Roasted Tomato Salsa

 

Ingredients:

• 4 vine-ripened tomatoes, quartered
• 2 small yellow onions, cut into wedges
• 6 cloves garlic, peeled
• 3 serrano chili peppers, stemmed (use less for a milder salsa)
• ¼ cup vegetable oil
• 2 teaspoons salt
• 1 teaspoon cumin
• ¼ cup cilantro leaves
• 1 tablespoon fresh lime juice, from one lime, plus more if needed

Preparation:

1. Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.

2. Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.
3. Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to a bowl and serve warm, at room temperature, or slightly chilled.
4. Make-Ahead Instructions: The salsa will last nicely for up to a week; store in a covered container in the refrigerator.
5. Note: This recipe is not meant for canning.

onceuponachef.com

Potato Salad

 

Ingredients:

• 2 pounds Yukon Gold potatoes, cut into ½-inch pieces
• ¾ cup mayonnaise
• 2 tablespoons dill pickle brine
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 2 garlic cloves, grated
• 1 teaspoon sea salt
• Freshly ground black pepper
• 2 celery stalks, diced
• ½ cup diced dill pickles
• ½ cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2 hard-boiled eggs, peeled and chopped, optional

Preparation:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.

2. Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.

3. Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.

4. Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.

5. Cover and chill for at least 1 hour and up to 1 day.

6. Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.

loveandlemons.com

Crispy Turnip Fries

 

Ingredients:

• 2 turnips {peeled, and cut into matchsticks}
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 2 sprigs fresh rosemary {or 1/2 tsp dried}
• 2 sprigs fresh thyme {or 1/2 tsp dried}
• 1/2 tsp dried parsley
• 1/4 tsp smoked paprika
• 1 tsp kosher salt {optional}

Preparation:

1. Preheat oven to 425 degrees F. Place the baking sheet in the oven to preheat.

2. Cut off the top and bottom of the turnip and peel the tough outer skin. 

3. Cut turnips into matchsticks. 

4. Add the turnips, arrowroot powder, and dried herbs and seasoning to a mixing bowl and toss until all the turnips are coated. 

5. Drizzle in the avocado oil and stir to make sure everything is coated.

6. Add turnips to the (preheated) baking sheet, making sure the turnips are not touching each other. If using fresh herbs add to the pan.

7. Bake for 15 minutes and then stir. Bake until the fries have reached your desired level of crispiness (about 5-10 more minutes).

8. Sprinkle finished fries with a pinch of kosher salt and serve

sustainablecooks.com

Crushed New Potatoes

 

Ingredients:

• 1 pound (450 g) baby potatoes
• 2 tablespoons (30 ml) olive oil
• 1 clove garlic crushed
• 1 teaspoon chopped fresh parsley or basil
• ½ teaspoon ground black pepper
• ½ teaspoon salt

Preparation:

1. Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.

2. Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.

3. Lightly crush the potatoes with a fork or a potato masher, but make sure not to overdo it as you don't want really flat pieces of potato all over your baking sheet.

4. Using the excess olive oil on the baking tray, lightly brush the potatoes with the olive oil.

5. Season with freshly ground black pepper, and sea salt.

6. Sprinkle with either dried or fresh herbs and garlic.

7. Bake in the oven for 10-15 more minutes at 200°C (390°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.

8. Served Immediately. 

littlesunnykitchen.com

Parsley Pasta with Parmesan

 

Ingredients:

• 1 16 oz box rotini pasta
• 1 bunch parsley
• 1/4 cup chicken broth (or vegetable broth)
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• 1/2 cup parmesan cheese
• salt and pepper

Preparation:

1. Cook pasta according to box.  Drain, put pasta back into the pot, and set aside.

2. Cut the bottom of the stems off the parsley, about 2 inches from the bottom (too much parsley stems and it will taste too bitter), and discard. Keep the top portion of parsley and place in a food processor.

3. Add broth, olive oil, and lemon juice to food processor and pulse until creamy.

4. Pour parsley sauce on top of hot pasta.  Add Parmesan cheese and a sprinkle of salt and pepper for taste.  Stir until cheese is melted and pasta is coated in the parsley sauce.

