August 22, 2007
Serve this soup hot or cold. You can use cream, sour cream or plain yogurt to add a nice creaminess. Ingredients 2-3 medium potatoes, chopped 3 tomatillos, peeled and cleaned, chopped 2 green chiles, preferably roasted and peeled, chopped 3 cloves garlic 1 teaspoon cumin 5 cups broth or water Salt and pepper to taste… Read more »
August 12, 2007
This is a great breakfast dish and I personally prefer it crunchy without sauce but it would be great served smothered with tomatillo salsa verde or enchilada sauce and cooked until the tortillas are tender. Served with fried eggs and beans it makes a great meal. Ingredients 1 bag okra, chopped and stems removed ½… Read more »
This is a great side dish, but for a simple meal you could serve over pasta and add some grated parmesan cheese. The crumbs are a great way to use a stale heel of Barrio bread. They can be kept in the refrigerator for a couple of weeks for use later on, if you don’t… Read more »
July 30, 2007
Cut up and freeze your melon and you can have this easy sorbet any time you like. Ingredients 4 cups frozen honeydew 1-2 cups apple juice 1 handful fresh mint (optional) Sugar, as desired Directions Using the pulse button, mix melon and 1 cup juice in food processor or blender. Add more liquid as needed… Read more »
July 22, 2007
More salty, sour melon ideas perfect for the summer heat! All you will need is a bottle of chamoy sauce. There are usually several brands to choose from, ask for a recommendation at your favorite carniceria or Mexican grocery store. This snack is great when it is freshly made but the longer it marinates the… Read more »
This yogurt based salad is great served with spicy foods. There is plenty of room for variation in the recipe, as well as how you serve it. I like it best as a side dish, along with rice and a savory protein. It is also good as a dip or dressing. Cool, crisp cucumbers are… Read more »
July 9, 2007
Yield 6-8 servings Ingredients 1/2 cup or so olive oil 1 large or 2 medium eggplants (about 1 1/4 pound) 1 tablespoon herbes de Provence 1 teaspoon salt 2 medium zucchini, about 1 pound total 3 or 4 ripe tomatoes, about 1 pound total 1/2 teaspoon freshly ground pepper For bread-crumb topping: 1/2 cup or so… Read more »
You can easily add pomegranate seeds to your favorite muffin recipe, but if you have a special event planned and you like chocolate and fruit paired together you might want to give this recipe a try! Ingredients 2 cups all purpose flour 1 cup sugar 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2… Read more »
Sara Jones, Tucson CSA In this recipe, wheat berries and lentils provide the protein and texture of cooked ground beef. If you like, you can substitute ground beef for the wheat and lentils. Long, medium sized zucchini are perfect for stuffing but you can use patty pan and round varieties as well. Ingredients 1 large… Read more »
July 1, 2007
This is a sort of magical way to turn hard wheat berries into a smooth pancake batter without having to mill the berries into flour first! Soaking the wheat in the milk overnight will help to soften them a bit. You will need a high powered blender or food processor. Yield: enough pancakes for 2… Read more »