evoo

You can serve these vegan tacos with whatever you wish, but we recommend keeping it simple: spinach, fresh diced tomato, and a dollop of guacamole! 

Black Bean Mushroom Vegan Tacos

white mushrooms

black beans

yellow onion

olive oil

Tajín seasoning

garlic powder

chili powder

cumin

Frank’s Red Hot

tomatoes

corn tortillas

spinach

lime

Cilantro

avocados

limes

garlic

jalapeños

Prep toppings and ingredients. For the tacos, you’ll need to dice tomatoes, julienne ½ of the onion, slice mushrooms (each mushroom should yield 3-4 slices) and chop spinach. For the guacamole, you can dice the jalapeños and onion, mince garlic (either by finely chopping or with a garlic press), and squeeze out juice of three limes for later use. You can cut your other lime into wedges for garnish.

In a pan (stainless steel saucepan or cast iron skillet) over medium heat, add your olive oil and hot sauce. After thirty seconds, add your mushrooms and julienned onions. Sautée for 3-5 minutes, until mushrooms and onions are softened and coated. Add the juice of one lime, followed by the black beans and garlic, chili powder, cumin, and Tajín seasoning. Cook for another 3 minutes, until heated through and incorporated. Add additional hot sauce or more seasoning to taste. 

For your guacamole, halve and roughly cut two avocados. Add the juice of two limes, the diced onion and jalapeños, and the three cloves of minced garlic. Using a fork, mash the guacamole until blended. Add more Tajín seasoning to taste.

Warm your corn tortillas at 300 degrees for 2 minutes. For a perfect taco, take a tortilla and add spinach, followed by your mushroom mixture, then top with tomatoes, a generous heap of guacamole, and garnish with cilantro. Serve with a wedge of lime. Enjoy! 

Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!

Oxtail Osso Buco

lb oxtail segments

Noble Saltworks Hickory Smoked Salt

black pepper

flour

tbsp butter

tbsp Saica Extra Virgin Olive Oil

large yellow onion, medium dice

carrots, medium dice

celery, medium dice

garlic, divided

(1 - 28 oz can) Ciao San Marzano Tomatoes

flat-leaf parsley, divided

thyme

bay leaf

dry white wine (Pinot Grigio)

Beef stock, as needed

lemons

water

polenta

unsalted butter

Parmegiano Regiano, fine grated

Noble Saltworks Hickory Smoked Salt, to taste

black pepper,

Preheat your&amp;nbsp;Yoder Smokers YS640s Pellet Grill&amp;nbsp;to 350ºF, set up for indirect grilling.

Preheat your&amp;nbsp;Lodge 7.5 Quart Enameled Dutch Oven&amp;nbsp;over medium heat. Add the clarified butter. Season oxtails with salt and Noble Saltworks Hickory Smoked Salt and fresh ground black pepper. Place the flour in a shallow bowl and dredge oxtails, shaking off excess then transferring to the hot dutch oven. Sear and brown on all sides, working in batches to avoid overcrowding. Transfer oxtail segments to a plate and repeat with the remaining oxtail segments.

Add the Saica Extra Virgin Olive Oil to the dutch oven. Stir in onions, carrots, celery and crushed cloves of garlic and cook, stirring and scraping any browned bits from bottom of pot until soft, about 10 minutes.

Add about 1/3 of the bunch of parsley to the dutch oven, as well as the thyme and bay leaf. Pour the white wine over the veggies and bring to a simmer.

Add the Ciao San Marzano Tomatoes. Return the oxtail segments to the dutch oven. If there is not enough liquid to cover most of the oxtail segments, then add some beef stock. The beef does not need to be fully submerged.

Transfer the dutch oven to the grill. Cook, checking the liquid level occasionally. If the liquid reduces all the way, add more beef stock. Cook until meat is nearly falling off the bone, about 2.5-3 hours. If the liquid is still fairly runny, transfer oxtails to a plate and cover with aluminum foil and leave the pot in the cooker until liquid is reduced/thickened.

In the last 30 minutes of the cook, prepare the polenta. Bring the 8 cups of water to a simmer in a pot. Add the polenta, slowly, whisking constantly. Reduce the heat to low. Cook until the polenta is tender, about 20 minutes, stirring and scraping frequently with a wooded spoon. When the polenta is tender, add the butter and cheese and stir until incorporated. Season with salt and pepper.

To prepare the gremolata, mince the remaining parsley leaves and garlic and toss in a bowl with the lemon zest. Transfer oxtails back to pot, sprinkle with the parsley mixture, then spoon over liquid, and cover to keep warm. Serve the Oxtail Osso Buco over the creamy polenta.

https://www.youtube.com/watch?v=PxbG9ZJWYSs

Pasta al Limone

lb short pasta

tbsp extra virgin olive oil

lemon

parmesan cheese

Bring a large pot of salted water to a boil. Cook 1 pound of pasta per package instructions. 

In a large saucepan over medium heat, melt together 5 tablespoons butter and 3 tablespoons extra-virgin olive oil. Using a microplane or the smallest hole on a box grater, grate the zest of 1 lemon and 2 garlic cloves into the sauce pan. Stir to cook the lemon and garlic for several minutes, then turn the heat to low.

Once the pasta is cooked, reserve 1 cup of the pasta cooking water, then drain the pasta. 

To the saucepan with the lemon butter, add the drained pasta, 1/3 cup grated Parmesan cheese, the juice from the zested lemon, 1/3 cup of the reserved pasta cooking water, and a pinch of salt. 

Toss everything together until the Parmesan melts into a creamy sauce. Add another splash of the reserved pasta water if you need things a bit saucier. 

Serve immediately and garnish with a sprinkle of parmesan and several grinds of fresh pepper. 

You'll never eat couscous without spicy merguez sausage again...or the other way around!

Couscous & Spicy Merguez Sausage

150 g Carrots (fresh)

g Couscous

g Chickpeas (canned)

Merguez spicy sausage

g tomatoes

tsp Spice mix for couscous

Add a drizzle of olive oil to a frying pan on high heat. Add the carrots, spices, salt and pepper. 

Add 8.5 ounces of water per person, salt and pepper, and cover. Let cook for 30 minutes. 

After 30 minutes has passed, add the semolina to a bowl with just enough hot stock to cover it. 

Add salt and pepper to the semolina and cover with plastic wrap. Allow to absorb the liquid for 5 minutes. 

Add the diced tomatoes and garbanzo beans to the carrots. Mix and let cook for 5 more minutes. 

During this time, prick the sausages a few times with a fork and cook in a frying pan for 4 minutes, turning halfway through.

https://static.jow.fr/recipes/ObO1HP2ntWJ4aw_high.mp4

Top 4 evoo recipes from across the web

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Top Tags

Black Bean Mushroom Vegan Tacos

Oxtail Osso Buco

Pasta al Limone

Couscous & Spicy Merguez Sausage

Top 4 evoo recipes from across the web

The most viewed evoo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Bean Mushroom Vegan Tacos

Oxtail Osso Buco

Pasta al Limone

Couscous & Spicy Merguez Sausage

The most viewed evoo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine