Recipe Archive – Spring 2010
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Seasonal Food Tips & Roasted Root Vegetables
After cruising the market last Saturday and seeing lots of winter squash again, I’m taking a different twist this week, with meal suggestions for mixing and matching a mélange of foods from fall, winter and spring for an end-of-winter-on-the-cusp-of-spring feast. All products in bold print are currently available at market. Start with your choice of winter squash, sweet or white potato, or pizza crust. Before baking, rub (inside of cleaned squash, outside of potatoes, top of crust) with butter or olive oil and fresh herbs (now in pots at market) such as rosemary, thyme, parsley, cilantro, or dried garlic bits. Bake squash or potatoes at 375 until fork-tender, 30-60 minutes depending on size. Save pizza crust to bake after topping (15-20 minutes at 400). Top with your choice of proteins: yogurt, feta, ricotta, cheddar-type cheese, eggs (hard-boiled, poached, sunnyside up, etc), already-cooked ground beef, steak, chicken, chevon, (sausage, ham, bacon may also be available)… Add fresh or lightly sauteed greens: spinach, arugula, parsley, mixed lettuce, and green onions. If you prefer a vegetable with more body, try lightly steaming one of the frozen veggies available, such as broccoli, cauliflower, peas, beans or corn. If you wish, drizzle with herbed vinegar or your favorite salad dressing. Eat with gusto, giving thanks for each hand that grew the food you now enjoy.
A few dessert ideas: Rub squash or sweet potato with rosemary or cinnamon before baking. When tender, top with butter and honey, perhaps a sprinkle of bee pollen. Or slather with your choice of soft cheese, fruit preserves or a simple frozen berry sauce (simmer berries, sweeten as desired with honey).
Planning to decorate eggs for Easter? Some say eggs peel more easily if they’re not fresh, so stock up now with white eggs from Sharon Payne, the “Egg Lady” at market. If you prefer naturally dyed eggs, start saving onionskins for a beautiful reddish-brown dye, which can be used on brown eggs as well. Since the market doesn’t have bulb onions this time of year, mark your calendar to save local onionskins during late summer and fall.
-Kris Shank Zehr
Questions? Feel free to email me at shankzehr(@)yahoo.com
Roasted Root Vegetables
6-8 cups winter vegetables (choose several): sweet potatoes, potatoes, carrots, turnips, parsnips,rutabagas, beets, winter squash (peeled if desired and cut in one-inch chunks)
2 tablespoons olive oil or melted butter
1/4 cup honey or 1 T. dried or 3 T. fresh herbs such as rosemary, thyme, parsley or oregano
Directions:
Toss ingredients together. Spread in a single layer on greased baking pans. Roast in preheated oven at 425° for 30-45 minutes until vegetables are tender, stirring occasionally. Season with salt and pepper.
-Submitted by Jenn MacDonald, tweaked by Kris Shank Zehr, inspired by Simply in Season
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Pumpkin (a.k.a. winter squash) Smoothie
Another way to use winter squash when the weather is warming toward spring, this recipe requires some forethought: bake or steam the winter squash when your oven is already on for some other item, or the evening before you want to make smoothies, then chill before blending. If you’re looking for something more like ice cream (and you have a sturdy blender) freeze small chunks after cooked squash has cooled.
Smoothies are very forgiving, and thus my recipe below is simply a guide, with some ingredients listed as optional. It’s chock full of good food, with the delicious combination of carotene-laden squash plus egg yolk for vitamin A metabolism, enzyme-rich bee pollen and honey, blood-sugar-stabilizing cinnamon and digestion-enhancing ginger.
Ingredients:
2 cups chilled cooked winter squash, peeled & seeds removed
2-3 cups milk (may use cream for a portion of the milk)
1 raw egg yolk, opt (from pastured hens only, for safety)
1-2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. cloves
(or 2-3 tsp. pumpkin pie spice in place of individual spices)
2-5 T. maple syrup or honey, to taste
1/3 cup orange juice (or 1-2 T. concentrate), opt
1 T. fresh grated ginger root, opt
1 T. bee pollen, optional
Directions:
Place all ingredients in blender, with 2 cups of the milk. Puree thoroughly, adding more milk to thin as desired. If you can wait, chill before serving. Makes 4-5 cups and keeps well in the fridge for a few days.
For more spice flavor, gently heat spices over medium heat in an ungreased skillet until fragrant, stirring to prevent scorching. Add to blender and proceed with recipe.
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Spring Spinach with Pasta
A quick and easy recipe using tender spring spinach and made entirely from market products!
Ingredients:
8 oz fresh or dry pasta
olive oil or butter
1 bunch green onions
1-2 handfuls cress, opt
2-4 springs fresh thyme or parsley, opt
1-2 bags spinach
grated cheese and herbed vinegar for topping, opt
salt & pepper, to taste (I know, not from market…)
Directions:
Wash and drain spinach. Chop across the leaf into strips, set aside. Wash and chop cress. Clean and slice green onions. Strip thyme leaves from stem, chop herbs finely.
While you prepare the greens, heat a large pot of water for the pasta. When you’re nearly ready to cook, heat on medium-high a large deep skillet (or pot) for the vegetables. When water is boiling, cook pasta according to type. At the same time, saute onions in a bit of butter or olive oil in large skillet. When onions have just wilted, toss in cress and herbs, stir, then begin adding spinach, stirring after each handful to make room for more. By this time, the pasta is probably cooked just tender, so drain it, add a glug of olive oil or dollop of butter to the pot to prevent sticking, return pasta to pot and cover to keep warm (off the stove). You might need extra hands to keep stirring the spinach so it wilts evenly and turns bright green — don’t overcook! As soon as all the spinach has wilted, dump it into pasta and toss gently. Serve immediately with your choice of grated or chopped cheese, a splash of vinegar, salt & pepper to taste.
NOTE: This recipe is also quite flexible. You can experiment with different herbs, add garlic or other greens as they are available. For more protein, top with poached or hard-boiled egg. If you want to add meat, cook it first then proceed in the same skillet with onions and greens. If you don’t prefer pasta, use potatoes, brown rice, polenta, quinoa or any other cooked grain.
Questions? Feel free to email me at shankzehr(at)yahoo.com.
