Grilled Baby ArtichokesArtichokes grown on our farm tend to lean more on the small size and because of this we mostly pick them at the baby stage when they do not have a choke. It is a bit of work but this recipe is totally worth it! It has definitely become one of our favorites!
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Ingredients:
take baby artichokes and trim off first two layers of outer leaves, then trim off any portion of the bottom stem that is longer than a 1/4 inch (this part tends to be a little bitter). After this you want to cut the top of the artichoke off about a quarter of the way as the top can be a little tough. The purple varieties are a little bit more tender and may need less trimming. If the artichoke is a bit larger I like to cut them in half long ways and this makes it easier for the marinade to get inside the leaves. While trimming the artichokes drop them in a bowl full of acidified water (cool water with a little bit of lemon or vinegar in it), this keeps them from turning brown. Once you trim the artichoke steam or par boil them for about five minutes. This is to get them a little bit tender so they can cook quicker on the grill. After steaming the artichokes let them cool while you mix together the rest of the ingredients. Mix all ingredients and whisk together well. Pour over the artichokes and let marinade for a few hours or even the day in the fridge. Stir every once in a while. Once you are ready to grill place the artichokes in a grill basket or on a grill mat as they are small and fall through easily. Grill on medium or medium high heat (depending on your grill) and let cook making sure to flip them on occasion so as all sides get a little browned. Serve hot or cold! These taste really good the next day when they are cold as well!
- one pound baby artichokes
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt or add to taste
- dash of ground pepper
- 1 teaspoon thyme leaves
- 1 clove garlic
take baby artichokes and trim off first two layers of outer leaves, then trim off any portion of the bottom stem that is longer than a 1/4 inch (this part tends to be a little bitter). After this you want to cut the top of the artichoke off about a quarter of the way as the top can be a little tough. The purple varieties are a little bit more tender and may need less trimming. If the artichoke is a bit larger I like to cut them in half long ways and this makes it easier for the marinade to get inside the leaves. While trimming the artichokes drop them in a bowl full of acidified water (cool water with a little bit of lemon or vinegar in it), this keeps them from turning brown. Once you trim the artichoke steam or par boil them for about five minutes. This is to get them a little bit tender so they can cook quicker on the grill. After steaming the artichokes let them cool while you mix together the rest of the ingredients. Mix all ingredients and whisk together well. Pour over the artichokes and let marinade for a few hours or even the day in the fridge. Stir every once in a while. Once you are ready to grill place the artichokes in a grill basket or on a grill mat as they are small and fall through easily. Grill on medium or medium high heat (depending on your grill) and let cook making sure to flip them on occasion so as all sides get a little browned. Serve hot or cold! These taste really good the next day when they are cold as well!
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RatatouilleThis Italian dish is simple yet delicious! All the different colors make this look vibrant on the table. Round Mauve, Listada or Rosita are great eggplant types for this dish
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Ingredients:
3/4 cup fresh basil
1/4 cup Olive oil
2 cups bell pepper (we like to use mixed colors)
2 cup zucchini
2 cup eggplant
2 cups sweet onions (Candy or red candy apple works great for this)
3 large tomatoes
3 large cloves garlic
Cut the zucchini, eggplant, onion and bell peppers into bite size pieces and add to a frying pan with the garlic and olive oil. Fry the veggies until they start to become transparent, we like ours with a little brown on it. Add the tomato and basil and cook for a few minutes longer then remove from heat and it's ready to serve!
3/4 cup fresh basil
1/4 cup Olive oil
2 cups bell pepper (we like to use mixed colors)
2 cup zucchini
2 cup eggplant
2 cups sweet onions (Candy or red candy apple works great for this)
3 large tomatoes
3 large cloves garlic
Cut the zucchini, eggplant, onion and bell peppers into bite size pieces and add to a frying pan with the garlic and olive oil. Fry the veggies until they start to become transparent, we like ours with a little brown on it. Add the tomato and basil and cook for a few minutes longer then remove from heat and it's ready to serve!
