Of the many adjustments I've had to make after my move from temperate Brooklyn to the deserts of Tucson, one of the more interesting hase been the sudden appearance of nopales (prickly pear cactus pads) in my farm share. After some trial and error, I've found that my favorite way to cook them is on the grill and they're just delicious chopped up in tacos, like these, and served with a salad. If you have prickly pear in your yard, you can harvest the new growths (wear gloves) and despine them- although I haven't tried it myself. Enjoy!

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