22 Aug Hatch Green Chile Potato Salad

Serves 4-6

Ingredients:

  • 2 1/2 pounds red-skinned or gold potatoes, peeled
  • 4 large eggs, hard cooked, peeled, and chopped
  • 1 small onion, finely chopped, about 1/4-1/3 cup
  • 3/4 cup chopped celery
  • 2-3 tablespoons mild green chile peppers, chopped
  • 1-2 tablespoons chopped jalapeno peppers
  • 1/2 cup mayonnaise, or as desired
  • 2 tablespoons Dijon mustard or spicy brown mustard
  • 1 tablespoon dill relish
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Chopped fresh cilantro, optional

Directions:

  1. Cut potatoes up and put them in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and boil gently for about 15 to 20 minutes, or until fork-tender. Drain and let cool completely. When the potatoes are completely cooled, cut into bite-size chunks.
  2. In a large bowl, combine the potatoes, chopped eggs, celery, onion, chile peppers, and jalapeño peppers
  3. Combine the mayonnaise with mustard, relish, lime juice, and seasonings. Add the potato salad and mix until well blended. If desired, add more mayonnaise.
  4. If desired, garnish with chopped cilantro before serving. Enjoy!
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12 Jun Watermelon and Goat Cheese Salad

Ingredients:

  • 1 ripe watermelon
  • Goat cheese
  • Pea sprouts
  • Texas Olive Ranch Extra Virgin Olive Oil
  • Texas Olive Ranch Red Balsamic Vinegar
  • Texas Olive Ranch Mediterranean Herb and Spice Blend
  • Sea salt

Directions:

  1. Slice a ripe watermelon into a half dozen 1.5″ cubes. Slice a half dozen goat cheese rounds 1/4″ thick. Place watermelon cubes on a chilled serving place. Stack a round of goat cheese on top of each watermelon cube. Top with pea sprouts.
  2. Drizzle with vinaigrette made of extra virgin olive oil, red balsamic vinegar, and a pinch of mediterranean herb and spice blend. Add a few crystals of coursed sea salt to the top of each stack.
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23 May Ricotta and Parmesan Pasta with Sautéed Swiss Chard

Provided by SMFM Vendor La Bajada Urban Youth Garden

Pasta Ingredients:

  • 2 cups pasta
  • 1 cup ricotta cheese
  • 1 cup shredded parmesan cheese
  • 1 lemon, juice and zest
  • 1 tablespoon olive oil
  • 1/2 cup chopped celery

Pasta Directions:

  1. Boil and drain pasta
  2. Mix cheese, juice, and salt and pepper to taste
  3. Combine the sauce and pasta in skillet to heat
  4. Serve and top with Promise of Peace Garden celery

Swiss Chard Saute Ingredients:

  • 4 cups Swiss chard
  • 2 tablespoons raw coriander seeds
  • 2 tablespoons olive oil

Swiss Chard Saute Directions:

  1. Saute Swiss chard in olive oil until wilted
  2. Add raw coriander seeds and cook for about 2 more minutes
  3. Serve as a side with the pasta
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01 Aug Heirloom Tomato Salad

From Gourmet Magazine

Ingredients:

  • 1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
  • 1/2 cup olive oil
  • 1 tablespoon black peppercorns, roasted 8-10 minutes then crushed
  • 2 1/2 pounds assorted heirloom tomatoes (green, red, yellow, small red, pear yellow, etc.)
  • 1 large bunch arugula (stems removed)
  • 1 1/2 ounces parmesan cheese (use a vegetable scraper to thinly slice curls)
  • 1 bunch fresh marjoram, finely chopped
  • Salt to taste

Directions:

  1. Place salad plates with arugula leaves around border. Place tomatoes (some sliced, some quartered, some whole depending on size) on plate. Drizzle olive oil over tomatoes.
  2. Put shaved parmesan around top. Sprinkle with crushed peppercorns, chopped marjoram, and kosher salt.
  3. Drizzle balsamic vinegar around edge of plate and on arugula.

This is a beautiful and delicious salad. Hearloom tomatoes are fun to serve because they come in so many different colors and shapes. If you cannot find the tiny tomatoes in heirloom, substitute for other small, pear-shaped ones.

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25 Jul Green Salad with Blueberries and Pears

From the Women of Saint Michael’s Pass the Plate Cookbook

Serves 6-8

Ingredients:

  • 8 cups butter lettuce
  • 1 cup fresh blueberries
  • 3-4 ripe pears, cored and sliced
  • 8 ounces Stilton or blue cheese, crumbled
  • 1 cup toasted pecan pieces

Dressing Ingredients:

  • 1/4 cup raspberry vinegar or white wine vinegar
  • 3/4 cup extra virgin olive oil
  • Salt and pepper to taste

Directions:

  1. Combine all dressing ingredients together and mix well.
  2. Place torn lettuce leaves in a large salad bowl. Add blueberries, pears, cheese, and pecans. Toss all with the dressing to coat.
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13 Jun Vietnamese Pork Salad

From Women’s Health Magazine

Serves 4

Ingredients:

  • 1 (12 oz.) pork tenderloin
  • 1/4 teaspoon salt
  • 3 tablespoons lime juice
  • 3 tablespoons sugar
  • 1 clove garlic, minced
  • 2 tablespoons fish sauce
  • 6 cups shredded coleslaw mix
  • 1 1/4 cups thinly sliced scallions
  • 3/4 cup chopped fresh cilantro
  • 1/2 cup lightly salted chopped peanuts


