Mango Salsa

Mango Salsa

This recipe came from the River Valley Market in Northhampton, Massachusetts.

  

Ingredients

5 lbs. Mango, peeled, medium dice        

5 c. Red Pepper, small dice         

3 c. Green Onion, sliced               

8 each Jalapeno Pepper, seeded, minced            

1 bunch Cilantro, fresh, chopped             

1/2 c. Lime Juice              

1/4 c. Canola Oil               

Salt, to taste

Instructions

In a large bowl, combine all ingredients. Taste and adjust seasoning if desired.

Risotto with Peas

Recipe from Fagor.

This wonderful Mediterranean dish is easy and quick in a pressure cooker.

Ingredients

3 Tbsp Butter

1 small Onion, finely chopped

1 cup Arborio Rice

1 cup Frozen Peas

2 ¼ cups Chicken Broth

1/3 cup Parmesan Cheese

1/8 tsp Pepper

Instructions

In a cooker, heat 2 tablespoons oh the butter over medium heat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion does not brown.

Add rice and sauté until light brown. Add peas and chicken broth; stir well. Close the lid and bring to pressure. Lower heat and cook for 7 minutes.

Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.

Serves 4.

Coconut Quinoa Pilaf

This vegan dish is delicious served on its own. You may add some sautéed tofu and a steamed vegetable for a balanced meal.

2 Tbsp. Coconut Oil

1 medium Onion, sliced

1 medium Red Bell Pepper, diced

3 to 4 Cloves Garlic, crushed

2 c. Quinoa, rinsed

1 (14 ½ oz.) can Coconut Milk

2 c. Water

½ tsp. Crushed Red Chili Flakes

½ c. Raw Cashews, roughly chopped for garnish

½ c. Fresh Cilantro, chopped

In a medium skillet heat 1 tablespoon. of the coconut oil over medium heat and sauté the onion for about 10 minutes or until it becomes slightly caramelized. Set aside in a bowl.

Heat the remaining coconut oil and add the pepper and garlic, sauté for 5 minutes. Add the quinoa and cook for a few minutes until the grain starts to pop. Add the caramelized onion and stir.

Add the coconut milk, 1 cup of water and bring to a boil. Lower the temperature and slowly simmer for about 20 minutes, stirring occasionally. You will add the remaining cup of water a little at a time until the liquid is completely absorbed (you may need more water).

Remove the pot from heat and let it cool for a few minutes. Add the cashews and cilantro right before serving and gently fluff with a fork.

Makes 4 servings.

Sylvie’s Brioche and Chicken Apple Sausage Stuffing

A note from Sylvie:

I like to experiment with this dish and use different types of breads to make my holiday stuffing. Brioche adds a unique, rich sweetness that I just love. It is best to buy the brioche a couple of days ahead of time to allow it to dry before using it. I also like to toast it in the oven for a few minutes. This prevents the stuffing from getting too wet and mushy. We are lucky to have great bakeries in town ,and I used the brioche from Café de Paris.

1 Brioche, cut into 1-inch cubes

3 Tbsp Olive Oil

1 tsp ground Ginger

1 tsp Cinnamon

1 tsp dried Thyme

1 tsp dried Rosemary

1 tsp dried Oregano

1 tsp dried Sage

1 tsp Celery Salt

1 medium Yam, peeled and cubed

1 lb. Apple Chicken Sausage (I used the Boise Co-op house made sausages), chopped

1 medium Red Onion (I used King Crown Local), minced

3 stalks Celery, sliced

1 medium Leek, washed, sliced

1-½ c. Spinach

1 Pear, peeled, cored and cubed

2 Tbsp dried Cherries

1/2 cup Chicken Broth, more if needed

3 Tbsp Maple syrup

3 Tbsp toasted Pumpkin Seeds

Salt and pepper to taste

Preheat the oven to 375 degrees.

In a bowl mix together cubed brioche and 1 Tbsp olive oil. Make sure to coat the bread well. Place on a baking sheet and toast for 7 to 10 minutes. Set aside.

In a large skillet heat 2 Tbsp olive oil over medium heat. Add the ginger, cinnamon, thyme, rosemary, oregano, sage and celery salt and cook for 2 minutes. Add the yam and cook, uncovered, on low heat for 8-10 minutes, stirring frequently. Add the sausage and cook for 10 minutes. Add the onion, celery, leek, spinach, pear, and dried cherries, cook for 5 more minutes then add the broth and maple syrup. Cook for an additional 5 minutes or until liquids have been absorbed. Season with salt and pepper. 

Transfer the mixture to a large bowl, let it cool, then add the toasted brioche and toasted pumpkin seeds. This dish can be prepared up to 2 days in advance. 

To re-heat, drizzle with a small amount of maple syrup and place in the oven at 375 degrees for 20 minutes. Bon appétit!

Sylvie's Pumpkin Tagine

Sylvie’s Pumpkin Tagine—A Moroccan Stew

Serves 4-6

This vegetable tagine can be served with couscous or quinoa as a vegetarian meal, or as a side dish with chicken or lamb.

