Coconut Lime Mussels

Coconut Lime MusselsI only started eating mussels in the past few years, and have become a total sucker for them. They are easy to prepare, delicious, and a nice (affordable!) departure from typical fish dishes on nights we want seafood. My go-to mussel dish is on the heavier side, served with pasta and a rich, spicy sauce. With the weather being so warm, I decided to try a lighter approach to mussels!

Using this recipe as a point of inspiration, I set about whipping up some Coconut Lime Mussels!

Ingredients:

  • 2 lbs fresh Mussels
  • 1 small piece of fresh Ginger, grated
  • 2 Shallots, chopped
  • 4 cloves Garlic, pressed
  • Zest from 3 Limes
  • Olive Oil
  • ¾ cup White Wine
  • Fresh Basil (and Cilantro if desired), torn for garnish

Coconut Sauce:

  • 2 cups Coconut Milk
  • 1 tsp. Coriander
  • ½ cup Cilantro, chopped
  • 2 tbsp. Fish Sauce
  • 2 tbsp. Lime Juice
  • 2 tbsp. soy sauce

Step One:  Clean the mussels in cold water (more on cleaning mussels in this post).

Cleaning Mussels

Step Two: Combine all the ingredients for the sauce and blend well (I used my immersion blender, but a food processor would work well also). Set sauce aside.

Step Three: Heat olive oil in a large pan. Add the grated ginger, shallots, garlic, and lime zest, and sauté over medium high heat for 3 minutes.

Ginger Shallots Lime

Step Four: Add the white wine and mussels to the pan and bring to a boil, stirring well. Reduce heat to simmer, cover with a lid, and allow to steam for another 3 minutes (or until all mussels have opened).

Mussels in White Wine

Step Five: Remove lid and add the sauce to the mussels, stirring well. Remove from heat, top with torn basil leaves, and serve immediately.

Finished Product

The coconut and lime make this dish feel light and summery. I loved the flavor the sauce added to the mussels; I would recommend serving with a baguette to sop up the excess sauce, because it was too good to let go to waste!

Happy Cooking!
~ Megan

Farm to Table Friday: Potatoes, Apples,

Pork and GnocchiSince the Labor Day weekend commemorates the ceremonial end of summer, it seemed fitting to whip up a meal with richer flavors to herald the coming cooler weather! Luckily, our CSA box contained the perfect ingredients to do so: potatoes and apples! On the menu this week:

Homemade Potato Gnocchi with Thyme & Lemon Sauce
Apple-Stuffed, Cider-Braised Pork Loin

While the  pork loin screamed “Fall,” the crispness of the citrus in gnocchi sauce made the meal still feel appropriate for late summer.

From Bailey
Homemade Potato Gnocchi with Thyme & Lemon Sauce

This recipe comes from Cooking Light Magazine. It was easy to do and I really liked it!

Ingredients:

  • 2 (10-ounce) baking Potatoes
  • 2.5 ounces all-purpose Flour (about 1/2 cup plus 1 tablespoon)
  • 1 3/4 teaspoons Kosher Salt, divided
  • Cooking Spray
  • 4 teaspoons Butter
  • 4 teaspoons extra-virgin Olive Oil
  • 1/2 cup Shallot, finely chopped
  • 1 tablespoon grated Lemon Rind
  • 2 teaspoons chopped fresh Thyme
  • 2 teaspoons fresh Lemon Juice
  • Dash of Kosher Salt
  • 2 tablespoons shaved fresh Parmigiano-Reggiano Cheese
  • 1/4 teaspoon freshly ground Black Pepper

When I made the recipe, I doubled it in order to have enough to feed five people. I also used smaller potatoes, so I just weighed my potatoes with my food scale to make sure the ounces were correct.

To start, bake the potatoes at 400 degrees until they are soft when pierced with a fork. While they are baking, mix the flour and salt and set aside in a large bowl. When the potatoes are done baking and cool enough to handle, remove the peels and put them through a potato ricer. Problem: I don’t have a potato ricer!! Instead I used the small side on my box grater and it worked just fine; the potatoes should be pretty soft and should break apart easily. When you have riced the potatoes, mix them with the flour and salt to form a dough.

