8/14/18

Cantaloupe and Red Onion Salsa

cantaloupe salsa.jpg

You could also add some refreshing diced cucumber to the mix!

2 cups diced cantaloupe
1/4 cup diced red onion
2 tablespoons chopped fresh basil or cilantro
2 lime wedges
1/4 teaspoon salt
1 jalapeno, seeds removed, minced

Directions

  • Stir fruit and vegetables together, and squeeze fresh lime juice over the mix (be careful to avoid touching your eyes after cutting the hot pepper!)
  • Serve with chips or tacos. 

Inspired by Smitten Kitchen

 

"Elote" Salad with Corn and Feta

"Elote" Salad with Corn and Feta

While our ingredients are not what you would find with authentic mexican elotes, we were inspired by the combinations of textures and flavors for our first sweet corn of the season. Elote is corn is a Mexican recipe, where corn is roasted over an open grill and coated with salt, chile powder, butter, cotija, lime juice, and mayonnaise or crema fresca.

In our version, we featured Vermont feta cheese. You can roast corn over your grill, or simply cook it in a cast iron pan like we did!

Ingredients

  • oil or butter for cooking
  • 2 ears fresh corn, with kernels sliced off
  • 1/4 finely chopped red onion
  • salt and pepper
  • 1/4 tsp chili powder (or more, to your taste)
  • 1 tsbp mayonnaise (store bought or homemade- see our recipe here)
  • 1/4 c feta cheese for garnish
  • 2 lime wedges

Directions

  1. Directions Warm oil or butter in a cast iron pan. Add corn and red onions, season with salt, pepper, and chili powder.

  2. Occasionally stir veggies until charred evenly, about 10 minutes. Cook until onions are translucent and you see a nice even char on the corn. Remove from heat to a serving bowl to cool.

  3. Once cool, stir in mayonnaise. Add crumbled feta and squeeze in lime. Adjust your seasoning for salt, pepper, and chili powder to taste.

Stuffed Green Peppers with Tomatoes (Vegetarian or Omnivore Versions)

Stuffed Green Peppers with Tomatoes and Black Beans
  • oil for cooking
  • 1 cup rice
  • 2-3 green bell peppers, with tops sliced off and seeds removed
  • 1 large tomato, diced
  • 1/4 finely copped red onion
  • salt and pepper
  • shredded cheddar cheese or mozzarella
  • optional spices and seasonings: taco seasoning, or paprika, cumin, chili powder, cilantro, scallions, or parsley
     
    • For a vegetarian version, use 1 cup black beans or 2 black bean burgers (we love the spices and seasoning in the black bean burgers from Vermont Bean Crafters for a dish like this!)
    • For an omnivore version, add 1/2 lb ground beef or ground sausage

Directions

Rice

  1. oast 1 cups of long grain white rice in a small-to-medium size pot, with 1 tsp of Canola oil until golden brown and crisp
  2. Next, add 2 cups broth or water and a large pinch of salt, and bring to a boil. Once boiling, keep rice uncovered until small bubbles which tunnel down into the rice form
  3. At this point turn your stove to the lowest setting and cook covered for an additional 20 min.
  4. Once finished, add a generous amount of black pepper!

Stuffing

  1. Preheat your oven to 375 degrees F
  2. For a vegetarian version: while the rice cooks, heat black beans in a pan over medium heat. Add onions, salt, pepper, and spices while they warm through. If you're using black bean burgers, simply pan cook them - they're already well seasoned! 
  3. For an omnivore version, brown 1/2 lb of sausage or ground beef. Sausage will most likely be seasoned, but you'll want to add onions, salt, pepper, and spices to ground beef. 
  4. When rice and your beans or meat are cooked, stir them together into one pan or mixing bowl. Add in tomatoes and any fresh herbs that you'd like. Add salt, pepper, and spices to taste. If you feel the mixture is too dry, add a little olive oil, butter, or cheddar to the mix.
  5. Place your peppers in a baking dish. Spoon the stuffing mixture into the peppers and top with cheese.
  6. Bake for about 15-20 minutes (depending on how well-done you'd like your peppers. 
  7. Serve hot!