- Kris Shank Zehr
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Spring Greens Soup
Ingredients:
* 1/2 pound bulk sausage, sausage links, ground pork or beef (add 1 tsp. ground sage & 1/2 tsp. cayenne pwd. if using unseasoned meat)
* 1 cup green onions, (frozen chopped red) onion, or chives, chopped
* 1-3 Tbsp. fresh garlic, dried garlic bits or garlic scapes, minced
* 1 tsp. fresh thyme, minced
* 4 cups chicken or vegetable broth (find chicken bones at market)
* 1 cup potatoes, diced, or cooked wild rice
* 1-2 cups cooked dried beans (such as navy, kidney, adzuki, lentil), optional
* 1 1/2 cups whole milk or 1 cup cream, optional (use more broth or water above if dairy-free)
* salt & pepper to taste
* 1-3 cups spring greens, chopped: spinach, kale, dandelion, arugula, nettles, cress, mustard, pea shoots, chard, sorrel, lambs quarters, purslane, burdock, or other tender young greens
* parsley, to taste, chopped
Directions:
Brown meat in soup pot, slice sausage if using links. (Don’t let meat get too dark.) Add onions, garlic, and thyme (also sage & cayenne, if meat is unseasoned), saute until just tender. Pour in broth and potatoes (or rice), bring to boil, reduce heat and simmer until potatoes are soft, 10-15 minutes. (Bring to simmer for rice, then proceed). Add beans (optional), milk (optional), salt & pepper, greens and parsley, cook until tender (add greens like kale or dandelion first, then more tender greens such as spinach and sorrel just before serving).
Top with a shake of parmesan, a few grates of cheese or a dollop of yogurt. Swirl in a spoonful of arugula pesto or garlic scape pesto (stay tuned for that recipe in a month or so). Recipe is easy to double and delicious leftover, though the greens won’t be as bright when reheated. Serves 4.
Vegetarian option:
Use 1/4 pound fresh shiitake mushrooms instead of sausage or beef. Trim woody ends (if any) off mushroom stems, remove stems and chop. Add chopped stems with potatoes. Slice or chop mushroom caps and add with greens.
-Adapted from Sausage & Greens Soup in Simply in Season.
Questions? Feel free to email me at: shankzehr@yahoo.com
- Kris Shank Zehr
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Sorrel Pesto
This bright green tangy spread is best in spring and fall when the sorrel leaves are young and tender during cool weather.
Ingredients:
2 cups fresh sorrel leaves, chopped
2-3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup walnuts
1/4 cup Parmesan or Romano cheese, grated
1/2 tsp. sea salt
1 tsp. red pepper flakes, or 1/4 – 1/2 tsp. cayenne powder, optional
Directions:
Clean and remove stems from sorrel leaves, chop and pack to measure. Dump all ingredients into blender or food processor and puree until smooth, stopping to stir as needed.
Delicious as a veggie or chip dip, spread in sandwiches, or dolloped into soup. (Remember that Spring Greens Soup last week? Fabulous with sorrel pesto swirled in…) Or serve as a garnish with baked potatoes, rice & beans, or meat of most any kind (but especially fish).
Tips:
- You can use arugula for part of the 2 cups leaves, or add a few nasturtium leaves when they’re in season.
- Like most pestos, this one freezes well and is delightful to pull out in winter for some fresh spring flavor and color. You might designate one ice cube tray for pesto freezing duty this year, or just pack and freeze in small glass jars for easy storage. Be sure to label your container!
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Green Surprise Dip
This recipe was submitted to Simply in Season by my dear friend and cousin, Teresa Dutchersmith, whose family are ardent supporters of the Goshen (IN) Farmers Market. Even so, I hadn’t tried the dip until this week, and the surprise for me (and my children) was much we liked it!
Ingredients:
1 cup steamed kale, chard or spinach
1/2 – 1 cup plain unsweetened yogurt
1 cup cooked drained garbanzo beans
2-4 green onions or half a bulb onion, chopped
2-3 cloves garlic, minced
1/4 cup mayonnaise
1 Tbsp. lemon juice
1/2 tsp. sea salt
Directions:
You’ll need about 6-8 ounces of cleaned raw greens; steam them just until they’re limp but still bright green, then pack into a one cup measure. Starting with 1/2 cup yogurt, measure everything into a blender or food processor and puree until smooth, adding more yogurt if thinner texture is desired. Makes about 2 cups.
Serve with something crunchy like tortilla or pita chips, crackers or toasted bread, or any dippable fresh vegetables. Looks best served immediately when color is brightest green.
Tips:
- If you don’t eat dairy, you might substitute silken tofu or a couple hard boiled eggs for the yogurt and add a bit extra lemon juice.
- I used adzuki beans and the dip was tasty and still quite green. I think you could sub in almost any type of cooked drained beans with good results.
- For a twist of flavor, try adding a sprig or two of fresh herb(s) such as parsley, oregano, basil, thyme or rosemary (less of the rosemary, as it is quite potent in small amounts).
Adapted from Simply in Season
Questions? Feel free to email me: shankzehr@yahoo.com.
- Kris Shank Zehr
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Greens and Beef Skillet
Ingredients:
* 1/2 – 1 pound ground beef (or ground pork, sausage or chicken breast), thawed
* several cloves of garlic, minced, optional
* salt & pepper, to taste
* 1-2 Tbsp. oregano, thyme, parsley or other herbs, minced, optional
* 1 bunch green onions, chopped
* 1-2 Tbsp. lemon juice or herbal vinegar, optional
* 1 large bag (or more!) kale, chard, spinach or other spring greens, rinsed & chopped
Directions:
Brown meat in a large skillet over medium heat, breaking up chunks, adding a bit of oil or water to prevent sticking as needed. When most of the meat is brown (or in the case of pork, entirely cooked) toss in garlic, salt & pepper, herbs, onions and lemon juice or vinegar, stirring a minute or so to blend flavors. Begin adding chopped greens, stirring after each handful. As soon as the greens are wilted, taste a bit for tenderness. Serve immediately while they are just tender and still bright green. Serves 3-6 people.