Directions:

  1. Preheat oven to 400 degrees.
  2. Place pork on a foil-lined baking sheet; sprinkle with 1/8 teaspoon salt and cook until thermometer registers 160 degrees F, 20-24 minutes. Let meat meat for 10 minutes, then cut crosswise into a few sections, then shred.
  3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20-30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
  4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.
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13 Jun Sweet Corn and Basmati Rice

From the Women of Saint Michael’s Pass The Plate Cookbook

Serves 6-8

Ingredients:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ears of corn, husked
  • 2 tablespoons butter
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • Pepper to taste
  • 1 cup basmati rice, uncooked
  • 1 1/4 cups toasted pecans, chopped
  • 16 ounces arugula

Directions:

  1. Whisk together first 5 ingredients until emulsified.
  2. Cut corn kernels off the cobs and saute in butter. Add onions and cook until tender. Season with salt and pepper.
  3. Cook rice according to package directions.
  4. Mix rice and corn mixture (may be made the day before serving, to this point).
  5. Add arugula, pecans, and vinaigrette.

Note: this can be served cold or at room temperature.

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25 Aug Chicken Salad With Peas, Feta And Mint

By Patricia Wells, Serves 4

Lemon-Chive Dressing Ingredients:

  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 cup light cream or half & half
  • 1/3 cup finely minced fresh chives

Salad Ingredients:

  • 1 cup chilled peas, blanched and refreshed
  • 3 small spring onions, cut into thin rounds
  • 3 oz. Greek feta cheese, crumbled
  • 1/4 cup mint leaves, cut into chiffonade
  • 3 cups shredded chicken or turkey
  • 8 oz. cherry tomatoes
  • 1 avocado, peeled and thinly sliced
  • 2 baby romaine heads, thickly shredded
  • 4 radishes, halved and thinly sliced
  • 1/4 cup finely chopped chives

Directions:

  1. To make the dressing, combine the lemon juice and salt in a small jar. Shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning.
  2. In a large, shallow bowl, combine all the salad ingredients. Toss with just enough dressing to evenly coat the ingredients. Arrange on four large dinner plates.
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10 Aug Autumn Pear Salad

Ingredients:

  • 3-4 stalks celery heart
  • 3 ounces imported parmesan cheese
  • Small handful walnut halves
  • 3 large, ripe but firm pears
  • Extra virgin olive oil
  • Lemon juice
  • Salt
  • Freshly ground pepper
  • Radicchio leaves or other red or bronze-colored lettuce leaves

Directions:

  1. Remove strings from celery and cut into thin diagonal slices. Reserve a few celery leaves.
  2. Cut parmesan cheese into paper-thin slivers.
  3. Coarsely chop walnuts.
  4. Core and thickly slice pears. If not using immediately, toss pears with a little lemon juice to prevent discoloration.
  5. Place celery, cheese, walnuts, and pears into a bowl. Drizzle with a little olive oil and lemon juice to taste. Season with salt and pepper and toss very gently.
  6. Line serving platter with radicchio leaves and gently arrange salad on top. Garnish with reserved celery leaves.
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18 Jul “Maque Choux” Summer Salad

By Chef Jed Demler

Maque Choux (“Mawk Shoe”) is a Creole-meets-American-Indian dish, traditionally mixing corn with peppers and onions. My take adds tomatoes, fresh cream peas, and avocado. I also like to serve this style warm to room-temp instead of hot (although it is still delicious hot).

Ingredients:

  • 1 cup fresh cream peas (purple hull or crowder work as well)
  • 2 cups fresh corn (3-4 ears taken off the cob)
  • 1 jalapeno (seeded and diced) – may also use any bell pepper
  • 1/2 cup diced onion (about 1/2 medium onion)
  • 1 tomato diced (a handful of halved grape, cherry, or baby heirloom tomatoes also work well in this salad)
  • 4 strips of bacon (you could use andouille sausage or ham)
  • 1 large avocado
  • 2 green onions (sliced – green tops only)
  • 2 tablespoons fresh torn basil (try not to cut basil, it bruises very easily)
  • 2 tablespoons fresh chopped parsley
  • A few dashes hot sauce (I like tabasco or Louisiana hot sauce for this)
  • 2 tablespoons butter
  • 1/2 cup water
  • Salt and pepper to taste

Directions:

  1. First, rinse and drain fresh peas.
  2. In a medium pot, cover the peas with heavily salted water (1 inch above peas) and bring to a boil. Lower heat to summer, cover, and cook until tender (45 minutes or so). Throw any scraps (bacon pieces, onion or garlic scraps, jalapeño stems) in the pot with the peas. It really reduces waste and adds a lot of flavor. Drain and set aside when cooked.
  3. While peas are cooking, fry bacon until crispy in a large, heavy bottom pan. Remove bacon and excess grease from pan and allow bacon to cool. Turn heat to medium high, add butter, onions, and jalapeno. Saute until onions are translucent and peppers are tender, about 3 minutes. Add corn, season with salt and pepper, and cook with onions and peppers for another 3-5 minutes. Add peas, water, and a few dashes of hot sauce, letting simmer until combines (another 3-5 minutes). Remove from heat and set in serving bowl, letting cool slightly. While cooling, you can seed and dice the avocado as well as chop the cooked bacon.
  4. To finish, toss the corn and pea mixture with basil, parsley, chopped bacon, green onion, diced avocado, and tomatoes. A little extra salt and pepper and maybe a shot of lemon/lime juice can give a little zing as well.
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