Roll the dough into a long rope on a lightly floured surface. I broke my dough into multiple pieces since I had to much of it. After you roll it out to a thickness of about 1 inch, cut them rope into 1 inch pieces. Big Advice: Don’t fret if you feel like your pieces are too small. I did this and made them bigger. When I cooked the gnocchi they got HUGE. Trust me, smaller is better in this.

Next, indent each piece with a fork to create grooves in them. I don’t think I’ll always do this step. While it makes them prettier, it was really more of a pain to me.

gnocchi dough  cutting gnocchi
indenting gnocchi
  ready gnocchi

Next bring a large pot of water to a boil and lightly salt it. When it’s boiling add the gnocchi in batches. They are done when they float. Set them aside on paper towels to dry. 

sauce ingredients

Next heat a large saute pan and melt the butter and olive oil in the pan. Add the shallots to the pan and cook until they are tender. Next add the rind, juice, dash of salt and thyme. Put the sauce, the gnocchi, and the cheese in a large bowl and toss gently to coat. I found that the gnocchi were very delicate and got sort of mushed when I tossed them. I think they’d be better if they were drizzled with the sauce and the cheese was sprinkled on top, to preserve the integrity of the pasta. Despite their delicacy, they came out tasting quite delicious and paired wonderfully with the stuffed pork tenderloin!

From Megan
Apple-Stuffed, Cider-Braised Pork Loin

Ingredients:

  • 4 Cooking Apples (red or tart)
  • 2 Shallots, minced
  • Dried Currants (optional)
  • 1 Large Onion
  • Olive Oil
  • 1 ½ cups Apple Cider
  • 1/3 cup Maple Syrup (real stuff, no Aunt Jemima)
  • 3 tbsp Honey Dijon Mustard
  • 3 lb. boneless Pork Loin
  • 3 tbsp fresh Rosemary, milled or finely chopped
  • 1 tsp kosher Salt
  • 1 tsp freshly ground Black Pepper

Step One: Pre-heat the oven to 365. Wisk together the apple cider, maple syrup, and mustard, then set aside. Finely chop two apples, and combine with the shallots and currants.

stuffing

Step Two: Slice the pork loin longways, ¾ of the way through (so it opens like a book). Spoon the apple/shallot mixture onto the opened pork, then refold and secure tightly with cooking twine.

Stuffed Pork

Step Three: Combine the rosemary, salt, and pepper, and use the mixture to cover the outside of the pork loin. Heat olive oil in a skillet over high heat, and brown the pork on all sides, turning regularly (8-10 minutes).

Browning Pork

Step Four: While the pork is browning, dice the onion and remaining two apples. Once browned, transfer the pork to a baking dish, and arrange the diced apples and onions around it. Heat the cider mixture in the skillet for 2 minutes, then pour cider mixture over the pork, apples, and onions.

Pork in Baking Dish

Step Five: Put a lid on the baking dish, and bake for 45 minutes, or until internal temperature of the pork reaches 150 degrees.

Baked Pork

Step Six: Remove pork from baking dish, place on a cutting board, and cover with foil. Use a slotted spoon to remove the apples and onions from the dish, and place in a serving platter. Pour the remaining liquid back into a skillet, and heat on high, stirring regularly until the sauce thickens.

Braising Liquid

 Step Seven: Slice the pork into medallions (watch out for the cooking twine!), and transfer to the serving platter with the apples and onions. Pour the reduced braising liquid over everything and serve immediately.

Stuffed Pork Loin with Gnocchi

Thai Peanut Soup

This weekend my husband was craving the peanut sauce served with many Thai dishes. He suggested we make spring rolls with peanut sauce for dinner, but I wasn’t in a spring roll kinda mood (poor guy, he tries!). Instead of making something with peanut sauce, I decided to try my hand at Thai Peanut Soup! I used this recipe as inspiration, and was quite pleased with the results!

