Salsa with Fresh Tomatoes and Tomatillos

If you enjoy fireworks on your palate, cook no further.

Prep time:  10 minutes
Yield:  About 2 cups

INGREDIENTS
1 1/2 - 2 cups ripe tomatoes, 1/4 inch dice
1/2 cup tomatillos, 1/4 inch dice
1/4 cup minced onion
1/4 cup cilantro, coarsely chopped
2 tablespoons red wine vinegar
1 teaspoon salt1/2 teaspoon dried oregano (or 2 teaspoons fresh, minced)
1 tablespoon minced hot pepper flesh (not seeds)*
A few drops of your favorite hot pepper sauce*
Tortilla chips for serving

DIRECTIONS
Mix all ingredients. 

Don't be surprised if this gorgeous stuff disappears in less time than it took you to make it.

*Add half the minced hot pepper and hot pepper sauce, and taste for flavor, and then decide if you want to add the rest.

Salsa Verde

Salsa Verde is "the" way to showcase gorgeous tomatillo flavor

Prep time:  10 minutes
Yield:  about 2 cups salsa











INGREDIENTS
1/2 lb tomatillos, chopped into 1/4 inch pieces
1/2 cup sweet onion, chopped into 1/4 inch pieces
1 fresh hot pepper (such as jalapeno or serrano), minced, seeds and all
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon Kosher salt

DIRECTIONS
Combine all ingredients in a serving bowl and mix thoroughly. 

Photo and Recipe by Tod Dimmick

(adapted from my Complete Idiot's Guide to 5-Minute Appetizers).

Black Bean and Corn Salad

--> Submitted by Karen Manor

Served at the Powisset Barn Dinner, August 24, 2013


2 16-oz. cans black beans, rinsed and drained

1 bag frozen corn, thawed (or fresh corn in season)

1 green pepper, sliced into 1-inch strips

2 stalks celery, sliced

4-5 scallions or red onion, sliced/chopped

1-2 tomatoes, seeded and chopped

1/8 cup olive oil

½ cup mild or medium salsa

Freshly chopped cilantro, to taste

Salt/pepper to taste



Prepare up to 2 to 4 hours in advance, if possible. I like to add the tomatoes just before serving. Enjoy!

Tatsoi Mac & Cheese

Photo and Recipe by Tod Dimmick









This is not your kids' mac and cheese. 

Prep time:  10 minutes
Cook time:  20 minutes
Serves:  6-8

INGREDIENTS
1 lb. whole wheat elbow macaroni (or your favorite pasta shape)
5 strips bacon
3 cloves garlic2 cups chopped tatsoi, stem parts separated from leaves
1 tsp. ground paprika
2 eggs, whisked
1/4 cup sour cream
1/2 cup grated Parmesan cheese
1/2 tsp. crushed red pepper, or to taste (optional)
Salt and pepper to taste
1/4 cup fresh cilantro, coarsely chopped

DIRECTIONS
Heat water for your macaroni.

While water is heating cook the bacon in a large saute pan or skillet over medium heat.  When bacon is done, remove to drain on paper towels and pour off excess fat, leaving just enough to coat the bottom of the pan (or use olive oil).  Add the garlic and cook for 1 minute, stirring, or until tanned and fragrant.  Add the tatsoi stems and cook for another 2 minutes, stirring.  Then add the leaves, and sprinkle with the paprika.  Cover, turn the heat to medium-low, and cook for 3-4 minutes or until greens are wilted.  Remove from heat.

Cook the pasta as you like it.  Drain the pasta, quickly return to the pan, and stir in the eggs.  The hot pasta will cook the eggs.  Then stir in the sour cream, Parmesan, and crushed red pepper, if using. 

Serve, seasoning to taste with salt and pepper, and garnishing with chopped cilantro.

A rich pasta dish like this will pair well with a range of wines, from a full bodied white, such as a California chardonnay; to a dry rose, or even a light or medium-bodied red.

Stir Fried Cabbage and Salad Turnips

A fast, tasty vegetable dish with a spicy crunch.

Prep time:  10 minutes
Cook time:  5-6 Minutes
Serves:  4 as a side dish

INGREDIENTS
3 TB canola oil
1 tsp red pepper flakes
1 tsp ground ginger
3 garlic scapes, diced, or 1 large clove garlic, crushed
3 cups thinly sliced cabbage
1 cup salad turnips, sliced 1/4 inch thick
2-3 TB soy sauce
1 bunch fresh cilantro, minced
Salt if necessary

DIRECTIONS
Preheat the oil in a wok or large skillet over medium-high heat.  Add the pepper flakes and ground ginger, and garlic and stir for 30 seconds or until garlic tans in the oil.  Add the cabbage and turnips and cook, stirring, for 4 minutes or until the crisp veggies begin to turn tender.  Turn off heat, toss with soy sauce and cilantro, and serve (salt if necessary but the soy sauce may add enough salt already).

