Warm winter farro salad

• 2 cups cooked farro

• 3 cups cubed butternut squash, cut into 1-inch cubes

• 1 tablespoon olive oil

• kosher salt and pepper

• 1 cup whole pecans

• 1 tablespoon maple syrup

• 1 cup dried cranberries or tart cherries

• 2 to 3 ounces goat cheese, crumbled

• 3 tablespoons chopped fresh parsley

CRANBERRY CINNAMON VINAIGRETTE

• 3 tablespoons cranberry juice

• 2 tablespoons red wine vinegar

• 1 1/2 tablespoons honey

• 1 teaspoon dijon mustard

• 1 garlic clove minced

• 1/4 to 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/3 cup olive oil

• INSTRUCTIONS 

  • Preheat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle with the olive oil. Season with a big pinch of salt and pepper. I also like to do a sprinkle of garlic powder!

  • Roast the squash for 20 minutes, or until slightly caramelized and fork tender. While the squash is roasting, you can make the farro too! Cook it according to the package directions. You can also make the vinaigrette during this time too!

  • To toast the pecans, heat the pecans in a nonstick skillet over medium heat. Drizzle in the maple syrup. Cook for 2 to 3 minutes, stirring often, as the maple syrup sizzles. Spread the pecans on a sheet of parchment paper until ready to use. You can chop them or leave them whole - your choice.

  • Place the farro in a large bowl. Toss in the roasted butternut squash cubes, the dried cranberries, goat cheese and pecans. Drizzle on a few tablespoons of the vinaigrette and toss the salad well.

  • Taste the farro and season with a pinch of salt and pepper if needed. Drizzle in more of the vinaigrette if desired. Top with the fresh parsley. Serve immediately!

  • Leftovers of this stay great in the fridge for a few days in a sealed container.

  CRANBERRY CINNAMON VINAIGRETTE

  • Whisk together the vinegar, juice, honey, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

Chai -spiced sweet potato pancakes

• 1 cup white whole wheat flour or whole wheat pastry flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1/4 teaspoon cardamom

• 1/4 teaspoon ginger

• pinch of cloves

• 1 cup milk

• 1 egg, lightly beaten

• 1 tablespoon olive oil (or sub melted butter)

• 1 tablespoon pure maple syrup

• 2 teaspoons vanilla extract

• 3/4 cup mashed, cooked sweet potato (about 2 medium sweet potatoes)

Instructions

In a large bowl, whisk together flour, baking powder, salt and spices. In a medium bowl, combine milk, egg, oil, maple syrup, vanilla, and mashed sweet potato until smooth. Add wet ingredients to dry ingredients and mix until just combined. Batter will be thick, however if it is way too thick add in a tablespoon or two of milk.

Lightly coat a large nonstick skillet or griddle with olive oil or butter and heat over medium heat. After a minute or two, drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning. I usually do this after my first batch. Makes 8 pancakes, 2 pancakes each.

Harissa roasted butternut squash with dates

• 2–3 pounds Butternut Squash, cut into 1-inch cubes

• 2 Tbsp Olive Oil

• 2–4 Tbsp Harissa Sauce, I used Mina Harissa

• 1/2 tsp Sumac Powder (optional)

• 1/2 tsp Garlic Powder

• 1/4 tsp Cinnamon

• 1/2 tsp Salt

• 4–5 Pitted Dates, chopped

• 1/4 cup Toasted Almonds, or Cashews

• 1/4 cup Tahini

• Chopped Parsley, or Cilantro for garnish

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with foil, or a silicone baking mat.

2. Toss together the butternut squash, olive oil, harissa, sumac (if using), garlic powder, cinnamon, and salt. Arrange in a single layer on the baking sheet.

3. Roast the squash for 40-45 minutes, or until the squash is tender, and caramelized on the outside.

4. Remove the squash from the oven and transfer to a serving dish. Top with chopped dates, nuts, and drizzle with tahini.

5. Serve immediately, sprinkling the parsley or cilantro right before serving.

Warm Brussels sprout salad

• 3 tablespoons olive oil

• 3 tablespoons fresh lemon juice

• 1-2 teaspoons pure maple syrup

• 1 teaspoon dijon mustard

• 1 clove garlic, minced

• ½ teaspoon salt

• Freshly ground black pepper

• For the brussels sprouts salad:

• 8 slices bacon

• 1/2 cup raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options)

• 1 tablespoon olive oil

• 1 pound brussels, washed, stems removed, and roughly chopped/shredded

• ½ cup shaved parmesan cheese

• Optional: ⅓ cup dried cranberries or dried cherries

First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.