Fried Stuffed Squash Blossoms Original recipe makes 12 filled squash blossoms
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- 12 fresh squash blossoms
- 3/4 cup soft goat cheese at room temperature
- 1 egg yolk
- 1/4 cup shredded Gruyere cheese
- 1 pinch freshly ground black pepper, or to taste
- 1 pinch cayenne pepper
- Batter:
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 1/4 cup ice-cold water, or as needed
- vegetable oil for frying
- 1 teaspoon all-purpose flour, or as needed
- Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
- Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
- Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
- Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
- Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
- Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
- Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Veggie MeltsThis appetizer is great for any summer get together or picnic. They are so good we end up eating them for the meal sometimes! We like to use the baguettes from Serious Delights Bakery as they are made with local ingredients
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Ingredients:
Pre-heat oven to 425
Slice baguette in half inch slices and set aside. Slice zucchini in about quarter inch slices and set aside. Slice the tomato in thin slices and if they are large cut in half so they can fit on the bread slices without flopping over onto the pan.
In a small bowl place the 1 cup of mayonnaise and crush garlic into mayonnaise. Take basil and using scissors cut basil up in small pieces and add to mayonnaise mix. Using a fork stir mixture together until everything is mixed well.
Take mayonnaise mixture and spread a thin layer on each slice of bread and arrange bread on a cooking sheet, stone ware types work best as it keeps the bread from getting too soggy on the bottom. take zucchini slices and add one slice on top of each bread slice then place tomato slice on the top of the pile. Slice the mozzarella in thin slices and place on top of the veggies. Place pan of veggie melts in pre-heated oven and bake for 10 to 12 minutes or until the cheese has melted and started to brown. Remove from oven and let cool a few minutes before serving. Can be eaten while hot or when cool.
- 1 baguette
- 1 to 2 medium size zucchini
- 1 to 2 medium sized tomatoes (paste type are the easiest to work with but any kind will do)
- A few sprigs of fresh basil
- 1 garlic clove
- small block of mozzarella cheese
- 1 Cup Mayonnaise
Pre-heat oven to 425
Slice baguette in half inch slices and set aside. Slice zucchini in about quarter inch slices and set aside. Slice the tomato in thin slices and if they are large cut in half so they can fit on the bread slices without flopping over onto the pan.
In a small bowl place the 1 cup of mayonnaise and crush garlic into mayonnaise. Take basil and using scissors cut basil up in small pieces and add to mayonnaise mix. Using a fork stir mixture together until everything is mixed well.
Take mayonnaise mixture and spread a thin layer on each slice of bread and arrange bread on a cooking sheet, stone ware types work best as it keeps the bread from getting too soggy on the bottom. take zucchini slices and add one slice on top of each bread slice then place tomato slice on the top of the pile. Slice the mozzarella in thin slices and place on top of the veggies. Place pan of veggie melts in pre-heated oven and bake for 10 to 12 minutes or until the cheese has melted and started to brown. Remove from oven and let cool a few minutes before serving. Can be eaten while hot or when cool.
Kosher Dill Pickles
Direxctions:
Wash cucumbers and pack into hot quart jars, leaving 1/2 inch head space. To each quart add 2 heads fresh dill, 1 clove garlic, 1 hot pepper, 1 tablespoon of pickling salt and we always like to add a teaspoon of mustard seed and a bay leaf. In medium saucepan combine vinegar and 3 quarts of water. Bring mixture to a boil. Pour boiling hot pickling liqiud over cucumbers, still leaving 1/2 head space. Put on lids and process in boiling hot water bath for 20 minutes. Makes about 5 quarts
- 2 1/2 pounds Cucumbers (about 25)
- Fresh dill heads
- Garlic cloves
- Hot red peppers
- Pickling salt
- 4 cup cider vinegar
- mustard seed
- Bay leaves
Direxctions:
Wash cucumbers and pack into hot quart jars, leaving 1/2 inch head space. To each quart add 2 heads fresh dill, 1 clove garlic, 1 hot pepper, 1 tablespoon of pickling salt and we always like to add a teaspoon of mustard seed and a bay leaf. In medium saucepan combine vinegar and 3 quarts of water. Bring mixture to a boil. Pour boiling hot pickling liqiud over cucumbers, still leaving 1/2 head space. Put on lids and process in boiling hot water bath for 20 minutes. Makes about 5 quarts
Pan Fried Shishito Peppers
1 cup (or more) shishito peppers
1 tablespoon (or more) extra virgin olive oil
Sea salt
1 tablespoon (or more) extra virgin olive oil
Sea salt
- Heat your grill pan, cast-iron skillet, or heavy-bottomed pan over very high heat. Add olive oil or oil of your choice and let heat up momentarily
- Toss in the peppers and cook, turning occasionally, until the peppers have
softened and are charred in spots. - Remove from heat and sprinkle kosher salt and the optional pinch of cayenne
over the peppers. Eat piping hot.
