Teresa's food is so freaking good. Using whatever she sees around, she always creates these beautifully layered flavors. Cooking with her is fun because she grew up cooking from scratch in Georgia, and I grew up eating mostly processed foods in California, to learn intensively about cooking later. The ways we approach cooking are different and similar at the same time. Oh yeah, we eat well in my house. Mmmm.
Ingredients:
1 T oil
1 lg sweet onion, sliced 1" thick
1 bell pepper, diced 3/4" on a side
7 medium mushrooms, diced
3" piece of turkey kielbasa, diced small
6 slices turkey bacon, diced small
1/2 t salt
1/4 t pepper
1/4 t grated ginger
1/2 bu red chard, sliced 1/2" thick
6 basil leaves, sliced thinly
1 spring mint, leaves sliced thinly
salt & pepper to taste
tortillas
shredded jack cheese (another cheese would do)
pesto to taste
Instructions:
1. Heat a large sauté pan over high heat and add the oil. Add the onion, bell pepper, mushrooms, kielbasa and bacon. Season with salt, pepper & ginger.
2. Preheat oven to 425 degrees.
3. Cook over high heat around 4 minutes. Add chard, basil & mint, turn heat to low and cook 3 minutes.
4. Warm tortillas in oven for about 10 minutes. Fill with turkey & vegetable mix, garnish with cheese and pesto, and serve.
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