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
2 spinach tortillas
2 heaping tablespoons of tzatziki
2 slices of Provolone cheese
4 slices of ham or 4 heaping tablespoons of diced ham
2 bunches of pea shoots, or rainbow sprouts
8 to 10 strips of bell pepper
4 tablespoons chopped tomato
4 to 6 crisp lettuce leaves
Lay the tortillas out flat on a work surface. Divide the tzatziki between the two tortillas, spreading it across half of each tortilla. Cover the tzatziki with the slices of cheese and top with the ham. Add a bunch of pea shoots or sprouts to each tortilla. Top with the peppers and tomato. Crown with the lettuce leaves. Fold the uncovered side of the tortilla up over the edge of the filling, then roll the tortilla from one side making a cylindrical shape of the whole.
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