Clam Linguine With Herb Broth and Clams

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Clam linguine anyone? Because I’m pretty sure I can hear you saying “yes please!” Clams, like other shellfish, are made up of high quality protein and omega-3 fatty acids. Equally important, in my opinion, they’re also made up of B12! I like to include B12 often in my diet because it helps to keep my body energized, my nervous system healthy, and my metabolism in check. Plus, this pasta is just so simple and delicious, and can be prepared easily on a weeknight. I like serving it up with a small glass of white wine too!

 

Clam Linguine With Herb Broth and Clams

Adapted from Bon Appetit

Time: 45 Minutes
Serves 4

Ingredients
3 pounds Manila clams or small littleneck clams
4 tbsp butter
2 tablespoons olive oil
2 small onions, chopped
6 garlic cloves, peeled, smashed
3 medium roma tomatoes, cored, chopped
3 cups dry white wine, such as Pino Grigio
1 cup clam juice
1/3 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano, or 2 tbsp dried
2 pinches of dried crushed red pepper
12 ounces linguine

Directions
Place clams in a colander and scrub under running water. Place in a bowl of cold water and set aside for 20 minutes.

Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and clam juice and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors.

Bring broth to boil. Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer clams to large bowl; tent with foil to keep warm.

Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil until pasta is almost tender but still very firm to bite, stirring often and adding clam juice by tablespoonfuls if too dry. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer. Season to taste with salt and pepper.

Transfer linguine and clam mixture to large shallow platter and serve.

Ethiopian Yellow Split Peas with Kale & Spicy Red Lentils

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I’m not sure if I’ve said this already, but I really LOVE Ethiopian cuisine. Okay, maybe I did tell you in an earlier post [HERE], but I can’t express my crazy addicted love for it enough. One thing I like best is that the vegetarian dishes, which are vegan when omitting the spiced butter or substituting with vegan cheese in the salad, are just as yummy as the meat dishes.

So below I present to you Misir Wot and Kik Alicha, two dishes I like to cook side by side. While split peas may be a dish you hated as a child, know that these are the delicious gourmet kind, cooked in a lovely turmeric onion sauce. I added kale because there’s a lot growing in my garden, and it’s always fun to add extra greens when possible. But who doesn’t love spicy red lentils? Misir Wot’s flavors are actually really similar to Doro Wot (Chicken in a Berbere Sauce with Hard Boiled Eggs), and you won’t miss the lack of meat at all.

What about the protein content, you might ask? Oh, that’s right. The protein in split peas is highly absorbable and red lentils aren’t half bad! Combine them with injera, which is made from the Teff, and your amino acid profile is even more complete. Plus, by eating legumes, you’re upping your fiber, folate, zinc, iron, and magnesium intake, while lowing your intake of saturated fat! Eating yummy legumes like these will go a long way to lead you to good health.

Are you ready for the recipes yet? I’m already hungry for these dishes again, even though I only devoured them a few hours ago! Don’t forget to visit my earlier post link above for tips on acquiring some of the ingredients and making your own injera!

 

Misir Wot, Spicy Ethiopian Lentils

Time: 1 Hour
Serves 4

Ingredients
2 yellow onions, finely minced
2 tbsp garlic (5-7 cloves), minced
1 tbsp fresh ginger, minced
½ cup olive oil
3 to 5 tbsp berbere spice mix (less for mild)
½ cup diced or crushed tomatoes
1 cup dried red lentils, sorted and rinsed
4 cups water
½ tsp Ethiopian Cardamom
½ tsp salt
1 tsp Niter Kibbeh (Ethiopian spiced butter), optional
4 to 5 Injera rounds (Ethiopian bread), for serving

Directions
Heat a large sauté pan or Dutch oven over medium-low heat. Add onions and sweat without oil and being careful to not over-stir, for about 10 minutes. Cook onions until golden brown, lowering heat if necessary. Stir in garlic and ginger and continue to cook for 2 minutes. Add olive oil and berbere, and sauté over medium heat for 15-20 minutes, until the mixture reaches a paste consistency.

Stir in tomatoes, lentils, and ½ cup water to the onion mixture and bring to a simmer. Over a 15-minute period, add about ½ cup of water every 2 minutes, until all 4 cups of water are absorbed. Lower heat and cover, simmering about 10 minutes longer. Add cardamom and salt.

