Loaded Veggie Tacos

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When I moved to New York, I learned a whole lot about tacos right from the start. The shredded lettuce, canned corn kernels and chopped tomato add ins of my childhood were all of a sudden nowhere to be seen – instead, the most elaborate combinations were served up and a food concept I had felt sort of “meh” about for a while became a new favorite. I recall this one conversation I had with Mike early on, where I sort of “explained” to him that in Sweden, we approach tacos in a much different way. I went on and on about the standard concept of ground beef, the aforementioned vegetables, the taco sauce or salsa, sour cream and shredded cheese – only to have Mike tell me afterwards that that’s how tacos are normally eaten in America too. Little did I know, back then, that I’d only been taken to these contemporary, trendy Mexican food places, where pickled red onions, thinly sliced radishes and habanero relish had just recently risen to the sky as the “new black” of taco toppings.

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Roasted Red Cabbage

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This recipe will (humbly) serve as the first one in our little ‘stay local’ challenge we hope you’ll join us in throughout the month of February. This time of the year – here in the north – it’s easy to think produce options are few and far between and that one simply HAS to rely on imported vegetables to survive. While we always eat this way, we wanted to draw some extra attention to the plethora of storage friendly, amazing veggies we actually do get to choose from this cold, snowy time of the year, and really try to inspire all of you to… well, ‘stay local’. So join in, and opt for sustainable vegetable super heroes the coming month – and leave the asparagus, avocados and snap peas from afar be for bit. Instead, cook with potatoes, parsnips, beets, sunchokes, carrots, rutabaga, celery root, cabbage, kale, onions, kohlrabi, daikon, salsify, winter squash… the list is so long!

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