Roasted Tomato and Corn Salsa

Roasted Tomato and Corn Salsa
Author: 
 

Ingredients
  • 2 ears corn, shucked
  • 1 onion, quartered lengthwise
  • 2 – 3 cloves of garlic, unpeeled
  • 1-2 banana peppers, left whole (or all 3 if you want it super spicy)
  • 4-5 roma &/or red slicers tomatoes, left whole
  • 1 bunch of cilantro, chopped
  • Juice of a lime or two
  • Salt to taste

Instructions
  1. Heat a grill. When hot, oil grates well & place onions, garlic,
  2. & peppers directly on grates.
  3. After a minute or two (be careful – you want a bit of char, but not total scorching), turn all of the above & add romas.
  4. After another minute, turn anything that’s getting browned & carefully turn the tomatoes, removing them before they fall apart.
  5. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  6. Stem & de-seed the peppers (you might want to wear gloves), core the
  7. tomatoes, & pull skins off garlic.
  8. Throw it all in your food processor with the cilantro, lime juice, & salt & pulse to desired consistency.
  9. Cut corn kernels from cob with a sharp knife & stir in to salsa.
  10. Season to taste with salt.

 

Fiesta Slaw

Fiesta Slaw
Author: 
Recipe type: Side Dish
 

Ingredients
  • ½ – 1 head red cabbage (depending on size), very thinly sliced (about 3 cups)
  • 1 broccoli stem, peeled & grated
  • Salt & to taste
  • 1 carrot, grated
  • ½ green bell pepper, very thinly sliced into 2” strips
  • ½ yellow squash with middle scraped out, finely chopped
  • 2 cloves garlic, minced
  • Zest & juice of 1 lime
  • 3 Tbsp. mayo
  • 3 Tbsp. chopped fresh cilantro
  • ½ tsp. each ground coriander & chipotle powder

Instructions
  1. In a large bowl, combine sliced cabbage, grated broccoli & salt & stir together with a spoon or your hands (or lightly pound with a meat pounder or wooden sauerkraut pounder if you have one).
  2. Meanwhile, whisk together garlic, lime zest/juice, mayo, cilantro, & spices in a small bowl.
  3. Add remaining vegetables & lime mayo mixture to slaw & toss.
  4. Serve immediately or store in fridge for a couple days.

 

Turkish Zucchini Fritters

Turkish Zucchini Fritters
Author: 
Recipe type: Appetizer
Cuisine: Mediterranean
 

Ingredients
  • 3 Tbsp. oil + more for frying
  • 2 baby leeks, washed carefully & coarsely chopped (white & green parts)
  • 2 medium or 1 large zucchini (about 1 lb), finely chopped
  • 3 eggs
  • 3 Tbsp. all purpose flour
  • Black pepper
  • 1 Tbsp. chopped fresh herbs like parsley, mint, oregano &/or dill
  • 7 oz. feta cheese, mashed with a fork

Instructions
  1. Heat 3 Tbps. oil over medium heat & sauté baby leeks until soft.
  2. Add zucchini & sauté, stirring, until soft & remove from heat.
  3. In a bowl, beat eggs with flour until well blended.
  4. Mix in black pepper, chopped herbs, & mashed feta.
  5. Fold in zucchini mixture.
  6. Heat a thin film of oil in a non-stick or well-seasoned cast iron skillet & fry about 2 Tbsp. of zucchini mixture, a few fritters at a time, turning each over once & cooking until lightly browned.
  7. Drain on paper towels & serve.

 

Bok Choy & Chard Stirfry

Bok Choy & Chard Stirfry
Author: 
Recipe type: Stirfry
Cuisine: Asian
Serves: 4
 

Ingredients
  • 3 scallions, whites chopped & greens separated & sliced
  • 1 green garlic, whole thing minced
  • 1” piece fresh ginger, minced
  • 1 bok choy, stems ½# sliced, greens separated & coarsely
  • chopped
  • 1 bu. chard, stems ½# sliced, greens separated & coarsely
  • chopped
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine/vinegar or white wine
  • 2 tsp. sugar
  • ½ tsp. Chinese 5 spice powder (optional)
  • 1 tsp. toasted sesame oil (optional)
  • ¼ c. cashews
  • 2 Tbsp. cilantro, chopped

Instructions
  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions, green garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & chard stems & stir until starting to brown (2-3minutes).
  4. Add tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choy & chard greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro.

 

Beans with Fresh Herbs & Radish Relish

Beans with Fresh Herbs & Radish Relish
Author: 
Serves: 3-4
 

Ingredients
  • ½ pound dry beans (like the Red Chili beans in your box)
  • 1 Tbsp. oil
  • 1 green garlic stalk, minced
  • 1 spring onion, white part minced, green part reserved & chopped
  • ½ bunch cilantro, stems chopped, leaves reserved & chopped
  • 1 quart water or chicken/vegetable stock
  • 1 bunch radish greens, washed carefully & coarsely chopped
  • Salt & pepper to taste
  • Radish Relish:
  • 1 bunch radishes bulbs
  • 2 spring onions, chopped
  • Zest & juice of 1 lime
  • Salt & pepper to taste

Instructions
  1. Wash beans, soak overnight, rinse & drain
  2. In a heavy bottomed medium saucepan with lid, heat oil. Add minced green garlic & white part of spring onion & sauté for a couple minutes until just starting to brown. Add cilantro stems, soaked & rinsed beans, & water/stock. Bring to a boil, reduce heat, cover, & simmer for 50-60 minutes, until beans are just tender, stirring occasionally. Meanwhile, trim & thinly slice radish bulbs & toss with chopped spring onion, lime juice/zest, & salt/pepper & let sit at room temperature while beans cook.
  3. When beans are tender, add radish greens & salt/pepper to taste & cook a few minutes more.
  4. Top with reserved spring onion greens & cilantro leaves & serve with rice or quinoa & radish relish.