5. Serve on plates and enjoy!

brooklynfarmgirl.com

Grilled Turnips with Dill Olive Oil

 

Ingredients:

Turnips:

• 1 large turnip, cubed
• 1 tablespoon (15 ml) olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Dill Olive Oil:

• 2 teaspoons minced fresh dill
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• ¼ teaspoon salt

Preparation:

1. If using wood skewers, soak in water for at least an hour before using.
2. To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper.
3. Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
4. To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.

naturallyella.com

Taco Salad

 

Ingredients:

• 1 oz. packet taco seasoning, see notes for homemade recipe
• 16 oz. salsa, divided
• 3/4 cup sour cream, divided
• 1 avocado
• 1/8 teaspoon salt
• 1 teaspoon lime juice
• 1 tablespoon olive oil
• 1 lb. ground beef
• 3 tablespoons cilantro, roughly chopped
• 1 head iceberg or romaine lettuce, chopped and clean
• 2 Roma tomatoes, diced
• 2 Jalapeno Peppers, seeded and diced
• 1 cup Black beans, drained and rinsed
• 1 cup whole kernel corn, drained
• ¼ cup black olives, drained and sliced
• 1/3 cup red onion, diced
• 1 ½ cups shredded Mexican cheese blend, see notes
• 4 oz. Tortilla Chips

Preparation:

Prep Work:

1. For the dressing: Combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Set aside.

2. Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 tsp. salt and use the back of a fork to mash it. Cover tightly with saran wrap and set aside.

Cook the Meat Mixture:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, cook, and crumble for 7 minutes, or until brown and cooked through. Drain grease.

2. Reduce heat to low. Add 2 tablespoons of taco seasoning and toss to coat. Add the 3/4 cup salsa and cilantro. Add additional salsa if desired. Cover partially while you prepare the salad.

Assemble the Salad:

1. Add the lettuce to serving plates or a large salad bowl. Sprinkle with the meat mixture.

2. Top with diced tomatoes, peppers, black beans, corn, black olives, onions, and cheese.

3. Top with mashed avocado then add a dollop of sour cream to each serving.

4. Drizzle with salad dressing or serve it on the side.

5. Sprinkle with tortilla chips and serve!

thecozycook.com

Radish, Orange, and Arugula Salad with Cumin Vinaigrette

 

Ingredients:

• 1/2 small red onion, thinly sliced
• 5 clementines, divided
• 2 Tbs. lemon juice
• 2 Tbs. olive oil
• 1 tsp. ground cumin
• 2 cups baby arugula
• 2 Belgian endive, thinly sliced (2 cups)
• 1 1/2 cups sliced radishes
• 1/4 cup roasted, salted sunflower seeds
• 1/4 cup crumbled blue cheese
• 1/4 cup thinly sliced fresh mint leaves

Preparation:

1. Place onion slices in a bowl, and cover with cold water. Set aside.
2. Juice 1 clementine into a bowl. Whisk in lemon juice, oil, and cumin, and season with salt and pepper, if desired. Set aside.
3. Peel the remaining 4 clementines, and pull them apart into halves. Slice each half into half-circles. Set aside.
4. Drain onion slices, and toss with arugula, endive, and radishes in a salad bowl. Add clementines and dressing, and toss. Sprinkle with sunflower seeds, blue cheese, and mint leaves.

vegetariantimes.com

Garlic Parmesan Roasted Carrots

 

Ingredients:

• 2 pounds (1kg) carrots, washed and halved
• 1/4 cup olive oil
• 4 large cloves garlic, minced (or 1 tablespoon minced garlic)
• 1/4 cup grated parmesan cheese
• 2 tablespoons Panko bread crumbs, (or normal breadcrumbs)
• Salt and pepper, to taste
• Fresh chopped parsley, optional

Preparation:

1. Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
2. Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt, and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula halfway through.
3. Remove from oven and serve immediately. Top with fresh parsley if desired.