1. Place a large skillet over medium low heat. Add in nuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.

2. Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.

3. Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.

Turkish style celeriac

A traditional Turkish side dish.

Ingredients:

• 2 large celeriac (with stalks and leaves)

• 1 large carrot (peeled and sliced)

• 1 small onion

• 1 lemon (juiced)

• 1 tsp. salt

• 1/4 tsp. black pepper

• 1 tsp. sugar

• 1/2 cup olive oil (extra virgin)

• Fesh chpped dill to garnish

Directions:

First, cut the stalks from your celeriac and sort them, saving the fresh, green stalks and some leaves. Next, peel the celeriac using a sturdy paring knife.

Cut each peeled celeriac in half, then slice the halves about ½ inch thick. Line the bottom of a large, covered saucepan with the sliced celeriac and drizzle the lemon juice over the top. This will keep them from turning dark while you work.

Peel the carrot and cut in slices about ¼ inch thick and arrange them on top of the celeriac. Peel the onion and cut it in quarters. Coarsely slice each quarter and separate the rings. Arrange the onion over the top.

Coarsely chop the green stalks and leaves you've set aside and add them to the pan. Add the salt, pepper, sugar and ¼ cup of the olive oil.

Add about 1/2 cup water. Turn the heat on high and bring the pan to a boil. Turn the heat to low, cover the pan and let the vegetables simmer until all are tender and the liquid is reduced.

If the liquid seems too much, remove the lid and turn up the heat to evaporate the extra liquid quickly. Let the vegetables cool down to room temperature in the pan.

Gently remove the vegetables from the pan and arrange them on your serving plate. Drizzle the remaining 1/4 cup olive oil over the top and sprinkle with fresh dill.

Potato and Parsnip Rosti

A delicious salty and buttery parsnip and potato dish. You will eat the whole thing and then make it again the next day, I promise.

Ingredients:

• 1 pound potatoes (about 3 medium)

• 1 medium parsnip (8 to 10 ounces)

• 1/2 medium yellow onion

• 5 tablespoons unsalted butter, divided

• 1.5 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil, divided

Directions:

Peel 1 pound potatoes, 1 medium parsnip, and 1/2 medium yellow onion. Cut all the vegetables into pieces that are thin enough to fit in the feed tube of a food processor, then shred with the shredding disk. (Alternatively, grate everything on the large holes of a box grater.)
Transfer the vegetable mixture onto a large triple layer of cheesecloth or clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out.
Melt 3 tablespoons of the unsalted butter in a large microwave-safe bowl (alternatively, melt on the stovetop and transfer to a large bowl). Add the vegetable mixture, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix with a rubber spatula or your hands until combined.
Heat 1 tablespoon of the unsalted butter and 1 tablespoon olive oil over medium heat in an 8-inch nonstick frying pan or cast iron skillet until sizzling. Swirl the pan so the fat coats the bottom and goes up the sides. Add the potato mixture and evenly distribute in the pan, making sure to place some of the mixture up the sides of the skillet. Do not press the mixture into the skillet, you want to keep this as light and airy and possible.
Cook undisturbed until the bottom is golden-brown and crispy, 8 to 10 minutes. You can check the color by using a rubber spatula and gently nudging up a small piece of the rosti from the edge of the skillet.
Invert a plate that is wider than the skillet over the skillet. Grasping both the pan and the plate with hands protected in oven mitts, flip the rosti onto the plate.
Place the pan back over medium heat and add the remaining 1 tablespoon unsalted butter and remaining 1 tablespoon olive oil. Once the fat is sizzling, swirl the pan again. Slide the rosti back into the pan browned-side up. Cook undisturbed until the second side is golden-brown and crispy, about 8 minutes.

Stir-fried lo mein with charred cabbage, shiitake and chives

Kosher salt

1 pound fresh lo mein noodles

1/4 cup vegetable, canola, or peanut oil, divided

4 cups shredded cabbage

4 ounces shiitake mushroom caps, thinly sliced

4 ounces Chinese chives or scallions, cut into 2-inch segments

1 tablespoon minced fresh garlic (about 3 medium cloves)

Ground white pepper

1 tablespoon roasted sesame oil

2 teaspoons light soy sauce

2 teaspoons dark soy sauce

1 tablespoon Shaoxing wine

Bring a large pot of salted water to a boil and cook noodles, stirring regularly with tongs or long chopsticks, until al dente and separated, about 1 minute. Drain and transfer to a large bowl. Toss with 1 tablespoon vegetable oil and set aside.

