Rae lives and farms on Barr Farms with her family. She loves cooking healthy food, trying new things, deep conversations with friends, reading, learning, and playing, especially with her three children.
Crisp Tortillas with Pattypan Squash, Eggplant, and Tomato
Recipe from Brooke Houlette
Serves 4
1/4 cup extra-virgin olive oil
6 medium pattypan squash, cut into 3/4 inch pieces
2 small eggplants (about 1 lb) cut into 3/4 inch dice
salt
4 medium garlic cloves, minced
1 small chipotle in adobo, minced, with 1 teaspoon adobo sauce (remove the seeds if worried about heat)
1 large tomato, cored and cut into 1/2 inch dice
2 T minced cilantro
1 T lime juice
4 large flour tortillas
4 oz queso fresco (can sub feta or goat cheese), crumbled
1. Heat the oil in a dutch oven over medium heat until shimmering. Add the squash, eggplant, and 1 teaspoon salt and cook, stirring often, until softened and just beginning to color, 8 to 10 minutes. Add the garlic, chile, and adobo sauce and cook until fragrant, about 1 minute. Add the tomato, cover, and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove the cover and, if necessary, simmer for a minute or two to evaporate excess liquid. Stir in the cilantro and lime juice and adjust the seasonings, add more salt to taste.
2. Meanwhile, hea the tortillas one at a time in a large skillet until browned in spots. Place 1 tortilla on each plate. Divide the vegetable mixture among the tortillas and sprinkle with cheese.