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Salsa

Spicy Salsa

Spicy Salsa
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Servings
8 servings
Servings
8 servings
Spicy Salsa
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Combine jalapenos, cilantro, and oil in blender and blend until well chopped or dice by hand.
  2. Add garlic, oregano, cumin, salt, and pepper and pour into a large bowl.
  3. Break up the tomatoes, but do not over-chop them.
  4. Add tomatoes to the mixture of jalapenos, cilantro, and oil along with the vinegar, onion, and sweet peppers.
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Tomato-Gazpacho

Gazpacho

Gazpacho
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Servings
8 servings
Servings
8 servings
Gazpacho
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Chop all veggies into large chunks and add to the bowl. Add olive oil, vinegar, salt, and pepper, and puree the mixture.
  2. For a smoother texture, strain soup through a sieve. For a chunkier version, dice the vegetables and forgo pureeing, just stir so that the tomatoes liquefy slightly.
  3. Refrigerate until cold. Serve with a dollop of sour cream or plain yogurt.
Recipe Notes

Recipe Courtesy of Bronxville Farmers Market

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Asparagus

Asparagus and Chicken Delight

Asparagus and Chicken Delight
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Asparagus and Chicken Delight
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Ingredients
Servings:
Instructions
  1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in skillet. Cook 15 minutes, until chicken is almost done.
  2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with shredded cheese to serve.
  3. Serve over pasta. (optional)
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Salsa

Mild Salsa

Salsa
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Salsa
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Ingredients
Servings:
Instructions
  1. Combine jalapenos, cilantro, and oil in blender and blend until well chopped. Add next five ingredients to blender and mix on low speed. Pour into large bowl.
  2. Break up tomatoes, do not over chop.
  3. Add to pureed chili mixture along with tomato puree, onion and sweet pepper.
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Cabbage

Slow-cooked Cabbage Rolls

Slow-cooked Cabbage Rolls
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Slow-cooked Cabbage Rolls
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Ingredients
Servings:
Instructions
  1. Lay your cabbage on its side and with a sharp knife, cut out the whole core. This process frees up the leaves. Put the whole cabbage in a large pot of simmering water. As the outer leaves soften, gently remove them, one at a time. Lay them out flat to cool. You will need 8 large leaves with no tears. Continue to remove all the remaining leaves and set them aside. Cut off any thick bottoms.
  2. Mix together the ground beef, rice, eggs, fine chopped yellow onion, garlic, salt and pepper, and hot sauce. Adjust seasonings as necessary for your taste. Divide the mixture into 8 equal portions. Place one portion on each cabbage leaf. Turn in the sides and roll up. Do not roll too tightly as this will expand. Chop up any remaining leaves and place in the bottom of a large baking dish or pan.
  3. Make your sauce by combining all the remaining ingredients (tomatoes, tomato sauce, white onion, parsley, lemon juice, salt and pepper to taste) in a heavy saucepan. Set oven to 350 degrees. Simmer sauce gently for 10 minutes. Pour abut 1 cup of the sauce mixture over the chopped leaves and then lay out the cabbage rolls side by side on the sauce. Pour the remaining sauce over the cabbage rolls. Sprinkle with brown sugar. Cover and bake for one hour.
  4. Lower oven temperature to 300°F and bake for an additional two hours. Watch the rolls carefully and do not let the tops dry out. Add extra sauce if necessary. After removing from the oven, let stand for 10 minutes before serving.
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swiss-chard

Swiss Chard Roll Ups

Swiss Chard Roll Ups
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Swiss Chard Roll Ups
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Ingredients
Servings:
Instructions
  1. Place 4 leaves (still fairly wet from being rinsed) on a microwave-safe plate and microwave on HIGH for about 25 seconds.
  2. Lay the leaves face-down on a nonstick jellyroll sheet (or similar) with stems lined up from north to south. Lay 1/4 ounce of cheese in the center, in a 2-inch long rectangle, from north to south. Spread 1 teaspoon of the tomato paste over the cheese, then top with 2 quarters (if using small tomatoes) and sprinkle about 1/16 teaspoon of the Mrs. Dash over the tomato filling.
  3. Fold north and south ends of leaf over the filling, then fold in the sides to create a burrito-like wrap. Place on jellyroll pan, stem side up. Repeat with remaining leaves and filling. Preheat oven to broil.
  4. Broil, with pan about 6 inches from the flame, for 2 minutes. Flip wraps over, and broil other side 2 minutes more. Sprinkle salt over the top, if desired.
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