New Potato & Salmon Skillet

Stuffed Green Peppers with Tomatoes

Ingredients

  • oil for cooking
  • 1lb ground wild Alaskan salmon
  • 1lb new potatoes, cut intl 1/2 inch cubes
  • 1/2 red onions, diced
  • salt and pepper
  • 4 eggs
  • shredded cheddar cheese
  • optional herbs - dill, chives, scallions, or parsley (stirred in after cooking)

Directions

  1. Heat oil over medium heat in a cast iron skillet.
  2. Add new potatoes and onion, salt and pepper. Cook the potatoes and onions, stirring occasionally, for about 10-15 minutes,
  3. Add ground salmon, and continue cooking for about 5-10 minutes. You'll want the salmon mostly cooked but not dry. Stir often to break up the salmon for even cooking and a consistent texture for the hash.
  4. Crack 4 eggs on top, cover with shredded cheddar, and broil for 2 or 3 minutes until the egg whites have set (and become white) and the egg yolks are still a little bit runny.

Tomato & Basil Pesto Grilled Cheese

Tomato & Basil Pesto Grilled Cheese

Ingredients

  • lots of butter for cooking
  • 1/2 tomato, sliced thinly
  • 2 tbsp pesto from Joe's Kitchen
  • sliced cheddar cheese (or mozzarella would be great, too)
  • Ciabatta bread, sliced down the center so that the crusts remain on the outside (this will hold up better for grilling than if you cut a slice where the crust is only around the edge)

Directions

 

  1. In a cast iron skillet on medium heat, melt 2 tbsp. of unsalted butter
  2. Spread pesto on each slice of bread. Place one slice into the pan, and layer tomato and cheese slices. Top with the second piece of bread. 
  3. To press sandwich, place a heavy plate or pan on top. Allow the sandwich to cook and the bottom slice of bread to become crisp.
  4. Flip the sandwich - adding more butter to the pan in between if needed. 
  5. Serve warm!

 

Tomato, Red Onion, and Cucumber Salad with Feta

Tomato, Red Onion, and Cucumber Salad with Feta

Inspired by a classic Greek salad!

Ingredients

  • 1 large tomato
  • 1/2 of 1 red onion, sliced
  • 1 cucumber, sliced and seeds removed
  • olive oil
  • fresh or dried oregano
  • salt and pepper
  • crumbled feta cheese
  • optional: black olives

Directions

  1. Slice and chop your veggies into bit size pieces
  2. Season with salt, pepper, and herbs, and stir together
  3. Drizzle with olive oil and sprinkle feta cheese over top
  4. Serve chilled

Basic Quick Pickling Brine - for Cucumbers or Beets!

pickling brine

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type: Condiment | Diet: Vegan/GF/DF

  • 2 cups vinegar, such as cider, white wine, red wine, champagne, or rice wine
  • 2 cups water
  • 2 tablespoons salt
  • 1/2 cup sugar or maple syrup, or 1/3 cup honey
  • 1 teaspoon black peppercorns (optional, but good in most pickles)
  • 1 teaspoon yellow mustard seeds (optional, but good in most pickles)
  • Other whole spices, or dried or fresh herbs, as desired*
  • Thin slices of red or yellow onion, or shallot; or a few cloves of garlic, sliced
  • 2 pounds vegetables, fruit, and/or dried fruit. If you want to pickle tougher vegetables, you could cook them lightly, first. 
  1. To make the brine, combine all ingredients (except for the vegetables or fruits you wish to pickle) in a small saucepan. Bring the liquid to a simmer, turn off the heat, and let sit for 1 hour to steep.
  2. Meanwhile, prepare your pickle ingredients, usually by cleaning them and slicing them thinly, and pack them into glass jars. 
  3. When the brine has steeped, reheat it to a simmer, and pour it equally into each jar. Push down the ingredients with a fork. If your brine doesn't cover the ingredients fully, boil a 50/50 mix of water and vinegar, and add it to the jars.
  4. If you pickled tender items, such as cucumbers, they'll be ready whenever you wish to eat them, but they will get more pickle-y and delicious over time. Tougher items, such as beets, will benefit from more time in the brine. 

Safety Note: These pickles are not "canned," and must be stored in the refrigerator. 

Here are some combinations that make particularly good pickles: 

  • Cucumbers, white wine vinegar, garlic, peppercorns, mustard seeds, bay leaf, the leaves, flowers or seeds of dill
  • Beets, red wine vinegar, red onion, orange peel, cinnamon stick, allspice
  • Red onion, red wine vinegar, dried cherries, peppercorn, mustard seed, bay leaf
  • Peaches, champagne vinegar peppercorns, cardamom, garlic
  • Daikon, cucumber, carrot, rice wine vinegar, cilantro, ginger, chile flakes