Thai Peanut Soup IngredientsIngredients

  • 1 Onion, diced
  • 3 cloves Garlic, pressed
  • 2 Gypsy Peppers, diced
  • 2 Tomatoes, diced
  • 1 Carrot, sliced
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/4 tsp Cayenne
  • 4 tbsp Olive Oil
  • 1 can Coconut Milk
  • 1 cup Peanut Butter
  • 2/3 cup Vegetable Broth
  • 3 tbsp Lime Juice
  • 1 tsp Salt
  • Fresh Cilantro (chopped for garnish)
  • Unsalted, dry roasted Peanuts (chopped for garnish)

Step One: In a large pot, cook the onions, peppers and garlic until tender, about 5 minutes.

Onions Peppers Garlic

Step Two: Add all other ingredients (except cilantro and chopped peanuts), and stir to combine. Simmer until cooked through, stirring regularly (5 – 8 minutes).

Thai Peanut Soup Cooking

Step Three: Remove from heat and serve immediately. Top with the cilantro and chopped peanuts.

Thai Peanut Soup

This recipe makes about 6 servings, but don’t count on any leftovers! The creamy consistency and intricate flavor of this soup made it impossible to have just one bowl! With a relatively simple ingredient list – and only about 12 minutes of cook time – this recipe is sure to become a staple in our house… I especially can’t wait to make this again on a chilly Fall evening!

Happy Cooking!
~ Megan

 

Farm to Table Friday: Eggplant, Tomato, Zucchini, Potato

From Bailey
Chicken Eggplant Sorrentino

For many years I worked at an Italian restaurant, and one of my favorite dishes was Chicken Sorrentino, This delicious dish comes to mind anytime I have an eggplant in the house. It’s very easy to make and very tasty!

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Ingredients
These amounts are for four chicken breasts, feel free to increase or decrease as needed

  • 4 Chicken Breasts
  • 1 medium Eggplant
  • 8 slices of Prosciutto
  • 1 jar of Spaghetti Sauce (I like to use homemade, but pre-made works in  a bind)
  • 1 cup fresh Mozzarella Cheese
  • 2 Eggs
  • 2 cups Panko or other Breadcrumbs
  • Salt, Pepper, and Italian Seasoning

Start by slicing the eggplant longways into long slices. You’ll want them less then 1/2 inch thick, you’ll need one slice for each of the chicken breasts.  Put the eggs in a bowl and whip them up, put the breadcrumbs with a couple of dashes of the salt, pepper and Italian spices on a plate and mix it up. Dip each slice of eggplant in the egg then coat generously with the breadcrumbs. Put each breaded eggplant slice on a non-stick cookie sheet and bake in a 350 degree oven. Bake them about 10 minutes, then flip and bake about 10 minutes more. The breadcrumbs should brown.

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While the eggplant is baking dice up 1/2 green pepper and a small onion as well as about 5 cloves of garlic. Coat the bottom of a large deep pan with olive oil and heat it up, add the garlic then the peppers and onions and saute. Add most of the sauce and get it all simmering. Then add the chicken breasts and put a lid on the pan to cook the chicken through. After the tops of the chicken breasts appear white, flip them and let them cook to 165 degrees internal temperature.

IMG_1480 IMG_1482 IMG_1483

When the eggplant is done, remove it from the oven. When the chicken is done put two pieces of prosciutto on top of each breast. Then layer a slice of eggplant on top of that. Then put some of the mozzarella cheese on top and finally cover it with a bit of the sauce. Put the lid back on the pan and cook until the cheese melts. When the cheese melts they are ready to serve and enjoy!

From Megan
Cheesy Veggie Bake

We got quite a few different kinds of veggies this week, so I was looking for a good way to incorporate as many as I could. Then I remembered that I had seen this recipe on Pinterest, and decided I had to try it! It was super easy to make, and very yummy!

