Dinner tonight, after a so-so wardrobe sale at the studio, was pretty much exactly as written from Martha Stewart’s site: http://www.marthastewart.com/recipe/portobello-and-zucchini-tacos.
It’s a delicious dish, and a definite keeper. Tasty, easy, meatless — a great recipe to have tucked away. I thought I had oregano in the crisper, but it turned out to be thyme. Using ground dried oregano worked out okay, but next time I make this recipe I’ll be sure to have some fresh oregano on hand—and the pantry needs to be stocked with dried whole leaf oregano, too.
The new “ingredient” discovery was the corn tortillas I used. Over the holidays, one of our houseguests first brought us Tortillaland uncooked tortillas, which come in both corn and flour. They are freshly cooked for the first time in your own kitchen, last in your refrigerator well, and are very tasty. Available at Costco, here in California. I also checked Colorado, where daughter Michelle lives, and they are available there, too.
I didn’t know it when I started cooking tonight, but L bought some black cod at our local farmers’ market yesterday. So tomorrow, I’ll make one of Mark Bittman’s 25 Favorite Minimalist recipes, Black Cod with Miso. (I’ll miss your column, Mark!)