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!

 

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