Cucumber & Sweet Pepper Salad with Capers & Fresh Sage

Cucumber & Sweet Pepper Salad with Capers & Fresh Sage
Author: 
Recipe type: Salad
 

Ingredients
  • 1 large cucumber
  • 2-3 sweet peppers, thinly sliced
  • ¼ sweet onion, thinly sliced
  • 1 clove garlic, minced
  • 1 Tbsp. capers + 1 tsp. caper brine
  • Juice & zest from ½ a lemon
  • Salt & pepper to taste
  • 2 Tbsp. olive or sunflower oil
  • 3 Tbsp. fresh sage, cut into chiffonade

Instructions
  1. Peel cucumber in stripes, cut lengthwise, scoop out seeds, & thinly slice on a bias into half-moons.
  2. In a medium serving bowl, combine garlic, capers, brine, lemon juice/zest, salt & pepper. Whisk in oil slowly to emulsify.
  3. Toss in vegetables & garnish with sage.

 

Red Pepper & Mint Sauce

Red Pepper & Mint Sauce
Author: 
Recipe type: Sauce
 

Ingredients
  • 1 medium red sweet pepper (or Italian frying pepper or 2 pimiento peppers)
  • ½ hot red pepper (cayenne or jalapeno), or a pinch of cayenne powder
  • 2 Tbsp fresh lemon juice
  • 1 tsp. fresh lemon zest
  • 3 Tbsp. roasted or raw toasted almonds, coarsely chopped
  • ⅓ cup loosely packed mint leaves
  • salt & pepper to taste

Instructions
  1. Combine all ingredients but mint in a blender or food processor.
  2. Pulse until almost smooth.
  3. Add mint leaves & pulse a few more times, until mint is chopped.
  4. Serve with grilled or roasted chicken, lamb, fish, or vegetables.

 

Cornbread Skillet

Cornbread Skillet
Author: 
Recipe type: Main Dish
Serves: 6-8
 

Ingredients
  • 2 Tbsp. Driftless sunflower oil
  • ½ medium onion, chopped
  • 1 leek, white & green parts, washed well & chopped
  • 3 cloves garlic, minced
  • ½ tsp. cumin seed
  • ½ tsp. coriander seed
  • 2 medium potatoes, small ½” dice (or larger chunks if parboiled)
  • 1 poblano pepper, seeded & chopped
  • 1 medium red pepper, seeded & chopped
  • juice & zest of 1 lime
  • 5 medium tomatillos, cored & chopped
  • 1 large orange or red tomato, cored & chopped
  • salt & pepper to taste
  • 1 can pinto or black beans
  • 3 Tbsp. cilantro, minced
  • 1 cup cornmeal
  • ⅓ cup all-purpose unbleached white flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg
  • 1 cup plain yogurt or buttermilk
  • ½ cup shredded jack or pepperjack cheese

Instructions
  1. In a large oven-proof skillet (10” – 12”), heat oil & add onions.
  2. Saute for a couple minutes & add leeks.
  3. After another minute, add garlic, cumin, coriander, potatoes, & peppers.
  4. Saute for a couple minutes & add lime juice/zest, tomatillos, tomatoes, salt & pepper. Continue to cook, stirring periodically, for about 8-10 minutes.
  5. Meanwhile, preheat oven to 375 degrees & prepare cornbread topping:
  6. Sift together dry ingredients.
  7. Whisk together egg & yogurt & mix into dry ingredients & set aside.
  8. Stir beans & cilantro into skillet & top with cornbread batter.
  9. Bake at 375 degrees for 15 minutes.
  10. Add shredded cheese & return to oven for another 3-5 minutes, until golden & browning on the edges.

