Have you ever had a shot of wheatgrass?
Heavens! Just about gave me whiplash. (Anything that strong has to be killing something in your body, right?). But seriously, I’ve grown rather fond of the unusual taste of wheatgrass and, exaggerated health claims aside, it does deliver a nice range of vitamins, minerals and antioxidants. My husband and I quite enjoy our customary toast and throw back.
It all happens on Sunday mornings at a farmers’ market around the corner from us — one of our favorite local discoveries — a beautiful stroll to over 70 growers offering peak season produce year round (that’s right, year round!). Most of the produce is organic and I enjoy chatting with the farmers and understanding their growing process. They are full of passion about what they do and more than willing to educate. It’s a great way to spend the morning and we love returning with our bounty of fresh colors and flavors.
This is one recipe that you can truly make your own. It’s super simple, full of nutrients and offers a nice change-up from the usual weeknight chicken (or whatever your family fallback is). You can pick up fresh produce or take the opportunity to clear out the fridge and use whatever you already have on hand. You can adjust the seasoning as well to increase or decrease heat as desired or change up the flavors all together. Anything goes!
before adding salsa and cheese