Mushroom Zucchini Tacos

This recipe is so simple and so robust, I think I'm going to add it it the regular rotation (as long as zucchini is in season:). Right now I'm still using the canned Muir Glen Fire Roasted Tomatoes since we haven't had any West Coast tomatoes in the stores yet, but if you're making this during tomato season, you can make your own on the grill or under the broiler.

The beautiful thing about making tacos or burritos like this is that they're so flavorful you really don't have to worry about the side dish. Just some black beans and corn tortillas an you're all set!

Serves 4
$10

Ingredients

• 1 TBLS Organic Olive Oil
• Organic White Onions - Sliced Thin
• 1/2 lb Portabella Mushrooms - Sliced Thin
• 2 Organic Zucchini Squash - Peeled and Diced
  
• 1x14 oz can Organic Fire Roasted Tomatoes
• 1 chipotle chile in adobo sauce
• Organic Corn Tortillas

Directions

1. Heat the olive oil over medium heat and saute the onions until they begin to soften - about 5 minutes
2. Throw in the mushrooms and stir it all up. Let them soften up for about 4 minutes
3. While the mushrooms and onions are cooking away, get out your food processor or blender and blend up the tomatoes and the chipotle
4. Pour the chipotle-tomato sauce into the pan and add the zucchini. Simmer for about 10 minutes, stirring occasionally
5. Enjoy!
   

Lentil Soup with Lemon, Pancetta & Mint

This is a Nigel Slater recipe I found on the Guardian website. It's such a mash-up of flavors, but it really works! We had this for dinner with some nice crusty bread. The whole thing was ready in 45 minutes from first onion slice to first spoonful in my tummy!

Ingredients
1 large onion
olive oil
4 cloves of garlic
3 slices Pancetta
a small bunch of flat-leafed parsley
½ lb French Green Lentils
32 ounces of stock
3 big handfuls of spinach
1 lemon
a small bunch of mint

Directions

Peel and finely chop the onions and garlic. Toss some olive oil in a medium sized pot and throw them in over medium heat. Dice up the bacon and throw it in when the veggies have softened a little. Cook until the veggies and bacon have all browned nicely.

Chop up the parsley and throw it in the pot. Wash the lentils and stir them in too. Pour the stock in and bring the whole shabang to a boil. Turn the heat down so it's at a nice simmer and partially cover with a lid. Cook for about 30 minutes until the lentils are tender (but not too tender)!

Rinse and quickly steam the spinach in a separate shallow pan with a lid. Squeeze it dry and divide it evenly between the soup bowls - you'll pour the soup right on top.

Season the soup with salt, pepper, lemon juice and the torn mint leaves. Taste as you go and call it good when it's good! Serve over the spinach and enjoy.