Ingredients

  • 1 medium Yellow Onion
  • 1 tbsp minced Garlic
  • 1 medium Zucchini $0.71
  • 1 medium Yellow Squash $0.85
  • 1 medium Potato $0.91
  • 1 medium Tomato $1.65
  • 1 tsp dried Oregano
  • Olive Oil
  • Salt & Pepper
  • 1 cup shredded Cheese (I used a mix of mozzarella and parmesan)

Step One: Preheat the oven to 400 degrees. Dice the onion and set aside. Thinly slice the other veggies.

Sliced Veggies

Step Two: Sauté the onion and minced garlic in olive oil until softened (about five minutes).

Step Three: Spray the inside of an 8×8 square baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and oregano.

Veggies in Pan Stacked Veggies

Step Three: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15 minutes.

Veggies with Cheese Cheesey Veggie Bake

Grilled Peaches

Anyone who cooks can likely share stories of recipes that just didn’t quite turn out right, or could have benefited from some tweaking. Today you get to hear one of mine! Several months ago, I spotted this recipe from The Framed Table on Pinterest and knew I had to try it!

This weekend, Bailey and I headed over to Strite’s Orchard to pick a bunch of yummy fresh peaches (stay tuned – more peachy recipes to come!), so it seemed like the perfect time to finally try my hand at grilling peaches. So here’s how to make ’em!IMG_1952

Grilled Peaches with Rosemary and Balsamic Vinegar

  • Peaches
  • Fresh rosemary, chopped
  • Canola oil
  • Balsamic vinegar

Step One: Pre-heat your grill to medium high. Cut each peach in half and remove pits.  Brush the cut surfaces lightly with canola oil.

Step Two: Place peach halves with their cut sides facing down and grill for 5 minutes.  Flip peaches over and grill for another 5 minutes, then remove from grill.

Step Three: Drizzle peaches with balsamic vinegar, and sprinkle with chopped rosemary.

IMG_1955

Sounds easy enough, right? The peaches came out looking and smelling pretty good – and even had a good flavor to them – but there are a few things I would definitely do differently next time:

  • The peaches were SUPER juicy, which is great for flavor, but made them a little challenging to eat. The excess of juice in the hole where the pit used to be also sucked up a lot of the balsamic, make that flavor less pronounced. Next time, I would grill the peaches cut side UP first, then flip the cut side down. This would allow some of that excess juice to run off.
  • Balsamic vinegar, by it’s nature, is a relatively thin, runny liquid.  Next time around, I would cook the balsamic down to make a reduction. A thicker reduction would cling to the peach better, and give the flavor a higher impact.
  • Lastly, we weren’t sure the best way to tackle eating these, so we scooped them out with a spoon. This was harder than I thought it would be, and we missed a lot of the flesh this way. If you decide to grill peaches at home, I’d recommend using a knife and fork to really get the most out of it!

I hope you enjoy these suggestions! Remember that every cooking hiccup is an opportunity to make something fantastic the next time around!

Happy Cooking!
~ Megan

Gluten Free Angel Food Cake Recipe

Completed Cake

Last week we got an email from our local farm offering all CSA members the opportunity to do some berry picking and get some free fruit. So we headed out to the blueberry bushes, blackberry bushes and strawberry patch. Returning home with about five pounds of assorted berries I was left to contemplate, “Now what do I do with all of this?” The first answer to come to mind was a berry shortcake. Growing up though, we never really ate true shortcake. My mom always made pound cake and served it with the strawberries and whipped cream. In my efforts to cut some calories and fat, I decided to attempt an Angel Food cake, which I had never made before. I compared a few recipes and ended up with what follows. I will admit mine probably was a little underbaked, but I’ll know better for next time. Being that the cake uses so little flour, the gluten free aspect was almost unintelligible.