Test the lentils for doneness. Continue to cook about 10-20 minutes longer, until lentils are soft, but not overcooked. Remove from heat and serve over injera!

 

Kik Alicha with Kale

Adapted from Ethiopian Fire & Spice by Fetlework Tefferi
Time: 1 Hour
Serves 4

Ingredients
2 cups yellow split peas, sorted and rinsed
1 cup yellow onions, chopped
1/3 cup hot water
1/3 cup olive oil
2 tbsp ginger, minced
½ tsp Alicha Kimem, optional
½ tsp turmeric
½ bunch kale, sliced into 1-inch strips
2 tbsp garlic (5-7 cloves), minced
4 to 5 spices Injera (Ethopian bread), for serving

Directions
Soak split peas in hot water for 15 minutes.

Sweat onions on low heat in a covered saucepan for 2 minutes. Do not over-stir. Add 1/3 cup of hot water, cover, and cook for about 3 minutes. Add water and olive oil, and sauté for 3 minutes longer.

As the water evaporates, continue to make sure the onions do not dry up or change color. Add ¼ cup hot water, 1 tbsp ginger, and a pinch of the turmeric. The sauce should have a soup like consistency. Keep covered and continue to cook for 4 minutes.

Add the split peas and mix well into the sauce. Add 2 cups of hot water, cover, and cook. After about 2 minutes, when the split peas are tender, add alicha kimem for additional flavor. Add garlic and the remaining 1 tbsp ginger. Stir the peas, scraping the bottom of the pan to avoid sticking. Add water as needed. Add remaining turmeric, reduce heat to medium. Cover and continue to cook for about 20 minutes, until the peas are tender. Stir frequently, ad make sure nothing sticks to the bottom of the pan.

Spaghetti Squash Pasta with Kale, Mushrooms, Guanciale, & Fried Egg

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It’s World Egg Day, so I was inspired to share one of my favorite eggy recipes with you! While eggs used to be a super big nutritional no-no due to their cholesterol content, research has found that they don’t raise your cholesterol one darn bit! I’m so excited to live in a time when eggs are no longer a guilty pleasure, but a delicious healthy pleasure instead! So what are you waiting for? Dive into this scrumptious recipe for World Egg Day and fill up on some high quality-protein, vitamins, minerals, and antioxidants to keep you healthy and satisfied.

 

Spaghetti Squash Pasta with Kale, Mushrooms, Guanciale, & Fried Egg

Time: 1 Hour 15 Minutes
Serves 4

Ingredients
1 large spaghetti squash, about 2 lbs, halved and seeded
1/4 pound guanciale or bacon, chopped
1 medium shallot, thinly sliced
4 cloves garlic, minced
1 small serrano pepper, minced
8 oz cremini mushrooms, trimmed and thinly sliced
1 small bunch kale, chopped
1.5 cups low-sodium chicken broth
1/4 cup dry white wine
1/2 cup freshly grated parmesan cheese
4 fried eggs

Directions
Preheat the oven to 375 F.

Season squash with salt and pepper. Set squash flesh-side down in a shallow baking pan and add about 1/4 inch of water to cover the bottom of the pan. Cover squash with aluminum foil and bake for 45 minutes to 1 hour, until squash is fork tender. Shred squash with a fork. Keep warm and set aside.

Meanwhile, in a large sauté pan over medium heat, cook the guanciale until crisp and brown. Transfer with a slotted spoon to paper towels, leaving about 2 tbsp of fat in the pan. Add the shallots, garlic, serrano, and mushrooms and simmer for about 5-6 minutes, until the mushrooms have browned. Add kale and broth. Simmer on medium heat for about 12-15 minutes, until most of the broth is absorbed and the kale is tender.

Return the bacon to the pan. Add white wine and cook until the liquid has completely evaporated. Add reserved shredded squash and stir, rewarming if necessary. Season to taste with salt and pepper if desired and serve on plates topped with a fried egg!

