It was the agricultural history and heritage foods that led to Tucson's designation as a UNESCO City of Gastronomy in 2015.
Our desert's menu is vast — fruit from saguaro, prickly pear, and barrel cacti; pods from mesquite and palo verde trees; cholla buds; greens that sprout after rains, and more. Corn, beans, and squash, collectively known as the “three sisters,” have been the staples of North American agriculture as early as 7000 B.C.E., with dried pintos still being the go-to bean throughout the Southwest.
One of the glories of cooking with native ingredients is preparing them in ways that are both delicious and nutritious. Treat your loved ones to a delicious meal prepared with native produce, displaying love to them and to your desert.
Three Sisters Burritos
Four Servings
Ingredients
For the Burritos:
- 1 pound butternut squash, diced
- 1 cup fire-roasted corn
- 1 bell pepper, chopped
- 1 poblano chile, seeded and diced
- 1 tomato, diced
- 1 cup black beans
- 2 tablespoons taco seasoning
- 2 onions, sliced
- 3 tablespoons extra-virgin olive oil
- 2 ounces shredded pepper jack cheese
- 4 10-inch flour tortillas
For the Lime Crema:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon lemon juice
- Salt and pepper to taste
Directions
In a mixing bowl, combine all crema ingredients. Whisk until smooth. Season with salt and pepper. Chill until ready to use.
In a saucepan over medium-high heat, heat olive oil and add onions. Cook for 8 minutes, stirring, until caramelized.
In a separate skillet, cook the squash, bell pepper, poblano, tomato, and corn for about 5 minutes. Add taco seasoning and stir in caramelized onions.
Warm the tortillas one at a time in a dry pan. Sprinkle each with shredded cheese. Fill with the vegetable mixture and roll into burritos.
Top with lime crema and serve.
Grilled Scallops with Beurre Rouge
Four Servings
Ingredients
- 20 sea scallops
- 3 tablespoons extra-virgin olive oil
- Fresh thyme
- Salt and pepper to taste
- 4 ounces prickly pear jelly
- 2 tablespoons white vinegar
- 1 tablespoon butter
Directions
Season scallops with olive oil, salt, pepper, and thyme. Grill over high heat until golden brown on each side.
In a small saucepan, warm the jelly and vinegar with a few thyme leaves. If too thick, add a splash of water or broth. Stir in butter until melted, but do not allow to boil.
Serve scallops topped with prickly pear beurre rouge and a sprinkle of fresh thyme.
Mesquite Chocolate Chip Cookies
Makes Two Dozen
Ingredients
- 2 1/2 cups all-purpose or whole-wheat pastry flour
- 1 cup mesquite flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 cup unsalted butter, cubed, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 2 cups chocolate chips
Directions
Preheat oven to 375ºF. Line two baking sheets with parchment paper.
In a bowl, mix flours, baking powder, baking soda, and salt. In a stand mixer with paddle attachment, beat butter until soft. Add sugars and beat until creamy. Scrape down the sides.
Add eggs one at a time, then mix in vanilla. Add flour mixture in three parts. Stir in oats and chocolate chips. Dough will be stiff.
Scoop two generous tablespoon mounds onto baking sheets. Flatten slightly with your hand. Bake 10-11 minutes, until just set.
A few minutes before done, lightly tap the tops to flatten. Let cool before serving.
Zucchini Bread
Makes One Loaf
Ingredients
- 3/4 cup sugar
- 2 tablespoons applesauce
- 2 tablespoons plain yogurt
- 1/4 cup organic canola oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup grated zucchini
- 1/3 cup raisins
- 2/3 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Directions
Preheat oven to 350ºF. Lightly oil an 8 x 3.5-inch loaf pan.
In a large bowl, whisk together sugar, applesauce, yogurt, and oil until smooth. Add egg and vanilla and whisk until incorporated. Stir in zucchini and raisins.
In a separate bowl, mix dry ingredients. Add to wet ingredients and stir until just combined. Do not overmix.
Pour batter into prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool before slicing.