 

Spicy Corn Relish

Spicy Corn Relish
Author: 
Recipe type: Condiment
 

Ingredients
  • 4 ears corn, husked
  • ⅔ c. yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 habenero pepper, seeded & finely chopped
  • ⅔ cup sweet red pepper, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. non-iodized salt
  • black pepper to taste
  • 1¼ c. cider vinegar
  • ⅔ c. sugar
  • 3 Tbsp. cilantro, chopped

Instructions
  1. Boil corn for about 5 minutes.
  2. Drain & cool a bit.
  3. Cut kernels from cob & place in medium stainless steel saucepan.
  4. Add remaining ingredients except cilantro to saucepan & bring to a boil over high heat.
  5. Reduce heat & simmer for 20 minutes uncovered.
  6. Stir in cilantro & cook another minute.
  7. Keeps in fridge for several weeks.
  8. To can: remove from heat & ladle into sterilized ½ pint jars, leaving ½ in inch of headspace.
  9. Process in a hot-water bath canner for 15 minutes.

 

Lebanese Chard & Bean Salad

Lebanese Chard & Bean Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 4 c. chard and/or saute mix, whole leaves & stem
  • 1 c. green, purple or dragon tongue beans, cut or snapped into thirds
  • ½ medium onion, finely sliced
  • ⅓ c. plain yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh parsley, chopped
  • ½ c. walnuts, coarsely chopped & toasted
  • ½ c. sweet peppers, very thinly sliced

Instructions
  1. Steam chard for a minute or two (greens for slightly less time), until just wilted.
  2. Run under cold water to cool & drain. Arrange it on a serving platter.
  3. Steam beans for a couple of minutes, cool, drain, & place on top of wilted greens. Arrange onion & sweet pepper slices on top of beans.
  4. Mix yogurt, lemon juice & parsley together in a small bowl & drizzle over salad.
  5. Top with walnuts & extra parsley for garnish.
  6. Add toasted pita wedges for a complete meal!

 

Zucchini & Pepper Frittata

Zucchini & Pepper Frittata
Author: 
Recipe type: Main Dish
Serves: 3-4
 

Ingredients
  • 6 eggs
  • 2 Tbsp. butter
  • 2 fajita peppers
  • 1 medium zucchini
  • 1 medium sweet onion, sliced
  • 2 cloves fresh garlic, minced
  • 1 Tbsp. fresh thyme, chopped
  • salt & pepper to taste
  • ½ cup feta cheese. crumbled (optional)

Instructions
  1. Lightly beat eggs in a bowl with salt & pepper to taste. Set aside.
  2. Turn on broiler & set a rack about 4” below.
  3. De-seed peppers & slice thinly lengthwise.
  4. Cut zucchini in half lengthwise & slice into long strips on the bias.
  5. Heat 1Tbsp. of butter in a 10” cast iron/oven proof skillet.
  6. When butter is foamy, add peppers, zucchini, & onions & saute over medium-high heat, stirring frequently, until softened & starting to brown.
  7. Add garlic, thyme, salt & pepper to taste & stir a few more times.
  8. Add remaining 1 Tbsp. of butter & once it’s melted, add eggs all at once, swirling to coat pan evenly if necessary.
  9. Turn heat to low, sprinkle feta over the top, & cook until sides are just starting to set.
  10. Put pan in broiler for 1-2 minutes, until top is lightly browned & eggs are set.
  11. Serve immediately or at room temperature.

 

Greens & Bean Stuffed Winter Squash

Greens & Bean Stuffed Winter Squash
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 medium winter squash
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 small red pepper, small diced
  • ½ bunch of chard, stems chopped separately from leaves
  • ½ lb. saute mix (the amount in your box), coarsely chopped
  • 1 can cannelini beans or chickpeas, drained
  • ¼ c. white wine or chicken broth
  • salt & pepper to taste
  • ½ c. freshly grated parmesan

Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half & remove the seeds.
  3. Rub cut end with oil & place cut end down on baking sheet.
  4. Bake for 30-40 minutes, until tender.
  5. Meanwhile, in a large saute pan, cook onions over medium-high heat until translucent. Add garlic, red pepper, & chard stems & saute for a couple minutes.
  6. Add chard leaves, saute mix, beans, & wine/broth & cover for a minute or two.
  7. Remove lid, stir, & salt & pepper to taste.
  8. Fill cavities of cooked squash with mixture, top with Parmesan, & return to oven until cheese is melted.

