Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon
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Ingredients
  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled

Instructions
  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.

 

Tomato Dill Pasta Salad

Tomato Dill Pasta Salad
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Ingredients
  • 3½ c. diced ripe tomatoes (about 1½ lbs.)
  • 2 tbsp. minced parsley
  • 1½ tsp. flowering dill
  • 2 tsp. finely minced shallot
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • ½ bell pepper, thinly sliced
  • Salt and pepper to taste
  • 8 oz. thin pasta noodles (such as linguine, angel hair or spaghetti), cooked

Instructions
  1. In medium bowl, combine tomatoes, parsley, dill, shallot and garlic.
  2. Gradually stir in olive oil.
  3. For best flavor, let sauce sit at room temperature for 30 minutes to 1 hour.
  4. When ready to serve, add salt and pepper; toss with hot cooked pasta.
  5. Makes 2 to 4 servings (about 3½ cups sauce).

 

Sri Lankan Mixed Pickle

Sri Lankan Mixed Pickle
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Ingredients
  • ½ an onion cut in ½” dice
  • 1 large or 2 medium carrots, cut in half lengthwise then sliced into ¼” half moons
  • 4-5 red or yellow mini peppers, cut into ½” dice
  • 1-2 fresh hot peppers, minced (optional)
  • 2 cloves garlic, smashed & minced
  • 1 Tbsp. grated fresh ginger
  • ½ cup coarsely chopped pitted dates
  • ¼ c. apple cider or rice vinegar
  • 1½ Tbsp. whole brown mustard seed
  • 1 tsp. chili powder
  • 2 tsp. sugar
  • Salt to taste

Instructions
  1. Combine onion, carrot, mini peppers, & hot peppers if using into a mixing bowl.
  2. Combine remaining ingredients in a food processor & grind into a paste.
  3. Stir into vegetables & let sit at room temperature for an hour or so until serving or storing in the refrigerator.
  4. Serve with rice & curry or rice & chicken, pork, or fish.
  5. Will store in the fridge for at least a week.

 

Super Loaded Veggie Nachos

Super Loaded Veggie Nachos
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Ingredients
  • 16 oz. corn chips
  • 1½ cup grated Jack cheese
  • ½ cup chopped sweet peppers
  • ½ cup chopped onion
  • ½ cup sungold tomatoes, cut in half
  • ¼ cup chopped poblano peppers
  • 2 ears sweet corn, cut from cobs (optional)
  • ½ cup chopped tomatillos (optional)
  • ¼ c. chopped cilantro (optional)
  • ½ cup Roasted Tomatillo Dressing recipe (last week’s newsletter) OR sour cream

Instructions
  1. Pre-heat oven to 350 degrees.
  2. Pour chips into an 8½” x 11” baking pan.
  3. Top with cheese & veggies of choice & bake for about 15 minutes, until cheese is melted & veggies are soft & starting to brown.
  4. Top with cilantro & tomatillo dressing or sour cream & serve.

 

Fiesta Slaw

Fiesta Slaw
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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.

 

Homemade Hot Sauce

Homemade Hot Sauce
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Recipe type: Sauce
 

Ingredients
  • 5-6 hot peppers, stems removed (remove seeds too if you want a milder hot sauce – use gloves!!)
  • 1-2 colored sweet peppers, quartered, seeds & stem removed
  • 2 cloves garlic
  • Apple cider vinegar
  • Sugar or honey
  • Salt & pepper

Instructions
  1. Combine hot peppers, sweet pepper(s), & garlic in a food processor & pulse to mince finely (not puree).
  2. Carefully place minced peppers/garlic in a small, heavy bottomed, non-reactive (stainless steel, glass, or enamel) sauce pan & just cover with apple cider vinegar.
  3. Bring to a boil over medium heat, reduce heat to medium, & simmer for a about 20 minutes.
  4. When peppers are very soft, add a bit of sugar or honey & a pinch of salt & pepper. Carefully taste (it will be hot!) & adjust seasonings.
  5. Bring back to a boil & pack in a clean canning jar.
  6. Use chunky (my favorite way) or puree & strain into a bottle for a liquid sauce.
  7. Keeps in the fridge for a very long time.

 

Cucumber & Sweet Pepper Salad with Capers & Fresh Sage

Cucumber & Sweet Pepper Salad with Capers & Fresh Sage
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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.

 

Honey Glazed Carrots

Honey Glazed Carrots
Author: 
Recipe type: Side Dish
Serves: 4-5
 

Ingredients
  • 1 lb. carrots (or mixture of carrots & other veggies like
  • sweet peppers, green beans, snap peas, etc.)
  • 2 Tbsp. butter (or olive oil)
  • 1½ Tbsp. honey
  • ½ c. water
  • salt & pepper to taste
  • Fresh herb such as thyme, rosemary, or mint (optional)

Instructions
  1. Scrub carrots. Slice carrots into ½ inch diagonals & combine them with butter, honey, & ½ cup water in a large skillet or sauce pan over medium-high heat.
  2. Bring to simmer, lower to medium heat, & cook until carrots are tender (but not mushy) & most of liquid has reduced (10-15 minutes). (If you are combining carrots with other veggies, add quicker cooking veggies like peppers or peas half way through cooking.) Season with salt, pepper, & fresh herb of choice (if using), & serve.

 

Asian Slaw

Asian Slaw
 

Ingredients
  • 1 small head cabbage red or green or any combination, thinly sliced
  • 2 or 3 carrots shredded
  • half a red onion thinly sliced
  • 2 sweet peppers, thinly sliced
  • ½ bunch of cilantro coarsely chopped
  • Dressing:
  • I like to make this in a jar so I can shake it all up.
  • ¼ c. sunflower or olive oil
  • ⅓ c. rice wine vinegar
  • 2 T. soy sauce
  • 2or3 T toasted sesame oil
  • 3 in. piece of fresh ginger peeled and grated
  • ½ T chili garlic paste or to taste
  • 2 T. honey

Instructions
  1. Combine and enjoy! This is EVEN better the next day.
  2. Be creative and use whatever you can find!