CIPOLLINE IN AGRODOLCE (SWEET AND SOUR ONIONS)
- ¼ cup unsalted butter
- 5 Tbsp sugar
- 2 Tbsp balsamic vinegar
- ½ cup white wine vinegar
- 1lb small onions, this recipe traditionally uses Cipolline onions but also works great with Red Candy Apple and smaller Torpedo and Super star onions
- salt and pepper
- Melt the butter in a heavy bottomed skillet over low heat. Add the sugar and heat, stirring constantly, until it has dissolved.
- Stir in the vinegars, then add the onions and season to taste with the salt and pepper.
- Increase the heat to medium, cover and cook for 25 minutes, or until the onions are tender and golden. Serve immediately.
Serves 4
Tomatillo Pie
The Meaning of Pie blog has
a wonderful illustrated and detailed recipe that uses tomatillos:
the tomatillos, roughly chop the tomatillos and place them in a small saucepan
with enough chicken broth to just cover them. Simmer them for approximately 20
minutes or until they are well cooked and totally softened. Strain off enough
of the cooking liquid so that you are left with about 1-⅓ cups of tomatillos.
Set aside.
Cook and chop the chicken. I used 2
large breasts that I had brined for 30 minutes in ½ gallon of water in which I
had dissolved ¼ cup sugar and ¼ cup salt. I sliced the chicken and cooked it on
a grill pan until done. You can also use chicken tenders. Set
aside.
In a small bowl combine the chicken, ½
cup of the Monterey Jack cheese, the Parmesan cheese, green onions, chili
powder, salt and pepper. In another small bowl, combine the green chilies,
tomatillos, sour cream, and milk. Use an immersion blender to process it until
smooth. You can also use a food processor or regular
blender.
To assemble, pour ½ cup of the tomatillo sauce in
the bottom of a 9” x 9” baking dish and spread it around. Place one layer of
corn tortillas on top of the sauce. Place ½ of the chicken mixture on top of
the tortillas. Place another layer of tortillas on top of the chicken. Then
spread the remainder of the chicken and one top layer of tortillas. Pour all of
the remaining sauce on the top, making sure it goes down the sides and between
cracks. I even poked a few holes in the middle of the top with a fork to make
sure it permeated the whole casserole. Sprinkle the top with the remaining
cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25
to 30 minutes or until it is nice and bubbly and hot. Let it stand for at least
5 minutes after you remove it from the
oven.
To assemble, pour ½ cup of the tomatillo
sauce in the bottom of a 9” x 9” baking dish and spread it around. Place one
layer of corn tortillas on top of the sauce. Place ½ of the chicken mixture on
top of the tortillas. Place another layer of tortillas on top of the chicken.
Then spread the remainder of the chicken and one top layer of tortillas. Pour
all of the remaining sauce on the top, making sure it goes down the sides and
between cracks. I even poked a few holes in the middle of the top with a fork
to make sure it permeated the whole casserole. Sprinkle the top with the
remaining cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25 to
30 minutes or until it is nice and bubbly and hot. Let it stand for at least 5
minutes after you remove it from the oven.
a wonderful illustrated and detailed recipe that uses tomatillos:
- 1 pound fresh tomatillos, husked and rinsed
- 1-1/2 cups low sodium chicken broth
- 1 sliced pickled jalapeno
- 2 cups chopped chicken
- ½ cup green onions, sliced (whites and light greens only)
- 1 cup shredded Monterey Jack cheese
- 2 Tablespoons shredded Parmesan cheese
- 1 heaping teaspoon chili powder
- ¼ teaspoon (each) salt and pepper
- 1-4 oz. can chopped green chilies
- ½ cup sour cream
- ¼ cup milk
- 8 to 9 corn tortillas (depending on the shape of your dish)
the tomatillos, roughly chop the tomatillos and place them in a small saucepan
with enough chicken broth to just cover them. Simmer them for approximately 20
minutes or until they are well cooked and totally softened. Strain off enough
of the cooking liquid so that you are left with about 1-⅓ cups of tomatillos.
Set aside.
Cook and chop the chicken. I used 2
large breasts that I had brined for 30 minutes in ½ gallon of water in which I
had dissolved ¼ cup sugar and ¼ cup salt. I sliced the chicken and cooked it on
a grill pan until done. You can also use chicken tenders. Set
aside.
