2 or 3 persimmons
2 or 3 seeded and finely chopped jalapeno or serrano peppers
1 small minced onion
Juice of 1 lime
Pinch of salt
Chopped cilantro (optional) to taste
Cut off the tops and peel the persimmons. Remove any seeds. Dice the persimmons and place them in a small bowl. Add the peppers, onion, salt, lime juice and cilantro and combine. Taste for seasoning. This salsa is wonderful with chips, fish tacos or as a salad mixture.
This recipe was created by Farmer Jim’s mom, but inspired by Eating Well magazine.
February 22 2010 | Recipes | No Comments »
½ cup peanuts any type but raw.
1 teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
One thinly sliced onion
4 tablespoon chopped or torn basil leaves
¼ cup chopped cilantro (optional)
Salad Dressing
½ jalapeno, finely diced
1 teaspoon sugar
¼ teaspoon sea salt
¼ cup roasted peanut oil
Peal the carrot with a vegetable peeler. Remove long strips from the carrot with the vegetable peeler until you reach the core.
Combine the cabbage, lettuce and carrot strips with the onion, basil and cilantro.
Whisk the salad dressing ingredients together and toss with the rest of the salad. Add the peanuts just before serving.
This recipe was adapted from Local Flavors.
February 22 2010 | Recipes | No Comments »
5 small tomatoes ½ onion, finely chopped
1 lime, juiced 2-3 hot chilies, seeded & finely chopped
1 tablespoon sugar 1 bunch Cilantro, finely chopped
1 teaspoon salt
Place the onion and the chilies into a bowl and add the lime juice, sugar, salt and the cilantro. Dice the tomatoes and strain most of the juice. Add the tomatoes just before serving. The salt will draw out the juice. This salsa is best eaten soon after it is prepared.
This recipe was adapted from Secrets of Salsa.
February 22 2010 | Recipes | No Comments »
2 medium winter squash ½ cup olive oil
1/3 cup minced fresh cilantro 6 tablespoons orange juice
3 tablespoons maple syrup 2 tablespoons minced candied ginger
½ teaspoon salt 1/8 teaspoon cayenne pepper
Salad greens, washed, dried and lightly dressed in olive oil (one handful for each
serving)
Preheat the oven to 375 degrees. Cut each squash in half and scoop out the seeds. Place the squash halves cut side down on a baking sheet. Bake until tender, 30 to 45 minutes. Cool completely, scoop out the soft flesh and coarsely chop. Place the squash in a bowl and set aside.
Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt and cayenne in a blender or food processor and blend well. Set aside two tablespoons to dress the greens and pour the remaining dressing over the squash and gently toss. Chill for a least 1 hour to allow the flavors to blend.
Serve on a bed of lightly dressed greens.
This recipe was adapted from Farmer John’s Cookbook
February 22 2010 | Recipes | No Comments »
2 long New Mexico chilies
1 large tortilla
soft fresh goat cheese
chopped cilantro
Roast the chilies until they are charred, then put them in a plastic bag or covered bowl to steam for 10-15 minutes. Slip off the skins and pull out the seeds, then cut or pull the peppers into strips. Warm a dry skillet and place the tortilla in the pan, when the bottom is warm, flip it over and put the chili strips on top, sprinkle the cheese and the cilantro over the chili. When the cheese starts to soften, slide the tortilla onto a plate, fold and enjoy. Add salsa over the cilantro if you like.
This recipe was adapted from Local Flavors.
February 06 2010 | Recipes | No Comments »
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