For an interesting twist on my old staple of breakfast tacos for supper, I present “the italian taco”. I browned two links of lean turkey hot italian sausage (what is the proper order for this food?) and scrambled in some egg beaters and parmesan cheese. Meanwhile, I had two corn tortillas warming on the griddle and a tomato chopped. For a side I roasted butternut squash, turnips and brussels sprouts (aka baby cabbages in my family) with a thyme pumpkin seed pesto.
The pesto (aka It’s Thyme for Pumpkin Seed Pesto) is one fine creation, but this incarnation was only so-so. For years I’ve relied on a recipe from the Native Foods website, but in their re-design, it went poof. I tried to re-create the pesto from scratch, but alas, I’m only about 80% there. I’m near certain I don’t have a print out anywhere. In my adventures this try, I did learn not to use pumpkin seeds from the snack food aisle – too dry and salty. The pepitas at Trader Joe’s and your local health food store should do great, if we should ever figure out the proper proportions again. So… if anyone has this recipe… I’ll be your best friend!
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Hi there! Saw you on twitter, thought I’d stop by. Are you vegan? I was years ago and I’ve been sliding that way again. Anyway, I didn’t find the recipe, BUT, I did find a site that mentions that the Native Foods Restaurant Cookbook has the recipe in it: http://www.vegetarianbaby.com/books/nativefoods.shtml
So maybe that will help you?
~Angela
Hi. I had an e-mail that you are following my Twitter, and I appreciate that, but I fear that you are going to be really bored. I haven’t said anything on Twitter for months! I enjoyed looking at your blog. You have some nice recipes. Best wishes from Kentucky.
Thanks for the tip Angela.
Genevieve – Have a great weekend and may you be inspired to Tweet soon.
I signed up for Twitter mostly to share links to the best blog posts. I read and flag far more than I could ever blog about.