cafedelites.com

Coconut Milk Braised Mustard Greens with Winter Squash

 

Ingredients:

• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 2 cloves of garlic peeled and finely grated
• 1 1" piece of ginger peeled and finely grated
• 1 lb Mustard Greens, chopped
• 1-1/2 cups (13.5-ounce can) of unsweetened full-fat coconut milk
• 1 tablespoon soy sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 small butternut squash (or, other winter squash) peeled and diced into 1/2" pieces
• Kosher salt and freshly ground pepper
• 3 scallions, white and light green parts only thinly sliced
• 1/4 cup cilantro, leaves and stems finely chopped

Preparation:

1. Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook for about 2 minutes, until soft and fragrant. Add garlic and ginger—stir and cook for about 2 minutes more.
2. Add mustard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash, and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook for about 15 minutes until greens and squash are fork-tender.
3. Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.

ashcuoco.com

Mac and Cheese Chile Relleno

 

Ingredients:

• 4 tablespoons unsalted butter, divided
• 2 cups small diced red onions, divided
• 4 finely chopped garlic cloves, divided
• 1 red bell pepper, chopped
• 1 jalapeno chili, chopped
• 2 teaspoons chili powder, divided
• 2 tablespoons all-purpose flour
• 2 ¹⁄₂ cups milk
• 2 cups shredded Monterey jack pepper cheese, plus 1 cup
• 1 ¹⁄₂ cups shredded cheddar cheese, plus 1 cup
• 8 ounces elbow macaroni, cooked for 6 minutes, drained and rinsed with cool water
• kosher salt
• ground black pepper
• 8 large poblano peppers, roasted and peeled
• 2 tablespoons olive oil
• 1(14 ounce) can crushed tomatoes
• ¹⁄₂ cup salsa
• 1 cup small diced pico de gallo (to garnish)
• ¹⁄₄ cup finely chopped cilantro (to garnish)

Preparation:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers, and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
3. Stir in the remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium-high, bring mixture to a simmer, and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, and 1 1/2 cups shredded cheddar cheese, and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
4. To prepare poblanos, make a slice to open the pepper, then gently rinse to remove the seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on a prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
5. Bake for 15-20 minutes until the cheeses are melted and the filling is warmed through.
6. To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
7. To serve, ladle 1/2 cup sauce onto a plate, top with poblano, and garnish with pico de gallo and chopped cilantro.

food.com

Roasted Poblano Queso Fundido

 

Ingredients:

• 3 poblano peppers
• 1 small onion, finely diced
• 2 garlic cloves, minced and divided (1 for the cheese and 1 for the puree)
• 2 tablespoons canola oil (or other neutral oil), divided (1 for the cheese and 1 for the puree)
• 1 cup (8 oz.) grated Monterey Jack cheese
• 1 cup (8 oz.) grated Oaxaca cheese (mozzarella works well here too)
• Juice of 1 lime, plus more to taste
• Kosher salt
• Fresh flour or corn tortillas, for serving
• Cilantro leaves, for serving

Preparation:

1. Preheat a broiler to high heat, and set an oven rack as close as possible to the broiler. Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking. Transfer peppers to a small bowl, and cover with plastic wrap. Let the peppers steam for 10 minutes. This will make them easier to peel. Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds. Dice all peppers, but keep them separated. 1 pepper will be used for the Queso Fundido, and 2 for the Roasted Poblano Puree.
2. Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat. Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes). Stir in 1 minced garlic clove, 1 of the diced poblano peppers, and another pinch of salt, cooking just until fragrant (about 1 minute). Stir in grated cheese, then transfer the skillet to the oven. Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).
3. While the Queso Fundido is cooking, make the Roasted Poblano Puree. Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil, and a pinch of salt in a small food processor or blender, pulsing to combine. Season to taste with kosher salt and lime juice.
4. Wrap tortillas in foil, and warm in the oven for 5 minutes while the Queso Fundido is cooking. As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.

kitchenkonfidence.com

The Best Basil Pesto Recipe

 