Ingredients:

3/4 cup Gluten Free Flour Blend

1/4 cup cornstarch

1 1/2 cups of egg whites (about 10-11 large eggs)

3/4 cup superfine sugar (If you don’t have superfine sugar put your regular sugar in a food processor, it’s almost as good as superfine)

1/4 teaspoon salt

1 1/2 teaspoons cream of tartar

2 teaspoons vanilla extract

1/4 teaspoon almond extract

and additional 3/4 + 2 tablespoons superfine sugar

1. Preheat the oven to 375. Place the rack in the lowest possible position.

2. In a bowl whisk together the flour, cornstarch, and one part of the sugar.

3. Separate the eggs. Be very very careful to not have any yolks get into your whites. Having yolk in the mixture can prevent the egg whites from setting correctly and ruin the whole process. When I separate eggs, I don’t shift the whites back and forth in the shell. I wash my hands really well, then break the egg over my hand. I let the white run through my fingers into a bowl and keep the yolk in my hand. It’s the best way I’ve found to separate eggs. One tip: cold eggs will separate more easily. You will need about 10 – 11 eggs to get all the whites you need. I kept all my yolks and thought about making a custard or something, but I didn’t have time. It felt bad to throw them out though. It would have been a good excuse to make mayo….

cake ingredients dry ingredients separated egg

4. Put the egg whites in a very clean and dry mixing bowl or the bowl of your stand mixer. Add the salt and the cream of tartar and whip until it gets foamy. When it’s foamy add the vanilla and almond extract, continue to blend until the eggs have thickened and gotten larger.

5. At this point add the 3/4 + 2 Tablespoons of sugar into the egg whites, add it 1/4 cup at a time slowly.  When the egg whites form soft peaks, remove them from the blender.

6. Slowly fold in the flour mixture a little bit at a time mixing completely.

egg whites in blender egg white mixture cake in the oven

7. Gently spoon the batter into the angel food cake pan. I made my first cake in a bundt pan, and it just didn’t’ turn out as good as I wanted. I made a second one in a real AF cake pan and it was pretty awesome.

8. Tap the pan on the counter to get out any bubbles, then bake it on the lowest oven rack for 45 minutes. Check it after 35, if you press your finger in and it bounces back, it’s done.

9. Here’s the weird part…when you take the pan out of the oven, place it upside down over the neck of a heatproof bottle and leave it there about two hours to cool.

10. To remove the cake from the pan run a rubber scraper around the side and middle and gently tap.

Cake on a bottle In the Pan Out of the Pan

11. Serve how you choose, I like it with whipped cream and berries!

This cake is light and delicious – way less calories and fat than most cakes!

All Purpose BBQ Rub Recipe

This rub is great in marinades, on meat before it goes on the grill and in combination with bbq sauce. The amounts are estimated. This makes a large amount of rub, we like to store it in glass jars, and it’s great to share!

Combine in a large container:

1/4 c. kosher salt

1/4 c. brown sugar

1/4 c. white sugar

1/4 c. paprika

1/4 c. chili powder

2 Tablespoons garlic powder

3 Tablespoons Celery Seed

3 Tablespoons Mustard Powder

3 Tablespoons Cumin

1 1/2 Tablespoons White Pepper

1 1/2 Tablespoons Black Pepper

Mix them all up and you are ready to go!

BBQ Rub

Farm to Table: Cantaloupe, Tomatoes, Basil

Complete Plate

Whenever I see cantaloupe I think of my favorite appetizer: prosciutto and melon! That’s so simple to make though, so I thought about making it into a salad with a little more to it. It turned out great!

Ingredients:

To make the salad:

10 oz. arugula (I used 1/2 arugula and 1/2 arugula blend to add variety)

1 medium cantaloupe

8 – 10 slices of prosciutto

about a cup of slivered almonds
To make the dressing:

1/4 cup champagne vinegar (if you can’t find champagne, use white wine)

1 tablespoon minced shallot

1/2 teaspoon minced garlic

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/3 cup olive oil

1 tablespoon fresh chopped herbs (use what you have, I had sage, rosemary and mint)

1. Put the slivered almonds into a pan on the stove and toast them. Toss them frequently to get them to brown on each side. When they are done set them to the side and use the same pan to crisp up some prosciutto. Put a little olive oil in the pan, then add about 1/2 of the prosciutto that has been diced up. Saute it in the pan until it gets crispy. This adds a variety of textures to the salad.

