Confession time: we don’t eat tacos that much. Well, besides breakfast tacos. I haven’t been able to full transition BMW to the Austin lifestyle quite yet. He still isn’t the biggest fan of Mexican food and especially not Tex-Mex. Which drives me mad because Mexican food and Tex-Mex are basically like just food to me. I grew up in Texas so we ate tacos, in many different forms, all the time. And I still love when I order at a restaurant and they just bring a thing of tortillas. Oh you ordered enchiladas? Here are some tortillas. Salad? I mean why not. Fresh corn tortillas are some my favorite things ever. Finding them can be tough though. When I do make tacos at home we typically opt for flour. Anyways, I was thrilled when BMW actually liked these veggies tacos! I mean they were vegetarian AND tacos, so I really feel accomplished y’all. Getting my picky Midwest raised BF to get on board with anything besides meat and potatoes can be a struggle. So I am pumped to share these with you!
Y’all, probably one of the best things I did in 2015 was build a picnic table with my boyfriend! Yes, for reals, we looked up a gazillion plans, went to Home Depot like we knew what we were doing, bought all the supplies and 18 hours later our first picnic table was born! Can you believe it?!? We are such proud parents. Many a wonderful night has been spent sitting around it enjoying long, delicious meals with friends. Bonus points, it is the absolutely most perfect background for showing off my pretty blue and white plates. I just love how they look on this table!
When it came time to shoot the April issue of Austin Woman Magazine, I knew immediately that I wanted my little picnic table to shine! I rounded up three of my most favorite spring recipes for you. Check them out below plus my tips for shopping at the farmers market this spring!
I took this over to our friends’ house for a football watching party this weekend. It’s a great (and healthy!) way to change it up from regular salsa.
1 can of black beans
1 can of corn
1 small red onion
1 small jalapeno
Rinse black beans and corn in a colander. Set on paper towel to dry off a little bit.
Wash cilantro and jalapeno and pat dry with paper towel.
Cut stems off of cilantro and chop cilantro.
Cut top off of jalapeno and remove seeds.
Mince jalapeno. I only used half the jalapeno or else you might scare off some guests with the heat.
Chop red onion. Use your own discretion on how much to add.
Mix all together in a bowl. Add a spoonful of minced garlic.
Add a few shakes of cumin and salt to taste.
Squeeze fresh lime juice on top and mix again.
Place the salsa in your favorite serving bowl and serve with tortilla chips! This also goes great as a dressing for tacos and salads. I use the leftovers and make little quesadillas too. Yum!