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.
1 peach, pitted and cut into chunks
2 oz habanero liquor*
1 TBSP sugar
Juice of 1 lime
1 cup of ice
*Soak 8-10 seeded habanero peppers in a light rum. 30 min for mild, 1 hour for medium, 2 hours for spicy.
Combine all ingredients in a blender, and blend until smooth.
Note from Bon Appétit: Before you throw side-eye at us about the 10 habanero chiles we call for, give us a chance to explain. The seeds are removed and then they're soaked in alcohol to chill out the spiciness. The longer they sit, the milder they will be. Estimate 30 minutes for spicy, 1 hour for medium, and 2 hours for mild.
4 ½-inch-thick pork shoulder (Boston butt) steaks (about 9 ounces each)
8–10 large habanero and/or aji dulce chiles, seeded, chopped (WEAR GLOVES!)
½ cup 80-proof clear liquor, such as tequila, vodka or rum
4 tablespoons extra-virgin olive oil, divided
1 3-inch cinnamon stick
2 whole star anise (optional)
3 large sprigs thyme, divided
½ large red onion, finely chopped
3 garlic cloves, finely grated
1 cup pure maple syrup
¾ cup plus 1 tablespoon white wine vinegar
Generously season both sides of pork steaks with salt. Let sit on a wire rack set inside a sheet tray at least 30 minutes and up to 1 hour.
Meanwhile, stir chiles and liquor in a small bowl or glass measuring cup and let sit at least 30 minutes and up to 2 hours.
Peel 4 wide strips of zest from orange with a vegetable peeler, leaving white pith behind. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over high until it begins to smoke, about 3 minutes. Add pork, cinnamon stick, and 1 thyme sprig to pan and cook, turning pork once, until steaks are browned on both sides but still pink in the center, 3–4 minutes per side. Transfer steaks to a plate, reserving cinnamon stick in skillet; discard thyme. Reduce heat to medium-high. Cook onion and remaining 2 Tbsp. oil in skillet, stirring occasionally, until onion is translucent, tender, and just beginning to brown, 5–7 minutes.
Strain chiles through a fine-mesh sieve into a small bowl (reserve liquor for a spicy cocktail). Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes. Add syrup and vinegar, season with ¾ tsp. salt, and increase heat to high. Cook, stirring occasionally, until mixture is thick and syrupy, 6–8 minutes. Transfer steaks and any accumulated juices to skillet and cook, basting steaks with maple glaze, until syrup is thickened and steaks are glazed over, 2–3 minutes. Discard cinnamon stick, orange zest, and thyme sprigs.
Divide steaks among plates and pour pan juices over.
4 cups finely chopped sweet bell pepper
1/4 cup finely chopped hot pepper (if desired!)
1 cup apple cider vinegar
1 (1.75 ounce) package SURE-JELL powder pectin*
5 cups white sugar
Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a boil and boil for one minute. Remove from the heat and skim off any foam. Store in the refrigerator up to 3 months or can for long term storage.
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 teaspoons paprika or pimentón
Pinch of cayenne
4 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon cider vinegar or white wine vinegar
Salt and pepper
1 1/2 pounds okra, left whole
1/2 cup oil-cured black olives, for garnish
1/2 cup roughly chopped cilantro leaves, plus additional sprigs, for garnish
Make the dressing: Put cumin, coriander and caraway seeds in a small dry skillet over medium-high heat. Shake pan and toast seeds until fragrant and lightly browned, about 2 minutes. Let seeds cool, then grind to a coarse powder in a mortar or electric spice mill. Transfer to a small bowl and add paprika and cayenne. Whisk in olive oil, lemon juice and vinegar. Season with salt and pepper.
Bring a large saucepan of well-salted water to a boil. Add okra and cook for 2 minutes, until firm-tender. Drain and rinse with cool water, then blot with a kitchen towel. Set aside.
To serve, place okra in a serving bowl. Season lightly with salt and toss with dressing. (Leave to marinate for up to 1 hour if desired.) Garnish with olives, chopped cilantro and some cilantro sprigs.
A delicious addition to a Bloody Mary, pickled okra is also a great snack on a Southern inspired cheese board, with pimento cheese and Smithfield ham. To reduce the spiciness, either reduce or omit the peppers.
1 1/2 pounds fresh whole okra
3 fresh jalapeño peppers, cut into 1/4-inch slices
9 dried red chile peppers
3 garlic cloves, peeled
1 cup water
2 cups cider vinegar
1 tablespoon mustard seeds
1/2 cup sugar
Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar.
In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, sugar, and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.