Green Papaya Salad
1 fresh Thai red Chile or serrano Chile
2 Tbs. rice vinegar
1/2 lb. (250 g) kale julienne
1 cup (6 oz./180 g) cherry tomatoes, halved
1 green papaya, about 1 lb. (500 g), peeled and seeded
3 carrots, peeled
For the dressing:
3 garlic cloves
3 Tbs. Agave
1/4 cup (2 fl. oz./60 ml) fresh lime juice
1 1/2 Tbs. tamari sauce
1 Tbs. rice vinegar
1 t. mirin
1 t. sesame oil
1/2 tsp. kosher salt
Chopped green onions, cilantro leaves and roasted peanuts for garnish (Optional Peanuts)
Thinly slice the Chile into rounds and place in a small bowl. Cover with the rice vinegar and set aside for at least 15 minutes while you prepare the other ingredients. Thinly slice the kale on the diagonal into 1-inch (5-cm) ribbons and transfer to a large bowl. Add the tomatoes and carrots
Using the largest holes of a box grater or the finest julienne blade of a mandolin, shred the papaya and then shred the carrots. Add the papaya Drain the chiles and add to the bowl with the vegetables; discard the vinegar.
To make the dressing, in a mini food processor, combine the garlic, Agave, lime juice, fish sauce, rice vinegar and salt and process until smooth, about 30 seconds.
Add the dressing to the vegetables and toss to combine. Season with salt to taste. Transfer to a serving bowl and garnish with the green onions, cilantro leaves and roasted peanuts. (optional) Serve immediately. Serves 4.Type your paragraph here.
Roasted Sweet Pepper Relish
MAKES ABOUT 1 CUP (ABOUT 6) SERVINGS
2 red bell peppers (about 1 lb.)
1 clove garlic, grated
1 tablespoon finely chopped fresh basil
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or ½ hot smoked Spanish paprika
½ teaspoon (or more) fresh lemon juice
½ teaspoon Agave
Kosher salt and freshly ground black pepper
Heat broiler. Broil bell peppers on a broiler proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20–25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.
Toss bell peppers, garlic, basil, oil, Aleppo pepper, lemon juice, Agave, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Confetti Corn Muffins
1⁄2cup all-purpose Organic flour
1⁄2cup Organic yellow cornmeal
2 tablespoons Agave Syrup
2teaspoons baking powder
1⁄2cup water or Milk
2 tablespoons vegetable oil
1⁄4 cup finely shopped sweet red, yellow and green pepper
In large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper.
In small bowl, beat together water (milk), oil and egg, stir into dry ingredients just until moistened.
Stir in red pepper.
Spoon batter into well-greased or paper lined muffin cups, filling each two thirds full.
Bake in 425 f degree oven for 15 minutes or until tester inserted in center comes out clean.
Or bake in 8-inch square baking pan in 425f degree oven for 20 minutes or until firm to the touch.
cut into squares to serve.
Farm To Table at TreeHuggers Market Fair
Roasted Red Pepper Hummus
1 (16 ounce) dried lentil beans
2 Tablespoons minced garlic
⅓ cup sesame seeds
1 t Paprika
1 t Cumin
⅓ cup lemon juice
⅓ cup roasted red peppers (I used ones from a jar)
Salt and Black pepper
Cook Lentils per directions and add 10 minutes so lentils are soft and pop-let cool
Blend sesame seeds, paprika, and cumin in the blender or food processor.
Drain the lentils of excess water. Blend together.
Add garlic, lemon juice, and roasted red peppers. Blend until mixture is smooth.
Season with salt and black pepper.
Pickled Jalapeno Peppers
3 C Water
9 C Distilled White Vinegar
2 TBS Kosher Salt
1 1/2 tsp ground cumin
8 cloves of Garlic, peeled and left whole
6 Lbs. Jalapeno Peppers-green & red (that’s about 180 small peppers or 60 large)
4 Quart Jars with lids and rings
Canner & canning utensils
Slice the jalapeno’s to be about 1/4-1/2″ thick.
Peel the garlic gloves and apply slight pressure to each clove with your thumb. Don’t smash them to smithereens-this is just to release a bit of flavor.
Now for the brine: Pour the 3 cups of water into a large stainless steel pot. Place the pot on a large burner on the stove.
Add the 9 cups of vinegar to the pot, Add the 2 TBS of Kosher salt, Finally, add the 1 1/2 tsp of ground Cumin.
Whisk all of these ingredients together and bring to a boil. Stir until the Kosher salt dissolves completely.
While you are waiting on the brine to boil, remove the hot jars, lids and rings with tongs.
Also, while you are waiting on the brine to boil, fill the canner up with water, about 3/4 of the way up. Turn the burner on high, set the canner lid loosely on top-don’t screw the lid on as pictured here!.
Put a clove of garlic (or two if the clove is small) in the bottom of the sterilized jars.
While wearing gloves, pack each jar completely full of jalapeno pepper slices.
Place the canning funnel over each jar. Fill the jar full of the hot brine, leaving a 1/4″ at the top of the jar.
Use a knife to remove any air bubbles.
Remove any excess liquid from the mouth of the jar with a clean cloth.
Place the lids on the jars and hand tighten the rings.
Using tongs, place the jars inside of your water bath canner.
Place the canner lid and process the jars for 10 to 15 minutes.
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