Summer Squash Tacos
Veggie tacos are a great way to use up lots of produce because you can put almost anything spicy in a tortilla and- voila!- tacos! These tacos combine traditional harvest vegetables- sweet corn, summer squash, onions- with spicy peppers, tart lime, and salty Cotija cheese. The squash and peppers in these are straight out of this week’s Greenling Local Box. I had onions and limes on hand from previous deliveries, and the corn was a surprise! Let me explain. The “surprise me!” is an under-publicized item on the Greenling website, and one of my favorite ways to...
Read MoreCincinnati-Style Chili
I feel a little blasphemous writing about Midwestern chili on a blog titled “The Austin Gastronomist.” Chili is the state dish of Texas after all! Texans are rightly pround of their chili, but we could learn a thing or two from the adventurous Cincinnatians, who traditionally season their chili with cinnamon and cocoa powder. This dish combines those sweet flavors with spicy peppers and smoky chili powder in a thick, hearty stew. Cincinnatti-Style Chili 1 tablespoon olive oil 1 large onion 2 bell peppers 1 jalapeno pepper 1 Serrano pepper 1 pound venison, bison, or beef...
Read MoreAustin Beer Week: Texas Chili Pie
I made this chili pie in support of the Rangers’ first ever World Series appearance and so far it is working! (We’re winning game one of the series as I type.) The idea for this recipe came from the concession food I liked to eat at Rangers games when I was a kid: frito pie! This healthier, non-processed version combines a spicy chili with hearty jalapeno cheddar corn bread. Pure Texan comfort food! If tomatoes and fresh beans were in season, I probably would have added them to the chili. However, this version will satisfy the most picky Texas Chili enthusiasts since it...
Read MoreBhindi Masala (Okra Curry)
Bhindi (okra, also spelled “bhendi”) is a really popular ingredient in Indian, North African, and Middle Eastern cuisines. This masala recipe uses basic ingredients most westerners have on hand in their pantries, and it is a nice change from the usual American Southern-style deep fried and gumbo preparations. Full disclosure: I prepared this vegan dish with jasmine rice as a main course for lunch. The flavors were great, but Rami and I were both pretty hungry a few hours after eating. I recommend adding kidney beans, chopped cooked chicken, or tofu to this dish if you...
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