Summer Bounty Tacos


Ingredients (for Two Servings)

1/2 large zucchini, cut into thin slices
a few slices of onion
8 ounce container cremini mushrooms, quartered
ear of corn, shucked, corn removed from cob
20 grape tomatoes, cut in half
1 tablespoon olive oil
4 corn tortillas
goat cheese


  1. Slice zucchini, part of an onion, grape tomatoes and cut the mushrooms. Shuck the corn and remove the kernels from the cob.
  2. Heat oil over medium-high heat. Add zucchini, corn, onion and mushrooms. Sprinkle kosher salt and pepper over vegetables. Sauté for 5-7 minutes.
  3. Add tomatoes and let heat through.
  4. Warm tortillas on stove-top burner (if you have a gas stove).
  5. Add arugula to bottom of each tortilla. Spoon vegetable mixture over arugula and top with salsa and goat cheese.


Until next time, Kris