Lazy Salsa


One day, an overload of tomatillos in the garden led to “winging it” in the kitchen, resulting in this tasty salsa.  Little did I know, this is a common salsa in Mexico.  One of our employees on the farm told me that in Mexico this Tomatillo Salsa is actually called Lazy Salsa, since the Tomatillos aren’t roasted.  What a great name!  It stuck.  Try this over fish or as a salsa served with chips.  Both ways are refreshing and satisfying.

Ingredients:
1/2 cup chopped sweet onions
1 clove garlic, peeled
4 cups quartered tomatillos (approx 15 medium)
1 tbsp lemon juice
1 tsp sea salt
1/4 tsp fresh cracked black pepper
1 large avocado, cubed
2 tbsp seeded & minced jalapeno (approx 2 medium)

Instructions:
In the bowl of a food processor, combine sweet onion and garlic.


Process until finely diced, scraping down the sides, as necessary.  To the onions, add tomatillos, lemon juice, sea salt & pepper.

Tomatillos

Lemon Juice

Sea Salt

Cracked Black Pepper

Pulse 10 times, until broken down, yet chunky.  Add avocado & jalapeño.

Avocado

Jalapeño

Pulse 10 times to combine.  Salsa will be chunky.

Lazy Salsa is great over fish!

Lazy Salsa is great over fish!

Roasted Shrimp and Mango Salsa


Serves – 4

Roasted Shrimp Ingredients:
½ lb 16/20 count peeled & deveined shrimp, tail removed
1 tbsp unrefined coconut oil
½ tsp sea salt
½ tsp fresh cracked pepper

Salsa Ingredients:
1½ cups halved cherry tomatoes
1 cup ½” diced mango
3 tbsp ¼” diced red onion
2 tbsp chopped basil
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp smashed garlic *
1 tsp raw honey
½ tsp sea salt
1/8 tsp fresh cracked pepper

Instructions:
Preheat the oven to 400˚.  Rinse shrimp and dry thoroughly with a paper towel.  Add coconut oil to a ½ sheet try, although any size sheet try will do.  If coconut oil (which is solid below 72˚) is solidified, melt coconut oil for 2 minutes while oven is preheating.


To the pan, add shrimp, sea salt & pepper.  Toss well with a spatula.  When oven has preheated, return pan to the oven for 7 minutes.  Remove pan, and re-toss shrimp.


Transfer to a plate to cool.

To a medium bowl, add tomatoes, mango, red onion and basil.  Set aside.


In a small bowl, combine olive oil, apple cider vinegar, garlic, honey, remaining sea salt and remaining pepper.  Whisk to combine.  Pour dressing over tomato mixture.


Toss gently with a spatula to combine.


Cut cooled shrimp in half along the deveined back.  Lay flat and cut lengthwise in ½” pieces.  Add to tomato mixture.  Toss gently with a spatula to combine and serve with a crispy chip.


* To crush garlic with a knife: Mince the garlic on a cutting board. Once minced, sprinkle a pinch of coarse sea salt overtop. Chop some more. Then using the flat side of a knife, carefully press down firmly on the garlic and drag the knife forward until the knife is no longer on top of the garlic. Lift the knife. Re-pile the garlic and start again until it forms a paste.

Spaghetti Squash Coins with Mascarpone & Roasted Tomatoes


For best results, be sure to shred Parmesan on the large holes of a box grater. Also, it is important not to overcook the spaghetti squash. Keep in mind, we will be re-cooking the squash to make the appetizers. Noodles should be al dente to avoid becoming mushy. See the asterisks below for instructions on properly baking spaghetti squash.

Spaghetti Squash Coin Ingredients:
3/4 cup baked spaghetti squash*
1 cup shredded Parmesan
1/4 tsp sea salt
1/4 tsp fresh cracked pepper

Spaghetti Squash Coin Instructions:
Preheat oven to 400˚. Locate a non-stick baking sheet or a regular baking sheet, lined with parchment paper. Coarsely chop squash into 1/2″ pieces. Place squash onto a kitchen cloth or a piece of paper towel and squeeze to extract extra moisture. Unwrap and place squash into a medium bowl. Add Parmesan, sea salt and pepper. Toss well with a fork to thoroughly combine. Using clean hands, pinch tbsp-sized amounts of the squash mixture and place into little mounds 2 1/2″ apart on the prepared baking sheet. Bake for 7-9 minutes, until the bottoms are nicely browned and the centers are fully melted. Remove tray from the oven and allow coins to rest for 2 minutes before removing with a flexible spatula onto a cookie rack to cool completely.

Roasted Cherry Tomato Ingredients:
1 cup halved cherry tomatoes
1/2 tsp extra virgin olive oil, plus more for oiling pan
1/4 tsp sea salt
1/4 tsp fresh cracked pepper

Roasted Cherry Tomato Instructions:
Reduce oven temperature to 350˚. Locate a 1/4-sized regular sheet tray (although any size will do). Brush sheet tray with a thin layer of olive oil. In a small bowl, combine tomatoes, 1/2 tsp olive oil, sea salt and pepper. Toss lightly with a spoon. Arrange in a single layer, cut side up, on the prepared pan. Bake for 25 minutes. Cherry tomatoes will be nicely roasted without drying out completely. Set aside to cool.

Additional Ingredients:
mascarpone cheese, approx 1/2 cup

Additional Instructions:
Once both the coins and tomatoes have fully cooled, place 1/2 tsp of mascarpone in the center of each coin. Gently press a roasted tomato into the top. Serve at room temperature. They will sit out nicely for several hours.

