
DINNER
Taco Tomatoes

INGREDIENTS:
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1 tbsp. extra-virgin olive oil
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3/4 lb. ground beef or turkey
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1 medium onion, chopped
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1 (1-oz.) packet taco seasoning
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4 large, ripe beefsteak tomatoes
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1/2 c. shredded Mexican cheese blend
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1/2 c. shredded iceberg lettuce
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1/4 c. sour cream
DIRECTIONS:
1: In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.
2: Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
3: Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.
Caprese Zoodles

INGREDIENTS:
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4 large zucchini
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2 tbsp. extra-virgin olive oil
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kosher salt
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Freshly ground black pepper
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2 c. cherry tomatoes, halved
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1 c. mozzarella balls, quartered if large
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1/4 c. fresh basil leaves
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2 tbsp. balsamic vinegar
DIRECTIONS:
1: Using a spiralizer, create zoodles out of zucchini.
2: Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
3: Add tomatoes, mozzarella and basil to zoodles and toss until combined.
4: Drizzle with balsamic and serve.
Blackened Tilapia

INGREDIENTS FOR TILAPIA:
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2 tbsp. packed brown sugar
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4 tsp. ground cumin
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2 tsp. kosher salt
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2 tsp. paprika
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2 tsp. dried oregano
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1 tsp. freshly ground black pepper
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1 tsp. garlic powder
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4 (6-oz.) tilapia filets
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2 tbsp. extra-virgin olive oil
DIRECTIONS:
1: In a small bowl, combine brown sugar and spices. Rub spice mix all over tilapia.
2: In a large cast-iron skillet over medium heat, heat oil. Add tilapia and cook until crust is deeply golden and fish flakes easily with a fork, 2 to 3 minutes per side.
3: In a medium bowl, toss avocado, tomato, jalapeno, and cilantro. Add oil and lime juice and season with salt and pepper.
4. Serve tilapia topped with avocado salsa.
FOR AVOCADO SALSA:
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2 avocados, diced
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2 tomatoes, diced
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1 jalapeno, minced
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2 tbsp. chopped cilantro
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2 tbsp. extra-virgin olive oil
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Juice of 1 lime
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Kosher salt
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Freshly ground black pepper