Serving ideas:
*I like to eat this with more raw greens on top (cress, sorrel, lettuce or mixed salad greens), sprinkled with feta cheese and drizzled with Greek dressing (see recipe below).
*Try serving atop pasta, polenta, brown rice, quinoa or other cooked grain. Also tasty over baked potato or winter squash. Garnish with crumbled feta or grated cheese (and Greek dressing!).
*Spread over a pre-toasted pizza crust, sprinkle with your choice of cheese and melt quickly under broiler.
* For a vegetarian entree, substitute your choice of cooked dried beans for meat, (saute onions briefly first, then add other seasonings and beans, then greens) or crown sauteed seasoned greens with a fried or poached egg.
* Delicious topped with a dollop of Sorrel Pesto (see last week’s recipe in archives on the website) or most any other type of pesto.
Recipe by Kris Shank Zehr
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Greek Dressing
My all-time favorite salad dressing. Excellent atop Greens & Beef Skillet above, and so many other hot or cold salads.
Ingredients:
* 1/2 cup apple cider vinegar
* 1 tsp. sea salt
* 1/4 tsp. black pepper
* drizzle of honey (about 1 tsp.)
* 1 1/2 tsp. dry mustard (prepared mustard works too)
* 1 1/2 tsp. oregano, minced fresh or crushed dry, more or less
* 1-3 cloves garlic, minced
* splash of lemon juice (about 1 tsp.)
* about 1 1/2 cup extra virgin olive oil
Directions:
Measure all ingredients except oil into a pint jar, stir and let sit for 15 minutes. Pour in olive oil nearly to top of jar. Cover with tight lid and shake well. Use a funnel to fill a 16-ounce dressing bottle. Store in refrigerator. If olive oil solidifies in fridge, try to remember to take it out an hour or so before serving, or place bottle in a bowl of warm water for a few minutes, then shake well to soften the oil.
Recipe adapted from Extending the Table…A World Community Cookbook
Questions? Feel free to email me at shankzehr@yahoo.com
-Kris Shank Zehr
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Creamed Asparagus on Toast
Ingredients:
*1 pound fresh asparagus
* 2-4 Tbsp. butter
* 4-6 Tbsp. flour (see note below)
* 2 cups milk, broth or combination
* 1 cup cheese, shredded (may use any type of firm, soft or flavored cheese)
* salt & pepper, to taste
* hot sauce, to taste, optional
* mustard, pinch of dry ground or squeeze of wet prepared, optional
* bread, sliced and toasted
Directions:
Rinse asparagus and trim woody ends. You might not need to trim much or any at all — most asparagus at market is quite tender all the way down the stem. Cut into one inch pieces, making one pile of larger stem chunks and another pile of tops and the smallest stem bits. If you have a steamer, get it ready on the stove top but don’t turn on the heat just yet. No steamer? You can do the job almost as well with a half inch of water in the bottom of a pot. (I’ll admit here that we have no microwave, which can also be used to steam asparagus.) It’s a good idea to cut the bread now and have it ready to pop in the toaster at the appointed time.
In a separate 1-2 quart pot over medium heat, melt butter and whisk in flour until bubbly. Remove from heat to pour in milk, whisking to blend thoroughly, scraping sides as needed. Return to heat and stir until thickened. Add cheese, salt, pepper, optional hot sauce and mustard, stirring well as cheese melts. Taste and adjust seasonings as desired. Cover and turn heat down to lowest setting.
Now you’re almost ready to eat. Place steamer or pot of water over high heat. (To save a bit of time, you can do this when you add the cheese to the sauce above. Start the toast now too.) When water is boiling, add thicker asparagus stems, steam for a minute or so, then add tops and thin stems, steam for another minute. PLEASE DON’T OVERCOOK!! Asparagus is so marvelous cooked crisp tender and you deserve the best! Carefully pour out the cooking water and serve pronto.
Ladle cheese sauce over toast, top with steamed asparagus. Or stir asparagus into sauce first, then pour over toast. Serves 2-4.
NOTE:
Use up to 8 Tbsp. flour if you want a very thick sauce. Whole grain flour may be used, or most any non-wheat flour.
Recipe by Kris Shank Zehr
Questions? Feel free to email me at shankzehr@yahoo.com
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Radish & Asparagus Spread
A crunchy tangy spread chock full of flavorful nutrition.
Ingredients:
* 4 oz. soft goat cheese or other creamy cheese, room temperature
* 2 Tbsp. lemon juice
* 2 Tbsp. extra virgin olive oil
* 1/2 tsp. sea salt
* generous dash black pepper
* 1-2 green onions, green garlic or garlic cloves, minced
* several leaves or sprigs of fresh herbs, minced: chives, sorrel, parsley, thyme, optional
* 1 cup asparagus, rinsed, tough ends removed, very finely sliced (about 1/4 lb)
* 1 cup radish, rinsed, leaves & roots removed, shredded (about 6-7 large)
Directions:
Stir cheese a bit first, to be sure it’s soft enough to be worked easily. Add lemon juice and olive oil, stirring until smooth and completely incorporated. Add salt, pepper, onion, garlic, herbs and stir well again. Dump in chopped asparagus, stir, then finally add shredded radish and stir to make a spread that mostly holds together. Serve on bread, toast, cracker, pita or wrapped in a leaf of lettuce, chard, sorrel, spinach or dolloped on baked potato…
Makes about 2 1/2 cups spread. May be prepared a day in advance and stored in the refrigerator.
Tips:
* Use the thinnest stems of asparagus for smaller, more spreadable pieces.
* Feel free to experiment with different herbs. You might try spearmint, lemon balm or lemon verbena; just start with a small amount and increase if you like what you taste.
Recipe by Kris Shank Zehr
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Asparagus & Radish Salad
This tasty salad was inspired by a recent recipe on the blog of my friend Jennifer, who adapted her version from someone else’s blog. Both variations below were well liked by even the non-radish-lovers at my house.
