DINNER

Taco Tomatoes

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INGREDIENTS:                                                                                                                        

  • 1 tbsp. extra-virgin olive oil

  • 3/4 lb. ground beef or turkey

  • 1 medium onion, chopped

  • 1 (1-oz.) packet taco seasoning

  • 4 large, ripe beefsteak tomatoes

  • 1/2 c. shredded Mexican cheese blend

  • 1/2 c. shredded iceberg lettuce

  • 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

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INGREDIENTS:

  • 4 large zucchini

  • 2 tbsp. extra-virgin olive oil

  • kosher salt

  • Freshly ground black pepper

  • 2 c. cherry tomatoes, halved

  • 1 c. mozzarella balls, quartered if large

  • 1/4 c. fresh basil leaves

  • 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

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INGREDIENTS FOR TILAPIA:

  • 2 tbsp. packed brown sugar

  • 4 tsp. ground cumin

  • 2 tsp. kosher salt

  • 2 tsp. paprika 

  • 2 tsp. dried oregano

  • 1 tsp. freshly ground black pepper

  • 1 tsp. garlic powder

  • 4 (6-oz.) tilapia filets

  • 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:

  • 2 avocados, diced

  • 2 tomatoes, diced

  • jalapeno, minced

  • 2 tbsp. chopped cilantro

  • 2 tbsp. extra-virgin olive oil

  • Juice of 1 lime

  • Kosher salt

  • Freshly ground black pepper