1/2 Tbsp fresh lime juice
1 clove garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground paprika
1/8 tsp cayenne pepper
Salt and pepper
6 corn or flour tortillas
1 large hass avocado, sliced

1 package red cabbage slaw
1/4 cup cilantro, chopped
1 1/2 Tbsp lime juice
1 Tbsp extra-virgin olive oil


In a mixing bowl whisk together oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Place fish in a glass pie pan and pour marinade over fish, then turn over and spoon marinade over the fish. Place fish in the refrigerator and allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
Preheat oven to 375 F. Bake fish until cooked through, about 20 minutes – check with a fork for doneness. Break fish into pieces and serve in warmed taco shells with cabbage slaw and avocado slices.

For the red cabbage slaw:
Mix cabbage slaw, cilantro, lime juice and oil in a medium mixing bowl. Season lightly with salt and pepper, toss to evenly coat.

Recipe adapted from cookingclassy.com