Ingredients:
* 1/4 cup extra virgin olive oil
* 1/4 cup lemon juice
* 1 lb asparagus, rinsed, tough ends removed, chopped pea-size
* 1-2 bunches radishes, rinsed, leaves & roots removed, quartered & cut into thick slices
* 1/2 walnuts, toasted & roughly chopped
* 1 whole green onion or green garlic, sliced thinly
Variation 1:
* 1/2 cup crumbled feta
* 2-3 Tbsp. spearmint leaves, removed from stems & minced
Variation 2:
* salt & pepper, to taste
* 1/2 tsp. ground cumin or chili powder
* 1/2 – 3/4 cup shredded cheddar
* 2 Tbsp. cilantro leaves, minced
Directions:
Measure olive oil and lemon juice into a mixing bowl. For variation 2: add salt, pepper and cumin or chili powder now and stir. For both variations: add chopped asparagus, radishes, walnuts, onion/garlic. Add cheese and herb according to variation type. Stir until well blended. Taste to make sure it’s scrumptious. Serve salad as is, freshly made or chilled a few hours. Or try it over a bed of greens, or stirred into small pasta or quinoa.
Note: When toasting walnuts in skillet or oven, tend them carefully, stirring often. Check for toastedness by smell rather than color. If they get dark they’re likely to taste burnt and it can happen quickly. A perfectly toasted walnut is still golden and quite fragrant.
Recipe by Kris Shank Zehr, inspired by so many others…
Kitchen Questions? Feel free to email me at shankzehr@yahoo.com
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Joshua Wilton Crostini Recipes
From Joshua Wilton House chef Mark Newsome’s food demonstration at the Spring Opening Celebration, April 3. All ingredients in bold were procured at market.
Slice and toast bread of your choice, cut into smaller pieces as desired and allow to cool. Top with any of the following spreads, garnish and serve immediately.
Sauteed greens with cheddar
Mark used a combination of spinach, kale, arugula and sorrel, chopped and sauteed in a bit of olive oil. (Sorrel added at the very last because it browns so quickly with heat.) When the greens were wilted, he stirred in a few shakes of salt & pepper and a handful of grated cheddar, just until it started melting. The warm greens were spooned onto toasted sourdough and garnished with a slice of radish.
Curried butternut squash
Mark grated about half a butternut squash and sauteed it in olive oil with a few squirts of cream. (Moisture in the cream helped steam the squash more quickly and keep it from sticking to the pan.) He added curry powder, salt, pepper and chopped green onions for seasoning. When the squash was just tender, it was dolloped onto toasted flat bread (squares of pizza crust) and topped with a pea shoot. (Optional: instead of cream, use a bit of broth or juice – apple, orange, lemon – to moisten the squash.)
Soft cheese and fruit spread
Mark chose blackberry jam to mix with plain goat cheese for spreading on toasted challah, prettily garnished with a single purple pansy petal.
Other ideas
Use your imagination and what’s at market to make all sorts of delicious variations. Add fresh herbs to your spread. Grate raw veggies into soft cheese. Mash hard-boiled eggs with mayo or mustard and stir in chopped herbs or green onions. Use sliced vegetables instead of bread — we’ll soon see radishes, spring turnips, broccoli (slice the stem!), beets, carrots, cabbage. Try stuffing anedible pea pod. Or place cooled spread on a leaf of kale, chard, etc. Garnish with any colorful bit of herb or edible flower.
Notes by Kris Shank Zehr
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Rhubarb Chutney
(a sauce for savory dishes)
Ingredients:
* 1-2 Tbsp. butter
* 3-5 green onions, chopped, whites separated from greens
* 3-4 cups rhubarb, chopped (about 1 lb.)
* 2 Tbsp. lemon juice
* 1 Tbsp. orange juice concentrate or 4 T. orange juice
* 1/4 cup apple butter or 1/4 cup applesauce plus a pinch of cinnamon
* a handful fresh spearmint leaves, chopped
Directions:
Melt butter in a large skillet or wide saucepan over medium-low heat, add onion whites and saute 2-3 minutes. Add onion greens and saute until onions are tender but not browned. Stir in rhubarb chunks, lemon juice, orange juice and apple butter. Add a few tablespoons of water if thinner consistency is desired. Simmer gently, stirring occasionally until rhubarb is just tender (this doesn’t take long) — some pieces will be disintegrating, some will still be chunky.
Serve warm with baked butternut squash (or sweet potato), or meats such as roasted chicken or turkey, pork (ham, sausage, chops, loin…), or lamb. Garnish with plenty of fresh chopped spearmint for flavor that tastes like spring. Makes 2-3 cups sauce.
Tips:
Red rhubarb gives a prettier color to the sauce, but any rhubarb will work just fine.
For spicy zing, try adding 1-2 Tbsp. grated fresh gingerroot during cooking. If you prefer it a bit sweeter, add a drizzle of honey or more apple butter.
If you prepare the sauce ahead, reheat gently if you wish to retain the chunks, as rhubarb quickly softens and looses its shape if stirred to much when cooking.
Recipe by Kris Shank Zehr
Got questions about food? Feel free to email me at shankzehr@yahoo.com
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Oven Pancake with Spring Vegetables
Here’s a recipe that is easy to make and bakes quickly when made in a cast iron skillet. While you have the oven on, you can also make a batch of muffins or briefly warm up your favorite market bread to serve alongside. We enjoyed this savory eggy pancake in a meal with the first strawberry shortcake of the season.
Oven Pancake with Spring Vegetables
Ingredients in bold currently available at the Market.
Ingredients:
*3/4 cup milk
*1/2 cup flour
*3 eggs
*1/4 tsp. salt
*1-2 Tbsp. butter or olive oil
*2-4 green onions or green garlic, finely chopped
*1 1/2 cups packed chard, thinly chopped
*1/2 cup cheese, grated
Directions: Preheat oven to 400 degrees. In blender (or with whisk in bowl), whirl together milk, flour, eggs and salt. Melt butter in 8- or 10-inch cast iron skillet (or other oven ready skillet) over medium heat. Add onions/garlic, saute until just tender. Add greens, stir until wilted, then spread evenly over bottom of pan. Give the egg mixture another quick whirl, and carefully pour over vegetables in skillet. Place in oven and bake 10-25 minutes, until middle is set, puffed and golden. Sprinkle with cheese and serve immediately. Serves 3-4.
Tips:
*If you don’t have an oven-ready skillet, melt butter in a 8×8 pan or 9-inch pie plate in preheating oven. Steam vegetables on stovetop or in microwave and spread in the hot butter-coated pan, add egg mixture and bake.