Kenyan Braised Kale with Ground Beef

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If you’re looking for something a little different to cook, but for something that’s still familiar (a stir fry over rice), try out this recipe for Kenyan Braised Kale with Ground Beef. If you know of larb, a Thai dish, this shares a lot of similarities in texture and appearance. But thanks so the spice mixture, which includes cinnamon, the flavor is definitely African. Can’t imagine what that would taste like? Make this to mix up your cooking routine. It’s great served over brown rice, with roasted sweet potatoes, or even a little bit of whole grain flatbread. I’m not sure where I found the original recipe, but it is featured on Food & Wine. I’ve changed it up to add kale instead of collards (I love kale, and it’s packed with even more nutrients than collard greens), and added San Marzano tomatoes from my garden. Super delicious!

 

Kenyan Braised Kale with Ground Beef

Time: 30 Minutes
Serves 4

Ingredients
1 tbsp olive oil
1/2 white onion, coarsely chopped
2 cloves garlic, chopped
1 jalapeño, chopped
1 lb ground beef
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground fennel seeds
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 large bunch kale, stems removed, chopped
4 roma tomatoes, quartered
1 tsp lemon juice

Directions
Warm the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the garlic and jalapeño and sauté until fragrant, about 1 minute. Add the ground beef and seasonings and cook browned, about 6 to 8 minutes.

Add the collard greens and tomatoes and sauté until wilted, about 4 minutes. Stir everything gently as it cooks, careful not to mush the tomatoes. Add the lemon juice, season with salt and pepper to taste and serve.

Lamb Stew with Kidney Beans, Fenugreek, and Green Onions (Gormeh Sabzi)

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It’s been a while since my last post, and that’s because I was off the grid on vacation in Central America and wasn’t cooking a darned thing!

Now that Adrian and I are back from our Panamanian adventures, we’re super ready to cook up some amazing meals. For our first home-cooked dish, we were craving some serious comfort food. For us, comfort food is this lamb stew, the recipe being passed down from Adrian’s dad’s side of the family. Adrian’s aunt taught us how to make a few of his grandma’s stews, and we are forever indebted to her for that, because his grandma was an amazing home chef. According to Adrian’s dad, we make her food just right, which is a very very nice compliment coming from him and considering the talents of his mother.

I can see some readers pondering this dish and wondering if it can be made with beef instead, and it can! I’ve also heard that chicken fares well too. As an additional tip: Fenugreek can be purchased easily online if you don’t have it already. It’s a necessary ingredient to bring everything together: it’s mapley and imbues the lamb with wonderful flavor. Lastly, if you like beef stew or any other lamb stew, this will top them all. It’s even a little healthier with the beans and all of the herbs. So go ahead and make this one! Then let me know what you think.

 

Lamb Stew with Kidney Beans, Fenugreek, and Green Onions (Gormeh Sabzi)

Time: 1 Hour
Serves: 4

Ingredients
3/4 cup canola oil, divided
1 medium-large onion, sliced thin
1 lb lamb leg or lamb stew meat
1 tsp. salt
1 tsp. pepper
1 tsp. turmeric
2 bunches green onions, chopped
1 Tablespoon dried fenugreek leaves
1 large bunch parsley, finely chopped
1 (15 oz) can red kidney beans
Juice of 1/2 lemon
Steamed basmati rice, to serve

Sabzi (Herb & Vegetable platter)
1 bunch radishes
1 bunch tarragon
1 small bunch green onions
1 bunch mint

Directions
Heat 1/2 cup canola oil in a large pan or dutch oven over medium-high heat. Add onions, sautéing them until golden-brown, about 6-8 minutes. Add lamb, salt, pepper, and turmeric. Stir the ingredients and keep on high heat until the lamb is a pinkish brown. Then cover the mixture with water, a little below lamb level. Bring to a boil and then turn down to a simmer on medium-low heat for 30 minutes. Cover with lid.

While the lamb mixture is simmering, heat 1/4 cup olive oil in a small frying pan. Add green onions and fry until the oil has coated the green onions generously, but do not let get too soft, about 1 minute. Add to the pot with the lamb mixture when done and replace lid while pot is still boiling.

In the same frying pan, sauté parsley for about 2-3 minutes, until soft. Remove from heat and add 1 tablespoon of dried fenugreek, stir, and add to lamb mixture and replace lid. Keep on medium-low heat for 10 minutes.

