HALEY

Tacos & Greyhounds - Echo Park, CA

VEGGIE TACOS (SERVES 4)

Corn tortillas - small package

Pinto beans (out of a pressure cooker or otherwise, they're delicious no matter what)

4 yellow summer squash, cubed

4 ears of corn, cut off the cob

Red cabbage, shredded

Tomatoes, diced

Guacamole (see recipe below)

Queso Fresco

Salt & pepper

1 tablespoon olive oil

DIRECTIONS

Heat the olive oil in a pan & add the summer squash & corn. As the vegetables are cooking, add salt and pepper to taste. Stir often. While cooking, lay out 2 tortillas per plate, and add a small scoop of beans to the middle of each tortilla. Once the veggies are cooked, spoon those out over the beans. Top with guacamole, tomatoes, red cabbage, and queso fresco. Delicious.

GUACAMOLE (MAKES APPROX. 3 CUPS)

3 ripe avocados, pitted, peeled, & mashed

1 tomato, diced

1/2 cup onion, diced

1 jalapeño, chopped

1 clove garlic, minced

1 lime, juiced

Salt & pepper to taste

(3 tablespoons chopped cilantro is optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Add a dash of pepper. Serve immediately.

BASIL GREYHOUNDS (SERVES 1)

Vodka

Freshly squeezed grapefruit juice

4 basil leaves + 1 sprig for garnish per cocktail

Massage the basil leaves and put them in the glass over ice. Pour 3 parts grapefruit juice & 1 part vodka over the basil and ice. Et voila!