Happy 2016! We’re kicking off the new year with our Black Eyed Pea Tacos and Citrus Salsa. Eating black-eyed peas on New Years Day is a Southern tradition dating back to Civil War times where the peas were eaten to bring good luck and prosperity for the new year. I’ll take a little good luck for my…
vegan-tacos
Anasazi Bean Tacos
Happy Cinco de Mayo everyone! This first week of May is such a unique time of year, beginning with the colorful celebration of Mexico’s victory over France at the Battle of Pueblo during the Franco-Mexican War (1861-1867). As the days turn warmer and the sun shines longer, we begin to feel the call of all mothers and…
Roasted Sweets and Parsnip Tacos
Are you looking for a twist on your fall meal planning this week. If so, give our Roasted Sweets and Parsnip Tacos a try. The base for these colorful tacos starts with purple and orange sweet potatoes – beautiful fall colors, festive and fun. We’ve added the earthy taste of parsnips to our sweets, giving this…
Vegan Fajita Street Tacos
Happy Cinco de Mayo! Today we’re serving up our Vegan Fajita Street Tacos, made with slider-size corn tortillas from Mi Rancho, organic tri-color peppers, onions, and jalapeño. Tacos are a staple in the Kelly household, and Cinco de Mayo is no different. They’re quick and easy to make by incorporating fresh, seasonal produce and a few simple…