October 31, 2016
This is a good side dish for fish and white meats. Ingredients 1 cucumber (about 1 lb) 1 tablespoon butter Dill, parsley or spring onions, chopped. Salt and Pepper Directions Slice the cucumber in half lengthwise. If the seeds are large, scoop them out with a spoon. If the seeds are still small and tender,… Read more »
This traditional Basque dish calls for “piment d’Espelette” (a local Basque pepper) to spice it up, but you can use any spicy local chile such as Jalapeño or Güero peppers. However, if the green chiles are spicy to begin with, you can omit the extra spicy chile. Basque Country is a region that straddles France… Read more »
October 24, 2016
This is an easy recipe for’ a tasty’ breakfast. When cooked over high heat, okra doesn’t get slimy. It is however imperative that it does not come in contact with water while you cut it. The Jalapeño is what gives this dish its distinctive touch, but you can use ground black pepper if you prefer. Ingredients Directions… Read more »
September 19, 2016
Ingredients 1 medium white onion, chopped 1 to 2 tablespoons garlic, to taste 1 share I’itoi onions (or a handful of scallions) – green tops only 1 sweet red pepper and/or 1 carrot (optional, for color) 1 jalepeño (cut to taste) 1 share okra, tips removed, cut into 1/2 inch pieces About 2 cups pumpkin,… Read more »
August 3, 2016
Recipe adapted from Patismexicantable.com Ingredients 4 cups watermelon, cut into bite size chunks 2 cups, about 1/2 pound tomatillos, husks removed, rinsed, quartered and thinly sliced 2/3 cup, about 3 ounces mild feta or queso fresco, crumbled or cut into small dice For the vinaigrette: 1 tablespoon fresh mint leaves, about 5 to 6, chopped… Read more »
August 1, 2016
No, this is not a watermelon rind recipe, you use the entire watermelon, both red and white parts! The idea might seem slightly bizarre but the balance of salty, tangy and sweet is incredibly refreshing. The best and easiest way to make this recipe is to use the leftover liquid from a jar of of… Read more »
July 25, 2016
In warm weather, kale and other greens can have a stronger flavor and firmer texture and aren’t as good to eat raw. If you have mild kale or collards you can massage them with a bit of salt and use them raw but if they are strong flavored and tough, you could grill your greens,… Read more »
Ingredients About 1 quart diced watermelon pieces 1/2 onion, sliced 1 tablespoon white vinegar Small handful fresh herbs (mint or basil are good) 2 tablespoons oil cured black olives, chopped (don’t use the canned variety) 2 tablespoons crumbled feta cheese 1 tablespoon red wine vinegar 1/4 teaspoon red chile powder (if desired) Directions Soak onions… Read more »
July 14, 2016
This is an easy vegetarian weeknight dinner option. Make extra for breakfast tacos by adding a fried egg! Ingredients 1/2 of a share of purple top turnips (or whatever kind we get that week) Equal amount of potatoes 1/2 share of verdolagas (or other greens, like the turnip tops!) 2 to 4 green onions 1/4… Read more »
July 11, 2016
Like oven roasting or quick stovetop cooking in a skillet, grilling whole okra keeps the slime factor at bay and allows you to appreciate its wonderful taste without the ooze! You could use a Cajun spice mix or curry blend to season the okra but it is great with just salt and pepper too. Ingredients… Read more »