* To bake squash, preheat oven to 400˚. Locate either a roasting pan with a rack or a cookie sheet with a rack set inside of it. Cut the spaghetti squash from vine stump to butt-end. With a spoon, scoop out the seeds. Place squash on the rack, cut-side down, and fill pan with water until almost reaching the rack. Prick the skin of the squash with a fork 10 times each. Place squash in the hot oven for 1 hour, skin should be pierce-able with slight effort and the flesh under the skin should receive the fork nicely. Skins may be browned. It is important not to overcook the squash.

Classic Hummus


Yield – 3 cups

Hummus is not a difficult recipe, and if you are a hummus eating family, making homemade saves money! Organic hummus can be made at home for about $1.50/cup compared to around $5.00/cup for store-bought. In addition, a home-cook controls the ingredients enabling use of sea salt instead of regular table salt and extra virgin olive oil instead of simply olive oil. Both replacements greatly enhance both the health and flavor of the hummus.

Ingredients:
1 garlic cloves, peeled
1/3 cup tahini
1/4 cup fresh-squeezed lemon juice (approx 2 lemons)
½ cup filtered water
½ tsp sea salt
1/8 tsp cayenne pepper
3 cups cooked chick peas
extra virgin olive oil, for garnish

Instructions:
Using a food processor, chop garlic until minced. To the garlic, add tahini, lemon juice, ½ cup of water, sea salt and cayenne, process until smooth and well combined.

Add cooked and drained chickpeas to the bowl of the food processor with the tahini mixture.  Process well, scraping down the sides of the bowl as necessary.  Once blended, process for one additional minute. The extra processing gives the hummus a fluffy texture.  Serve immediately or chill.  At service, drizzle with extra virgin olive oil and serve with sliced vegetables or seed crackers.

Quinoa Tabouli


Yield – 8 cups

Most people have tried, or at least heard of, the classic middle-eastern dish – Tabouli.  Typically made with Bulgur Wheat, this salad substitutes quinoa for the often hard to digest wheat.  Serve this go-to salad with blue corn tortilla chips or cucumber rounds for a healthy and addictive snack or appetizer.

Ingredients
3 cups cooked quinoa *
3/4 cup currants
1 cup seeded & diced tomatoes (approx 2 small) **
3 cups chopped fresh flat-leaf parsley ***
¾ cup diagonally sliced scallions, both white & green parts (approx 4)
1/3 cup lemon juice (approx 2 lemons)
1/3 cup extra virgin olive oil
1 clove garlic, crushed ****
1 tsp sea salt
½ tsp fresh cracked pepper

Instructions
Combine quinoa, currants, tomatoes, fresh parsley and scallions in a large bowl. With a fork, toss the ingredients to combine.  In a separate bowl, whisk lemon juice, olive oil, garlic, sea salt & pepper. Pour over quinoa mixture and using your fork, re-toss.

Chill for 2 hours (optional) and serve.

* 1 cup of dried quinoa will yield 3 cups of cooked.  Simply follow the package instructions.

** To seed a tomato, cut the tomato in half from top-to-bottom and scoop the seeds and “gel” of the tomato out with your finger or a spoon.  It is not necessary to remove the more dense tomato “ribs.”  The tomato seeds are removed to avoid adding excess liquid to the salad.

*** A food processor is a quick way to chop this amount of parsley.  Remove the coarse parsley stems before chopping. Three large bunches of parsley usually yields 3 cups chopped parsley. The parsley should be dried thoroughly before chopping.  A salad spinner makes this a breeze, or pat it dry with a kitchen towel.

**** To crush garlic with a knife: Mince the garlic on a cutting board. Once minced, sprinkle a pinch of coarse sea salt overtop. Chop some more. Then using the flat side of a knife, carefully press down firmly on the garlic and drag the knife forward until the knife is no longer on top of the garlic. Lift the knife. Re-pile the garlic and start again until it forms a paste.

Orange & Green Olive Tapenade


The best thing about this recipe is it’s flexibility. Switch out the oil, herb, olive variety or citrus at your pleasure. I’m looking forward to trying kalamata olives with lemon and basil. Yum! You could totally skip the soaking step, if you wish. It just takes away some of the extra saltiness of the olive brine, the water in which the olives are packaged. If you can find an olive bar, you will bring home a tastier olive than the canned variety. It’s worth trying to locate one in your town/city. Kinda like having a good cheese shop. Buying the right stuff is half of what makes a good meal!

Ingredients:
2 cups green olives, pitted without pimentos *
2 tsp orange zest
2 tbsp unrefined flax oil
1 tbsp fresh-squeezed orange juice **
1 tbsp chopped fresh marjoram, plus a few unchopped leaves for garnish
Instructions:
Soak the green olives in water for 30 minutes. Drain and rinse. Put olives and orange zest in the bowl of a food processor and pulse 10 times. Get your flax oil ready. Turn on the motor and pour the flax through the spout. Once the oil is added, turn off your motor. Check the texture. It should be grainy without any large chunks. If you have chunks, scrape down the sides and pulse a couple more times until consistently grainy. Refrigerate until you are ready to serve. (If you are serving immediately, proceed to the next step.) At service, stir in orange juice and chopped marjoram. Sprinkle 3-5 whole marjoram leaves on top for edible garnish.

 

* If you can’t find olives without pimentos, simply pull them out! It won’t take long…

** The orange zest and orange juice can come from the same orange. Just make sure you zest before you juice. It’s impossible vice versa!