Garden Members Recipes

Yesterday, at the Community Gardens Open House, Laura Washington made this outta sight Salsa. Today, she shares her recipe here:

Pineapple Salsa

2 cups diced fresh pineapple

1 cup diced cherry yellow and red tomatoes

¾ cup chopped red onion

¼ red bell pepper diced  

1-2 hot peppers chopped

¼ fresh parsley minced

1 clove garlic, minced

1 tsp ground coriander

1 tsp ground cumin

1 ½ Tb light olive oil

¼ tsp black pepper

½ tsp sea salt

In a large bowl; add all 12 ingredients and lightly toss until well blended.  Chill for 2 hours before serving. Serve with your favorite whole-grain tortilla chip. Serves 6-8 people.

Summer Tomato Sauce

Cat Harrold’s Heirloom Tomatoes Grown at the MOSAIC Community Gardens 2012

 In a medium bowl, blend the following:

2 large tomatoes, chopped

4 T olive oil

¼ cup chopped fresh basil

¼ cup finely chopped scallions

1 T fresh oregano

2 cloves garlic, grated

¼ t salt

Black pepper to taste

 Cover and let sit, at room temperature for at least 3 hours.

 Cook 1 pound of pasta.  While pasta is hot, toss with the sauce.

Top with freshly grated parmesan.

Cat Harrold  ENJOY!

Talapia Ceviche

(fresh garden veggies make the difference)!! 

YUM!! My Family LOVES This Recipe.

  • 2 pounds tilapia fillets, finely diced* see Cook’s Note
  • 1 cup lime juice (about 8 large limes)
  • 1/2 cup seeded chopped tomato
  • 1/2 cucumber, peeled, seeded and finely diced
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and freshly ground black pepper
  • 1/2 cup clam-tomato juice (recommended: Clamato), optional
  • 1 tablespoon bottled hot sauce (recommended: Huichol), optional
  • 1 serrano chile, optional
  • Grilled Tostadas, recipe follows, or 6 purchased tostadas
  • Mayonnaise, for spreading
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • 1 lime, cut into wedges

Directions

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.

Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.

Notes

The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.

Grilled Tostadas:

  • 6 corn tortillas

Heat a grill or grill pan over medium heat.

Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.  

Submitted by:  Katy Jackson

PhotoGrid_1389066584543Kale Salad with Blood Oranges, Fennel and Pears and a light Citrus Dressing (serves two)

4 cups kale chopped, all stems removed

1 cup medium beets sliced

1 cup blood oranges peeled sliced (membrane removed)

1 cup  pear cut into ½’ pieces

½ cup fennel small and large parts thinly sliced

¼ cup petite red onions sliced

¼ cup parsley chopped

For the dressing,

¼ cup lemon

¼ cup lime

2 Tbs light olive oil

Pepper (to taste)

1 tsp agave nectar or honey (optional)

Wrap each beet in foil and cook at 375 degrees for 45 minutes until slightly tender, remove foil and place in cool water immediately to protect color and density then peel, cool in refrigerator for 1 hour or until ready to serve. Blanch kale in hot water for 30 seconds, remove immediately and place in ice water to cool, then drain – kale can be cooled along with beets until ready to serve.  When ready to serve, layer the kale at the bottom of each individual serving plate or bowl, then onions, beets, pears, blood oranges, fennel and parsley.  Whisk all dressing ingredients and you have yourself one amazingly, healthy salad to serve!

See Ya’ at the Gardens,

Laura

 

20130428_163558-1 (1)

Thai-Inspired Warm Cole Slaw

We’ve paired a super-tuber with red cabbage and other colorful vegetables to provide an excellent source of flavonoids such as beta-carotene and vitamin A.  This dish dumps an arsenal of high-tech, high-caliber essential vitamins and minerals such as vitamin B and niacin.  Eating these and other vitamins daily play a key role in achieving peak performance in the body’s metabolic process = HIGH ENERGY!

The warm slaw can be served as a vegetarian entrée or to compliment grilled salmon, chicken or other lean meats!

2 tb of canola oil

1 tb white rice vinegar

2 tb honey

2 tb sesame oil

sea salt to taste

½ tsp crushed red pepper

1 tsp natural peanut butter (substitute with almond butter or sunflower butter)

1 tsp fresh ginger or ½ tsp ginger paste

1 tsp fresh garlic chopped

½  lb of sweet potato diced

1 lb red cabbage chopped

½ c red peppers chopped

½ c yellow pepper chopped

¼ green pepper chopped

¼ red onion chopped

 Serves 2 as an entrée or 4 as a side dish

Prep time:  20 mins Cook time: 8 mins

Add canola oil to a non-stick pan.  Heat on med-high, add sweet potatoes.  Cook for approximately 4 mins.  Whisk rice vinegar, honey, sesame oil, sea salt, red pepper, peanut butter, ginger and garlic.  Pour over sweet potatoes and stir gently.  Cover and allow to cook for approximately more 2 mins or until tender.  Add cabbage, peppers and onions to the pan and sautéing on high for approximately 2 mins or to desired texture.  Serve immediately.  

Truly, a joy to make and eat!

Laura Washington



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