Heat 1 tablespoon vegetable oil in a wok over high heat until smoking. Add cabbage and cook, stirring regularly, until lightly browned, about 2 minutes. Work in batches if necessary to get the leaves nicely charred. Transfer to a large bowl and set aside. Add 1 tablespoon oil to wok and return to heat until smoking. Add mushrooms and cook, stirring regularly, until lightly browned and tender-crisp, about 2 minutes. Add chives and cook, stirring, until lightly wilted, about 1 minute. Transfer to bowl with cabbage.

Wipe out wok. Add remaining 1 tablespoon oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot. Add cabbage, mushrooms, chives, and minced garlic. Cook, tossing, until garlic is fragrant, about 30 seconds.

Add sesame oil, light and dark soy sauces, and wine. Cook, tossing and stirring, until sauce coats noodles. Season to taste with salt and white pepper. Serve immediately.

Sweet potato chili

One of our go to recipes. Delicious and always satisfies.

Ingredients:

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil

• 1 medium-large sweet potato, peeled and diced

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 tablespoons chili powder

• ½ teaspoon ground chipotle pepper

• ½ teaspoon ground cumin

• 1/4 teaspoon salt

• 3 ½ cups vegetable stock

• 1 15-ounce cans black beans, rinsed

• 1 14.5-ounce can diced tomatoes

• ½ cup dried quinoa (I used on our own browned ground beef and skipped the quinoa)

• 4 teaspoons lime juice

Directions:

Heat a large heavy bottom pot with the oil over medium high heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer.
Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
Add the lime juice and remove the pot from the heat. Season with salt as needed.
Garnish with avocado, cilantro, crema or cheese before serving.

Curried beans and greens

This is my go to dish for a delicious, healthy and fast dinner. Seriously, it is so quick and really delicious! The recipe calls for chick peas but it really is the most delicious with black eyed peas. Any mix of greens works great in it. Serve it up with rice.

Ingredients:

• 2 tbs. oil, butter or ghee

• 1 1/2 c. chopped onions

• 4 garlic cloves, minced

• 1/2 tsp. cumin seeds

• 1 1/2 tbs. curry powder

• 1 tsp. ground ginger

• 1 tsp. ground coriander

• 1 1/2 c. broth

• 3 cups cooked chick peas or black eyed peas

• 1 chopped tomatoes

• 1/2 tsp. salt

• 3 c. chopped greens (any combination of kale, collards, mustard, swiss chard, Brussels tops)

Directions:

Heat oil in pan and add onions, garlic and cumin. Cook until softened. Add the greens and cook stirring until softened.
Stir in curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil. Add the chickpeas and tomatoes and salt. Simmer uncovered for 25 minutes.

Credit:

1,000 Vegetarian Recipes by Carol Gelles

The best fall kale salad

1 bunch kale

1/2 cup pecans

1/4 cup dried cherries

1/4 cup crumbled blue cheese

1/4 red or white onion thinly sliced

Dressing:

1/4 olive oil

several tablespoons of your favorite vinegar (I like a combination of sherry and Ume plum vinegar)

dollop of maple syrup

squirt of dijon mustard

1/2 clove of garlic

salt

Toast pecans in a pan on the stove over low medium heat. Stir regularly and make sure they do not burn. Remove from stove and let cool.

Remove kale from stalks and shred. Wash well and spin dry.

Sprinkle kale with salt and massage well.

Make dressing by combining dressing ingredients and immersion blending until nicely emulsified. Adjust ingredients to your liking.

Dress kale to your liking and toss well. (I find kale needs more dressing then I typically use)

Toss with onions, cherries and blue cheese. Top with pecans. Enjoy!

Mujaddara

This is such a delicious comfort food meal in the fall. It pairs wonderfully with kale and squash.

For the Crispy Onions:

• 2 lbs. onions, halved and sliced crosswise into 1/4 inch thick pieces

• 2 tsp. kosher salt

• 1 1/2 cups vegetable or canola oil

  For the Garlic Yogurt Sauce:

• 1 cup plain whole-milk yogurt

• 2 Tbsp. fresh lemon juice

• 1 clove minced garlic

• 1/2 tsp. kosher salt

  For the Rice and Lentils:

• 1 1/4 cups green or brown lentils, picked over and rinsed

• 1 1/4 cup Basmati Rice

• 1 recipe of the Crispy Onions, and 3 Tbsp. of the oil they cooked in

• 3 cloves garlic, minced

• 1 tsp. ground coriander

• 1 tsp. ground cumin

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground allspice

• 1/8 tsp. cayenne pepper

• 1 tsp. sugar

• 1/4 cup chopped fresh cilantro

Make the Crispy Onions:

1. Heat the onions and oil in a Dutch oven over high heat, stirring frequently, until the onions are golden brown and crisping up, about 25-30 minutes.

