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Perfectly Pickled Beets
Chris October 6, 2009

You will need: Beets, red onion, white vinegar, sugar, cloves, and cinnamon.

Trim, scrub, and boil 2 pounds of red beets until tender. Drain the beets, reserving some of the cooking water, and run them under cool water, removing the skin.  Cut into large chunks and set them aside.  Thinly slice 1 large onion and simmer it in the beet water for 10 minutes, then drain (reserve a cup of the liquid) and add the onions to the beets.  In a sauce pan, combine a 1/2 cup of the purple beet water, 1 cup white vinegar, 3/4 cup sugar, 1 teaspoon salt and a pinch each or ground cloves and cinnamon.  Bring to a boil, stirring occasionally, and when the sugar dissolves, pour the hot liquid over the beets and onions.  Let them cool and serve cold or room temperature.

Serves 4-6

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Chopped Salad
Chris October 5, 2009

You will need: tomatoes, cucumbers, summer squash, red or green bell peppers, red onion, fresh mint and lemon vinaigrette.

2 cups each of diced fresh, local tomatoes, cucumbers and summer squash, and 1 cup each of diced bell peppers and red onions.  Dress with 1/2 cup lemon vinaigrette and 2 tablespoons of fresh chopped mint. Serve with local hummus and pita wedges.

Serves 4-6

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Fried Green Tomato Sandwich with Bacon
Chris October 2, 2009

You will need: Green tomatoes, flour, cornmeal, milk, bacon, Thousand Island dressing, chili powder, lettuce and sourdough bread.

In a large skillet, cook 8 slices of local bacon and set aside.  Strain and reserve the bacon grease.  In a small bowl, combine 3/4 cup local flour with 1/4 cup local corn meal, a pinch of salt and pepper and 1 cup local milk.  Mix it all together like pancake batter.

Slice 3 or 4 green tomatoes 1/2-inch thick and dip them into the batter.  Add 1/4 cup olive oil and the strained bacon grease to the skillet and pan-fry a few slices of the battered tomatoes at a time until golden on both sides.  Set on paper towels to drain.  Make a chili sauce using 1/2 cup of Thousand Island dressing and 1 teaspoon Cajun spice or chili powder.  Then, on fresh locally baked, lightly toasted sourdough bread, spoon 2 tablespoons of chili sauce topped with two slices of friend tomatoes, two slices of bacon and the last piece of toasted bread.  A little lett...

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Golden Cabbage
Chris October 1, 2009

You will need: Green cabbage, red apple, garlic, curry powder, cayenne pepper, cider vinegar and honey.

Slice about a half a head of locally grown cabbage into 1/2-inch thick strips and saute in a skillet with 1 small local apple, (peeled, cored and sliced thin) and a 1/4 cup vegetable oil.  When it wilts slightly, add 1/2 tablespoon of fresh chopped garlic, 1 teaspoon of curry powder and a slight pinch of cayenne pepper and saute for another 2 minutes or so.  Add 2 tablespoons of cider vinegar and 2 tablespoons local honey and heat through.  Taste and season with salt and pepper, and serve hot or cold with local roasted pork or ham.

Serve 4-6

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Baked Tofu with Ginger Cilantro Sauce
Chris September 30, 2009

You will need: Tofu, tamari, cilantro, and sesame ginger dressing.

Cut 2 pounds of locally made tofu into bite-size cubes, toss gently with a little tamari (let it marinate about 30 minutes) and roast it in the oven at 350 degrees for 20 minutes or until brown, flipping the cubes once while baking.  While the tofu bakes, place 1 packed cup of fresh local cilantro leaves into a food processor and process with a few tablespoons of your favorite local sesame ginger dressing.  Toss the baked tofu with the fresh cilantro sauce (add more or less to your taste) and serve with a side of Thai cucumber salad.

Serves 4-6

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