Photo & Recipe by Tod Dimmick

Homemade Salsa

Photo by Tod Dimmick









Homemade salsa is the best salsa.  Although there are myriad recipes out there, my favorite is this simple variation on Marion Cunningham's classic from the Fanny Farmer Cookbook. 

Prep Time:  10 minutes
Yield:  About 2 1/2 cups salsa

INGREDIENTS
2 large (about 8 oz.) fresh tomatoes, chopped into 1/4 inch pieces
1/2 cup sweet onion, chopped into 1/4 inch pieces
1 fresh hot pepper (such as jalapeno or serrano), minced, seeds and all
1/4 cup chopped fresh cilantro
2 TB red wine vinegar
3 TB fresh lime juice (or the juice of one lime)
1 tsp. Kosher salt
1/2 tsp. dried oregano
Dash hot sauce (optional)

DIRECTIONS
Combine all ingredients in a serving bowl and mix throroughly.  Fresh salsa is best eaten soon after it's made, but it will keep for a day or two in the fridge.  Serve with tortilla chips or as a topping on enchiladas.  Yum.

Choi Chard Stir Fry

Photo and Recipe by Tod Dimmick










Fresh earthy choi flavors meld beautifully with oyster sauce.

Prep time:  10 minutes
Cook time:  12 minutes
Serves:  4-6 as a side dish

INGREDIENTS
2-3 TB canola oil
3 cloves garlic, crushed
1 bunch scallions, chopped
1 bunch red choi, rinsed and coarsely chopped, stems separated from leaves
1 bunch swiss chard, rinsed and coarsely chopped, stems separated from leaves
3 TB chopped fresh cilantro
2-3 TB oyster sauce

DIRECTIONS
Chop the choi stems into chunks about 1/4 inch wide, and coarsely chop the leaves, keeping them separate.  Do the same for the chard.  Heat the  oil in a wok or large skillet over medium heat, and cook the garlic, scallions, chard and choi stems for 4 minutes, stirring.  Add the chard leaves and choi leaves, stir, and cover for 3-4 minutes to steam the leaves (steam to the texture you like).  Remove cover when the leaves begin to wilt, sprinkle with cilantro, drizzle with oyster sauce, and stir to combine.

Grilled Squash Bruschetta with Fresh Herbs

Rich, smoky grilled squash tossed with pungent fresh dill and cilantro.  Use as a dip, topping, or here on pizza.  (pizza dough recipe)
Prep time:   35 minutes
Cook time:  6-8 minutes
Yield:          about 2 cups

INGREDIENTS
1 fresh yellow squash, large enough to yield about 1 1/2 -2 cups diced
1/2 tsp. salt
2-3 TB olive oil
2 TB balsamic vinegar
1 clove garlic, crushed
several sprigs cilantro, chopped
several sprigs dill, chopped
1/2 tsp. Fresh ground pepper

DIRECTIONS
Slice the squash lengthwise into strips about 1/3" thick, and layer in a baking dish, sprinkling a little salt on each layer.  Set aside for 30 minutes.

Preheat your grill.  In a bowl, mix the olive oil, vinegar, and garlic.  Pour off any water released from the squash, and pour on the garlic oil mixture,turning to coat.  Grill the squash for about 3 minutes per side, or until softened.  Remove to a cutting board and dice into pieces about 1/4 inch across.

Scrape squash into a bowl, and toss with the cilantro, dill, and black pepper.

This is tasty as a bruschetta or pizza topping.

Prosciutto & Herb Carbonara

Photo & Recipe:  

Tod Dimmick

Use fresh spring herbs to dress up comfort food!

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4 with leftovers

INGREDIENTS

3 TB olive oil

1 medium onion, 1/4 “ dice

1 lb. whole wheat rotelle pasta (or your favorite)

1 egg, well beaten

½ cup slivered prosciutto

1/4 cup sour cream

2 TB Heavy Cream

¼ cup minced chives

¼ cup minced fresh basil

¼ cup minced fresh parsley

2 TB minced fresh cilantro

1 ball fresh mozzarella, thinly sliced

3 TB toasted pecans (optional)

Salt

Black pepper

DIRECTIONS

Heat the oil in a large skillet over low heat, and cook the onion for 15 minutes, stirring occasionally, or until onion turns soft and a caramel color.

   

Meanwhile, cook pasta according to package directions.

