2 tablespoons 41 Olive Harissa Olive Oil
2 medium red onion, diced
2 small carrots, peeled and diced
1 jalapeño, minced
1 bell pepper, chopped (I used 1/2 red and 1/2 yellow)
1 small zucchini, diced
1 clove garlic, minced
2 ears corn, kernels removed
1/2 teaspoon adobo seasoning
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 lime
refried beans, optional (I used an organic canned variety)
corn tortillas
queso fresco
1. In a large saute pan, heat the 41 Olive Harissa Olive Oil over medium heat. Add the carrots and onion and cook for 3-4 minutes. Add bell peppers and jalapeño. Cook, stirring often for 2 minutes more. Add zucchini and turn heat up to medium-high. Stir vegetables just once so they get a nice brown sear on them, watching carefully so they don't burn. Turn heat back down to low and stir in corn, adobo seasoning, cumin, garlic powder, oregano and salt. Squeeze juice from 1/2 lime and stir into vegetables; set aside.
2. While the vegetables are cooking, heat refried beans (if using) in a small sauce pan over low heat.
3. To make salsa add diced avocado, cherry tomatoes, juice from 1/2 lime, a pinch of salt and a small handful of fresh cilantro to a bowl. Toss gently with a spoon and set aside until ready to serve.
4. To make tacos, spread a smear of refried beans (if using) onto tortilla. Spoon a generous spoonful of vegetables on top of beans. Garnish with avocado salsa and queso fresco.
• 3 large sebago potatoes (or russets), scrubbed clean
• canola or vegetable oil (to fry with)
• 1 tbsp 41 Olive Vegan Butter Olive Oil
• 1½ tbsp plain flour
• Shredded mozzarella cheese
• Vegetable Stock
• 1 tbsp chopped fresh rosemary
• 2 tsp 41 Olive Himalayan Salt
1. Turn the oven on to 400F/200C. Get a large roasting dish and add enough oil to coat the bottom of the pan. Place in the oven to heat up for 15 minutes.
2. Slice the potatoes into thick chips and place in a medium saucepan, cover with water and bring to the boil. Boil for 4 minutes, and then drain. When the roasting dish and oven have heated up, carefully add the cooked, drained chips and shake them into a flat layer. Cook for 15 minutes, then flip and shuffle them around and cook for another 15-20 minutes or until crispy and golden brown all over.
3. While the chips are cooking, make the gravy. Place the 41 Olive Vegan Butter Olive OIl into a small saucepan and melt it. Add the flour and cook out for a minute, before slowly adding the vegetable stock, whisking it in bit by bit, until all the stock is incorporated. Keep the gravy warm.
4. Stir together the rosemary and 41 Olive Himalayan salt.
5. When the chips are ready, drain them slightly on paper, and then pile them up on a plate. Scatter with as much salt as you like, and then dot over your cheese and then pour over the gravy! Go. To. Town. Enjoy your 41 Olive Recipe of the Week !