2. Drain the onions (Carefully!) into a colander, over a large bowl, reserving oil. Transfer the drained onions to a paper towel lined cookie sheet and set aside. (Personally, I like to add extra oil when caramelizing and don’t drain it off).

While the Crispy Onions are cooking:

1. In a medium sized saucepan, bring 4 cups water, 1 tsp. salt and lentils to a boil over high heat. Reduce the heat to low and cook until lentils are just tender, 15-17 minutes. Drain and set aside.

2. While the lentils cook, place the rice in a medium sized bowl and cover by two inches of hot water. Let the rice stand for 15 minutes.

3. Swish the rice grains in the bowl to help release the excess starch. Carefully, pour off the hot water, keeping the rice in the bowl. Add cold water, swish again, and pour off the water. Repeat a few times until the water runs almost clear. Drain the rice in a fine mesh strainer. Set aside.

Prepare the Garlic Yogurt Sauce:

1. Combine the yogurt, lemon juice, salt, and garlic in a small bowl. Refrigerate until serving time.

Cook the Rice and Lentils:

1. Heat 3 Tbsp. of reserved onion oil in the Dutch oven over medium heat. Add the 3 cloves minced garlic, coriander, cumin, cinnamon, allspice, 1/4 tsp. pepper, and cayenne. Stir until fragrant, about 1-2 minutes.

2. Add the rice and cook, stirring occasionally, until the edges of the rice begin to turn translucent, 3-4 minutes.

3. Add 2 1/4 cups water, 1 tsp. sugar, and 1 tsp. salt. Bring to a boil.

4. Stir in the lentils, reduce the heat to low, and cover. Cook until all of the liquid is absorbed, 10-12 minutes.

5. Take the pan off the heat. Fold a dish towel in half. Remove the lid of the pot, place the dish towel over the top of the pan and place the lid back on. Let stand for 10 minutes.

6. Fluff the Mujaddara with a fork. Stir in half of the Crispy Onions and the chopped cilantro.

7. Serve with Garlic Yogurt sauce and sprinkle with more Crispy Onions.

8. ENJOY!

Scallion pancakes

Ingredients:

• 2 1/2 cups white flour

• 1 cup warm water

• Oil for the pancakes, such as vegetable, sesame, or shortening

• Coarse kosher salt

• 1 bunch scallions

• High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Directions:

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Dipping Sauce:

• 2 cups (454g) light soy sauce

• 1 cup (227g) rice wine vinegar

• 1/2 cup (113g) mirin or simple syrup

• 1 tablespoon sesame oil

• 1/2 cup (57g) grated fresh ginger

• 1/4 cup (57g) minced garlic

• 1 1/2 cups (1 bunch) scallions, white and green sliced very thin on the bias

• 2 teaspoons chili garlic paste, optional

• 2 tablespoons sesame seeds, for garnish

Combine dipping sauce ingredients and dip away!

Credit:

thekitchn.com

Creamy mushroom and leek pasta

Our farmer bodies crave fat and carbs in the fall so this is a favorite fall recipe!

2 Tbsp olive oil
2 large leeks, stems removed, thinly sliced
1/2 lb mushrooms (white or brown will do just fine)
3 garlic cloves, pressed
1/2 cup chicken broth
1 1/2 cups heavy whipping cream
2 Tbsp chopped Dill, fresh or frozen (use parsley if you don’t have access to dill)
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
Parmesan to serve
12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

How to prep leeks:

1.Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.

2. Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.

To make pasta:

Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.

Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.

Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.

Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.

Pour over your favorite cooked pasta. This would work over just about any noodles. Sprinkle with parmesan.

Charred serene and white bean dip

• 2 serrano peppers, halved and stems cut off

• 5 Tbsp olive oil (DIVIDED)

• 4 large cloves garlic, minced

• 3/4 cup minced shallot (~1 large shallot)

• 1 (15-ounce) can cannellini beans

• 1/2 tsp each sea salt and black pepper

• 1/4 cup tahini

• 1/4 cup lemon juice

Preheat the oven to 425 F (218 C). Spread the peppers out on a baking sheet lined with foil (or a bare baking sheet brushed with oil) and roast for 15-20 minutes, flipping the peppers halfway to ensure even charring.

n a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent — about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.

