Spicy Southwest Red Cabbage Salad

Spicy Southwest Red Cabbage Salad
Recipe type: Salad
Cuisine: Southwest
Serves: 4-6

  • 1 medium or ½ large head of red cabbage, cored & shredded
  • ½ red onion, very thinly julienned
  • 2 carrots, grated or very thinly julienned
  • 1 cup frozen sweet corn
  • 2 cloves garlic, minced
  • 1 jalapeno, fresh, frozen, or pickled, minced
  • ½ red sweet pepper (can be frozen), chopped
  • 1 Tbsp.Driftless sunflower oil
  • ½ tsp. each ground coriander & cumin
  • ¼ tsp. chipotle powder or hot paprika (or ⅛th tsp. cayenne)
  • 3 Tbsp. mayonnaise
  • Juice & zest from 1 lime
  • Salt & pepper to taste

  1. Preheat broiler. Combine cabbage, red onion, & carrots in a large bowl.
  2. Toss sweet corn, garlic, jalapeno, & red pepper in oil. Season with salt & pepper & spread on a baking sheet.
  3. Place under broiler for a few minutes, watching carefully & stirring once, until starting to brown.
  4. Let cool. Combine spices, mayo, & lime juice/ zest with a whisk in a small bowl.
  5. Toss dressing & cooled roasted corn mix into cabbage & adjust seasoning as necessary. Excellent accompaniment to fish tacos!


Red Pepper & Mint Sauce

Red Pepper & Mint Sauce
Recipe type: Sauce

  • 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

  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.


Sweet Potato Chili

Sweet Potato Chili
Recipe type: Soup
Serves: 6-8

  • 2 Tbsp. Driftless sunflower oil
  • 1 large onion, chopped
  • 1 jalapeno pepper, minced
  • 4 cloves garlic, minced
  • 1 red pepper, chopped (can be frozen)
  • 1 green pepper, chopped (can be frozen)
  • 1 tsp. each cumin & coriander seed
  • 1 tsp. chili powder
  • 1 tsp. chipotle powder (optional)
  • ¼ tsp. each ground cloves & mace or cinnamon
  • 1 large sweet potato, peeled & cubed
  • 1 can (15 oz.) black beans with liquid
  • 1 can (15 oz.) red, kidney, or pinto beans
  • 1 can (14.5 oz.) diced or crushed tomatoes with liquid OR 2 cups fresh chopped tomatoes
  • 1 cup water, tomato juice, or chicken broth
  • Sour cream & cilantro for garnish

  1. In soup pot, heat oil & add onions.
  2. Saute until golden & add jalapenos & garlic.
  3. Saute for a couple minutes & add red/green peppers & spices.
  4. Saute for another few minutes & add remaining ingredients.
  5. Bring to boil & reduce heat.
  6. Simmer at least until sweet potatoes are tender, about 20 minutes, stirring frequently to avoid scorching. Add more liquid if it gets too thick.
  7. Serve with sour cream & cilantro.


Chiles Rellenos

Chiles Rellenos
Recipe type: Main Dish
Cuisine: Mexican

  • 4-5 poblano peppers
  • 1 small cippolini onion, thinly sliced
  • 4 oz. Monterey jack or queso blanco cheese, cut into long sticks
  • sauce:
  • 5 roma tomatoes
  • 1 medium onion
  • 4 cloves garlic
  • 1 jalapeno, seeds removed (optional)
  • 1 tsp. marjoram
  • ⅛ tsp. ground cloves
  • pinch of sugar & salt
  • 2 Tbsp. oil
  • 1 c. chicken broth
  • optional, if you want chiles breaded & fried:
  • 4 eggs, separated
  • 1 c. flour
  • oil for frying

  1. Roast poblanos, either over gas burners or in the broiler, turning, until skin is blistered & blackened all over.
  2. Place in a bowl with a lid & set aside for 10 minutes to steam and cool.
  3. Remove blackened skin under cool running water.
  4. Make a slit down half of each chile, starting at the stem end.
  5. Carefully remove seeds (you may want to wear gloves to prevent chile-burn) & stuff each pepper with ¼ of the cheese & sliced onions.
  6. You can close the opening with a toothpick if you wish.
  7. Meanwhile, make the sauce
  8. Combine all ingredients except the oil and broth in a blender & blend until smooth.
  9. Heat oil in a medium skillet & add sauce.
  10. Simmer over medium heat for about 10 minutes, stirring occasionally.
  11. Add broth & simmer for another 10 minutes or so.
  12. At this point you can leave chiles as is & simmer them in the sauce until cheese is melted (a healthier alternative), or you can bread and deep fry them (even more delicious & authentic):
  13. Beat egg whites until stiff.
  14. Fold in yolks and a pinch of salt.
  15. Roll each chile in a pan with the flour until coated.
  16. Tap off excess flour.
  17. Dip into the egg mixture. Heat ¼” of oil to 365 degrees.
  18. Slide each chile into hot oil & fry until golden brown, then carefully flip to fry other side. Drain on paper towels, then simmer in sauce for 5 minutes & serve with warmed corn tortillas.


Roasted Salsa on the Grill

Roasted Salsa on the Grill
Recipe type: Salsa

  • 1 onion, quartered
  • 2 or 3 cloves of garlic, left whole
  • 1 or two jalapeno peppers, left whole
  • 4-5 roma tomatoes, left whole
  • ½ a bunch of cilantro, chopped
  • juice of a lime or two
  • salt to taste
  • one ear roasted corn

  1. On a hot grill, place onions, garlic,& jalapeno(s).
  2. After a minute or two (check for scorching – you want a bit of blackness, but not total charing), turn all of the above & add romas.
  3. After another minute, turn anything that’s getting black & carefully turn the tomatoes.
  4. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  5. Stem & de-seed the jalapeno(s) (you might want to wear gloves) & throw it all in your food processor with the cilantro, lime juice, & salt.
  6. Pulse to desired consistency.
  7. Stir in corn if desired.
  8. Over the summer, make this often as it freezes super well.