Recipe: Goat Cheese Stuffed Shishito Peppers

From Full Circle

4oz shishito peppers 
1 teaspoon sesame oil
4oz goat cheese, softened
1 teaspoon soy sauce
toasted sesame seeds (optional)
 

Heat the sesame oil in a saute pan over high heat. Saute the shishito peppers for 5 minutes, or until they are beginning to blister. Remove from heat.

Put the shishito peppers on a cutting board. Remove the tops and carefully slice them open on one side. Stuff the peppers with approximately one teaspoon goat cheese each.

Place the peppers in a roasting pan and broil for 2 minutes, or until the peppers begin to turn golden. Remove from heat and put on a plate or bowl. Drizzle with soy sauce and sesame seeds if desired.

Recipe: Curried Pickled Green Tomatoes

From Garden Betty

1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

For the Brine
1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt

Pickling Spice Mix
1/4 cup packed brown sugar
1 teaspoon curry powder
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger, sliced into thin coins

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half. In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.

Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes. Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or “bubbling” tool into the jar and move it around to release any trapped air bubbles.

Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed), or store in the fridge!

Recipe: Green Tomato Soup With Herbed Oil

Adapted from a recipe on With Food & Love
Serve this soup with a hot sandwich like grilled cheese for a great chilly weather dinner!

1 pound green tomatoes, quartered
1 medium onion, quartered
3 cloves garlic
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 cups kale, chopped
1 cup broth

Herbed Oil
1/2 cup fresh parsley
1/4 teaspoon fine sea salt
1/2 cup olive oil

Preheat the oven to 450 degrees.
Spread the tomatoes out on a sheet pan with the onion and garlic cloves. Drizzle on the 2 tablespoons olive oil and sprinkle them with the salt and pepper. with a pinch of salt and pepper. Roast for 10 minutes and flip. Roast for 10 minutes more or until browned and caramelized.
Meanwhile over low-medium simmer together the broth and greens while covered with a lid for 10 minutes.

When the tomatoes and onion are done roasting combine them in a blender with the broth and greens and process until smooth. Taste and season with more salt and pepper if desired and set aside.

Blanch the parsley for 30 seconds and cool it in an ice bath. Remove the herbs from the water and squeeze the excess water out using your hands. Place the blanched herbs in a blender with the salt and olive oil and process until smooth. Strain the oil through a fine sieve and store it in an airtight container in the refrigerator for up to 1 week.

Recipe: Roasted Bell Peppers In Garlic Olive Oil

From Chili Pepper Madness

6 bell peppers – use multiple colors! It looks awesome!
8 cloves garlic
6-8 ounces olive oil as needed
1 tablespoon salt and pepper mix

Heat oven to 350 degrees.
Slice peppers in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets along with the garlic.

Bake for 20-25 minutes, or until the pepper skins are nicely charred.
Remove from heat and allow to cool. Peel the skins from the peppers and remove the seeds and innards.
Squeeze the garlic from their skins and set aside.

Layer the peppers into a large sterilized jar along with layers of olive oil, salt, pepper and garlic, until the sterilized jar is filled. I filled a large quart jar.
Tap out the air, or use a fork around the edges. Cap and refrigerate.

Recipe: Veggie Fajitas

From The Spruce Eats

1-2 tbsp olive oil
2 bell peppers (sliced into strips)
1 onion (sliced thin)
1/2 tsp garlic salt
1 tsp curry powder
1/2 tsp chili powder
1/4 tsp cayenne pepper, or to taste
1/4 cup salsa
1/4 cup sour cream or non-dairy sour cream substitute (optional, but tasty!)
4 flour tortillas (warmed)

In a large skillet or frying pan, saute bell pepper and onion in olive oil.

Add the garlic salt, curry powder, chili powder and cayenne pepper and allow to cook, stirring frequently, until peppers and onion are soft, about 5 - 7 minutes. Make sure to not overcook the bell peppers; they should be tender, but not too soft. 

Warm the flour tortillas in the microwave for just a few seconds, or in the oven. I like to use my toaster oven for this, so I don't have to turn on the big oven just to warm up tortillas. 

Divide the peppers between the four warmed flour tortillas. Add a bit of salsa and sour cream (or a vegan non-dairy substitute) to each and serve immediately.

Recipe: Chorizo Stuffed Bell Peppers

From Budget Bytes

1/2 lb. Mexican Chorizo
2 cups cooked rice
10 oz. can diced tomatoes with green chiles
15 oz. can black beans
1/2 Tbsp chili powder
1/4 tsp salt
4 oz. Monterey jack or cheddar cheese, shredded
2 green onions, sliced
3 large bell peppers

Preheat the oven to 350ºF. Add the chorizo to a skillet and sauté over medium heat until fully cooked. Remove it from the heat.