Once the lamb-mixture has cooked for ten minutes (or until the lamb is tender to taste), remove the lid and add kidney beans and lemon juice to the pot and keep on medium-low heat for ten minutes, or until the sauce has thickened. Serve over rice with a platter of radishes and herbs.

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Anne Assassi


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Shepherd’s Pie with Steamed Cabbage

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Sometimes Mondays are rough and you just need some comfort food to keep you going. This shepherd’s pie with steamed cabbage certainly meets that criteria and we really needed it today with all of our unexpected last-minute changes in our vacation planning.

Now, shepherd’s pie might look a little heavy, but I still consider it healthy to eat on occasion because it’s balanced with carbs, protein, and fat, and is still packed with tons of nutrients from the vegetables and meat. Plus, I mostly look forward to the steamed cabbage when we eat this meal. We steam ours in our rice cooker, but you can steam yours however you please! Sooooo good!

 

Shepherd’s Pie with Steamed Cabbage

Time: 1 Hour
Serves 6

Mashed Potato Topping
2 lbs Yukon gold potatoes, peeled
2 egg yolks
Heavy cream, ¼ cup
4 tbsp butter
1 tbsp olive oil
Parmesan, 1/2 cup grated
Salt & freshly ground black pepper

Filling
1 large onion, quartered
1 large carrot, cut into 2-inch chunks
2 cloves garlic
2 tbsp olive oil
1.5lb ground lamb, beef, or elk
Salt and freshly ground black pepper
1 tbsp tomato paste
2 tbsp Worcestershire sauce
1 small bunch, fresh thyme leaves
3 large rosemary sprigs, needles finely chopped
1 cup red wine
1 cup chicken stock
Green Cabbage, 1 large head, quartered and steamed (optional)

Directions
Bring a pot of salted water to boil. Add potatoes and boil for 15 to 20 minutes or until potatoes are fork-tender. Drain. Gently mash the potatoes with egg yolks, heavy cream, butter, and 1/4 cup parmesan. Season to taste with salt and freshly ground black pepper. Set aside and keep warm.

Prepare your mirepoix by finely grating your onion, carrot, and garlic in a food processor. Set aside.

While the potatoes cook, heat oil in a deep oven proof skillet or Dutch oven over medium-high heat. Add ground lamb, and stir until browned and broken into small pieces, about 8 minutes. Drain the fat and season with salt and pepper. Preheat oven to 400F.

Return skillet to the burner over medium-high heat and add mirepox. Stir occasionally for about 5 minutes to cook down the vegetables. Then add tomato paste and Worcestershire sauce and stir. Add herbs and wine and stir for another 2 minutes. Add chicken stock and cook about 5-10 minutes, or until filling has soaked up most of the liquid.

In your oven-safe skillet, top filling with mashed potatoes and spread out with a spatula. Sprinkle parmesan cheese over the top. Fluff the potatoes with a fork to give them a peaked look. Bake for 20 minutes, or until the potatoes are browned and your pie is sizzling! Serve with a side of steamed cabbage and enjoy!

Goan-Style Shrimp Curry

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This Goan-style shrimp curry recipe is so good that it should be illegal somewhere! I’m not exaggerating, honest. We’ve made this several times and have only made a few tweaks to the recipe below. The fresh curry leaves and sambhaar are what really bring this meal together and if you’re wondering where to acquire them, both are only a Google away! The original recipe is by Suvir Saran and is adapted here on the  James Beard Foundation website.

 

Goan-Style Shrimp Curry

Time: 25 Minutes
Serves: 4

Ingredients

Marinade
2 tablespoons lemon juice, from about 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon ground peppercorns
1/4 teaspoon cayenne pepper
1 pound large or extra-large shrimp, peeled and deveined

Sauce
1 cup water
1/4 cup canola oil
24 fresh curry leaves, roughly torn
4-8 dried red chiles (4 for mild, 8 for spicy)
1 teaspoon ground peppercorns
1 (3-inch) piece ginger, peeled and minced
1 medium red onion, finely chopped
1 tablespoon plus 1 teaspoon kosher salt
2 cloves garlic, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
2 medium tomatoes, chopped (about 2 cups)
1 teaspoon sambhaar or 1/2 teaspoon curry powder
1 1/2 cups coconut milk
1 cup chopped fresh cilantro

Directions
To make the marinade, place the lemon juice, kosher salt, ground peppercorns, and cayenne pepper in a gallon-size resealable plastic bag. Add the shrimp, toss to coat, and refrigerate.