 toasting almonds toasted almonds cooked prosciutto   diced prosciutto

2. Meanwhile, in a small mixing bowl combine all the ingredients for the dressing except the oil. Mix them together with a small whisk. slowly whisk in the oil to get the mixture to emulsify. Whisk very quickly. Set the dressing aside as you prepare the salad.

 dressing ingredients mixed dressingDiced Cantaloupe

3. Take the cantaloupe and cut it into small-medium size pieces. Use a melon baller if you have one.

4. In a large salad bowl, combine the lettuces, (now cooled) almonds, the diced cold prosciutto, the diced crispy prosciutto and the melon. Toss the dressing on the salad and serve! It’s a great salty, sweet combination.

 Untossed Salads Cantaloupe and Prosciutto Salad

For the Main Course we had an assortment of Gluten Free pizzas. We started with a crust from Bob’s Red Mill.

Pizza # 1 – Margherita

To start we brushed the crust with olive oil. We topped it with fresh mozzarella cheese, fresh tomatoes and basil.  It’s a classic for a reason!

Crusts Uncooked Margherita Pizza Margherita Pizza

Pizza #2 – Grilled Veggie and Prosciutto Pizza

To begin we took potatoes, yellow squash, and carrots, sliced them and put them on the grill. Once they were grilled on both sides we brushed the crust with olive oil then laid a single layer of prosciutto on the crust. We then layer the veggies in a rotation on top of the crust. We tossed a few tomatoes on top and some shredded Parmesan cheese then baked both crusts in the oven. They came out lovely and delicious!

grilling veggies Uncooked Veggie Pizza Veggie Pizza

Chicken Fettuccine Fauxfredo

A few years ago, my dairy-loving husband developed a lactose intolerance (poor guy), and we’ve since tried to limit the amount of dairy in our diet. Not long ago, he mentioned to me how much he missed being able to eat alfredo, which prompted me to hunt for a good dairy-free alfredo recipe. Using this recipe for inspiration, I set out on an adventure to make some “fauxfredo”!

Fauxfredo IngredientsChicken Fettuccini Fauxfredo

  • 1 package of fettuccini
  • 1 lb. of diced chicken breast
  • 1 can of Coconut Milk
  • 1/2 cup Nutritional Yeast (we had a hard time finding this in a store, so we ordered it online)
  • 1 tbsp. minced Garlic
  • 1 tsp. dried Basil
  • 2 tbsp. torn fresh Basil
  • Salt (I used course, kosher salt) and fresh ground Black Pepper
  • Olive Oil
  • 1 tbsp. cornstarch

Step One: Prepare pasta according to package directions. While your pasta is cooking, begin to prepare your chicken. Pour some olive oil in a large pan or skillet and heat until shimmering. Add your chicken and your fresh basil, season with some salt and pepper, and cook on medium high heat.

Chicken Cooking

Step Two: Put the coconut milk, nutritional yeast, dried basil, and some salt and pepper in a bowl. Blend (I used an immersion blender) until well mixed. My sauce stayed pretty liquid-y at this point, so I poured it over the chicken (which was done at this point), added a tbsp. or cornstarch dissolved in a tbsp. of warm water, and stirred over low heat until heated through and creamy.

Fauxfredo Sauce

Step Three: Strain your pasta and pour into a serving bowl. Pour your chicken and sauce over the pasta, toss to coat, and enjoy!

Chicken Fettuccini Fauxfredo

While this didn’t taste *exactly* like alfredo, it was pretty stinking close! Best of all? It not only got the “husband seal of approval” for satisfying his alfredo craving, but it’s much healthier than regular alfredo! Win/Win! Do you have any favorite dairy-free recipes?