*You can use just about any greens suitable for cooking, such as kale, sorrel, spinach, nettles, lamb’s quarters, etc.
*Try adding lightly steamed chopped asparagus or broccoli in place of some or all the greens.
*Feel free to substitute other types of plain milk or flour as needed to accommodate your dietary preferences.
*I added sliced greek olives with the vegetables and topped with feta, but there are many delicious possibilities, depending on the type of cheese and vegetables you prefer and have available.
Adapted by Kris Shank Zehr from recipe in Simply in Season.
Got questions about food? Feel free to email me at shankzehr@yahoo.com
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Shiitake Mushrooms with Pasta & Greens
This recipe cooks up so quickly it’s a good idea to prepare all the ingredients first, before you begin cooking. Read through the directions below so you have a sense of how quickly time flies when you’re having fun in the kitchen. You can find every ingredient in bold at Saturday’s market — that’s all of them except the salt & pepper!
Ingredients:
*1-2 T. butter or olive oil
*2-4 green onions and/or garlic, finely chopped
*1-2 bags spinach or other greens (about 8 ounces, or more if desired), cleaned and chopped
*2 oz. or more shiitake mushrooms, sliced
*cheese, cheddar-type, grated for topping
*salt & pepper, to taste
*8 oz fresh or dry pasta
Directions:
While you prepare and chop the greens and mushrooms, heat a large pot of water for the pasta. Bring to medium-high heat a large deep skillet (or pot) for the vegetables. When ingredients are ready, water is boiling and skillet is hot, cook pasta according to type (if using fresh pasta, wait to begin until you’ve added the mushrooms to the skillet, as follows). At the same time, melt butter in the skillet and saute onions/garlic. As soon as the onions are just wilted, toss in the mushrooms and saute for another minute or two. Begin adding greens, stirring after each handful to make room for more. By this time, the pasta is probably cooked just tender (taste to be sure), so drain it, add a glug of olive oil or dollop of butter to the pot to prevent sticking, return pasta to pot and cover to keep warm (off the stove). You might need extra hands to keep stirring the greens so they wilt evenly and turn bright green — don’t overcook! As soon as all the greens have wilted, scoop them into pasta and toss gently. Serve immediately with your choice of grated cheese and salt & pepper to taste. Makes 2-4 servings.
Alternate directions, courtesy of Orv Lehman, shiitake grower:
Boil plenty of water, enough to cover the pasta, drop pasta into the boiling water and let boil for a minute, then add about 10 leaves of sorrel, cabbage or other greens and cut up Shiitakes on top of the boiling pasta. Let the steam from the boiling pasta cook the cabbage, mushrooms and sorrel. Let steam for about ten minutes on medium or just enough to produce a boil. Drain water, add cheese to taste and let set on low until melted, then stir and serve.
Got questions about food? Feel free to email me at shankzehr@yahoo.com.
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Garlic Scape Pesto
Garlic scapes are the flower shoots which curl up out of each leafy garlic stalk in late May and early June. While still curled and tender, or maybe even before it starts curling, the scape is snapped off the stalk and can be used in recipes like green onions or garlic. (If left on the plant, it eventually straightens and draws energy away from the developing underground garlic bulb in order to produce a blossom.) Flavor is lighter and more mellow than a ripe garlic clove and if the shoot has been harvested before it gets large and tough, it is tender enough to cut raw into salads. You can use the whole scape, even the flower head if it’s not too tough to cut easily.
Scape pesto is a favorite and easy way to use lots of scapes, or you can freeze extra scapes chopped and stashed in a container to access later in the year. (Be sure to label each container!) Make extra batches of pesto to freeze: to stir into egg or pasta dishes, slather on sandwiches or baked potatoes, use as chip or veggie dip, or dollop into soup or stir-fry.
Ingredients:
* 1 cup garlic scapes, chopped small (10-20 scapes, depending on size)
* 1/3 cup walnuts or slivered almonds
* 1/2 – 3/4 cup extra virgin olive oil
* 1-2 T. lemon juice, optional
* 1/4 – 1/2 cup Parmesan or Romano cheese
* 1/2 tsp. salt
* dash of black pepper
Directions:
Blend scapes, nuts, oil and lemon juice in blender or food processor, stopping to scrape sides and stir as needed until consistency is a thick paste. Dump into a small bowl and stir in cheese, salt and pepper. Serve or freeze immediately or store in fridge for up to a week or so. If you make multiple batches, do them one at a time unless you are certain your blending machine can handle the larger quantities.
Here are a couple fun, simple ways to use strawberries fresh in season, if you can manage to save enough from being eaten directly from the box or patch. Ingredients in bold are available at market.
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Oven Pancake with Strawberries
This quick & easy recipe is very much like the oven pancake with vegetables from a couple of weeks ago. You’ll want to serve it straight from the oven while the pancake is still a little puffy, so have the toppings and people ready at the table.
Ingredients:
* 2-4 cups strawberries, sliced (or other fresh fruit in season)
* 1-2 T. honey, optional
* 2 T. butter
* 1 1/2 cups milk
* 3 eggs
* 3/4 cup flour
* 2-4 T. honey
* 1/4 tsp. salt
*1/4 tsp. vanilla
*1/4 tsp. nutmeg, optional
*plain yogurt for topping, optional
Directions:
Prepare fruit by tossing with 1-2 T. honey and set aside.
Preheat oven to 375 degrees.
Melt butter in 9-inch pie pan or cast iron skillet in heating oven, tilt pan to grease bottom and sides.
In blender (or with whisk in bowl), whirl together milk, eggs, flour, honey, salt, vanilla, nutmeg.
Pour batter into pan and bake 25-30 minutes, until middle is set, puffed and golden.
Serve immediately to eager eaters, topping with berries and yogurt
- Adapted by Kris Shank Zehr from recipe in Simply in Season.
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Strawberry Shortcake
I have fond memories of late May suppers comprised entirely of this strawberry shortcake and nothing else. Crispy-edged biscuits broken into bowls, heaped high with juicy berries fresh from our garden, doused in cold milk — all we could eat for one glorious evening. Now I prefer topping with fresh whipped cream or even yogurt, so choose your topping and enjoy!
