Adapted from Recipes From A Kitchen Garden, by Renee Shepard. This is an excellent chutney with a complex, not-too-sweet flavor. It makes a great gift. Makes about 2 cups 1 tablespoon oil 1 small whole chili pepper (I try to choose a padron that has some heat), chopped 1/2 teaspoon cumin seed 1/4 teaspoon nutmeg [...]
2 large tomatoes, halved and chopped 1 medium red onion, chopped 1 small sweet pepper, seeded and chopped 2 padron peppers, chopped 1/2 cup chopped cucumber (optional) 1 1/2 cups drained and rinsed canned mixed beans 2 tablespoons chopped cilantro 1 tablespoon olive oil 1 tablespoon lime juice 1 teaspoon sea salt black pepper 1. [...]
Serves 6 8 garlic cloves, peeled 8 large tomatoes (about 1 pound), halved and (optionally) seeded 1 medium sweet pepper or 2 small, halved, seeded, then quartered 5 teaspoons olive oil 1 teaspoon sea salt black pepper to taste 1 3/4 vegetable stock handful fresh basil leaves 1.Preheat oven to 400 degrees. Arrange garlic, tomatoes, [...]
Two weeks ago I talked about how to cook Padrón peppers - and how I never prepare or use them any other way. Well... since we've been getting them rather regularly, I must admit I branched out a little. Not much. It was still really hot last week, and so not having A/C, firing up [...]
2 large handfuls of green beans, trimmed and cut into bite-sized pieces 1/2 large onion, medium dice 1 clove garlic, minced several tomatoes, stems removed and cut into chunks sea salt (to your taste) freshly ground black pepper balsamic vinegar fresh grated nutmeg olive oil 1. Saute the onions in a large pot, the bottom [...]
Makes about 2 cups Roasting peppers imparts earthy flavor. To roast, put them on a baking sheet and place under a preheated broiler about 4 inches from the heat. Turn them until they are blistered and charred, about 10-12 minutes. Enclose peppers in a brown paper bag and let them steam until they are cool [...]
Serves 4-6 Dressing: 1 large clove garlic, minced 1/2 teaspoon sea salt 1 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 1/2 teaspoon ground cumin 1/2 cup olive oil 1 1/2 teaspoons chopped fresh basil 1/8 teaspoon freshly ground pepper Seasoning Mixture: 1 bunch thinly sliced scallions, including tops 1/2 cup chopped fresh mint [...]
Serves 8 This stewed green bean dish is slow cooked to allow all the flavors to gently marry. If you prefer your green beans crisp-tender, reduce the simmering time by half. Serve as a main dish by adding toasted, chopped almonds and a bulghur pilaf. 1/8 cup olive oil 1 large onion, thinly sliced 4 [...]
Serves 4-6 This recipe comes from the people at Terra Firma Farms - I changed it up a bit by adding spinach and arugula for a nice twist. You can omit the anchovies to make it vegetarian. 1 pound ripe tomatoes, cut into bite-sized pieces sea salt and pepper to taste 4 tablespoons olive oil [...]
Serves 4 3 Tbs. butter 1 1/4 c. breadcrumbs 2 Tbs. finely chopped basil 1 small yellow onion, chopped (about 1 c.) 1/2 lb. summer squash, diced (about 2 cups) 3 c. cherry tomatoes 1 clove garlic, minced (1 tsp.) 1/2 c. grated Swiss or Gruyere cheese 1. Preheat oven to 400 degrees. Oil a [...]
