1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste)
1/2 medium onion
Salt to taste
1/2 cup roughly chopped cilantro
1/4 to 1/2 cup water, as needed (optional)
Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
Add the remaining ingredients to the blender or food processor, and blend to a coarse puree. Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.
Advance preparation: This will keep for a couple of days in the refrigerator but is best freshly made.
1 pound okra (trimmed into 1 1/2-inch pieces lengthwise)
1 tbsp vegetable oil (divided)
1 tsp cumin seeds
1 medium onion (finely diced)
2 medium tomatoes (finely diced)
2 cloves garlic (minced)
1/2 inch ginger (minced or julienned)
1 green chili pepper (like jalapeno or serrano, minced, optional)
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp paprika (or cayenne for more heat. You can adjust this quantity up or down per your taste)
Juice of one lemon
1/2 tsp garam masala
Salt to taste
2 tbsp cilantro (finely minced, for garnish)
• Preheat oven to 375. Toss the okra with 1/2 tsp of oil and place on a rack on a sheet pan. Roast at 375 degrees for 8 minutes, tossing halfway through, or until the okra is almost tender. The okra should still look green, and should have a slight bite when your teeth dig into it. Set aside.
• Heat the remaining oil in a kadhai or wok or skillet. Add the cumin seeds and when they darken slightly, add the onions with a pinch of salt. Saute until the onions are translucent and begin to brown. Add the ginger and garlic and green chili peppers if using and continue to saute for a couple more minutes.
• Add the tomatoes, mix, then add the powdered spices -- coriander powder, turmeric, paprika or cayenne and garam masala. You want to saute the tomatoes only until they are very mushy and have let go of all their liquid, making a nice sauce.
• Add a cup of water to the tomatoes and onions and bring to a boil. Season with salt and add the prepped okra to the sauce. Stir to mix and continue cooking 3-4 minutes until the flavors meld together and the okra is cooked to your liking. Juice the lemon over top.
• Sprinkle on the cilantro and serve hot.
6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper
1 tablespoon canola or vegetable oil
1 tablespoon extra virgin olive oil
1 large onion, cut in half lengthwise and then sliced across the grain
2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional)
3 to 4 garlic cloves, thinly sliced
1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced
1 28-ounce can chopped tomatoes with juice, pulsed in a food processor
Pinch of sugar
inse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don’t scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.
1 small onion, chopped
1-2 hot or sweet peppers, seeded and chopped
2 garlic cloves
1-2 potatoes, diced
((Any other veggies you want to add, just cut to a similar size!))
1 cup cooked quinoa
1 tsp cumin
One of the things I've been doing is fried quinoa (basically a veggie fried rice but with quinoa)
My favorite version is onion, hot peppers, garlic, potato, squash and kale (frozen from earlier in the year) - all diced small and sauteed. Then throw in about a cup of cooked quinoa, a couple eggs and about 1tsp cumin powder and stir a bunch. Usually we eat it as a main dish topped with salsa (fresh made or from a jar) and cheese/yogurt.
From our market helper Tricia, who is also a health coach. For more healthy recipes or for healthy tips visit her website, http://triciaontrack.com/apps/recipe/
Overall, this recipe is easy, as long as you know how to chop vegetables. The peeling, seeding, and chopping of tomatoes can be time consuming and a little messy, so be prepared! If that seems daunting, you could substitute canned tomatoes. However, the flavor profile would be very different.
How to Peel a Tomato:
1. Fill a large pot halfway full of water and bring to a boil
2. Fill a large bowl with ice and water
3. Cut a small X on the bottom of the tomato
4. Drop tomato into the boiling water for 15 seconds
5. Move tomato to the ice water for 1 minute
6. Pat dry and peel!
**Chop all vegetables into bite-sized/small-dice chunks
3 pounds ripe tomatoes, peeled, seeded, and chopped
1 cup tomato juice (squeeze from the tomato leftovers or use bottled)
3 medium cucumbers, peeled, seeded, and chopped
1 red/orange bell pepper, chopped
1 roasted red pepper, peeled and chopped
1 small red onion, chopped
1 small jalapeno, seeded and chopped
2 heaping Tbsp minced garlic
3 Tbsp almond meal
1/3 cup extra virgin olive oil
2 limes, juiced
1 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce (can sub tamari)
1 tsp ground cumin
1/8 cup chopped fresh parsley
sea salt and freshly ground black pepper, to taste
1. Mix together all ingredients in a large bowl
2. Transfer about 2 cups of the mixture to a blender and pulse for 10 seconds
3. Return to bowl and stir
4. Transfer another 2 cups of the mixture to a blender and pulse for 10 seconds
5. Return to bowl and stir
6. Repeat process a few more times until desired consistency is reached. I like to have a good mix of chunky vegetables and puree.
7. Cover and refrigerate for at least 2 hours prior to serving. I like it best the next day, as the flavors have a chance to meld.
Serve with freshly chopped basil and sour cream or greek yogurt, if desired
This recipe calls for toasted whole spices to be freshly ground. If you don’t have a spice grinder, use pre-ground! Ellwood Thompson’s has a great bulk spice selection for the less used spices, like cardamom.
⅓ cup raw pumpkin seeds
1 tablespoon plus ¼ cup olive oil
1 cardamom pod
1 whole clove
½ teaspoon coriander seeds
½ teaspoon cumin seeds
1 serrano chile, finely grated
1 garlic clove, finely grated
3 tablespoons finely chopped parsley
3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving
3 tablespoons (or more) fresh lemon juice
2 medium or 4 small cucumbers, peeled if desired, cut into 1-inch pieces
4 medium yellow peaches, cut into 1–1½-inch pieces
1 avocado, cut into 1-inch pieces
1 teaspoon toasted sesame seeds
Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
You can find dried chiles at international markets, such as New Grand Mart.
⅓ cup cashews
6 dried cascabel chiles or 3 pasilla chiles, seeds removed
2 morita chiles
4 large tomatoes, cored
2 garlic cloves
2 tablespoons fresh lime juice
2 teaspoons kosher salt
Preheat oven to 350°. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8–10 minutes. Let cool. Remove and discard stems from chiles.
Increase oven temperature to 450°. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30–35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
Do Ahead: Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
12 jalapeño peppers approximately 3-4 inches long
Kate’s Pimento Cheese, cream cheese, or cheddar cheese
12 slices bacon (do not use thick cut)
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Cut the jalapeños in half lengthwise and use a spoon to scoop out the seeds and ribs.
Fill each jalapeño half with the cheese of choice.
Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.
1lb of cheddar cheese, finely shredded
½ cup mayonnaise
1 tsp stone ground or Dijon mustard (anything but yellow mustard)
1 TBSP pickle juice
2 bell peppers
Your choice of heat: 1 de-seeded and chopped jalapeño, or 2-3 poblano or paprika peppers (roasted, skinned, de-seeded and chopped)
Salt and pepper, to taste
If you don’t use paprika peppers, add about ½ tsp dry paprika.
Combine all ingredients, and serve with crackers, on a sandwich, add to grits, or stuff into jalapeños for poppers!
One of our CSA members recently taught a Mexican cooking class, and gave this recipe to keep on hand for adding to salsas, guacamole, soups, or salads. I’ve been using it instead of chili paste in many recipes.
12 fire roasted or broiled jalapeños, aji dulces, or habaneros
2 limes juiced
Salt to taste (1 to 2 tsp)
Put all ingredients in a food processor of blender and pulse to a chunky consistency. Keep in refrigerator for up to 3 months.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.