In a small bowl combine the chicken, ½
cup of the Monterey Jack cheese, the Parmesan cheese, green onions, chili
powder, salt and pepper. In another small bowl, combine the green chilies,
tomatillos, sour cream, and milk. Use an immersion blender to process it until
smooth. You can also use a food processor or regular
blender.
To assemble, pour ½ cup of the tomatillo sauce in
the bottom of a 9” x 9” baking dish and spread it around. Place one layer of
corn tortillas on top of the sauce. Place ½ of the chicken mixture on top of
the tortillas. Place another layer of tortillas on top of the chicken. Then
spread the remainder of the chicken and one top layer of tortillas. Pour all of
the remaining sauce on the top, making sure it goes down the sides and between
cracks. I even poked a few holes in the middle of the top with a fork to make
sure it permeated the whole casserole. Sprinkle the top with the remaining
cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25
to 30 minutes or until it is nice and bubbly and hot. Let it stand for at least
5 minutes after you remove it from the
oven.
To assemble, pour ½ cup of the tomatillo
sauce in the bottom of a 9” x 9” baking dish and spread it around. Place one
layer of corn tortillas on top of the sauce. Place ½ of the chicken mixture on
top of the tortillas. Place another layer of tortillas on top of the chicken.
Then spread the remainder of the chicken and one top layer of tortillas. Pour
all of the remaining sauce on the top, making sure it goes down the sides and
between cracks. I even poked a few holes in the middle of the top with a fork
to make sure it permeated the whole casserole. Sprinkle the top with the
remaining cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25 to
30 minutes or until it is nice and bubbly and hot. Let it stand for at least 5
minutes after you remove it from the oven.
Grilled Eggplant
Grilling is one of our favorite ways to prepare lots of veggies but eggplant seems to be one of the best! This is one of our favorite recipes to use when camping as it is easy to make and can be cooked over an open fire, alternatively you can also prepare this in your oven with the broiler. Larger eggplants are better for this recipe and some of our favorite varieties for it are Black Beauty, Rosita, Listada and what we think is the absolute best is Round Mauve because the shape makes for perfect rounds when sliced, and the flavor is superb!
Ingredients:
1 or 2 Eggplant depending on size
1 medium sized tomato
A few sprigs of basil
1 or 2 garlic cloves or minced garlic
Mozzarella, Parmesan or Feta cheese (whichever is your preference)
Directions:
Heat grill on medium high heat. Slice eggplant into about 1/4" slices (don't make them too thin or they will not hold up to flipping on the grill), coat the slices liberally with olive oil then add to the grill. While the eggplant grills on the first side slice tomatoes and squeeze the garlic cloves. Turn over eggplant slices when they are ready (about 3 minutes give or take), and add garlic and basil to the already grilled side of the eggplant, then top with a tomato slice on each eggplant slice. Add slices of cheese or grated cheese on top of all and then let grill until cheese is melted and slightly browned. Remove from grill and serve!
Alternatively you can put all together and put in the oven under the broiler. Let cook until soft and cheese is browned.
Ingredients:
1 or 2 Eggplant depending on size
1 medium sized tomato
A few sprigs of basil
1 or 2 garlic cloves or minced garlic
Mozzarella, Parmesan or Feta cheese (whichever is your preference)
Directions:
Heat grill on medium high heat. Slice eggplant into about 1/4" slices (don't make them too thin or they will not hold up to flipping on the grill), coat the slices liberally with olive oil then add to the grill. While the eggplant grills on the first side slice tomatoes and squeeze the garlic cloves. Turn over eggplant slices when they are ready (about 3 minutes give or take), and add garlic and basil to the already grilled side of the eggplant, then top with a tomato slice on each eggplant slice. Add slices of cheese or grated cheese on top of all and then let grill until cheese is melted and slightly browned. Remove from grill and serve!
Alternatively you can put all together and put in the oven under the broiler. Let cook until soft and cheese is browned.
Heidi's Spicy Garden
This one is a Rohwer's Farm Original:
For the sauce:
3/4 cup olive oil
1/4 cup Frank's Hot Sauce (adjust this as needed to make milder or more spicy)
2-4 cloves garlic
2 tbs oregano
2 Tbs thyme
Produce for grilling - I use a mix of whatever I have in the garden that would be good on the grill like zucchini, eggplant, onions, potatoes, summer squash, shelled fava beans, tomatillas, and tomatoes.