Remove peppers from the oven and carefully wrap the foil around them to steam for a few minutes. Then carefully peel away the skin and remove the seeds, making sure to wash your hands thoroughly after.

Add the bean mixture, charred peppers (start with just 1 if you prefer less heat), tahini, and lemon juice to a food processor. Blend for about 1 minute, scraping down the sides as needed. Then, with the processor running, carefully stream in the remaining 3 tablespoonsof olive oil until the mixture is creamy and smooth.

Garlic marinated bean salad with celery

• 8 ounces white beans (chickpeas also work well), soaked in water overnight

• 5 confit garlic cloves

• 1/2 cup olive oil

• 1/2 cup sherry or red wine vinegar

• 2 teaspoons salt

• 1 tablespoon mustard (whole-grain or Dijon are my favorites)

• 1 bunch parsley (about 1 1/2 cups), roughly chopped

• 1 head (8 ounces) celery, cut into thin slices

Confit garlic ingredients:

• 2 heads garlic

• 1/2 C. olive oil

Directions:

To make garlic confit: Peal garlic and poach in oil at very low temperature for 45 minutes. Cool and store in jars in the fridge.

To make salad:
Drain and rinse the soaked beans and boil in fresh water until tender but not falling apart, about 30 minutes.
Roughly chop the confit garlic and combine with the oil, vinegar, salt, and mustard.
Drain the cooked beans and immediately dress with the vinaigrette.
Combine the beans with the parsley and celery just before serving. Taste for salt, vinegar, or olive oil.

The easiest tomato sauce in the whole wide world

Ingredients:
tomatoes, chopped (You can squeeze out some of the excess water and seeds if you like prior to chopping)
olive oil
salt
fresh basil,
parsley, optional
oregano
one onion, chopped
a couple cloves of garlic, chopped

Directions:
Fry up your onions and garlic in a healthy glug of olive oil. When they are translucent, add the tomatoes.
Cook them till softened. Then grind it up with an immersion blender or food processor (don't burn yourself!)
Put the sauce back on the heat and season with herbs, some salt and a grind of pepper. Cook until desired thickness is reached. Correct salt to taste and enjoy!

Pan seared shisitos (Padrons)

A super easy and fun appetizer!

sea salt

oil

padrons

half a lemon

Place your pan on the stove on medium heat and add oil. Heat till almost smoking and add peppers. Toss occasionally to sear and blister the peppers. Toss regularly so they don’t burn. It takes about 10-15 minutes to cook them through.

Take them off the heat and toss with salt and some lemon juice

Chimichurri

1/4 cup oil

1 bunch of herbs (any combination of fresh herbs including parsley, thyme, basil, oregano, ec.), washed an chopped

1 clove garlic

3 tbsp. vinegar or lemon juice (I like a combination of aged sherry vinegar, Ume plum vinegar and red wine vinegar)

salt and pepper to taste

Combine ingredients and blend until creamy and emulsified with an immersion blender. Adjust with additional oil, vinegar and salt until you get the flavor you want.

Pour over everything!

Cowboy caviar

1 can black beans rinsed and drained

1 can black eyed peas rinsed and drained

1 cup tomatoes seeded and finely diced

1 jalapeno seeded and finely diced

1 cup corn can be fresh, canned or thawed from frozen

3/4 cup bell pepper seeded and finely diced

1/2 cup onion finely diced

1/3 cup cilantro leaves chopped

1/3 cup olive oil

1/4 cup lime juice

1 tablespoon honey

1 teaspoon chili powder

1 teaspoon cumin

salt and pepper to taste

Place the beans, black eyed peas, tomatoes, jalapeno, corn, bell pepper, onion and cilantro in a large bowl.

In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.

Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.

Quick refrigerator pickles

Don’t want to go through the whole canning rigmarole? These are great refrigerator pickles! These will keep in the fridge for several weeks (this recipe is not for canning).

• 3 Lb. pickling cukes

• 5 c. water

• 1 1/4 c. cider or white vinegar

• 1 c. sugar

• 1/4 c. salt

• 2 sprigs dill

• 3 garlic cloves

• 1 chili pepper

• 1 tsp. pickling spice

Bring to a boil water, vinegar, sugar, salt. Let cool. Slice cukes into rounds and put them and the rest of the ingredients in a sterilized jar and pour cooled liquid over them. Put in refrigerator.