If you have limited quantities of berries and eaters prone to scooping large amounts without thinking, serve up a bowl of berries whole with stems on and let your table folk cut them up straight into their own bowls.
Ingredients:
* 2 cups flour (I use whole wheat pastry flour)
* 2 T. sugar
* 2 1/2 tsp. baking powder
* 1 tsp. salt
* 1/3 cup butter
* 1 cup milk
* strawberries, sliced and sweetened if you wish
* milk, whipped cream or yogurt , for topping
Directions:
Preheat oven to 425 degrees. Stir together flour, sugar, baking powder and salt. Cut in butter (with your fingers if you want) to small bits. Stir in milk until all flour is incorporated. Dollop large spoonfuls onto lightly greased cookie sheets, allowing plenty of room for biscuits to spread, about 2-3 inches between each. (Don’t use air-bake cookie sheets — the biscuits won’t brown and crisp nicely underneath.) Bake for 12-15 minutes, until edges are golden and crispy. Serve while warm with sliced strawberries and milk, whipped cream or yogurt. Makes 8-12 biscuits, depending on size.
Option:
You can use buttermilk, sour milk or plain yogurt in place of milk. Decrease baking powder to 1 1/2 tsp. and add 1/4 tsp. baking soda.
Got questions about food? Feel free to email me at shankzehr@yahoo.com
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Whole Beet Skillet
A recipe long on instructions, simple in concept, and delicious in mouth! If you’re skeptical about beets, why not see whether this sweet and tangy dish can convert you?
Ingredients:
* one bunch beets with greens still attached (4-6 small-medium beets)
* 1-2 onions, sliced, optional (I prefer to use just the bulb)
* 1-2 Tbsp. butter
* 1-2 Tbsp. lemon juice
* 1-2 Tbsp. honey or maple syrup
* 1-2 Tbsp. fresh ginger, grated finely
Directions:
Be sure to buy beets with greens still fresh. Keep them cool and use within a day or two, as beet greens tend to wilt quickly even in the fridge. At least an hour before you wish to serve this dish, prepare the beets by cutting off leaf stems, leaving about one inch of stem on beets, and roots attached. Wash beets, place in large saucepan, cover with water and bring to boil. Reduce heat and simmer until beets are tender when pricked with fork, 20-40 minutes, depending on size. Remove from heat, drain cooking water and fill pot with cool water. When beets are cool enough to handle, slip skins, stems and roots off with your fingers, rinsing as needed. Cut in slices and set aside.
While beets are cooking, sort through the leaves, rinsing each to remove grit from stem and leaf, discarding or trimming leaves which are yellowed, wilted, or bruised. Cut stems from leaves by making a stack of leaves with the bottom of each leaf aligned so that you can make one cut to remove all stems at once. Chop stems into 1-inch pieces, set aside. Keep leaves in their stack and cut across the leaf into thin slices, set aside.
After beets are cooked and the greens and other ingredients are prepared, place a large deep skillet over medium heat. Melt the butter and saute stems and onions until tender, 5-10 minutes. (You may wish to add a splash of water and cover to speed the process by steaming a bit.) Taste stem for tenderness, then add greens, saute until bright green and just tender. Stir in sliced beets, lemon juice, honey and ginger, (more or less of the flavorings according to your preference), heat through and deliver directly to the table. Serves 2-6 people, depending on what else you have for supper.
-Recipe by Kris Shank Zehr
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Garlic Scape Butter
Another way to use those curly flower shoots that show up only in late May and early June.
Ingredients:
* 1/2 cup butter (4 oz), softened
* 6-12 garlic scapes, finely chopped (about 1/4 cup)
* 1/4 cup fresh parsley, finely chopped
* 1 tsp. lemon zest, optional
* 1/4 tsp. salt
* pepper, to taste
Directions:
Melt 2 tablespoons of the butter in a small pan and saute scapes over medium-low heat until tender, 3-5 minutes. Remove from heat and stir in parsley. When scape mixture has cooled, stir in the remaining butter along with lemon zest, salt and pepper. Chill in lidded container, and bring to room temperature before serving for easier spreading. Serve with toast, as a sandwich spread, stirred into pasta or steamed vegetables, over fish or other meat dishes. Make a double (or triple!) batch and freeze some for another time.
Recipe adapted from flavor magazine by Kris Shank Zehr
Got questions about food? Feel free to email me at shankzehr@yahoo.com
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Mostly, we eat broccoli steamed and plain around here, perhaps dipped in tangy-salty umeboshi plum vinegar or sorrel pesto, sometimes stirred into creamy potato soup in winter. My younger daughter likes to stand little broccoli trees in mashed potatoes to make a forest on her plate. When I feel like dressing it up a bit more, I use one of these flavorful and colorful recipes. Ingredients in bold are available at market.
Chicken Stir-Fry with Broccoli
Ingredients:
* 1-2 T. oil
* 1-2 cloves garlic, minced (may also use several garlic scapes)
* 1-2 green onion, chopped
* 2-3 tsp. fresh ginger root, grated (or 1/4 tsp. ground ginger)
* 1 tsp. ground coriander, optional
* 1/8 – 1/4 tsp. ground cayenne, optional
* 1 whole chicken breast, cut in strips
* 1/4 cup water
* 2 Tbsp. tamari (or soy) sauce
* 2 Tbsp. peanut butter (or other nut butter)
* 1 Tbsp. red wine (or apple cider) vinegar
* 2-3 cups broccoli florets
Directions:
Heat oil in a wok or large skillet, briefly saute garlic, onion, ginger, coriander and cayenne until aromatic, about one minute. Add chicken and stir-fry until cooked through. In a small bowl, whisk together water, tamari, peanut butter and vinegar, add to chicken and simmer five minutes. Add broccoli and cook until crisp tender, about 5-7 minutes. Serve over rice or pasta. Garnish with raisins, chopped cilantro, or yogurt. Serves 2-4.
Options:
* If you prefer a vegetarian stir-fry, you can substitute shiitake mushrooms or tofu chunks for the chicken. Saute the garlic, onion and spices, add sauce ingredients and simmer, then stir in mushrooms or tofu, stirring for a minute or so, and add broccoli.
