Keep an eye out this summer for the cherry red Grow Benzie food truck and its driver/chef Errik Malmstrom. The truck is the latest adventure for the inspirationally prolific Grow Benzie (a nonprofit dedicated to all sorts of local food and healthy living projects in Benzie County).
Pulling on years of culinary experience both in Michigan and the southwest, Errik will be incorporating the wholesome earthly delights grown on the Grow Benzie grounds into a fun, taco-based menu. If you can’t find the truck, yes, you can make this Grow Benzie taco at home (recipe below!). For the truck schedule: growbenzie.org.
- 3 medium to large favorite color and variety of heirloom tomato
- 1 large sweet onion, diced
- 1 hot pepper (jalapeño or habanero), seeded and diced
- 1 sweet bell pepper (red, yellow, purple or orange)
- 1 green bell pepper
- 1 large lemon
- 2 large limes
- 1 cup of honey
- 1 bunch of cilantro, finely chopped
- 1⁄4 cup of white vinegar
Juice lemon and limes. Add honey, vinegar and cilantro. Whisk until blended. Season with salt and pepper to taste. Mix with diced veggies and marinate for an hour.
- 1 cup sour cream
- 1/2 cup blue cheese or gorgonzola cheese, crumbled
- 1 scallion
- 1 teaspoon sherry or red wine vinegar
Mix all ingredients in a bowl and season with salt and heavy black pepper. If the mixture is too thick add a teaspoon of cream or milk a little at a time to thin until the consistency of a creamy salad dressing.
- 8 ounces favorite steak cut (ribeye and skirt are two of my favorites)
- 4 soft corn tortillas
- Blue cheese sour cream
Season beef with salt and pepper, grill until medium rare and let rest until cool. Slice beef into thin strips or dice and squeeze lime over diced meat. Stack two tortillas and lightly warm both sides in a pan on medium heat. Top tortillas with beef, a little blue cheese sauce, and salsa.
For more delicious dishes, check out MyNorth’s recipe directory!
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