I cut the produce into bite size pieces. Veggies that take a little more cooking, like potatoes, needs to be cut smaller so that it can cook better on the grill. Throw everything together except the tomatoes as these will cook too quickly and fall through the grill. Add the sauce and let the veggies marinate for at least 30 minutes, longer is even better. Remove the veggies from the marinade, reserving the remaining sauce. Place the veggies on a medium high grill in a grill basket or on a grilling plate and cook until veggies get soft and start to brown, stirring and drizzling the sauce over the veggies occasionally. Add the tomatoes for the last few minutes of grilling. You can also make this on the stove in a pan.
For the sauce:
3/4 cup olive oil
1/4 cup Frank's Hot Sauce (adjust this as needed to make milder or more spicy)
2-4 cloves garlic
2 tbs oregano
2 Tbs thyme
Produce for grilling - I use a mix of whatever I have in the garden that would be good on the grill like zucchini, eggplant, onions, potatoes, summer squash, shelled fava beans, tomatillas, and tomatoes.
I cut the produce into bite size pieces. Veggies that take a little more cooking, like potatoes, needs to be cut smaller so that it can cook better on the grill. Throw everything together except the tomatoes as these will cook too quickly and fall through the grill. Add the sauce and let the veggies marinate for at least 30 minutes, longer is even better. Remove the veggies from the marinade, reserving the remaining sauce. Place the veggies on a medium high grill in a grill basket or on a grilling plate and cook until veggies get soft and start to brown, stirring and drizzling the sauce over the veggies occasionally. Add the tomatoes for the last few minutes of grilling. You can also make this on the stove in a pan.
Squash Blossoms with Goat Cheese and Serrano Pepper
6 large squash blossoms
about 4 oz soft goat cheese (could use ricotta or another soft cheese)
1 serrano pepper, diced
1 green scallion, chopped
1 egg
1/4 - 1/2 cup flour (GF flour works fine as well, could use corn meal too!)
Directions:
Mix goat cheese, serrano, scallion in a separate bowl.Whisk egg in another bowl.Place flour in a third bowl.Gently open squash blossoms to make a “cup,” be careful not to tear the sides of the flower.Gently stuff blossoms with cheese mixture. Fill to the point where the sides of the flower can be pressed together to close over the cheese mixture. The flowers should be full to the point where they feel firm. A chopstick is helpful for pressing the cheese into the bottom of the “cup.”Dip each cheese stuffed flower into the whisked egg and then roll in flour.To fry, fill a frying pan with at least 1/4 deep vegetable oil and heat to the point where water droplets flicked on the surface of the oil will “sizzle.”Gently place breaded squash blossoms in hot oil and fry until lightly browned on all sides. (About 2:30 minutes on each side.)Let cool slightly and ENJOY!
Notes: These are great as a main dish, or as a side. The filling could be adapted in any number of ways to fit your tastes!
6 large squash blossoms
about 4 oz soft goat cheese (could use ricotta or another soft cheese)
1 serrano pepper, diced
1 green scallion, chopped
1 egg
1/4 - 1/2 cup flour (GF flour works fine as well, could use corn meal too!)
Directions:
Mix goat cheese, serrano, scallion in a separate bowl.Whisk egg in another bowl.Place flour in a third bowl.Gently open squash blossoms to make a “cup,” be careful not to tear the sides of the flower.Gently stuff blossoms with cheese mixture. Fill to the point where the sides of the flower can be pressed together to close over the cheese mixture. The flowers should be full to the point where they feel firm. A chopstick is helpful for pressing the cheese into the bottom of the “cup.”Dip each cheese stuffed flower into the whisked egg and then roll in flour.To fry, fill a frying pan with at least 1/4 deep vegetable oil and heat to the point where water droplets flicked on the surface of the oil will “sizzle.”Gently place breaded squash blossoms in hot oil and fry until lightly browned on all sides. (About 2:30 minutes on each side.)Let cool slightly and ENJOY!
Notes: These are great as a main dish, or as a side. The filling could be adapted in any number of ways to fit your tastes!
Quinoa Stuffed Peppers
From the Vegetarian Times. This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Serves 8
- 1 medium onion, finely chopped (1 cup)
- 2 Tbs. olive oil
- 2 ribs celery, finely chopped (½ cup)
- 1 Tbs. ground cumin
- 2 cloves garlic, minced (2 tsp.)