* You can add other vegetables available at market in addition to or in place of part of the broccoli: edible-pod peas, bok choy, chinese cabbage, summer squash, kale, chard, spinach (add greens at very end).
Recipe adapted by Kris Shank Zehr from “Bang Bang Chicken” in Extending the Table cookbook.
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Broccoli Salad
Ingredients:
* 2 large stalks broccoli, cut into small florets and stem chunks (peel stem if desired)
* 8 strips bacon, fried and crumbled
* 1/2 – 3/4 cup onion, chopped
* 2/3 cup raisins
* 3/4 cup mayonnaise (may use part yogurt)
* 2-4 Tbsp. honey, to taste
* 2-4 Tbsp. vinegar, to taste
Directions:
Toss together broccoli, bacon, onion and raisins. In a small bowl, whisk together mayonnaise, honey and vinegar, then pour over salad, tossing to coat evenly. Serve immediately while the bacon and veggies are still crunchy.
If you wish to prepare ahead, keep dressing and bacon separate from salad, and toss everything together just before serving.
Options:
* I like to use half cauliflower and half broccoli for added flavor, texture and color.
* If you don’t wish to use bacon, try adding 1/4 – 1/3 cup roasted, salted peanuts or sunflower seeds for that salty, hearty flavor and crunch.
Recipe adapted by Kris Shank Zehr from Mennonite Country-Style Recipes.
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Radish Butter
Another radish recipe for the last weeks of spring. My husband, the non-radish-lover, likes this recipe more than I do (and I win radish-eating contests hands down around here). I like more crunch than this recipe offers, but the spread is certainly flavorful, tasty, and worthy of a slice of crusty bread.
Ingredients:
* 1 bunch radishes (6-10), washed & trimmed
* 1/2 cup butter (4 oz), softened
* 1/2 tsp. salt
* pepper, to taste
* 1 Tbsp. each spearmint, parsley, chives, minced
* 1 Tbsp. lemon juice
* 1 tsp. lemon zest
Directions:
Grate radishes and squeeze over a colander to drain some of the juices. Dump butter into a bowl and stir in salt, pepper, spearmint, parsley, chives, lemon juice and lemon zest. Stir in grated radishes until well blended. Serve atop or in between slices of your favorite savory market bread. Store in fridge and remove a while before serving to allow butter to soften.
Recipe by Kris Shank Zehr
Got questions about food? Feel free to email me at shankzehr@yahoo.com.
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Peruvian Green Bean Salad (Ensalada de Judias Verdes)
The first time I ate this salad, served at the former Nav Jiwan International Tea Room, my tastebuds were so delighted I asked for seconds and the recipe, and was mailed a paper with measurements such as 10 pounds green beans, 5 large red onions, 15 cloves garlic… Here then is a family-size recipe, a bit early for the more colorful inclusion of red onions, but just as tasty with sweet whites. I’ve been looking forward to sharing this recipe with you ever since I started writing for the market!
Ingredients:
* 1 lb green beans, washed, ends trimmed, cut in 1-inch pieces
* 1 medium red onion, quarted, thinly sliced (or sweet white onion)
* 1/3 cup cilantro, chopped
* 1-2 cloves garlic, minced
* 1/2 tsp. salt
* 3/4 tsp. ground cumin
* scant 1/8 tsp. red pepper flakes
* 3 Tbsp. lime or lemon juice
* 2 Tbsp. red wine or apple cider vinegar
* 1/4 cup olive oil
Directions:
Bring large pot of water to boil. Drop green beans into water and cook until desired tenderness while still bright green, about 3-5 minutes. (You can also steam the beans, but I’m not sure how long that would take since I’ve always used the blanching method.) Taste one to see if it’s got a good crisp-tender crunch. Drain in colander and immediately plunge into bowl of ice water. When beans have cooled, drain again in colander. Place beans in large bowl and toss with onion and cilantro. Into a jar with tight-fitting lid, measure remaining ingredients, cover and shake until well blended. Pour dressing over beans, toss well. Serve immediately for brightest green beans, but it stores well for a few days in the fridge, even if the green beans do dull a bit. Serves 3-5, depending on how hungry you are.
Option:
I made this into a main dish salad for church potluck by adding 3-4 cups cooked quinoa (about 1 cup dry grain), 1-2 cups cooked beans such as kidney or black (drained), and about 4 oz. jalapeno cheddar cheese cut in small cubes. And I doubled the dressing for plenty of flavor to go around. The leftovers were delicious the next day and were gobbled up far too quickly!
Recipe modified slightly (and reduced in quantity) from one used at Nav Jiwan International Tea Room in Ephrata, PA, during their week featuring Peruvian cuisine.
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Browned Butter Green Beans
This is how I grew up eating green beans, and how I still like them best.
Ingredients:
* 1-2 Tbsp. butter
* 1 onion, chopped large, optional (okay, didn’t grow up with the onion added, but I think it’s a great addition)
* 1 lb. green beans, washed, ends trimmed, cut in pieces if desired
salt to taste
Directions:
Prepare beans and have ready in a bowl beside the stovetop. In a 2-quart pot over medium-high heat, melt butter and watch carefully while the butter turns golden brown. Add optional onion (before butter burns), saute for 1-2 minutes until chunks separate. Add beans, and stir to coat with buttery juices. Add 1/4 cup water to pot, cover and cook for 5-10 minutes, stirring every few minutes. If the water evaporates, add a bit more and continue cooking until desired tenderness. Salt to taste and serve.
Recipe method handed down from Irene Bechtel to Lois Shank Gerber to me…
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Curried Green Beans
Ingredients:
* 3 Tbsp. butter or olive oil (clarified butter works well here – see tip below)
* 1 tsp. whole mustard seeds
* 4 cloves garlic, thinly sliced
* 1/2 tsp. ground turmeric
* 1/8 – 1/4 tsp. ground red pepper
* 1/4 tsp. pepper
* 1 medium potato, quartered and thinly sliced
* 4 cups green beans, washed, ends trimmed, whole or cut as desired
salt to taste
Directions:
This recipe works best if you prepare the ingredients ahead of time. Have the beans washed, trimmed, cut (or not) and ready in a bowl. Cut up the potato and keep in nearby on a small plate. Mince the garlic and have it handy. Measure the turmeric, red pepper, and pepper into a little bowl. You’ll be glad to have everything at your fingertips because when the skillet is hot you want to work quickly.
