The Purloined Recipe

Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook

Crisp young turnips mixed with dried apricots and toasted walnuts, then tossed with a refreshing, flavorful yogurt-based dressing, make for a unique and special salad that will delight your dinner guests. This recipe is a great way to use up any leftover turnip or radish greens.

Serves 4 to 6

½ cup walnut pieces
4-5 young turnips, cut into matchstick-size sticks
½ cup finely sliced dried apricots
1 small bunch parsley, chopped
1 bunch young turnip greens or radish greens, coarsely chopped
½ cup mild-favored vegetable oil
½ cup extra virgin olive oil
1/3 cup vinegar
¼ plain yogurt
2 shallots, quartered
1-2 jalapenos or other chili peppers, stems and seeds removed, quartered
1 clove garlic, quartered
2 teaspoons dry mustard
1 tablespoon grated horseradish
1 teaspoon soy sauce or tamari
Salt
Freshly ground black pepper
Salad greens of your choice.

1. Toast the walnuts in a dry, heavy skillets over medium-high heat, stirring constantly, until lightly browned and fragrant. (Be careful not to over toast them, as they will burn very quickly once toasted.) Transfer the walnuts to a dish to cool.
2. Combine the turnips, apricots, and walnuts in a large bowl and stir to combine.
3. Put the parsley, chopped greens, vegetable oil, olive oil, vinegar, and yogurt into a blender; process briefly, until the ingredients are just combined. Add the shallots, chili pepper, garlic, dry mustard, horseradish, and soy sauce or tamari; process until thick and creamy. If necessary, thin the dressing with a little extra yogurt or a tablespoon of cold water.
4. Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined. Season with salt and pepper to taste.
5. Line individual plates with a generous amount of salad greens; spoon the turnip mixture on top. Serve immediately.

Recipes By Ingredient, The Recipes, chiles, garlic, lettuce, other greens, parsley, salad dressings, salads, turnips

You can use tomatillos fresh or roast them in the oven until they get soft and mushy. Chop the tomatillos, add minced garlic, green onions, green chiles or Jalapenos, cilantro, salt and pepper. Optional: olive oil and vinegar.

Recipes By Ingredient, The Recipes, chiles, garlic, miscellaneous, onions, sauces, tomatillos

from Whipstone Farm

Pork (shoulder, chop, roast) chopped and sautéed OR 2-3 lbs. pot roast, cooked until it shreds easily OR 4 C. pinto beans, soaked and cooked until tender
2 onions diced
3 cloves garlic
3-6 roasted green chiles, skins and seeds removed
oregano, cumin, coriander
salt to taste
2 cups tomatillos, blended
½ bunch cilantro, chopped

Sauté the garlic, onions and spices about 10 minutes. Add meat or beans, green chiles and tomatillos to the sauté. Simmer until the mixture thickens. If you need to get it thicker, add corn starch, flour or even okra. Add cilantro when you remove from heat. This chile is excellent with warm tortillas.

The Recipes, chiles, cilantro, entrees, garlic, tomatillos

by Molly Beverly

A native American trio flavored with smoky roasted peppers. Makes 4 servings.

1 poblano or Anaheim chile pepper
1 pound zucchini cut into 1/2-inch cubes
1 teaspoon salt
1 Tablespoon butter
1 Tablespoon vegetable oil
1 cup fresh or frozen corn kernels
1/2 medium onion, thinly sliced
2/3 cup cream or evaporated milk
1/2 pound cooked chicken, diced OR 6 ounces jack cheese diced (optional)

Roast pepper under the broiler or over a gas burner until skin is black and bubbly all over. Rinse in cold water, then slip the skin off. Remove seeds and stem.

Chop coarsely.

In a large pan heat the oil. Add the zucchini and fry for 10 minutes, stirring frequently, until browned. Remove zucchini and set aside. Add to pan corn, chile and onion. Sauté until browned, stirring occasionally.

Just before serving add cream, zucchini, chicken (optional) and salt and simmer a few minutes. Add cheese (optional) and remove from heat. Serve immediately with rice.

Recipes By Ingredient, The Recipes, chiles, corn, entrees, onions, side dishes, squash - summer

1 - 9×13 Casserole dish
4-5 - Med Assorted Squash
1/2 Red Onion
1/2 Head of Cauliflower - Broken into small florets
2 16 oz cans of tomato sauce or one Jar of Spaghetti Sauce
One handful Fresh Herbs - I use Basil, Oregano, Sage and Marjoram
3 Cloves of Garlic - pressed
Salt, Pepper and Red Chili Pepper Flakes to Taste
1 Cup Cheddar Cheese
Parmesan Cheese to Taste
Slivered Almonds

Chop assorted squash and onion. Layer in casserole with cauliflower. Pour tomato/spaghetti sauce, garlic, fresh herbs and Salt, Pepper and Red Chili Pepper Flakes over the veggie mixture. Add cheese to the top and then almonds.