 

Tomatillo Poblano Frittatas

Tomato Poblano Frittatas
Author: 
Recipe type: Main Dish
 

Ingredients
  • 8 eggs
  • 2 Tbsp. milk
  • ½ tsp. dried oregano or marjoram
  • 2 Tbsp. butter, Driftless sunflower oil or olive oil
  • 1 poblano pepper, seeded & cut into thin strips (use gloves if you don’t want burning fingers)
  • 1 red sweet pepper, cut like the poblanos
  • 3 cloves garlic, minced
  • 1 c. tomatillos, husked & halved
  • 1 c. cheddar or jack cheese, shredded
  • salt & pepper to taste

Instructions
  1. Turn oven on to broil. Whisk together eggs, milk, salt, pepper, & herbs in a bowl.
  2. Stir in half of the cheese.
  3. In a large well-seasoned cast iron pan or oven-proof skillet, melt butter or oil over medium heat & swirl to coat.
  4. Add pepper strips & saute for a minute or two.
  5. Add garlic & tomatillos & saute for another minute.
  6. Pour in egg mixture & let cook for a couple minutes, until starting to set around the edges.
  7. Place pan under broiler for about a minute, add remaining cheese, & return to broiler for another minute (be careful not to burn it!!).
  8. Serve immediately

 

Cucumber Arame Salad with Edamame & Bell Pepper

Cucumber Arame Salad with Edamame & Bell Pepper
Author: 
Recipe type: Salad
Cuisine: Asain
Serves: 4-6
 

Ingredients
  • 1 oz. arame (a type of Japanese seaweed found at natural or Asian food stores)
  • 2 cucumbers, thinly sliced
  • 1 tsp sea salt
  • 1 cup unshelled edamame
  • 2 carrots, cut into thin matchsticks
  • 1 bell pepper or 3 mini peppers, cut into thin 2” strips
  • ¼ c. rice vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 tsp. sugar
  • freshly ground black pepper

Instructions
  1. Soak arame in warm water for 15 minutes.
  2. Drain & rinse.
  3. Meanwhile, sprinkle salt over sliced cucumbers in a bowl & set aside for 10 minutes. Drain & rinse.
  4. Boil unshelled edamame in salted water for about 4 minutes. In the last minute, add carrot matchsticks.
  5. Drain edamame & carrots into colander & rinse under cold water until cooled.
  6. Shell edamame. In a serving bowl,
  7. Whisk vinegar, oil, sugar, & black pepper until sugar dissolves.
  8. Add seaweed & all vegetables & serve.

 

Fresh Asian Greens Salad

Fresh Asian Greens Salad
Author: 
Recipe type: Salad
 

Ingredients
  • Salad
  • 1 bag of Asian greens
  • 2 carrots – use vegetable peeler to make peels
  • 1 cucumber – thinly sliced
  • ½ head of cabbage – shredded
  • 2 ears of corn – taken off the cob
  • Handful of beans – trimmed and chopped diagonally to ½ inch
  • 1 banana pepper – sliced thinly, but not too thin!
  • Dressing
  • ⅓ c. Driftless sunflower oil
  • ⅓ c. soy sauce
  • 2 T. sesame oil
  • 2 T. rice wine vinegar
  • 2 T. honey
  • 2 garlic cloves crushed and minced
  • 1 to 2 inch piece of ginger – part grated part minced
  • 1 t. crushed red pepper – or to taste

Instructions
  1. Toss everything but the greens together
  2. Place greens on top of tossed vegetables
  3. Place all dressing ingredients in a jar. Shake.
  4. Chop up some cilantro and sprinkle liberally on salad.
  5. Enjoy!