Yes, I dreamt up this tostada, fully awake but mesmerized, standing in and meandering through the fall garden, creating in my head with what was possible – given ingredients in my pantry and what could be harvested that day. Autumn in the garden is soo beautiful, with goldfinches landing on ripe sunflower heads, making them bob and swing, the bright studs of marigold, chrysanthemum and nasturtium flowers everywhere, a few red strawberry leaves. That wonderful fall scent in the air. And butternut squash, chard, tomatoes…

As I mentioned in my last post, my son and daughter in law were visiting. We went out North Fork Valley winery touring, then came home and (finished making) this luscious dish. Here’s a few photos gearing up for the tostada building. The finished plate features two homemade salsas – a red and a yellow. Roast poblano red, and roast corn chipotle yellow, made with that prolific Lemon Boy plant that’s produced literally dozens of tomatoes. It’s a simple dish with a few components, an absolutely delicious combo.

large lima beans, plumping up as they boil

sauteeing the sliced onion and minced garlic

smoked paprika giving the beans and onion iresistable smell and bronze color

double the smoky flavors with minced chipotle peppers

The Beans (for 8 tostada servings)

• about 4 c. large, dried lima beans
• plenty of water
• 1 onion, thinly sliced
• 4-5 cloves garlic, minced
• olive oil for saute
• 1 1/2 tbsp. smoked paprika
• salt
• 2 chipotle peppers, finely minced (or to taste)

Soak beans in water for a couple hours, or overnight if you have the time. Drain off soaking water and rinse beans. Add to a large pot and cover with plenty of water. Boil until soft, about 45 minutes to an hour. Drain off most of the water, leaving a cup, perhaps, in with the beans. Meanwhile, saute onion and garlic in olive oil until wilted and slightly browned. Add to beans, and stir in smoked paprika, salt and chipotle.

slicing my first butternut squash from the garden

chili rubbed and roasted butternut squash

For Squash:

Preheat oven to 425. Halve and seed squash. Peel one half of the squash, and slice into 2-3 inch pieces. Pour a splash of olive oil on a baking sheet, add squash, and toss the pieces with your hands, coating with oil. Sprinkle a little chili powder and salt on the squash as you like. Roast half of squash alongside the pieces as you like (cut side down), and reserve for another meal. The pieces will be tender in about 25 minutes.

The Bacon:

As you wish, you may build your tostada with any bacon your heart desires. Tempeh bacon would make a wonderful vegetarian dish.  We used turkey bacon. Perhaps, 3 slices per tostada – I’ll leave it up to you. Slice it, fry it, and you’re set.

Tostadas:

Choose a sturdy variety to hold all this goodness.

Condiments:

I had no lettuce, and was happy about that, because the fresh chard from the garden was a wonderful bed for the tostada to be built on. Washed and roughly julienned/shredded.

We chose two of my salsas – the colors complimentary and the mild red and fiery yellow was perfect.

Sour cream and chives….