Cover and bake at 350 for 40 minutes then take off the cover and cook for an additional 10 minutes or until browned.

*You can also turn this into a southwest dish by adding a can of tomatoes with green chilies, 1 can of plain tomatoes sauce and adding assorted bell peppers. Omit the Italian fresh herbs and add seasonings such as ground chipotle chili pepper, cumin and top with fresh cilantro.

Recipes By Ingredient, The Recipes, basil, chiles, cilantro, entrees, garlic, oregano, sage, side dishes, squash - summer

from Molly Beverly

6 servings

Hurray… summer squash. Official beginning of summer.

2 Tablespoons vegetable oil
2 pounds summer squash, diced
4 heaping Tablespoons finely chopped white onion
3/4 pound tomatoes, chopped (or substitute 1 cup canned, chopped tomatoes)
2 Serrano chiles, more or less to taste
3 cloves garlic, peeled and chopped
4 Tablespoons epazote leaves (optional)
4 Tablespoons Mexican queso fresco, crumbled or muenster or jack cheese grated
1 teaspoon salt (to taste)

Heat oil in a large skillet and add squash, onion, epazote and salt. Stir and sauté until just tender, about 10 minutes. Blend tomatoes, chiles and garlic in blender.

Add to squash mixture. Cook until squash is soft and vegetables are moist but not runny. Adjust seasoning. Garnish with crumbled or grated cheese.

Recipes By Ingredient, The Recipes, chiles, entrees, garlic, onions, side dishes, squash - summer, tomatoes

(Cream Of Squash Blossom Soup)

A delicate, creamy soup flecked with gold.

Serves 4

3 Tablespoons butter
1/2 cup finely chopped sweet onion
1 large clove garlic, chopped
1 pound squash flowers (40-50), chopped
1/4 teaspoon salt
3 1/2 cups light chicken stock
1/3 cup sour cream
2 Anaheim chiles or sweet peppers, charred, peeled, seeded and chopped

Melt butter and sauté onion and garlic until translucent. Add chopped flowers and salt. Cook over low flame, covered for 10 minutes or until flowers are tender. In blender buzz flowers with 1 1/2 cups stock.

Return to pan and add remaining stock. Cook over low flame for 8 minutes. Stir sour cream until smooth and add to soup. Reheat soup but do not boil, adjust seasoning and serve garnished with chopped chiles or peppers.

Recipes By Ingredient, The Recipes, chiles, garlic, onions, soups, squash blossoms

1/4 cup red wine vinegar
1/4 cup orange juice
1 Jalapeño chile, finely chopped
1 teaspoon minced garlic
1/2 cup Dijon mustard
1 cup olive oil
Salt and pepper to taste

Mix vinegar, juice, chili, garlic and mustard together. Whisk in oil and season with salt and pepper.

Recipes By Ingredient, The Recipes, chiles, garlic, salad dressings

2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon.

Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each patty in bread crumbs, coating both sides.

Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with spatula).

Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa:

1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion

Recipes By Ingredient, The Recipes, chiles, corn, entrees, onions, peppers, potatoes, sauces, side dishes, tomatoes

from Lester Darazs

Ingredients:
¼ cup extra light olive oil (or lard, or what ever shortening preferred)
4 cups of onions, coarsely chopped
6 cups of white Hungarian (Gypsy) peppers, or bell peppers, cut to about 1” pieces
8 cups of vine ripened tomatoes blanched and peeled, chopped to I” pieces
2 tsp salt, l tsp coarsely ground black pepper, 1 tbsp of Hungarian paprika.
1 pint tomato juice
1 Ring of Polish sausage, or Hungarian sausage, or Chorizo
2 Tbsp sugar
2 teaspoons or more crushed chile, optional
In a large nonstick pot (about 6 qt) sauté the onions in the olive oil, under lid, until the onions are slightly limp, about 8-10 mm. med.

Heat. Do not brown.

Add paprika and stir quickly to coat all the onions with the paprika, and quickly add the tomato juice, all of the tomatoes, stir to just mix, and spices and sugar, stir and add the rest of the ingredients. Stir to mix it all up, and cover, Cook for about 30 mm on medium heat, stir occasionally to keep from burning on the bottom, reduce heat to low and simmer partly covered for another 30-45 mm, or until the Lecsó gets to the desired consistency.

Adjust to taste.

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