By Lauren Townsend for The Aha! Connection
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I bought too many potatoes last week for a thing and so I roasted 8 or so tonight. Rinsed, cut, tossed in olive oil, minced 5 cloves of garlic, salt and pepper. Roast at 400° for 45 minutes. Leftovers are great in breakfast tacos or cold on salads.
🌮🌮 Taco Tuesday🌮🌮 I dont get to eat tacos on Tuesdays ’cause of swim meets, but we made these cochinita pibil tacos earlier this week. Cochinita pibil is usually pork, marinated in citrus like sour orange, ancho and anise seasoning and wrapped in banana leaves, but this was just cooked in the crock pot.
I’m lucky to have a husband who makes the world’s best tortillas then topped it with crema, Herdez Brand guacamole salsa and red onions.
3 out of 4 Townsends love roasted broccoli. I got all this out of the sale bin at the Buford Highway Farmers Market for $2.79. I bet you don’t hear that often. I chopped it up with 3 cloves of garlic, tossed with oil and salt and roasted at 450° for 20 minutes. Eat warm or chill and eat with hummus.