Happy Cooking!
~ Megan

Farm to Table Friday: Tomatoes, Corn, Peppers

Tacos and CornAs soon as we saw corn, tomatoes, and green peppers on our CSA list, we were inspired to head south of the border for this week’s Farm to Table dinner! This meal ended up being perfect to enjoy on a hot summer day. On the menu this week:

Carnitas Tacos
Fire Roasted Salsa
Sauteed Corn & Pepper Salad

From Bailey
Carnitas Tacos & Fire Roasted Salsa

To start we made Carnitas Tacos. This slow cooked pork is one my favorite items to order at a Mexican restaurant. Instead of going slow and making this on a smoker, I have a great recipe to make carnitas in a crock-pot.

Slow Cooker Carnitas

  • 2 tsp. Salt
  • 2 tsp. Garlic Powder
  • 2 tsp. Cumin
  • 1 tsp. Dried Oregano
  • 1 tsp. Ground Coriander
  • 1/2 tsp. Cinnamon
  • 3-4 Bay Leaves
  • 2 cups Chicken Broth
  • 4 lb. boneless Pork Shoulder

This is very easy to assemble. Combine all the dried spices, pat them all over the pork shoulder. Put the shoulder in your crock pot, cover it with the chicken broth and drop in the bay leaves. I usually do this at night, then stick it in the fridge. Before I leave for work the next morning I pop it onto low and when I get home in the evening the meat is ready to go. I take it out of the crock pot and shred the meat with tongs or a fork.

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Fire Roasted Salsa

  • About 2 lbs. assorted Tomatoes (preferably small or medium)
  • About 1 lb. assorted Peppers (I use the small sweet peppers)
  • 1/2 cup chopped Onion
  • 1 Jalapeno
  • 1 Lime
  • 1/4 cup fresh Cilantro
  • 3 cloves Garlic, diced or minced
  • Salt and Pepper to taste
  • Special Materials: A food processor or blender

Step One: Clean the peppers and tomatoes, then put them on a preheated grill. Turn them every few minutes to get a good char on each side.

Tomatoes and Peppers Veggies on the Grill Roasted Veggies

Step Two:  When the peppers and tomatoes are roasted, put them in a food processor bowl, You will easily be able to pull apart the peppers to remove the stems and seeds. Add the chopped onion, juice of the lime, the cilantro, garlic, and as much jalapeno as you want to control the spice level. Fire up the food processor and work the ingredients until you get a salsa consistency.

Salsa on the Stove

Step Three:  Move the salsa from the food processor to a pot and heat it on the stove to meld the flavors, serve warm.

**If you don’t have a food processor you can use a blender or just chop everything by hand. You will end up with a chunkier salsa, but it will still taste delicious!

We used gluten free, corn soft-shell  tacos for the Carnitas Tacos, and topped out tacos with the Fire Roasted Salsa, avocado slices, cilantro, and lime juice. Delicious!!

From Megan
Sautéed Corn and Pepper Salad

Since we had already made corn on the cob, I wanted to try something new that could also incorporate the green pepper. I came up with this Mexican-inspired sautéed corn and pepper salad. It’s easy to make and has a great flavor. I liked it so much, I ended up making it again to bring to a cookout later in the week!

Corn IngredientsSautéed Corn & Pepper Salad

  • 6 ears of Corn
  • 1 Green Bell Pepper, diced
  • 1 Red Onion, chopped
  • 1 pinch of Red Pepper Flakes
  • ½ cup of fresh Cilantro, chopped
  • 2 tbsp. fresh Lime Juice
  • Olive Oil
  • Salt and Pepper

Step One: Using a sharp knife, remove the corn from the cob. I found it easiest to hold the ear of corn in a large bowl while I cut it, so the kernels did not fly everywhere.

Step Two: Heat the olive oil in a large pan. Once heated, add the corn, green pepper, and red onion. Sauté for about 5 minutes, until crisp tender. Add a small pinch of red pepper flakes, stir once, and remove from heat.

Saute Corn

Step Three: Pour the corn, pepper, and onion into a bowl. Add the cilantro, lime juice, salt and pepper, and toss to combine. Enjoy!

Mixing Corn