Rinse and drain the black beans, then add them to the skillet, along with the diced tomatoes (with juices), cooked rice, chili powder, and salt. Stir to combine. 

Add half of the cheese and half of the green onion to the chorizo mixture, then stir to combine.

Slice each of the bell peppers in half and then carefully remove the white ribs and seed pods, keeping the stem intact to help hold in the stuffing. Pile the chorizo and rice mixture into each pepper, making sure to stuff it up into all the crevices, and mound it up over top. Place the peppers in a casserole dish as you fill them.

Once all the peppers are filled, add about 1/2 inch of water to the dish to help the peppers steam and soften. Cover the dish tightly with foil, then bake for 30 minutes.

After 30 minutes, remove the foil and top the peppers with the remaining shredded cheese. Bake for another 10 minutes, or until the cheese is melted and bubbly on the edges. Top the peppers with the remaining sliced green onion just before serving.

Recipe: Roasted Broccoli With Hippie Sauce

From Dishing Up The Dirt

1 large head of broccoli, cut into florets
1 TBS oil (we used coconut oil but feel free to use oil of choice)
1/4 cup walnuts, chopped
Salt and pepper to taste

Hippie Sauce:

1/4 cup tahini
1/4 cup water
1 TBS white wine vinegar
2 tsp dijon style mustard
2 tsp honey
2 tsp sriracha hot sauce (or a pinch of cayenne pepper)
3 TBS nutritional yeast

Preheat the oven to 425 degrees.

Drizzle broccoli with oil, salt and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp. About 20-25 minutes. Toss broccoli halfway through cooking.

Make the hippie sauce by whisking all the ingredients together until smooth. This works best with an emersion blender or food processor.

Once broccoli is done roasting sprinkle with walnuts and drizzle with hippie sauce.

Recipe: Roasted Eggplant & Fennel Salad

From Kitchen Princess
Roasted Italian Frying Peppers and Tomatoes would make a great addition to this salad!

1 medium-sized eggplant
1 large fennel bulb
2 garlic cloves or 3 small ones, whole and still wrapped in skin
3 Tbs of chopped herbs of your choice (optional)
1 Tbs chopped scallions
2 Tbs pine nuts
1 tsp cumin
1 dash paprika
Salt and pepper
¼ cup + 1 Tbs olive oil
1 Tbs sesame oil
1 Tbs lemon juice

Preheat your oven to 400. Cut the eggplant into one inch cubes and add to a large bowl, toss with 1/4 cup olive oil and salt (large rock salt if you have it). Slice the fennel into thin fronds by slicing it in half first and ensuring each slice has a piece of the core to hold it together, like you would slice an orange. Add this to the bowl of eggplant and toss with the paprika and cumin and the whole garlic.

Spread the fennel, eggplant and garlic on a baking sheet or large roasting pan in a single layer, adding any extra oil on top. Bake for 20-25 minutes just as the eggplant and fennel are starting to brown.

While the veggies are roasting, make the salad. Add the chopped herbs, scallions and pine puts to a large bowl. In a small bowl mix 1 Tablespoon olive oil, 1 Tablespoon sesame oil and 1 Tablespoon lemon juice with some salt and pepper and set aside.

When the eggplant and fennel are sufficiently slightly browned, take them out of the oven to cool. Take the roasted garlic and squeeze out each clove (2-3) into the oil and lemon mixture. It should have the consistency of a paste. Whisk vigorously with a fork and taste, adding more oil or salt if necessary. Add the eggplant and fennel to the bowl of herbs and nuts and toss with the dressing.

Recipe: Leek & Goat Cheese Frittata

From Fine Cooking

3 Tbs. unsalted butter
2 Tbs. olive oil
3 large leeks (white and light-green parts only), halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
Kosher salt
6 large eggs
Freshly ground black pepper
1 tsp. chopped fresh thyme
3 oz. goat cheese, crumbled

Position a rack in the center of the oven and heat the oven to 350°F.
Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch, ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Transfer to a plate, spread in an even layer, and let cool briefly.

In a large bowl, whisk the eggs with 1 tsp. salt and several grinds of pepper. Add the leeks, thyme, and goat cheese and gently stir to combine.
Wipe the skillet clean and heat the remaining 1 Tbs. each butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about 5 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it). Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 5 minutes.

Remove from the oven and let sit for about 2 minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.

Recipe: Slowcooker Chile Verde

From The Kitchn

2 pounds tomatillos, thin, papery skin removed, halved
1 large yellow onion, diced
8 cloves garlic, peeled
2 jalapeños, halved lengthwise, seeded, and ribs removed
2 fresh poblano chiles
3 pounds pork shoulder, cut into 2-inch cubes
1 teaspoon kosher salt
1 cup fresh cilantro leaves
2 tablespoons fresh oregano leaves

Arrange a rack in the middle of the oven and heat to 400°F. Place the tomatillos, onion, and garlic on a baking sheet. Roast until softened and golden-brown, 20 to 25 minutes. Transfer the vegetables to a blender or a food processor fitted with the blade attachment and set aside.

