The same recipe we use for our very own Zesty Zucchini relish sold in the farm store!
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8 ounces tomatillos, husked
1/2 cup white onion, finely chopped
2 to 3 cloves garlic, minced
1 serrano or jalapeño pepper, minced
4 tablespoons cilantro, chopped
1/2 tablespoon cumin
2 teaspoons salt
1 tablespoon fresh oregano, chopped
2 cups water
- In a medium sauce pan, add all of the above ingredients. Bring mixture to a boil over high heat. Reduce heat to low and continue cooking until soft about 15-18 minutes. Blend in a blender until smooth. Perfect for chicken!
Tip: When blending hot ingredients in a blender make sure you don’t overfill the blender and that you start out on a slow speed.
8 ounces tomatillos, husked and rinsed (finely chopped)
1/2 cup cilantro (finely chopped)
1/2 cup red onion (finely chopped)
1 small jalapeño pepper (finely chopped)
1 large, ripe avocado, pitted, peeled, and diced into small pieces
1 teaspoon salt
1 teaspoon lime juice
- Mix all the above ingredients together. Serve with corn chips or use over chicken, beef or pork dishes.
This is a colourful and tasty chili! Bonus: almost all the ingredients can be found at the farm store!
1 lb ground beef
1 cup chopped onions
1 cup chopped green bell pepper
3 cups chopped tomatoes
3 cups chopped, peeled & seeded butternut squash
3 cups water
2 tbsp tomato paste
1 1/2 tsp each of dried oregano, cumin, chili powder
1/2 tsp salt
1 - 16oz can of kidney beans, drained & rinsed
2 cloves garlic, minced
1/2 cup small, pitted olives
2 to 3 tsp minced, seeded jalapenos
6 tbsp thinly sliced green onions
2 tbsp chopped fresh cilantro
- Combine the first 3 ingredients in a Dutch oven (beef, onions, and peppers). Cook over medium-high heat until browned.
- Drain well, return to pot and stir in the next 10 ingredients (tomatoes - garlic) and bring to a boil. Reduce heat and simmer 20 minutes, or until squash is tender, stirring occasionally.
- Stir in olives and jalapenos and cook for 5 minutes more.
- Ladle into bowls and top with green onions and cilantro.
4-6 cups black radishes, peeled & sliced
1 cup onion, chopped
2 tbsp. butter or margarine
3 tbsp. all-purpose flour
2 bsp. butter or margarine
3 cups lowfat milk, warm
2 tsp. salt
1/4 tsp. black pepper
1 tsp. ground nutmeg
- In a skillet, saute onions and radishes in 2 tbsp. butter or margarine until both are limp.
- Put vegetables in blender and process until smooth.
- In a medium pot, melt 2 tbsp. butter or margarine, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened.
- Add vegetables, salt, pepper, and parsley.
This traditional Hungarian meal is simple and delicious!
1 onion, coarsely chopped
4 cloves garlic, finely chopped
1 large 28oz can of diced tomatoes
2 - 3 banana peppers, thickly sliced
2 - 3 green or red bell peppers, thickly sliced
1 package of smoked sausages, sliced in 1/2" rounds
Vegetable or olive oil
- Heat oil in a large skillet with a lid, over medium high heat.
- Add onions and garlic and saute for a few minutes, or until fragrant.
- Add all the peppers and saute, stirring often, for approximately 5 minutes. Add the can of tomatoes with all the juices. Stir in the sausages. Bring to a boil while stirring occasionally and then turn to medium low.
- Cook, covered, for approximately 40 minutes, stirring occasionally to prevent sticking.
- Serve alone or over boiled potatoes that have been coarsely mashed with a fork!
My children love this one!
2 tbsp EVOO (Extra Virgin Olive Oil)
1 onion, chopped
1 clove of garlic, peeled and chopped
1 carrot, peeled and chopped
1 lb parsnips, peeled and chopped
1 tbsp freshly grated ginger
4 1/2 cups of vegetable stock
2 tsp of creamy peanut butter
1 tbsp Tamari (or regular soy sauce)
salt & pepper
- In a large pot, saute onion in EVOO until translucent and then add the garlic, ginger, carrot and parsnips. Saute for a few minutes and then add the stock.
- Bring soup to a boil and then reduce heat. Simmer until parsnips are tender.
- Add peanut butter and tamari to taste.
- Puree with an immersion or standing blender.
3 tbsp butter
1 onion, chopped
1 1/2lbs parsnips, peeled and diced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp chili powder
5 cups vegetable stock
2/3 cup light cream
- Melt the butter in a large Dutch oven over medium high heat. Add the chopped onion and parsnips and saute for approximately 3 minutes.
- Stir in the spices and cook for 1 minute more, or until fragrant.
- Add the stock, and bring to a boil. Reduce the heat, cover and simmer for 45 minutes, or until the vegetables are tender.
- Cool slightly and then puree in a blender or food processor until smooth.
- Return to the pot and add the cream, heating gently.
- Put into bowls and garnish with fresh coriander...ENJOY!
Frying okra and potatoes together creates an awesome flavour combination!
1 lb young okra pods
2 large potatoes
1/2 cup cornmeal
1 tbsp Salt.
