Seattle-area chef Chris Weber has been clocking a lot of hours lately. This recipe for easy, delicious kale and mushroom tacos keeps him going.
“I CAN’T SIT STILL,” said Chris Weber. “So I’m grateful to be working and maintaining positivity.” Almost three months ago, the Herbfarm, outside Seattle, where he is the chef, closed to customers. Yet Mr. Weber’s been working longer hours than ever to feed frontline hospital workers, at times over 300 a day.
He calls this recipe “prep-day tacos.” A tasty mess of greens and mushrooms topped with cheese and tucked into warm tortillas, it’s what...
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