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 2 15-oz. cans diced tomatoes, drained, liquid reserved
- 1 15-oz. can black beans, rinsed and drained
- ¾ cup quinoa
- 3 large carrots, grated (1 ½ cups)
- 1 ½ cups grated reduced-fat pepper Jack cheese, divided
- 4 large red bell peppers, halved lengthwise, ribs removed
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Serves 8
Stuffed Cubanelle Peppers Italian Style
- 4 Cubanelle peppers, topped and seeded
- 1 Red Candy Apple onion, diced
- 1 lb Italian sausage
- 6 garlic cloves, mashed and minced
- 1 (14 ounce) can crushed tomatoes
- 1 (8 ounce) can beef stock
- 1/4 cup of chopped fresh basil
- 1 cup of pre cooked rice
- 1 tablespoon hot sauce
- 1/4 cup of grated mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
- Add garlic and cook for about 40 seconds, until fragrant.
- Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted.
- Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper.
- Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big saute pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
- Serve hot.
SHISHITOS IN SOY GINGER SAUCE
1 lb shishito peppers
1/4 cup soy sauce
1 Tablespoon honey
1 teaspoon sesame oil
juice from one lime
1 teaspoon zested ginger
1/4 cup breadcrumbs (optional)
Saute peppers over medium heat for 2-3 minutes. Next add the other ingredients together in a bowl. Pour the sauce over the peppers and cook over medium heat for about 10-15 minutes or until the peppers are tender and the sauce begins to thiicken into a glaze. Toast the breadcrumbs in a skillet over medium-high heat for about 5 minutes. Sprinkle the breadcrumbs over the peppers and serve.
1 lb shishito peppers
1/4 cup soy sauce
1 Tablespoon honey
1 teaspoon sesame oil
juice from one lime
1 teaspoon zested ginger
1/4 cup breadcrumbs (optional)
Saute peppers over medium heat for 2-3 minutes. Next add the other ingredients together in a bowl. Pour the sauce over the peppers and cook over medium heat for about 10-15 minutes or until the peppers are tender and the sauce begins to thiicken into a glaze. Toast the breadcrumbs in a skillet over medium-high heat for about 5 minutes. Sprinkle the breadcrumbs over the peppers and serve.
Cucumber Salad
The Gluten Free Goddess blog
has a delicious recipe for cucumbers:
The flavors mingle and intensify
overnight, so if you love a fresh "pickled" flavor make this recipe the night
before you wish to serve it; tossing it a couple of times as it chills to
distribute the dressing.
For the salad:
1 large
cucumber, peeled and cut into chunks
2-3 smaller cucumbers, peeled leaving
stripes of skin, sliced into coins
1/3 to 1/2 of a medium red onion, diced
fine, to taste
1 large ripe heirloom tomato- mine was yellow and ruby pink
gorgeous, seeded and diced
For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1
tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or
more to taste
A tiny pinch of sea salt, or to taste (you can always add
more- don't add too much)
Fresh ground pepper, to taste
Instructions:
In a large non-reactive bowl combine
the cut and sliced cucumbers with the diced onion and tomato.
Whisk your
dressing ingredients in a glass measuring cup until frothy and pour all over the
cuke salad. Gently toss to coat. Cover and chill at least an hour before
serving.
Serves 6
has a delicious recipe for cucumbers:
The flavors mingle and intensify
overnight, so if you love a fresh "pickled" flavor make this recipe the night
before you wish to serve it; tossing it a couple of times as it chills to
distribute the dressing.
For the salad:
1 large
cucumber, peeled and cut into chunks
2-3 smaller cucumbers, peeled leaving
stripes of skin, sliced into coins
1/3 to 1/2 of a medium red onion, diced
fine, to taste
1 large ripe heirloom tomato- mine was yellow and ruby pink
gorgeous, seeded and diced
For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1
tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or
more to taste
A tiny pinch of sea salt, or to taste (you can always add
more- don't add too much)
Fresh ground pepper, to taste
Instructions:
In a large non-reactive bowl combine
the cut and sliced cucumbers with the diced onion and tomato.
Whisk your
dressing ingredients in a glass measuring cup until frothy and pour all over the
cuke salad. Gently toss to coat. Cover and chill at least an hour before
serving.
Serves 6