Set 1/2 cup of water next to the stovetop. Heat the oil with the curry leaves (if using) and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, 1 to 2 minutes. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion, and salt and cook, stirring often, until the onion is browned, about 8 minutes, sprinkling with water and stirring whenever the onion and ginger begin to stick to the bottom of the pot.

Add the garlic, coriander, and turmeric and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes to the pot. Cook, stirring and scraping the browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to medium-high and simmer for 5 minutes, stirring often. Stir in the sambhaar or curry powder and cook for 1 minute, and then pour in the coconut milk and 1/2 cup of water. Bring to a boil and reduce to a saucey consistency. Add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in cilantro and serve over rice.

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Anne Assassi


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Lemon Pepper Chicken with Quinoa Orzo

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I came across quinoa orzo at our local natural grocery store last week and had to try it! I was a little skeptical that it would come out as perfect as usual, but it really did, while adding additional protein and fiber to our usual pasta recipe. So below is a recipe for quinoa orzo with lemon chicken that is sure to please! I pretty much licked the plate clean when I was done, and I imagine that you will too.

 

Lemon Pepper Chicken with Quinoa Orzo

Time: 40 Minutes
Serves 4

Ingredients
2 tbsp canola oil, divided
4 boneless skinless chicken thighs
2 tbsp lemon pepper, divided
4 cloves garlic, chopped
2.5 cups chicken broth
12 oz quinoa orzo (regular orzo is fine too!)
1 small bunch parsley, chopped
1/2 cup feta, crumbled, to garnish

Directions
Heat 1 tbsp oil in a large dutch oven or heavy pan over medium-high heat. Meanwhile, pat chicken dry with a paper towel and season with lemon pepper on both sides, about 1.5 tbsp. Add chicken to pan and brown on each side, about 3-4 minutes per side. Set chicken aside.

Heat the same pan over medium heat with remaining oil and scrape up any browned bits. Add garlic and sauté until soft, about 1 minute. Add chicken broth, orzo, remaining lemon pepper, 1/2 of the parsley to the pan, and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until the orzo is tender and the broth is absorbed. Season with salt and pepper if desired. Serve on plates garnished with remaining parsley and feta.

Slow Cooker Indian-Style Black Eyed Peas with Coconutty Green Beans

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I love slow cooking on occasion with recipes that really hold up well in my Crock-Pot. I’m usually inspired on mornings when I have a little time on my hands (like an extra 20 minutes to prep the ingredients and wash the dishes utilized), and I know my night will be either super busy, or one where I want to just sit back, relax, and worry little about cooking.

These Slow Cooked Indian-style black-eyed peas hold up really well in a Crock Pot! They are vegan, delicious, and just the right amount of spicy. The coconutty green beans on the side are an added bonus (nearly as good as your Christmas bonus each year), and perfect served with steamed jasmine rice and naan (if you have the calorie budget for it). I ran 9 miles this morning, so my plate was pretty full, but from my estimated dietitian guess, I think this whole platter has less than 650 calories. So plan this next week on one of your less busy mornings, if you get a chance, so that you have a little less cooking to do than usual in the evening.

 

Slow Cooker Indian-Style Black Eyed Peas with Coconut Green Beans

Hands on Time: 30 Minutes
Total Time: 7 Hours
Serves 8-10

Black-Eyed Peas
2 medium tomatoes
3 cups dried black-eyed peas
4 medium serrano chilis, halved
4 garlic cloves, peeled
1 large yellow onion, peeled and quartered
1 2-inch piece ginger, peeled and quartered
2 tbsp salt
1 tsp ground cumin
1 tsp turmeric
2 tbsp ground coriander
1 tbsp light brown sugar
8 cups water
1 14 oz can unsweetened coconut milk (light if preferred)
1/4 bunch cilantro, leaves roughly chopped, for garnish
Steamed jasmine rice, to serve (optional)
Naan, to serve (optional)