When pasta is done, drain, return to the pan, and quickly toss with the beaten egg. Then stir in the prosciutto, sour cream, cream, chives, and basil. Scrape pasta into a serving dish, top with mozzarella and toasted nuts, and serve, seasoning to taste with salt and pepper.

Kohlrabi

Kohlrabi is a spaceship-shaped cultivar of the cabbage plant, an appearance created by a swollen stem with leaves and stems radiating off it. The name comes from kohl (German "kale") and rube/rapi (Swiss German "turnip") which it resembles. While the leaves and thin stems are edible, the roundish above-ground "bulb" are the part for which it's grown - it tastes just like a tender, sweet broccoli stem or cabbage core with a crunchy, light texture. It's high in fiber, potassium and vitamin C. This cool weather crop is available in spring and fall and has green and purple varieties.

To store, remove leaf stems and put unwashed kohlrabi in an unsealed plastic bag in the fridge. It should last a few weeks. It's easy to use - very small kohlrabi does not require peeling, but if the bulb is larger than a tennis ball, use a sharp knife to cut off the outside layer completely. It's tasty raw, grated in salads or slaws, julienned for dips or snacks, or sliced into stir-fries. You can also sautee, steam, or boil it. The farmers highly recommend slicing kohlrabi into 1/2 inch thick rounds, coating in olive oil and herbs, or a marinating sauce, and grilling it directly on the bbq. Yum!

Kohlrabi-Radish Slaw with Cumin and Cilantro
3 Tablespoons white wine vinegar
1 tsp Dijon mustard
1 tsp cover honey
1/4 tsp cumin seeds, toasted, coarsely ground in a mortar and pestle
5 Tablespoons canola oil
5 radishes, grated (about 1 cup)
3 medium carrots, grated (about 1 1/2 cups)
2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
1/2 medium head green cabbage, thinly sliced (5 cups)
1/3 cup chopped fresh cilantro
Kosher salt
Freshly ground black pepper
In a small bowl, whisk the vinegar, mustard, honey, cumin, 1/4 teaspoon salt, and a pinch of pepper. Gradually whisk in the canola oil until combined. Put the radishes, carrot, kohlrabi, cabbage and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.
From Fine Cooking.

Napa Cabbage

Napa Cabbage (Brassica campestris) is a type of Chinese cabbage with a more cylindrical shape, white crunchy stems and light green crinkly leaves. It is widely used in East Asian cuisines and can be substituted for regular cabbage in most recipes. It has a lot of vitamin K and C, fiber, and manganese, as well as health-promoting phytonutrients.

To store, keep unwashed head whole in a plastic bag in the refrigerator. To use, discard outermost leaves, slice in half longwise, and cut out the core at the base of the head. Wash leaves individually to remove soil before using. Try it raw, chopped into salads or simple slaws, or use whole leaves as a wrap. Blanch leaves and stuff. Use chopped in stir-fries or soups. Or try pickling it into kimchi.

Check out the recipes under "Cabbage" for some other slaw ideas.


Napa Cabbage Slaw with Cilantro Dressing

• 1/4 cup rice vinegar
  
• 2 teaspoons sugar
• 1 teaspoon grated peeled ginger
• 2 tablespoons vegetable oil
• 1 fresh serrano chile, finely chopped, with seeds
• 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
• 1 bunch scallions, sliced
• 1/2 cup coarsely chopped cilantro

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
From www.epicurious.com


Ten-Minute Miso Soup
Serves 2-4

2 1/2 cups water
1 scallion, chopped
2 tablespoons carrots, chopped
1 teaspoon fresh ginger, minced
1 tablespoon miso dissolved in 1 tablespoon water
1/2 cup napa cabbage, sliced
1/4 cup diced extra firm tofu
1 tablespoon hijiki sea vegetables (optional)

1. In a pot, combine the water, carrots, most of the scallion (reserve 1 tablespoon for garnish), and ginger. Bring to a boil over high heat; reduce heat to low and simmer for 5 minutes. Remove from heat, let it stop boiling, and stir in dissolved miso.

2. Pour mixture into serving bowls. Soup will be cloudy at first, but will settle upon standing. Mound the cabbage, tofu, and if desired, hijiki sea vegetables, in center of each bowl; garnish with reserved scallion and serve.

Napa Cabbage Slaw
From: http://www.about.com/
Ingredients:
· 3 cups napa cabbage, shredded
· 1 cup bok choy, shredded
· 3 tablespoons sweet pepper, diced
· 1/4 cup rice vinegar or white vinegar
· 1 tablespoon sesame oil
Preparation:
Toss napa cabbage, bok choy and pepper together. Combine vinegar and sesame oil. Pour over cabbage mixture and toss to coat. Serve immediately or refrigerate for one hour to blend the flavors and toss again before serving.