Tom’s Cucumber Salad

Tom’s Cucumber Salad
Author: 
 

Ingredients
  • 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped
  • 1 jalapeno or poblano pepper, seeds removed, finely chopped
  • ¼ c. white onion
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste

Instructions
  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.

 

Sri Lankan Mixed Pickle

Sri Lankan Mixed Pickle
Author: 
 

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.

 

Chicken in Chili Verde

Chicken in Chili Verde
Author: 
Recipe type: Entree
Cuisine: Mexican
 

Ingredients
  • 1 pound boneless chicken thighs or breasts
  • 1 Tbsp. oil (preferably Driftless Sunflower Oil)
  • ½ medium white onion, diced
  • 1 tsp. coriander seeds
  • 4 cloves garlic, minced
  • 1-2 jalapeno or banana peppers (or one of each), chopped (remove seeds for less heat)
  • All of the tomatillos in your box, husked and coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste

Instructions
  1. Rinse chicken, pat dry with a paper towel, & season with salt & pepper. Set aside.
  2. In a medium/large sauté pan, heat oil. Add onion & coriander seeds & sauté for a minute or two.
  3. Add garlic & peppers & sauté for another minute.
  4. Add tomatillos & sauté for another couple minutes.
  5. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  6. Puree with an immersion blender or in a food processor or blender & return to the pan.
  7. 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.