Ingredients:

• 6 cups loosely-packed Genovese basil, preferably young, bright-green leaves
• 1/3 cup pine nuts, preferably Italian
• 1/3 of a small, fresh garlic clove
• 1/2 cup fruity, mild extra-virgin olive oil, preferably from Liguria
• 1 teaspoon medium or coarse flaky sea salt, such as Maldon or fleur de sel (use less if using saltier pecorino-Romano cheese)
• 1/3 cup freshly-grated pecorino-Toscano cheese (pecorino-Romano is an ok substitute)
• 1/3 cup freshly-grated Parmigiano-Reggiano cheese

Preparation:

1. Chill the blender bowl either in the freezer or by adding water and ice cubes until ready to blend. Meanwhile, rinse, then soak, the basil leaves in water for about 10 to 15 minutes.
2. Combine the nuts, garlic, and olive oil in the blender. Blend until the nuts are very finely chopped and the mixture is creamy. Add the salt.
3. In several handfuls, lift the basil from the bowl of water. Shake some of the excess water off, but not all, and add it to the blender. Pulse in the blender until it is a smooth, beautiful green color. If necessary, add more water a teaspoon at a time until it blends and emulsifies fully.
4. Add the cheeses and blend again until fully incorporated and serve. Click Here for some creative pesto pairing ideas!
5. PRO TIP: To store pesto, place it in a container and cover the top with a thin layer of olive oil. This acts as a seal, preventing oxidization. This pesto can be frozen for up to 3 months. Do not heat it to defrost; let it thaw at room temperature for about an hour or two, or overnight in the refrigerator.

unpeeledjournal.com

Smokey Grilled Poblano and Corn Salad

 

Ingredients:

• 4 ears of corn, shucked
• 1 poblano pepper
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• ¼ cup cilantro leaves, chopped
• 2 green onions, chopped
• ¼ cup crumbled cotija or feta cheese
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• ¼ tsp sea salt
• ¼ tsp freshly cracked black pepper
• Pinch paprika

Preparation:

1. Preheat the grill to medium-high heat. Place corn and poblano directly on the grill and cook, turning occasionally, until the pepper and corn are charred on the outside. Remove and let cool before handling.
2. Use a sharp knife to slice kernels off the corn cobs.
3. Dice the poblano, discarding stem and seeds.
4. In a large bowl, combine corn, poblano, tomatoes, avocado, cilantro, onions, and cheese.
5. Whisk together olive oil, lime juice, apple cider vinegar, salt, pepper, and paprika. Pour over salad and gently stir to combine.

livelytable.com

Black Eyed Pea Chili Verde

 

Ingredients:

• 3 tablespoons vegetable oil, divided
• 2 smoked ham hocks
• 2 large onions, 1 chopped, 1 quartered
• 6 garlic cloves, thinly sliced
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• 2 cups black-eyed peas, soaked overnight
• 3 poblano chiles, seeds removed
• 4 serrano chiles, seeds removed, divided
• 1 pound tomatillos, husks removed, rinsed, divided
• Kosher salt
• 2 cups cilantro leaves
• Freshly ground black pepper
• Sour cream and sliced chives (for serving)

Preparation:

1. Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups of water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
2. Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
3. Meanwhile, preheat the oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with the remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
4. Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
5. Stir purée into bean mixture; season with salt and pepper. Serve Chile Verde topped with sour cream and chives.

bonappetite.com

Parsley Pesto

 

Ingredients:

• 2 oz (60g) flat-leaf parsley ( 2 large handfuls)
• 1 heaped tbsp pine nuts
• 1 squeeze of lemon juice (around 1 tsp)
• 1 clove garlic
• 1 tablespoon Parmigiano Reggiano or pecorino cheese freshly grated
• 4 tablespoon olive oil extra virgin

Preparation:

1. Place all ingredients in a bowl and blitz until smooth with an immersion blender.
2. If using a mortar and pestle add it to the mortar and pound until smooth. Season and use as required.

insidetherustickitchen.com