Leftover Chipotle Chicken Nachos & Fresh Local Produce

We had leftover chipotle chicken taco meat from last night's dinner and I don't really like to have the exact same meal multiple times in a row so nachos for dinner it is.  Nachos are simple and you can put all kinds of stuff on them.  Today we used the leftover chipotle chicken taco meat which also included corn and black beans.  Then Eric made a mix of red pepper, red onion, cilantro, lime juice, salt & pepper, and stirred it together.  Then just layer everything together...chips, meat mixture, veggie mixture, and cheese and bake in the oven until cheese is melted.   Also we had leftover pico and guacamole from yesterday to top it off.  These nachos were so good and I think honestly they were better than the original meal.  It's always nice when you can use your leftovers and enjoy something even better.

The best part is that the cilantro was from our own garden.  It was the first thing we were able to harvest.  We love cilantro and were glad to have grown it successfully after failing last year.  We clipped the cilantro about 1/3 the way down the plant and hopefully it should grow back.
  
Secondly we joined a local Community Supported Agriculture group and were excited to get our first portion today.  You may have also heard this called a farm share, crop share, etc.  Ours is called Madison Eats Local Food Club.  Every Wednesday from now through November we will receive enough local produce for us to eat 1-2 servings of fruit and vegetables a day for the week. They also share recipes for how to prepare the different ingredients.  We are looking forward to incorporating new foods into our weekly meals and sharing with you how we do so.

 

This weeks portion includes:

• Easter Egg Radishes
• Mixed leaf lettuce
• Asparagus
• Rhubarb
• Vitamin Greens and Bok Choy or Tatsoi
• Mixed Braising Greens (Spinach and Kale)

I've never done anything with rhubarb before and have a few recipes on hand to try out.  Also, I think a steak salad is in our future with some of the lettuce. Eric had a steak salad a few weekends ago in Pittsburgh that he said was one of the best he ever had.  Ever since then we have been talking about making salad with grilled marinated flank steak.  We'll see what we can come up with.  Check back soon to see how we use all our local produce.