Serves: 4 to 6
6 soft flour tortillas
6 crisp corn tortillas
2 lbs. sweet sausage or ground pork, cooked until lightly browned
2 cups tomato salsa
2 cups Monterey Jack or “nachco” cheese
2 ears fresh corn, cooked and shaved from the cob
2 avocadoes, diced
1 cup tomatillo salsa
1 cup sweet peppers, diced
1 cup snow peas, slivered
1 cup zucchini, diced
1 cup radish, minced
1 cup jicama or celery root, diced
1 cup hummus
1 cup jalapeno chili, minced
1 cup crisp tart apple, diced
1 cup scallions, sliced thin
1 cup cilantro, shredded
1 cup leftovers, chopped or diced as appropriate
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.