Reporting Crystal Grobe
What a wonderful long weekend! To kick it off I toured a few food trucks in downtown Minneapolis including the brand new sushi truck, Sushi Fix. The first truck of its kind in the Midwest, I was impressed by the quality of the fish, rice, and craftsmanship. Fish is flown into their kitchens at Midtown Global Market overnight and they use high quality sushi rice to ensure tenderness. No dried out rice here! They plan to be parked on Marquette along “food truck row” and I’d recommend both their sushi and squid salad for a quick lunch.
After tackling tasks around the house for a couple of days, I was eager for a Memorial Day cookout with my family. We drove out to the farm in Ellsworth, Wisconsin and spent plenty of time socializing and taking in the sunny weather. I ate my share of blueberry cheddar beef sticks (the hot item of the day), cheese slices, chips, dip, and crackers … all before the main course of brats and hot dogs.
By the time we returned home in the evening, it was time to eat again, but after grazing most of the day, I wasn’t in the mood for a full meal. So I did what I enjoy most: made more food to graze on! I made a riff on traditional taco dip, using my favorite wing sauce to spice things up. Here’s the rough outline below. Feel free to use whatever you have on hand as there are many variations available.
Zesty Taco Dip
3/4 cup low-fat sour cream
1/4 cup wing sauce (to taste)
1 can seasoned black beans, drained (I use Kruner’s with Cumin and Chili)
1 cup Bossy Acres microgreens
1 avocado, diced
1 tomato, seeded and diced
4 radishes, thinly sliced
In a small bowl, combine sour cream and wing sauce and layer into the bottom of a serving dish. Add drained black beans, top with microgreens, avocado, tomato, and radishes. Serve with tortilla chips or veggies.