I am sharing this post for the Nourishing Gourmet's > Pennywise Platter Thursday because packing a healthy lunch made with leftover, from-scratch fare is frugal, good for you, and good for the environment. Also keep reading for my easy "pennywise" succotash recipe. Use what you have in your garden or fridge and nourish your family too!
My husband took homemade masa tortilla tacos to work today for lunch, topped with pinto beans, lettuce, > creme fraiche, avocado, succotash and salsa on homemade masa tortillas, along with some fresh carrots and snap peas from the > Midtown Farmer's Market:
Homemade tortillas are a thing of beauty and super tasty too. They are also a bit of a project but well worth the extra effort. I have an inexpensive tortilla press, similar to > this one, that helps my tortillas come out in just the right shape, but you can also flatten the tortillas between a heavy book and two pieces of a plastic baggies cut in half.
My tortilla recipe comes from the back of a bag of > Bob's Red Mill masa harina , but > real food blogger queen, Cheesesalve, also has a great recipe for making masa tortillas if you really want to take "homemade" to the next level.
I sprinkled my tortillas with > real sea salt, then fried them in a generous amount of lard from my favorite local butcher shop, > Clancy's, in Linden Hills, Minneapolis.
The succotash I made is really simple, incorporating lots of fresh, ready to be eaten veggies I had in my fridge. I will leave you with a basic "draft" of a recipe for this but, please, by all means use what you have and substitute away!
Emily's (whatever you have in the fridge or garden) Succotash:
freshly shaved corn kernels from 3 (or more) ears of corn
1 small young, red onion diced
1 bunch rainbow chard or other greens that are starting to wilt away in the back of your fridge, finely cut in long strands
1 green pepper, de-seeded and roughly chopped
1 cute little patty pan squash from your backyard, chopped
2 cloves "new" garlic, pressed in your fabulous, time saving > garlic press
a bunch of dried spices- I used cumin, red pepper flakes, onion powder, chili powder, black pepper, paprika and a lot of salt
a good knob of butter and a splash of extra-virgin olive oil
a handful of cilantro leaves for garnish
heat butter and oil on medium heat, saute onion for a couple minutes, add in corn and fresh garlic, saute until onion is translucent, about 7 minutes more.
add in all other veggies, seasonings and salt and cook on medium heat until the aroma is intense and the corn tastes bit soft.
wait until your succotash has cooled and dress with cilantro.
that's it, eat well, enjoy your life with real food!