Turn the broiler to high. Place the jalapeños and poblanos on the same baking sheet. Broil until charred and blistered all over, about 2 minutes per side. Remove the peppers to a bowl and cover tightly with plastic wrap or aluminum foil. Let sit to 'steam' for 10 minutes. Once cool enough to handle, remove the seeds, stem, and skin from the poblanos, and remove the skin from the jalapeños. Add both to the blender or food processor.

Heat a large cast iron skillet over medium-high heat. Season the pork with the salt, and brown in 2 to 3 batches until golden-brown all over, 2 to 3 minutes per side. Transfer the pork to a 6-quart or larger slow cooker.

Pulse the contents of the blender or food processor until coarsely chopped. Add the cilantro and oregano and pulse until mostly smooth. Pour the salsa verde sauce evenly over the pork. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.

Serve the finished pork chile verde over rice or in charred corn tortillas.

Recipe: Zuppa Toscana (Creamy Kale & Potato Soup With Sausage)

From Alaska From Scratch

1 tablespoon olive oil
1 pound italian sausage
¼ teaspoon red pepper flakes (or to taste)
3 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 small russet potatoes, thinly sliced
2 cups kale, finely chopped
1 cup heavy cream
salt and pepper to taste

To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.

Recipe: Fresh Beans With Garam Masala

Adapted From Rancho Gordo

1/2 cup white onion, small diced
1/4 cup carrot, small diced
1/4 celery, small diced
3 cloves garlic, minced
1/4 cup sweet potato, small diced
2 tbl. ghee or clarified butter
2 tbl. Garam Masala Spice Blend (available at most grocery stores)
5 cups chicken or vegetable stock
1-2 cups fresh shelled beans
1 tbl. lemon juice
Salt to taste

In a large pot or Dutch oven, sweat all of the vegetables in the ghee until translucent.
Add the Garam Masala and stir to combine.
Add the stock and beans and cook, covered, for at least 30min-1 hr, or until beans start to become creamy. Add the lemon juice and season with salt.
Serve over Basmati rice and garnish with goats yogurt, mint and cilantro

Recipe: Sauteed Kale & Goat Cheese Crostini with Balsamic Reduction

From Adventures in Cooking

Balsamic Reduction

1/2 cup balsamic vinegar
2 tablespoons granulated sugar

Kale Crostini

5 large leaves of kale torn into pieces with the thick center veins removed and discarded
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
8 slices French bread
8 ounces goat's cheese can be feta, chèvre...any kind of goat or sheep's cheese
8 tablespoons unsalted butter
freshly ground black pepper

Simmer ingredients for the Balsamic Reduction in a small saucepan over low heat for 10-15 minutes, or until it coats the back of a spoon. Remove from heat and allow to cool to room temperature to thicken.

Sauté the kale with the olive oil and balsamic in a medium-sized frying pan or cast iron skillet over medium heat until the kale cooks down, shrinks, and becomes wrinkly, about 10 minutes, stirring every few minutes. Remove from heat and set aside.

Brush both side of each slide of bread with a tablespoon of the butter and toast them on a grill or griddle until lightly golden. Remove from heat and set aside.
Sprinkle or spread 1 ounce of cheese onto each toast, sprinkle each with a pinch of black pepper, and place a few pieces of kale over the cheese. Drizzle the balsamic reduction over the crostinis and serve immediately.

Recipe: Egg Sandwich With Mustard Greens & Avocado

From Delish

2 tbsp. safflower oil
1 lb. mustard greens
Sea salt
1 large Hass avocado
1 tbsp. fresh lemon juice
4 large eggs
8 slice whole-grain bread
Hot sauce

In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the greens and cook over moderately high heat, stirring, until tender, 1 1/2 minutes; season with salt. Transfer the greens to a bowl and keep warm.
In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.

Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the pan and season with salt. Cook over moderate heat until the whites are crisp, about 1 minute. Flip the eggs and cook until the whites are firm and the yolks are runny, 2 minutes longer.

Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs and sprinkle with the hot sauce. Close the sandwiches, cut in half and serve right away.

Recipe: Simple Chili With Fresh Shelling Beans

Rae's Recipe!

1lb ground beef (optional)
1-2 Bell Peppers, chopped
1 jalapeno, minced
1 clove of garlic, minced
1 sweet onion, chopped
About 3 cups shelled fresh beans
2 14.5oz cans crushed tomatoes
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
Salt to taste

Add your shelled beans to a pot with one clove of garlic, and simmer them with just enough water to cover for 20-25min. Set Aside.