2 pints ice water
Oil for frying
Salt and pepper for seasoning, to taste
- Top and tail the Okra pods, (cut off the ends).
- Cut the pods into approximately 1/4 inch rounds.
- Peel and dice the potates into 1/2 inch pieces
- Peel the onions and chop finely
- Place the sliced Okra into a glass or stainless steel bowl and sprinkle the salt liberally over the pods.
- Cover the pods with the iced water, making sure that all the slices are under water.
- Place the bowl containing the Okra and water in a refrigerator and leave for 2 or more hours.
- Remove the bowl from the refrigerator and drain off the salt water.
- Place the Okra in a bowl and add the potatoes and chopped onion
- Season the cornmeal with the salt and pepper
- Place the sliced Okra potato and onion mixture together with the seasoned cornmeal in a large plastic bag and shake until the vegetables are well coated with the cornmeal.
- Heat some oil (1/2 inch deep) in a frying pan until it begins to shimmer. Place the vegetables in the pan and fry until the potatoes are done and the mixture has browned nicely.
- Remove the Okra and potato mixture from the oil, using a slotted spoon and drain on paper towels.
- Serve hot as a side dish
A quick and easy side dish!
1 pound okra, washed, trimmed, cut into 1/2-inch thick slices
2 tablespoons vegetable oil
1 large onion, quartered and sliced
Dash cayenne pepper, or more to taste
1/4 teaspoon ground turmeric
1/4 teaspoon mild curry powder, or to taste
Salt and pepper, to taste
- Heat the oil in a large heavy non-stick or well seasoned iron skillet; add okra and fry for 10 minutes, turning frequently to keep from sticking.
- When the okra is lightly browned, add remaining ingredients. Continue cooking for an 3 minutes longer, or until onions are tender.
3 1/2 pounds frying chicken
1 onion, cut in chunks
1 teaspoon salt
5 cups reserved broth
6 slices bacon, diced
1 pound smoked andouille or smoked sausage, sliced 1/4" thick
1 1/2 cups chopped onion
2 green bell peppers, chopped
2 celery ribs, chopped
3 cloves garlic, minced
3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
1 can (approx. 15 ounces) tomato puree
1 package (10 ounces) frozen corn kernels, thawed
10 ounces sliced okra
1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme
- Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover.
- Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.
- Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.
- Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.
- Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.
If you add this to 1 lb of cooked pasta, it will serve 6. It also will include 24% of the recommended daily intake of iron, 68% of vitamin A, 88% of vitamin C, 16% of calcium and 15% folate! Yummy AND great for you!
1 bunch (approx. 1 lb) of kale
1 large onion, coarsely chopped
6 cloves garlic
3/4 tsp salt
1/4 cup EVOO
1/4 tsp black pepper
1/3 cup grated Parmesan Reggiano cheese
- Grasping the stem of the kale between your thumb and forefinger, strip the kale leaves off the stems. Place the kale, garlic, onion and 1/2 tsp salt in a large lidded saucepan, and fill with 3 cups water. Bring water to a boil; cover and cook over medium heat until the kale is tender (approx. 15 minutes).
- Reserving the cooking water, place the vegetables and 3/4 cup of the cooking liquid in a food processor. Pulse until minced but not smooth.
- Remove the pesto and mix with the EVOO, black pepper, remaining salt and Parmesan Reggiano cheese.
- Stir in to your favourite cooked pasta and serve with some freshly ground cheese and pepper on top!
2 lbs carrots, chopped
1 onion, chopped
2 stalks of celery, chopped
1/4 cup margarine or unsalted butter
8 cups of vegetable or chicken stock
1/4 cup fresh dill, chopped
1/4 tsp pepper & salt
1/4 tsp cayenne pepper
1/4 cup 18% cream (optional)
- Sweat all the veggies (basically you are sauteeing the vegetables until they glisten like sweat!) in the margarine or butter in a large stock pot. Saute for 8 to 10 minutes.
- Add the stock and dill. Bring to a boil and then reduce heat to a simmer for 35 to 40 mins.
- Puree the soup using an immersion or standing blender. Reheat to serving temperature and add the cayenne, pepper and salt.
- At this point if you are partial to creamed pureed soups, you can stir in the cream...however it is delicious we find without it!
*I love to serve this with a nice herbed foccacia or olive bread (or crusty bread with olive tapenade!)
This was given to me by a friend who brought it to a potluck. The whole family loved it so I demanded the recipe!
1 1/2lbs ground beef
2 medium-sized onions, finely chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp freshly ground black pepper
1 can of tomato sauce (14oz)
14 oz water
1/2 cup long grain rice, uncooked
4 cups of shredded cabbage
- Heat oven to 350F
- In a large skillet with a lid, brown beef. Then add onions, garlic, salt, pepper and tomato sauce. Bring to a boil and stir in rice and water.
- Cover the skillet with a lid and simmer for 20 minutes.
- Place 2 cups of cabbage in a greased 9" x 12" baking dish.
- Cover with 1/2 of the beef & rice mixture.
- Repeat the layers.
- Cover with foil and bake for 1 hour
- Serve with sour cream.