Vietnamese-Style Peppers
Source: Mark Bittman, NY Times Magazine, July 19, 2012.IngredientsBell peppersNeutral oil, like canolaLime juiceFish sauceFresh chiliesThai basil or mintRiceDirectionsHeat a neutral oil in a skillet [...]
Butternut Squash Black Bean Chili
Source: Love and LemonsDirections1 tablespoon extra-virgin olive oil1 medium yellow onion, diced, about 1½ cups2 garlic cloves, minced1 carrot, chopped2 cups cubed butternut squash1 poblano [...]
Cucumber Salsa
Source: Ralph S. Sturgen, August 20, 2013Ingredients4 – 6 cucumbershot peppers (you choose the type and whether or not to include the pith and seeds. [...]
Watermelon-Habanero Lemonade
Source: Food 52Serves 6-8Ingredients10 lemons, washed1 cup sugar2 cups fresh watermelon juice2-3 cups water, separated1 pinch salt1 habanero pepper, halved and seededCubed watermelon and sliced lemon, for garnishDirectionsHalve the lemons lengthwise and [...]
Celeriac and Beet Salad with Lemon, Chili and Mint
INGREDIENTS1 large carrot, peeled 1 medium beet, peeled1/2 large celeriac, ends trimmed and peeleda large handful fresh mint leaves, finely chopped1-2 chilies, finely choppedthe juice [...]
Chili Verde
Submitted by CSA member RalphChop finely and put into a pot:At least one of each kind of green pepper you can find: bell, Italianelle, Cubanelle, [...]
Carrot Tomato Salad
INGREDIENTS3 medium grated carrots1/4 thinly sliced red onion1 diced tomato1/2 thinly sliced hot pepper1 tbsp minced cilantro1 tsp lemon juiceSaltINSTRUCTIONS1. Grate the organic carrots with [...]
Jalapeño Poppers
INGREDIENTS12 fresh jalapeños2 ounces coarsely grated Cheddar 2 ounces coarsely grated Monterey Jack 2 ounces cream cheese1 teaspoon hot sauce3 large eggs1 cup plain fine [...]
Red Beans and Rice
Recipe by CSA member Ralph Red beans, like some other well-known Creole dishes (jambalaya and gumbo) start with “trinitè”, a mix of 2 parts onion, [...]