Serve with a side of salsa!!
3 medium bell peppers, thinly sliced (preferably at least one red and one yellow)
1 medium yellow onion, sliced
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt, plus more as needed
1 tablespoon chopped fresh sage
4 thyme sprigs
2 (14- to 16-ounce) cans black beans, drained
1 cup canned diced tomatoes with their liquid
1 chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
2 large garlic cloves, finely grated or minced
1 teaspoon dried oregano
3/4 teaspoon ground cumin
8 (6-inch) corn tortillas
Sliced avocado, for serving
Crumbled queso fresco or grated white Cheddar, for serving (optional)
Chopped cilantro leaves, for serving
Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, ¼ cup oil, ½ teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
On a separate rimmed sheet pan, toss together beans, tomatoes, ¼ cup oil, chipotle chile and sauce, garlic, oregano, ½ teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it’s O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 ½ teaspoons salt, and remaining ¼ teaspoon cumin. Cut naked lime into wedges.
To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.
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.
1 large yellow onion, chopped
3 small sweet pepper diced
3 carrot, chopped
6 large garlic cloves, minced
1 tsp smoked paprika
1 tsp coriander
1 tsp marjoram
1 tsp ground cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
2 small eggplants cubed
2 small squash (zucchini or yellow) cubed
2 bay leaves
1 mixed tomato qt or 3-4 large tomatoes chopped
In a casserole pot (or just a regular large pot) over medium heat, place enough oil to just coat the bottom. Add the onion, sweet pepper, carrot, and garlic. Let cook until fragrant. Stir in salt to taste plus the herbs and spices. Add/subtract/substitute herbs and spices to taste or for what you have on hand (ie: sweet paprika instead of smoked, or oregano instead of marjoram). Add the eggplant, squash, tomatoes, and bay leaves. Stir and bring to a bubbly almost boil. Reduce heat to low and let simmer until eggplant and squash are nice and soft. Keep an eye on it while simmering, stir occasionally and add a little liquid if it starts to get too dry (water, chicken broth, veg broth, wine, water+boullian, all good liquid options).
If desired, top with a mint and cucumber tzatziki-esk sauce (peeled/seeded/chopped cucumber, mint, plain yogurt, salt, pepper). Serve with buttered crusty toast, would be great with Sub Rosa toast or toasted pita. Could be made with any type of bean or served over rice instead of toast for a GF option.
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
2 teaspoons olive oil
1 bell pepper (any color), cut into four 1/2-inch-thick rings
4 large eggs
Coarse salt and ground pepper
2 teaspoons grated Parmesan
In a large or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and serve!
This recipe couldn’t be easier or more delicious. I also threw in a handful of padróns and you could add jalapeños for more spice.
1 pound fresh sausage links (I used the Jalapeño Cheddar from Mayor Meats!)
1 pound sweet or mild peppers (seeded and sliced into 2-inch strips if large)
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 onions, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper
Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.
FOR THE CORNMEAL BISCUITS
1 cup all-purpose flour
1/2 cup fine cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup sour cream or plain whole milk yogurt
FOR THE RATATOUILLE
1 large eggplant 1 1/2 pounds cut into 1-inch chunks
3 small zucchini 3/4 pound, cut into 1-inch chunks
7 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 pound Italian sausage, casings removed
1 large onion, cut into 1-inch chunks
1 red pepper, cored and cut into 1-inch chunks
3 large garlic cloves, finely chopped
1 1/2 pounds plum tomatoes
4 sprigs fresh thyme
1/4 cup chopped fresh parsley or basil
For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.
For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.
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!
1 lb. ground lamb
1 onion, diced
3 garlic cloves, minced
2 carrots, grated
2 sticks of celery, finely chopped
3 tomatoes, diced
1 cup red wine
½ cup golden raisins
1 TBSP smoked paprika
½ cup fresh parsley, chopped
2-3 cups cooked rice
6 large bell peppers, tops and seeds removed
Heat a large nonstick skillet over medium-high heat and add two tablespoons olive oil. Add the lamb and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, carrots, celery, garlic, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes.
Deglaze the pan with the red wine, stirring to get any brown bits off the bottom of the skillet. Add the chopped tomatoes and cook until most of the liquid has evaporated. Turn off the heat and add the parsley and cooked rice to the pot. Stir to combine.
Pour 1 cup of water or vegetable broth into an oven-safe baking dish for additional liquid to create a bed for the peppers to sit on. Fill each pepper up with the rice and lamb mixture.
Set in the baking dish and bake, uncovered, for 20-30 minutes.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.