We’re in the midst of something unexpected and new. We bought a new home! We’re moving from our little bungalow just a few blocks across the street to a 1926 two-story. The new home has a bit more space and a larger yard, enough space the future family we’re dreaming of. And the best part — we’re doing a kitchen renovation!
Designing our own kitchen has been something we’ve dreamed of for a long time, and it’s almost surreal to actually be looking at appliances and designing our ideal layout. Our Pinterest board is now a sea of kitchens, and Alex has been playing with room designing applications. It’s not a huge room, but it’s square (instead of our current galley layout), with enough space to fit most of what we’d like to have.
If everything goes as planned, we’re hoping to share some of our reno progress with you here! In the meantime, let us know any helpful tips.
And now to tacos. We harvested our first garden radishes the other day, and I stumbled upon this recipe for tacos with radish salsa. I couldn’t resist suggesting them to our friend Annie who came over to cook this past weekend, even though we’ve already enjoyed our share of tacos together. She was more than happy to try a new taco variation, and we were delighted by the result — the tangy radish salsa is a refreshing and unique flavor to compliment the black beans and feta. It came together quickly, and was a delightful way to share a meal together.
And, check out Annie’s blog for this lovely blackberry chevre salad she shared with us for the meal.
- 15-ounce can black beans (or 1½ cups black beans)
- 1 clove garlic
- 3½ tablespoons olive oil, divided
- 1 bunch radishes (around 15 radishes)
- 4 green onions
- ½ to 1 jalapeño pepper
- Fresh cilantro
- Juice from 2 limes (4 tablespoons)
- 12 small corn tortillas
- Feta cheese
- Kosher salt and pepper
- Dice 1 clove garlic. In a medium pot, heat 2 tablespoons olive oil. Add 1 clove garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid (add water if using beans without liquid), several sprigs of cilantro, and ¼ teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.
- While the beans cook, prepare the radish salsa: clean and thinly slice one bunch radishes. Thinly slice 4 green onions. Seed and dice the jalapeño (taking the necessary precautions – keep the juice away from the eyes!). Use ½ pepper for a mild salsa, and more for a spicier version. Chop the cilantro, enough for 3 tablespoons for the salsa, and extra for serving. Mix together radishes, green onions, jalapeño and 3 tablespoons cilantro with 4 tablespoons fresh squeezed lime juice, 1½ tablespoons olive oil, ¼ teaspoon kosher salt and ¼ teaspoon pepper.
- To serve the tacos, place beans in the middle of a tortilla, top with radish salsa, feta cheese, and chopped cilantro.