 

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 4-5 beets, greens removed 1” from bulb & tails trimmed
  • Zest & juice of 1 lime
  • 1 tsp. honey
  • Salt & pepper to taste
  • 2 scallions, minced, green parts reserved & sliced
  • 2 Tbsp. cilantro, chopped
  • ¼ cup sunflower oil
  • 1 bag of spinach, washed & spun dry
  • 2 oz. soft goat cheese, crumbled
  • ¼ c. pepitas (pumpkin seeds), toasted

Instructions
  1. Heat oven to 400 degrees.
  2. Wrap each beet tightly with tinfoil & roast for about 45 minutes, until knife just inserts easily.
  3. Let cool a bit, remove peel, & slice.
  4. In a small bowl, whisk together lime zest/juice, honey, & salt until dissolved.
  5. Whisk in minced scallions & cilantro.
  6. Slowly whisk in oil to emulsify.
  7. Toss a bit of the dressing with the spinach in a serving bowl, top with the beets & drizzle with more dressing.
  8. Garnish with goat cheese & pepitas & serve.

 

Veggies & Peanut Sauce

Veggies & Peanut Sauce
Author: 
Recipe type: Main Dish
Serves: 4-6
 

This is a great recipe to use up miscellaneous vegetables – anything from broccoli to winter squash to root vegetables like beets and carrots.
Ingredients
  • 5 cups mixed vegetables, cut into bite sized pieces
  • 4 Tbsp. natural peanut butter (crunch preferably)
  • 3 Tbsp. soy sauce/tamari
  • 2 Tbsp. apple cider or rice vinegar
  • 1 Tbsp. honey
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced/grated
  • 1 c. tomatoes, finely chopped
  • ½ cup apple juice/cider OR orange juice
  • Hot pepper flakes or fresh minced hot pepper, to taste
  • Black pepper to taste
  • Cilantro, for garnish (optional)
  • Cashews or peanuts

Instructions
  1. Cook vegetables, either by steaming, sautéing, or roasting.
  2. Meanwhile, combine remaining ingredients in small saucepan & bring to a boil over medium heat while stirring to dissolve peanut butter.
  3. Reduce to low heat & simmer for about 5 minutes, until thickened.
  4. Spoon over vegetables & serve, garnished with cilantro and nuts if you wish.
  5. Serve with rice, noodles, or millet.

 

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.

 

Chicken in Chile Verde

Chicken in Chile Verde
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 pound boneless chicken thighs, skinless if you like
  • 1 Tbsp. Driftless sunflower oil
  • ½ medium onion, diced
  • 1 tsp. coriander seeds
  • 6 cloves garlic, minced
  • 1-2 jalapeno chiles, seeds removed if you wish, chopped
  • 1 small poblano chile, seeds removed, chopped
  • 1 pounds of husked tomatillos, coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste

Instructions
  1. Rinse chicken thighs, pat dry with a paper towel, & season with salt & pepper.
  2. Set aside. In a medium/large sauté pan, heat oil.
  3. Add onion &coriander seeds & sauté for a minute or two.
  4. Add garlic & chiles & sauté for another minute.
  5. Add tomatillos & sauté for another couple minutes.
  6. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  7. Puree with an immersion blender or in a food processor or blender & return to the pan. Bring to a boil & add chicken thighs.
  8. Reduce to medium heat & maintain a simmer uncovered for 25-30 minutes, until chicken is tender & juice runs clear when pierced with a knife in the center.
  9. Season with salt & pepper to taste & sprinkle with cilantro.
  10. Serve with sour cream, rice, roasted vegetables, & tortillas

 

Lemongrass Chicken Lettuce Wraps

Lemongrass Chicken Lettuce Wraps
Author: 
Recipe type: Main Dish
Serves: 4-6
 

Ingredients
  • Marinade:
  • 1 stalk fresh lemongrass, trimmed, cut into ½” pieces
  • 3 cloves fresh garlic OR 2 garlic scapes, cut into 1” pieces
  • 1 tsp. coriander seeds
  • 1 Tbsp. honey
  • 2 Tbsp. Asian fish sauce
  • 1 Tbsp. tamari
  • 1 lime, juice & zest
  • black pepper to taste
  • 1½ lb. boneless chicken breast or thighs, cut into finger sized strips
  • 8-10 leaves green leaf or butterhead lettuce
  • ¼ c. cilantro, coarsely chopped
  • 1/ 4.c. scallions, chopped
  • ¼ c. roasted salted peanuts, coarsely chopped

Instructions
  1. Combine marinade ingredients in food processor & pulse until not quite smooth (there will be some lemongrass fibers still present – it’s OK).
  2. Place in a non-reactive baking dish, stir in chicken to coat, cover, & marinate in fridge for 1-3 hours.
  3. Thread onto bamboo skewers & grill over medium-high heat for 2-4 minutes per side. Let cool a bit.
  4. Meanwhile, wash & dry lettuce leaves.
  5. Place a piece of chicken on each lettuce leaf, top with cilantro, scallions, & peanuts & serve.