Okay so I owe you some recipes

Aieeee, what a week. Sorry to be so late posting recipes from Springdale Farms Cooking Demo Sunday, but...... Monday we were full for dinner with our Pet Pals fundraiser. The group had a really nice turn out & being the dog lovers that my wife, Lydia & I are, we're happy to write out the donation check for them. Tuesday & Wednesday were are Veggin Out nights & again The Tortilla Press was packed. What great response for the SJ Culinary Events group's 4 course $30 vegetarian menu with vegan options. I hope that Blackbird in Collingswood, Joe Polumbo's Mirabella Cafe & Andreotti’s Viennese Café in Cherry Hill & Blueplate in Mullica Hill received the same positive feedback & vegetarian support as The Tortilla Press.

So for those of you who attnended my cooking demo at Springdale Farm Market on Sunday, Here are the recipes for the Easy Spring Taco Fillings

Jersey Fresh Canned Tomato Salsa

1 can Jersey Fresh crushed tomatoes (available at The Collingswood Farmer's Market or Springdale Farms)
2 Jersey hot house tomatoes or garden fresh in season diced
2 to 3 Jalapenos, diced fine
2 Limes jucied
1/2 medium onion, diced
1/2 bunch cilantro, chopped
1 tbsp salt
1 pinch of cumin

Place all ingredients in a bowl & mix. Let sit 30 minutes to blend flavors. Taste & adjust salt, lime, jalapeno & cumin to taste. Serve with fresh tortilla chips or atop of tacos.

Potato, Chorizo & Jersey Spinach Taco Filling

2 Potatoes, peeled, diced & par boiled to just tender
1/2 medium onion, diced
1 10oz stick Mexican style chorizo
1 bunch Jersey Spinach
salt to taste, remember the chorizo can be salty so add salt after finishing

Cook the chorizo in skillet untill it releases it's oil, breaking it apart as you go. When chorizo is done add onions & cook about 2 minutes. Add potatoes & cook till they are well mixed & tender. Add apinach & wilt, taste & add salt if necessary. Serve warm or at room temp with warm corn tortillas, grated cheddar jack cheese & cholula sauce if desired.

Garlic Asparagus Taco Filling

1 Bu Asparagus, grilled or pan roasted
3 cloves garlic sliced
1 Tbsp olive oil
2 Tbsp cilantro, chopped
2 Tbsp Jersey Fresh Crushed Tomato
1 tsp Ancho chile powder
1 pinch of cumin
1/2 tsp kosher salt

Cut cooked asparagus into 1/2" pieces. Heat olive oil in skillet & add garlic slices. Stir 1 minute, then add asparagus. Cook till heated through. Add crushed tomato, ancho chile powder, cumin & salt. Cook 1 minute more. Add cilantro, taste adjust seasonings & served with Tomato Salsa (see above), warm corn tortillas & lime wedges.

Chipotle Mushroom Taco Filling

1# White mushrooms, sliced
1 Clove garlic, minced
2 Tbsp olive oil
2 Tbsp chives, chopped
2 tsp chipotle in adobo, pureed
1/2 Lime, juiced
Salt, to taste

Place olive oil in skillet over medium heat, add garlic & mushrooms. Let mushrooms sit before stirring till they start to brown. Stir & cook about 2 minutes more. Add chipotle puree & lime juice. Remove from heat, stir in chives, add salt & served with warm corn tortillas. Top with grated cheddar~jack cheese.

Well sorry for the wait on the recipes. I hope to see everyone at Mayfair on Haddon Ave in Collingswood this Saturday