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.Print
Note: The radish salsa can become watery as it sits, so it’s best served about 10 minutes after preparation. Use a slotted spoon when serving the salsa to strain out any additional liquid.
- 1 clove garlic
- 3 1/2 tablespoons olive oil, divided
- 15-ounce can black beans (or 1 1/2 cups cooked)
- 6 tablespoons chopped cilantro (plus additional sprigs for cooking)
- 1 bunch radishes (12 to 15 radishes)
- 4 green onions
- ½ to 1 jalapeño pepper
- 2 limes (4 tablespoons juice)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 12 small corn tortillas
- 3/4 cup feta cheese crumbles
- Mince 1 clove garlic. In a medium pot, heat 2 tablespoons olive oil. Add garlic and sauté for 1 to 2 minutes until the garlic is fragrant and barely starting to brown. Add the black beans along with the can liquid (add 1/4 cup water if using beans without liquid), several sprigs of cilantro, and 1/4 teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.
- While the beans cook, clean and thinly slice the radishes. Thinly slice 4 green onions. Seed and dice the jalapeño pepper (taking the necessary precautions to keep the juice away from the eyes). Use 1/2 pepper for a mild salsa, and more for a spicier variation. Chop 6 tablespoons cilantro; reserve 3 tablespoons for serving. Mix 3 tablespoons cilantro with radishes, green onions, jalapeño pepper, 4 tablespoons fresh squeezed lime juice, 1 1/2 tablespoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper.
- To serve, place the beans in the middle of a tortilla, top with radish salsa, feta cheese crumbles, and chopped cilantro.