Coconutty Green Beans
2 tbsp olive oil
1/3 cup white onion, chopped
1 bunch fresh French-cut green beans
1.5 tsp salt
1/4 cup shredded unsweetened coconut
1 tbsp turmeric
1/2 tsp cayenne chili powder

Directions
Heat a large pot of water over high heat and bring to a boil. Meanwhile, prepare an ice-water bath. Cut an X on the bottom of each tomato and add to water, boiling for about 45-60 seconds, until fully blanched, and skins appear loose. Add tomatoes to ice-water bath and peel and quarter when cool.

In a food processor, combine tomatoes, serranos, garlic, onion, and ginger and process to a fine paste.

Spread out black eyed peas on a large cookie sheet or platter and sort through. Add to colander and wash thoroughly.

Add black-eyed peas, onion-chili paste, salt, cumin, turmeric, coriander, and sugar to a 5-quart slow cooker. Pour water over and cook on high for 6 hours. Test for doneness, add coconut milk, and keep warm (or cook a little longer on high, uncovered, if needed) while preparing remaining ingredients.

Prepare green beans by adding olive oil to a medium skillet or dutch oven over medium-high heat. Add onion and saute for 5-6 minutes, until soft. Stir in green beans, cover, and cook for 10 more minutes.

Remove lid from skillet and add shredded coconut, salt, turmeric, and cayenne. Add additional olive oil if needed, stir occasionally, and saute for 10 minutes, until greens are tender and dark green.

Ladle black-eyed peas over rice with green beans and naan on the side.

Mushroom Tacos with Roasted Chilies and Corn

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Ladies and gentlemen, I present to you the healthiest tacos you have ever seen! These vegetarian tacos with mushrooms, corn, and chili peppers are tasty and full of textures that will please even the most stubborn meat eater. You can probably taste the flavor from here, but if you’re not sure, these tacos have all that roasted yumminess you’d expect with an additional scrumptious bite from the corn and mushrooms.

Adrian and I left a note on our recipe a while back that these tacos are also the most gourmet tacos that we make, and we still agree. So now it’s your turn to tell me, are these on your list for Taco Tuesday yet? It’s only Friday now, so you have plenty of time to prepare!

 

Mushroom Tacos with Roasted Chilies and Fresh Corn

Serves 4
Time: 30 Minutes

Ingredients
3 Anaheim and/or poblano chili peppers
1 poblano chili, charred over gas flame, peeled, cut into 1/2-inch dice
1 ear corn, kernels removed from cob (about 1 cup)
Olive oil, about 2 tbsp, divided
Sea salt
1/2 white onion, peeled and cut into 1/2-inch dice
4 garlic cloves, minced
12 corn tortillas
6 oz baby bella mushrooms, stems removed, roughly chopped
1 tbsp fresh epazote leaves, roughly chopped
Salt and freshly ground black pepper, to taste
1/2 cup feta, cut into 1/2 inch dice
1/4 cup Roasted tomato salsa, divided
1/4 cup cilantro, roughly chopped
1/4 cup parmesan cheese, grated

Directions
Char chilies over gas burner on all sides. Place in a medium bowl, cover with plastic wrap, and let cool. Peel (do not wash) and cut into 1/2 inch dice.

In a small bowl, add corn, 1 tsp olive oil, and a pinch of salt.

Heat a large dutch oven or heavy skillet over high heat. Spread out corn in pan and roast for about 30 seconds until slightly blackened. Set corn kernels aside.

Add 1 tbsp olive oil to the same pan over medium-high heat. Add onion, garlic, and reserved chilies and saute, until onions are soft and begin to brown, about 6-8 minutes. Season with salt and pepper and set aside.

Meanwhile, lightly fry corn tortillas and blot on paper towels.

Add 1/2 tbsp olive oil to the same pan over medium heat. Add mushrooms and saute until mushrooms are soft, about 4-5 minutes. Add the reserved chilies, corn, and feta, and stir in epazote. Season with salt and pepper.

To serve, spoon about 1/4 cup vegetables onto each tortilla. Dollop with salsa, cilantro, and garnish with parmesan. Serve immediately.