Archive for the 'Nopales/Nopalitos (see Prickly Pear Pads)' Category

Nopalitos Calabacitas

Thursday, September 12th, 2019

Zoe Sand, Planted Blissfully

2 nopales
2 corn ears
1-2 summer squash, diced
1/2 medium onion, diced
2 tbsp avocado oil
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
Bake corn ears for 25 min at 400’F. Carefully prepare nopales to make sure all spines are removed. Dice nopales, squash, and onions into bite size pieces. Once corn is cooled, cut kernels off the cob. In a large pan, heat avocado oil on medium-high heat. Toss onions in for several minutes until translucent, then add in the rest of the veggies. Add in spices and cook until vegetables are tender. Serve with warm corn tortillas, beans, salsa and cilantro.

Nopal-Pineapple Smoothie

Friday, September 14th, 2018

Susie Qashu, Tucson CSA

• 1 Cup cold fresh grapefruit juice
• 1 Nopal, cleaned of stickers and dirt
• 2 Cups chopped frozen pineapple

1) Add grapefruit, nopal, and frozen pineapple to a blender and blend until the smoothie is well-blended. Serve in a large glass and enjoy.

See Prickly Pear Pads

Monday, April 12th, 2010