½ of each watermelon chopped with seeds removed
1 bell pepper, chopped
1 small red onion, chopped
About a handful of mint and cilantro, chopped together
Juice of 2 limes
2 tablespoons extra virgin olive oil
Combine all the ingredients together in a shallow bowl and gently mix together.
Serve and enjoy the easy summer side dish.
½ tsp sugar
¼ to ½ tsp salt (to taste)
1 Tbsp soy sauce
2 tsp dry sherry
2 tsp sesame oil
1 Tbsp canola or safflower oil
6 ounces firm tofu, diced (1 cup)
2 cloves garlic, minced garlic
1 Tbsp minced fresh ginger
2-3 beets, peeled and cut in 2-inch julienne
Beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped
1 medium onion, sliced thin
1 head bok choy, washed well and chopped
2 tsp sesame seeds
¼ cup minced cilantro
2 tsp cornstarch dissolved in 2 tablespoons water or stock
Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm’s reach of your wok or sauté pan. Have the other ingredients in separate containers close by.
Heat wok or sauté pan over high heat until a drop of water evaporates within a second or two when added to the pan.
Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don’t stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color.
Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the onion and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens, bok choy and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute.
Remove from the heat and serve with rice, noodles or other grains.
1 bunch green kale – rough chopped with the stems removed
1 bell pepper – small dice
1-2 ears of sweet corn (kernels removed from cob)
2 Tbsp cilantro – chopped fine
2 cloves garlic – minced
1-2 tsp red pepper flakes
2 Tbsp olive oil
Salt and pepper to taste
Heat oil over medium heat. Add the garlic and cook until aromatic 1-2 minutes. Then add the kale and cook until the leaves are beginning to wilt. At this point add the sweet corn, peppers and red pepper flakes. Continue to cook until the moisture is evaporated.
Remove from the heat and toss in the chopped cilantro. Add salt and pepper to taste.
1 1/2 German butterball potatoes, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 Tbsp canola oil
1 Tbsp cumin seeds
1 small red onion, small dice
1 tsp ground turmeric
2 tsp coarse kosher or sea salt
1 tsp cayenne (ground red pepper)
2 medium-size tomatoes, cored and cut into 1-inch cubes
2 Tbsp finely chopped fresh cilantro leaves and tender stems
Drain the potatoes and pat them dry.
Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.
3 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
2 1/2 teaspoons cumin seeds
1 clove garlic, minced
1# red norland potatoes, cut into small dice
2-3 medium tomato, cut into small dice
4 tablespoons chopped cilantro
3 tablespoons chopped mint leaves
1-2 peppers chopped
2 cups fresh corn kernels
1 can coconut milk
3/4 teaspoon salt
1 tablespoon lemon juice
Cayenne pepper, to taste
In a large pan, heat the oil over medium-high heat until shimmering. Add the mustard seeds and 1/2 teaspoon of the cumin seeds. Cook until the mustard seeds begin to pop, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden.
Add the tomato, cilantro, mint, and green chile. Cook for 1-2 minutes longer, then add the corn and stir to combine. Add coconut milk, salt, and lemon juice. Stir and bring to a simmer, then cover and cook until the potatoes are cooked through.
In the meantime, toast the remaining cumin seeds in a dry skillet over high heat until aromatic. Stir the toasted cumin seeds into the curry and season with black pepper and cayenne to taste. Serve immediately.
1 head savoy cabbage
1-2 ears sweet corn
1 onion, sliced thin
1/4 cup plus 2 tablespoons olive oil {see notes}
1 tablespoon apple cider vinegar
1 clove garlic
1 tablespoon lime juice
1 teaspoon lime zest
Sea salt to taste
Black pepper to taste
1/4 cup minced cilantro or basil
½ cup crumbled feta
Preheat grill for about 10 minutes.
Cut the cabbage into 8 wedges and remove corn from husks.
In a bowl, place cabbage and corn and drizzle with olive oil and season with salt and pepper.
Grill vegetables for about 10 minutes turning frequently until a good char is present then remove and place back in the bowl and cover.
Once the vegetables are cool enough to handle, give the cabbage a rough chop. Remove the corn from the cob and remove stem and seeds from pepper and chop.
Blend or whisk together 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a heavy pinch of salt and black pepper.
Once the desired taste and consistency is reached with your dressing, toss the grilled vegetables and onions in with the minced herbs. Crumble feta over the top and serve warm.
1/4 cup pine nuts
1/2 cup coarsely chopped garlic scapes
1 bunch of cilantro minced
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1 teaspoon crushed red pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
Add this pesto to any pasta dishes with a little bit of fresh chevre and you can’t go wrong.
1 eggplant
1 delicata squash
¼ cup canola oil
½ cup finely diced red onion
1 cup finely diced bell pepper
2 tbsp apple cider vinegar
3 cups diced tomatoes,
1 tablespoons whole cumin
1/2 tablespoon whole coriander seed
1/4 cup finely chopped cilantro
Cut the eggplant and delicata into similar sizes. I prefer to go with a large dice
In a large frying pan, heat 1/3 cup of the oil over medium-high heat, and cook the delicata until it starts to brown. Add the eggplant and continue cooking until it starts to brown then remove from pan
Add the onion and pepper to the pan with the coriander and cumin, and cook over medium heat until soft and caramelized, about 5 minutes.
Add the apple cider vinegar to the pan, scraping up any of the browned bits that have adhered to the bottom with a wooden spoon. Cook until the vinegar has evaporated, then add the tomatoes.
Cook the tomatoes over low heat until they are thickened and saucy. Then return the eggplant and delicata to the pan and continue cooking on low heat for about 10 minutes. Season with salt and freshly ground black pepper, and stir in the cilantro.
1 green pepper (chili or green bell)
2 cucumbers, peeled, halved, seeded, and cut into chunks
2 ripe avocados, cut into 1-inch chunks
1/2 bunch chopped fresh cilantro
1/2 cup extra-virgin olive oil; more for serving
1 1/2 Tbsp. lemon juice
1 large clove garlic, minced
Kosher salt and freshly ground black pepper
Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the chile in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.
In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.
Adjust amount of jalapeno or other spicy pepper to taste, or you can use a green bell pepper and adjust heat with your prefered hot sauce.
Steadfast Acres is a Certified Organic vegetable farm serving CSA, retail, farmers market, and wholesale customers in Southwest Wisconsin.
