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.
1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 ½ teaspoons plus 1 tablespoon rice wine or dry sherry
½ teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound bell peppers, seeded and thinly sliced
¼ cup roasted cashew pieces
In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
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 lb. any color bell peppers, halved, seeds and ribs removed
½ head of garlic
½ cup extra-virgin olive oil
¾ tsp. kosher salt
1 Tbsp. balsamic vinegar
2 mozzarella balls, sliced
Fresh basil, for garnish
Place a rack in middle of oven and preheat to 350°. Toss bell peppers, garlic, oil, and salt in a shallow 2-qt. baking dish to combine. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat. Place sliced mozzarella onto a serving plate, top with peppers, and drizzle with the oil and vinegar in the baking dish. Serve with fresh basil.
2 tablespoons extra virgin olive oil
½ medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 ½ pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley
2 large or extra-large eggs
½ teaspoon salt
Freshly ground pepper
½ cup low-fat milk
1 cup cooked rice
1 teaspoon coarsely chopped fresh thyme leaves
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce freshly grated Parmesan (1/4 cup, tightly packed)
Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat.
Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.
Time: 45 minutes
Yield: 10-12 spring rolls
1 bunch collard greens, stems carefully removed
1 English cucumber, julienned
1-2 carrots, shredded
1 bell pepper, thinly sliced
2 cups salad mix, chopped
Cilantro, mint, and basil, finely chopped
2 cups cooked protein of your choice, tofu, chicken, etc.
Mae ploy chili garlic sauce (for dipping)
Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
Lay out one collard leaf, with the cut stem area to the side. To the bottom third of the wrapper add a small handful of salad mix and herb and layer carrots, bell peppers, cucumber, and 2-3 pieces of protein on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter. Repeat until all fillings are used up or you run out of collards – about 10--12 spring rolls total. Serve with Mae Ploy or a peanut sauce.
6 medium size sweet bell peppers
2 tablespoons extra virgin olive oil
1 1/2 pounds all-white-meat ground chicken
Salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
1 roasted red bell pepper, minced
1/2 cup golden raisins, chopped
2 teaspoons sweet paprika
3/4 cup dry sherry
30 ounces tomato sauce, divided (canned or homemade!)
1/2 cup flat leaf parsley leaves, chopped
1/2 cup slivered almonds, toasted
2-3 cups cooked rice
2 cups Manchego cheese, shredded
Pre-heat oven to 375°F.
Cut off the top quarter of each bell pepper (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each bell pepper, just enough to even them off so that they sit standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won’t leak.
Heat a large nonstick skillet over medium-high heat and add two tablespoons oi. Add the chicken 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, roasted peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes.
Deglaze the pan with the sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato sauce and cook about five minutes more. Turn off the heat and add the parsley, almonds and cooked rice to the pot. Stir to combine.
Pour the remaining 1/2 can of tomato sauce into an ovensafe baking dish with a touch of water for additional liquid to create a bed for the peppers to sit on. Fill each pepper up halfway with the chicken and rice filling mixture.
Top with a little Manchego cheese. Fill with more chicken and rice mixture, then add a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes.
For the beef and marinade:
12 oz. flank steak, sliced into thin strips
1⁄4 teaspoon baking soda (optional tenderizer)
2 teaspoons soy sauce
1⁄2 teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon oil
For the rest of the dish:
2 tablespoons oil
3 cloves garlic, sliced
2 green peppers, de-seeded and julienned to 3-inch strips
1 long red or green chile, de-seeded and julienned to 3-inch strips
1 tablespoon Shaoxing wine
1⁄2 teaspoon salt
1⁄2 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon dark soy sauce Fresh ground white pepper
1⁄4 cup chicken stock (optional)
Add all the marinade ingredients to the beef in a bowl, mix well and set aside for 30 minutes at room temperature. When you're ready to cook, add oil to a wok and place over high heat until it's almost smoking. Sear the beef until it's just browned but still a little rare. If your wok is as hot as it should be, the beef should not stick and you should see a nice seared color. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
Heat the wok back up to medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds and then spread the wine around the wok to de-glaze it. Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, soy sauces and fresh ground pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
If you like to have more sauce with the dish, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.