Sweet and Spicy Chow-Chow

What You Need:

  • 4 pounds red bell peppers, cut into 1/4-inch dice
  • 3 pounds green tomatoes, cut into 1/4-inch dice
  • 4 pounds sweet onions, cut into 1/4-inch dice
  • 1/2 cup jalepenos seeded and diced
  • One 3 1/4-pound head of green cabbage, cored and finely chopped
  • 1/2 cup kosher salt
  • 6 cups sugar
  • 4 cups cider vinegar
  • 2 cups water
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon dry mustard
  • 1 tablespoon crushed red pepper
  • 1 tablespoon celery seeds
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons turmeric
  • 1 tablespoon minced garlic

How to Make It:

In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a bowl. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times. Add the mixture to the tomatoes. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings. To process, simmer the jars at 180° for 30 minutes and monitor the water temperature with a thermometer. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year. Refrigerate after opening.

 

Recipe adapted from Linton Hopkins at http://www.foodandwine.com

Turkey, Sweet Potato and Black Bean Chili

What you Need :


  • tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 large sweet potatoes, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 7 ounces vegetable broth
  • 2 jars of your favorite salsa
  • 1 lb. ground turkey
  • 1 can black beans, rinsed and drained
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • ½ cup cilantro, chopped.
  • sharp cheddar cheese
  • sour cream

How to Make It :

Heat oil in a large soup pot over medium heat. Add onion, bell peppers, jalapeno, sweet potatoes and garlic. Cover and cook until vegetables are softened, stirring occasionally. Add chili powder, cumin, salt, pepper, basil and bay leaf, stirring to combine. Cook until spices are fragrant, about 4 minutes. In a separate skillet, brown ground turkey, seasoning with salt and pepper. Once turkey is cooked add to vegetable soup pot. Add all remaining ingredients (except cilantro) and bring to a boil. Cover and reduce heat to maintain a simmer. Cook, stirring occasionally for about 30 minutes. Tasting Phase: Here’s the fun part! Taste and tweak the seasonings to your liking. More salt? More chili powder or cumin? A touch more hot sauce or lime juice? Once you’ve achieved chili perfection, let it simmer for another 10 minutes or so to let the flavors mingle, stirring occasionally. Spoon out into bowls, top with sharp cheddar and a dab of sour cream and voila!

Recipe adapted from: The Sensuist 

Bibimbap with Bok Choy and Kale

What you Need :


  • 1/2 yellow onion, thinly sliced
  • 1 tbsp finely minced garlic
  • 2 handfuls of organic green kale leaves, finely chopped
  • 1/2 Bok Choy in thin slices 
  • 1/4 medium-size organic carrot, thinly sliced to match-sticks
  • 1/4 medium-size organic red bell pepper, thinly sliced to match-sticks
  • 1/2 small cucumber, thinly sliced to match-sticks
  • 1 organic egg, prepare sunnyside up with yolk still runny (preferred)
  • 1 serving of cooked rice
  • 1 tbsp of gochujang
  • Roasted white sesame seeds to garnish

How to Make It :

Heat 1 tbsp of oil and saute the onion till translucent and soft. Dish out. Heat 1tsp of oil and saute 1/2 tbsp garlic with kale, dish out; then saute remaining 1/2 tbsp of garlic with Bok Choy, dish out. Heat 1tsp oil and fry the carrots till tender and cooked. Dish out. Start assembling the ingredients on the cooked rice, top with fried egg, and gochujang then garnish/sprinkle generously with roasted sesame seeds.

Recipe adapted from: teczscape blog 

Spicy Bok Choy Peanut Salad

What you Need :


  • 1 lb (about 6 stalks) bok choy, chopped
  • 2 medium carrots, grated
  • 1 red bell pepper, sliced
  • ¼ c smooth peanut butter
  • 3 cloves garlic, minced
  • ½” piece fresh ginger, minced
  • 3-4 Tbs unsweetened almond milk
  • 1½ tsp rice wine vinegar
  • 1 tsp. honey
  • 1 tsp olive oil
  • 1 tsp lower sodium soy sauce
  • 1 tsp Sriracha sauce
  • pinch red pepper flakes
  • ¼ cup roasted peanuts, chopped

How to Make It :

Prepare the veggies and combine them in a large bowl. Stir the dressing ingredients together in a medium bowl. Pour the dressing over the veggies and toss to coat.

 

Recipe adapted from Blog Her: Life Well Said

Sweet Pepper Salad

What you Need :


  • 1 cup roasted peppers (red, green, orange, yellow or mixed), sliced
  • ½ red onion, sliced
  • 3 tablespoons fresh parsley, minced
  • 1 clove garlic, minced
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons red wine vinegar
  • pinch of granulated sugar
  • 1 (15 oz) can of artichoke hearts, chopped
  • Pinch of dried chile flakes
  • Salt and pepper to taste

How to Make It :

Combine all ingredients in a medium bowl. Serve chilled.

Recipe adapted from Kjeld Peterson

Summer Hoppin Lady Salad

What you Need :


  • 1 1/2 cups purple hull peas cooked and drained, chilled
  • 2 1/2 cups steamed rice, chilled
  • 1-2 green peppers, seeded and diced
  • 1 large tomato, diced
  • 2 ribs celery, diced
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves only
  • 3-4 tablespoons olive oil
  • Juice from 1 lemon
  • Salt and pepper
  • 4 slices bacon, cooked and crumbled

How to Make It :

  1.  In a large bowl combine peas, rice, pepper, tomato, celery and green onions. Stir to combine.
  2. In a small bowl, whisk together garlic, thyme, olive oil, and lemon juice. Stir oil mixture into pea mixture.
  3. Season to taste with salt and pepper.
  4. Add more lemon juice if a little more punch is needed. Garnish with crumbled bacon. Serve chilled

Recipe adapted from Melissa Peterson

 

 

 

Stuffed Peppers

What you Need :


  • 2 tablespoons olive oil
  • 3/4 cup onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup tomato, chopped
  • 2 cups fresh corn kernels
  • Salt to taste
  • 2 eggs
  • 3/4 cup cheddar cheese, grated
  • 1/3 cup milk
  • 3-4 green peppers
  • 1/4 cup tomato juice or water

How to Make It :

  1. Sauté onions, garlic, cumin, coriander, and cayenne in oil over medium-low heat. Make sure not to burn the spices or garlic. Mix in tomatoes, corn, and salt. Simmer until the corn is tender.
  2. In a separate, large bowl lightly beat eggs. Continue to beat in cheese and milk. Mix in sautéed vegetables.
  3. Cut peppers in half lengthwise and remove seeds. Leaving the stems on the peppers will help the peppers hold their shape during baking.
  4. Stuff the pepper halves and then place in a baking dish. Pour tomato juice or water onto the bottom of the dish.
  5. Tightly cover the top of the baking dish with aluminum foil and bake for 30 minutes.
  6. Uncover and bake 10 more minutes.

Best served over rice and topped with fresh cilantro, tomatoes, or more cheese.

Recipe adapted from World Peas Food Hub:

http://nesfp.org/world-peas-food-hub/world-peas-csa/produce-recipes/mexican-corn-and-cheese-stuffed-peppers