In a thick-bottomed pot, saute chopped onion, bell peppers, and minced jalapeno over medium heat until the vegetables start to soften. Add in minced garlic and spices and cook for one minute, stirring frequently. Add in ground beef (if using) and saute, breaking up the beef, until it is no longer pink.

Fold in crushed tomatoes, reserved shelling beans, and water, and simmer gently over medium heat until all of the flavors have combined-about 15min. Add salt to taste.

Serve with a dollop of sour cream, grated jack cheese, and minced cilantro
The chili will taste even better after sitting in your fridge over night!

Recipe: Carrot & Red Cabbage Slaw With Blistered Shishitos

½ small head of red cabbage, thinly sliced
1 tsp. salt
1 large carrot, shredded
1 scallion, thinly sliced (sub in a summer leek!)
leaves from a few sprigs of fresh cilantro (optional)
handful of shishito peppers
1 tsp. grated fresh ginger
1 small clove of garlic, minced
2 tsp. sesame oil
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
a pinch of sugar

Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate to cool, then thinly slice.

Place the cabbage in a colander and sprinkle with the salt. Massage the salt into the cabbage and let sit for 15 minutes. Rinse the cabbage under cold water and drain well.
In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, rice vinegar and sugar.
In a large bowl, combine the cabbage, carrot, scallion, shishito peppers, and cilantro (is using).
Pour enough of the dressing over to coat the slaw. Let stand 15-30 minutes.

Recipe: Broccoli Bites

from Sprouted Kitchen

A great snack for picky babies and toddlers!

about 1lb of broccoli florets
2 cloves garlic
sea salt and pepper

3 eggs
1 cup grated cheese (mexican blend, white cheddar, fontina etc.)
2 Tbsp. parmesan cheese
1/2 cup panko breadcrumbs

Cut up the broccoli into large chunks, some stem is ok, and steam it for 2-3 minutes. It should start to turn bright green but still have it's crunch. Let it cool completely. 
Preheat the oven to 400. Line a baking sheet with parchment paper and spray or rub a little olive or coconut oil.
Into a food processor, whiz up the garlic and a few pinches of salt and pepper. Add the cooled broccoli and pulse until it's in rice like pieces. Not pureed, but something small enough to roll into balls. 
In a large mixing bowl, whisk the eggs together. Add the broccoli bits, grated cheese, parmesan and panko and stir to combine. It should loosely stick together. Add a sprinkle of panko if they need more "glue". 
Roll balls with a scant 2 Tbsp. of the mixture. Place them on the lined baking sheet and bake them for 10-12 minutes in the upper third of the oven. They should still be slightly tender when you pull them out. 

Recipe: Roasted Eggplant & Zucchini Salad With Basil Vinaigrette

from Kale & Caramel

Roasted Eggplant & Zucchini

1-2 small-medium zucchini

1-2 small-medium eggplants

1/4 cup + olive oil

1 teaspoon + sea salt

fresh cracked pepper to taste

Basil Vinaigrette & Toppings

1 cup fresh basil leaves

1/4 cup olive oil

1 1/2 tablespoons lemon juice

1/4 teaspoon sea salt

1/2 tomato sliced (or few cherry tomatoes)

Preheat oven to 400ºWash and trim the ends off zucchini and eggplant. Slice lengthwise, about 1/4″ width. Lay slices on two baking sheets.

Sprinkle a few pinches of salt over eggplant only, and rub in. Let sit 5-10 minutes, then gently squeeze water from eggplant with paper towel. Replace on baking sheet.

Drizzle veggies with olive oil, sprinkle zucchini only with sea salt, crack pepper over all.

Roast veggies for 10 minutes, then remove eggplant that is done and let zucchini roast 3-5 minutes longer. Remove from oven and let cool.

For the dressing, add basil, olive oil, lemon juice, and sea salt to a blender and blend until the basil is in small flecks.

Assemble salad by tossing roasted veggies with slices of tomato. Drizzle with 

Recipe: Okonomiyaki: Japanese Cabbage Pancakes

from Food 52

Sauce

1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
Pancakes

5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all-purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
3/4 cup canola oil for frying (roughly 1 tablespoon per pancake, using more or less as needed)
1-2 tablespoons toasted sesame seeds
1 pinch bonito flakes (optional)

Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.

Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

Recipe: Maple Roasted Carrots

from Bon Appetit

2 lb. medium carrots, tops trimmed to about ½", scrubbed

6 Tbsp. unsalted butter, cut into pieces

⅓ cup (packed) light brown sugar

⅓ cup pure maple syrup

¾ tsp. crushed red pepper flakes

Kosher salt

Flaky sea salt (optional)

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).