Layer some tortilla chips (we love El Milagro: locally Ausitn made) in an oven safe dish: a casserole or cookie sheet. Sprinkle some shredded cheese evenly, layer more chips, layer more cheese and bake at 350 until cheese melts: not long! Meanwhile heat some refried or black beans on the stove or in the microwave. Serve the chips on a platter topped with warm beans, chopped tomatoes, jalapenos, black olives and whatever else you like. A little cheese, some crunch and whole lot of healthy protein and fresh veggies. A great alternative to the gooey 'nacho cheese' slathered version.
Fish Tacos with Yogurt Sauce:
Season fillets of tilapia or other white fish with cumin, salt, pepper, chilly powder, or taco seasoning. Bake until cooked through and serve in corn tortillas with coleslaw and goat cheese and dipped in yogurt sauce. Coleslaw can be light and healthy, and the yogurt sauce is a delicious and flavorful alternative to the traditional fattening ranch dressing.
Blend 1 cup of plain yogurt (preferably homemade- if not choose a variety with live cultures. White Mountain is a great local brand) with 3 cloves garlic and a handful of fresh cilantro. Add salt to taste. Add some hot peppers for extra kick. Cilantro is most likely coming up volunteer in your garden if you let it go to seed last year. No need to stem the herb: both the leafy ends and the stalk of the stems are flavorful. This sauce is also great as a dip for oven fries or chips.
Marinated Radish 'Pickles'
Mix equal parts sugar, vinegar, and water in a small saucepan and bring to a boil. (You may use less sugar to suit your taste). Turn down to a simmer and add pickling spices. You can purchase 'pickling spice' pre-mixed or mix your own using fresh dill from the garden. Simmer 10 minutes and pour over thinly sliced radishes. Place in the fridge for 1 - 10 days, or marinate for several hours for lightly marinated radishes.
This post can also be seen at Yard Farm Austin.