Heat butter or oil in a large skillet over medium-hight heat. Add mustard seeds and stir just until they begin to pop. Add garlic and stir for a minute until golden. Dump in spices and potatoes and stir another minute. Add green beans and salt (to taste) and stir until mixed. Pour a bit of water into the skillet to prevent sticking and allow the veggies to steam. You can cover the skillet at this point if you wish, but be sure to stir regularly (and gently) and add a bit more water if needed. Remove the lid when the potatoes are tender to let the remaining water evaporate. Serves 4-6.
Tips:
* We like this dish topped with a sprinkling of feta cheese and chopped cilantro.
* If you need to increase the recipe size or want more potatoes in proportion to green beans, you might find it handy to steam or blanch the green beans first, 3-5 minutes or until bright green, to cut down on the skillet cooking time. Follow the recipe, except wait to add the green beans until the potatoes are nearly tender.
* To make your own clarified butter check out this handy tutorial: http://culinaryarts.about.com/od/culinaryfundamentals/ss/clarifiedbutter.htm
Recipe adapted from Simply in Season; link to http://simplyinseason.org/
Got questions about food? Feel free to email me at shankzehr@yahoo.com.
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Lebanese Potato Salad
Ingredients:
* 4 large potatoes, cooked until fork tender and cut in 1/2 inch cubes
* 1/2 cup fresh parsley, finely chopped
* 1/4 – 1/2 cup green onions, finely chopped
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 1 tsp. salt
* 1 clove garlic, minceed
* dash pepper
Directions:
Cook potatoes whole in water to cover, making sure you don’t overcook them until they fall apart. You can peel or not, depending on your preference. And you can cut them up while warm or let them cool first. Toss everything but the potatoes together in a large bowl, then add potatoes and stir to coat all cubes. Serve immediately (very tasty warm, in my opinion) or chill several hours before serving.
Note: I like this salad with a little more lemon juice and salt than the recipe suggests, for extra zest.
-Recipe only slightly adapted from Extending the Table.
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Blueberry Sauce
Blueberries are high in pectin which naturally thickens their own juices; no other thickener is needed to make a lovely rich sweet-tangy sauce. Your teeth will be a pale shade of blue after eating this, but a good tooth-brushing will restore their former gleam.
Ingredients:
*1 pint blueberries, rinsed and sorted (discard any shriveled or rotten berries), fresh or frozen
Optional additions:
* 1-2 dashes nutmeg (less than 1/8 tsp.)
*small dollop butter (1-3 tsp.)
* 1/2 – 1 tsp. vanilla extract<
* sweetener of your choice, to taste (honey, stevia, maple syrup, etc)
Directions:
Place blueberries in a 1-2 quart saucepan over medium-low heat and bring to a gentle simmer, stirring regularly to keep from sticking to pan. Cook until berries have burst and juices are thickened, about 10-20 minutes. Add optional nutmeg, butter, vanilla, sweetener, stir and simmer over low another 1-2 minutes. Taste and adjust flavorings if desired. Serve immediately or allow to cool.
Serve plain, warm or cold, as you would applesauce, or as a topping for yogurt, custard, ice cream or pancakes (see recipe below).
Recipe by Kris Shank Zehr
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Blueberries & Peaches in Mint Sauce
I’m really hoping that blueberries will overlap with peaches at least one week at market this year, because this refreshing dessert is my most favorite pairing of these luscious fruits. Keep the recipe on hand just in case…
Ingredients:
* 4 peaches, peeled, halved, pitted, sliced
>* 1/2 pint blueberries, rinsed and sorted (discard any shriveled or rotten berries)
* 2 Tbsp. lemon juice
* 1 Tbsp. orange juice
* 2 tsp. honey
* 2 Tbsp. spearmint leaves, chopped
Directions:
Combine fruit in a serving bowl. In blender, food processor or large mortar and pestle, blend juices, honey and mint leaves. Pour sauce over fruit and toss gently to coat all pieces. Cover and chill until ready to serve.
Recipe adapted from Jane Brody’s Good Food Book
Got questions about food? Feel free to email me at shankzehr@yahoo.com.
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Summer Tomato Salsa
Does anything taste like summer more than fresh tomato salsa? (Okay, I’ll concede you watermelon and peaches, corn on the cob and garden mint tea, and maybe a few other things…). It’s only worth making in summer when tomatoes are vine ripened and most flavorful. I like to use several varieties of tomatoes: red, orange, yellow, green (Green Zebra is variety green when ripe) for a multi-colored eating experience.
Ingredients:
* 3 medium-large tomatoes, chopped small (about 2 cups)
* 1 sweet onion, finely chopped
* 2-3 cloves garlic, minced
* 2-4 jalepeño peppers, finely chopped
* 2-4 Tbsp. cilantro, chopped
* 2 Tbsp. olive oil
* 2 Tbsp. lime or lemon juice
* salt & pepper to taste
Directions:
Chop tomatoes first and drain juice if you want a thicker salsa. You can save the juice to freeze or can and use later in soup. Take care when cutting the jalepeños, protecting your hands with a plastic bag or gloves. Leave the pepper seeds in if you want more spice. Stir all ingredients together and taste to check seasonings. Let sit for 10-20 minutes to allow flavors to blend, then serve immediately with tortilla chips or quesadillas, rice & beans or other Mexican-style foods.
Options:
Salsa is one of those foods that can flex according to your preferences. Add a half cup each of corn (off the cob) and cooked black beans, or more if you prefer. Experiment with spices such as cumin, chili powder and ground coriander, starting with a small pinch of spice and adding more if desired. If watery salsa drives you crazy, try thickening the drained tomato juice with a tablespoon of arrowroot or tapioca powder (cornstarch doesn’t hold up well with acidic foods like tomatoes). Mix thickener with a tablespoon of water, then whisk into heated juice, cook and stir just until thickened. Let cool and stir into salsa.
Recipe adapted from Extending the Table
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