A word from The Cooking Fairy - I’ve used Kim’s produce this week to bring you some great
dishes that eat well on their own or served alongside your BBQ.
It’s getting hot, hot, hot with all these chili peppers! Cook ‘em up in jambalaya, mexican salsas
and stews or try your hand at Indian cuisine (our household favorite). However, if you store them in the fridge, I promise I will show you a way of preserving them ALL in a great salsa/relish ! Go online at www.thefairycook.com to get this recipe ahead of time, or be sure to visit Red Clover’s stand/pick up point next week to get the recipe and some amazing chilis!!
SQUASH PUDDING WITH ROASTED TOMATO VINAIGRETTE
By all means, use yellow squash or zucchini in this. A great side dish, or main course paired
with a green salad.
Serves 6-8
2 and 1/2 cups milk
1 cup yellow cornmeal
1/4 cup olive oil
3 yellow squash, diced
1 red bell pepper, diced
5 large eggs
1 tbsp chopped fresh thyme
2 tbsps chopped chives or minced scallions
1 cup crumbled chevre
Roasted Tomato Vinaigrette (recipe follows)
Preheat the oven to 350 degrees and lightly butter a 2-quart souffle dish.
Bring the milk to a low boil in a saucepan. Remove from the heat and slowly whisk in the
cornmeal.
Bring the milk to a low boil in a saucepan. Remove from the heat and slowly whisk in the
cornmeal.
Heat the olive oil in a skillet over medium heat. Add the squash and red bell pepper and cook,
stirring frequently, 3-5 minutes, until crisp-tender and set aside.
Mix together the eggs, thyme, chives, chevre in a bowl. Add the milk and squash mixture and
stir until well blended.
stirring frequently, 3-5 minutes, until crisp-tender and set aside.
Mix together the eggs, thyme, chives, chevre in a bowl. Add the milk and squash mixture and
stir until well blended.
ROASTED TOMATO VINAIGRETTE
Makes about 11/2 cups vinaigrette
5 plum tomatoes, cored and chopped
2 shallots, chopped
1/3 cup olive oil
2 tsp salt & 1tsp ground black pepper
2 tsp chopped fresh chives
1/3 cup champagne/white wine vinegar
Makes about 11/2 cups vinaigrette
5 plum tomatoes, cored and chopped
2 shallots, chopped
1/3 cup olive oil
2 tsp salt & 1tsp ground black pepper
2 tsp chopped fresh chives
1/3 cup champagne/white wine vinegar
Preheat the oven to 400 degrees.
Toss the tomatoes, shallots and olive oil in a baking pan roast for 40 minutes or until the
tomatoes are slightly brown and the skin begins to shrivel.
Place the salt, pepper, chives, vinegar, tomatoes, shallots and the oil from the roasting pan into
a food processor and process until well incorporated.
This also goes well with grilled chicken, fish or vegetables.
Toss the tomatoes, shallots and olive oil in a baking pan roast for 40 minutes or until the
tomatoes are slightly brown and the skin begins to shrivel.
Place the salt, pepper, chives, vinegar, tomatoes, shallots and the oil from the roasting pan into
a food processor and process until well incorporated.
This also goes well with grilled chicken, fish or vegetables.
BROCCOLI, CABBAGE, CUCUMBER SLAW
For Kim’s CSA customers, there was cucumber last week and some great red cabbage and I’m
told, broccoli this week - but it doesn’t matter - anything crunchy goes with this coleslaw
dressing with a kick, so be sure to improvise. You will never think of coleslaw in the same way!
Combine your choice of veggies with this spicy dressing:
Makes 1/3 cup dressing; 1/4 cup mayonnaise, 2 tbsp lime juice, 1/2 tsp cumin, 1 chili pepper
(from can of chili peppers in adobe sauce), 2 tbsp of adobe sauce from can.
For Kim’s CSA customers, there was cucumber last week and some great red cabbage and I’m
told, broccoli this week - but it doesn’t matter - anything crunchy goes with this coleslaw
dressing with a kick, so be sure to improvise. You will never think of coleslaw in the same way!
Combine your choice of veggies with this spicy dressing:
Makes 1/3 cup dressing; 1/4 cup mayonnaise, 2 tbsp lime juice, 1/2 tsp cumin, 1 chili pepper
(from can of chili peppers in adobe sauce), 2 tbsp of adobe sauce from can.