• 1 Tbsp Olive Oil
• 1 Yellow Onion, coarsely chopped
• 2 Garlic cloves, crushed
• 2 tsp of Ras el Hanout (recipe follows)
• 1 tsp Sweet Paprika
• 2 medium Pumpkin, about 3 cups, peeled, seeded and cubed (I used local Pie Pumpkin from Heath Farm)
• 1 cup Dried Apricots, finely chopped
• 1 cup Water
• Salt and Pepper to taste
• Juice of ½ Lemon

Heat the oil in a tagine over medium heat, and add the onion and garlic. When the mixture starts to brown slightly, about 3 minutes, add the dry spices. Stir well for about a minute to coat the onion. Add the cubed pumpkin and apricots and stir to coat them, then add the water. Simmer, covered, for 10 minutes or until the pumpkin has softened, stirring occasionally.Seasoning to taste with salt and pepper. To finish, add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and open cook for a few minutes to thicken it.

Ras el Hanout

Ras el hanout translates from Moroccan into “head of the store.” This seasoning mixture can sometimes contain as many as 50 different spices. It is also an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3½ tsp

2 tsp ground Ginger

2 tsp ground Coriander

1 ½ tsp ground Cinnamon

1 ½ tsp freshly ground Pepper

1 ½ tsp ground Turmeric

1 ¼ tsp ground Nutmeg

1 tsp ground Allspice

1/4 tsp ground Cloves

Combine all ingredients; store in an airtight container.

Foodie Tuesday Special: Suzanne's Alsatian Spaetzle

This delicious dumpling recipe has been passed down in my family for many generations. We typically make them a day ahead of time and pan fry them in butter before serving, then sprinkle on some freshly chopped parsley for garnish. My mother's measure is 6 eggs to 1 kilogram of flour (2 pounds), but you may adjust as you wish. -- Sylvie Ryan

Serves 6

3 cups Flour

¼ tsp Nutmeg

Salt and Pepper to taste

1 ¾ cups Milk

4 large Eggs

In a large bowl, combine the flour, nutmeg, salt, and pepper. In another mixing bowl, whisk the eggs and milk together.

Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for at least one hour or overnight in the refrigerator.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. It is much easier to use a Spaetzle maker. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle float to the surface, stirring gently to prevent sticking. Use a large slotted spoon to drain them and place them in a buttered oven dish. Set aside until ready to use.

Spaetzle with Caramelized Onions and Gruyère

Pre-made Spaetzle

2 Tbsp Butter, cut into small pieces

1 ½ cups shredded Gruyère cheese

1 medium white Onion, thinly sliced

Melt the butter in a medium skillet and add the onions, cook to until they reach a golden brown, caramelized color over medium heat, about 15 minutes.

Pour the onion mixture over the spaetzle and sprinkle with gruyère. Bake for about 20-25 minutes at 375 degrees, or until the cheese has melted and has browned slightly.,

Grandma Hélène's Green Beans

From Sylvie Ryan, the Boise Co-op's Culinary Educator


My grand mother made this recipe for larger family gatherings. It accompanies roasted chicken very well, but would be a good plate companion for any roasted meat dish. It is so quick and easy to make and the flavors of slowly cooked onions with garlic and tomatoes are delicious and very fresh.

Serves 8-10

2 Lbs. String Beans (You may use Green Beans cut in half)

1- 2 Tbsp Olive Oil

1 Large Yellow Onion, minced

4-5 Garlic Cloves, crushed and minced

1 Large Tomato, cubed

½ cup Vegetable Broth

Salt and Fresh Ground Pepper to taste



Wash and trim the beans. Set aside.

In a large skillet heat the oil over medium heat and add the onions. Sauté the onions until tender, but not browned, about 5 minutes. Add the garlic and tomatoes and cook for an additional 5 minutes, lower the heat if needed, the mixture has to simmer. Add the vegetable broth, the beans, salt and pepper, cover and simmer for 20 minutes, stirring occasionally. Adjust the seasoning and serve. Bon appétit!

Sautéed Kale with Smoked Paprika

By Liz Allred

Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.


Ingredients:

1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped

2 Tbsp olive oil

1 medium onion, chopped (about 1 cup)

1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot

Pinch of dried crushed red pepper

Salt

Directions: Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.

Serves 4.

Baby Bok Choy with Cashews

2 Tbsp Olive Oil

1 cup chopped Green Onions, including green ends

3 cloves Garlic, chopped

1 pound Baby Bok Choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together

½ teaspoon Dark Sesame Oil

 Salt

½ cup chopped, roasted, salted Cashews

Directions: Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.

Serves 4.

Green Rice and Grilled Asparagus Salad

1 pound Asparagus - trimmed
1/4 cup Olive Oil
1 Yellow Pepper - seeded and cut in half
1 Red Pepper - seeded and cut in half
¼ cup Orange Juice - plus more if needed
1 clove Garlic - chopped
2 Tablespoons fresh grated Ginger
2 Tablespoons Honey
½ Orange - the zest only
1 Orange - segmented and cut up
¼ teaspoon Wasabi Powder
1 cup Jade Rice
¾ teaspoon Salt
1/3 cup Mixed Nuts, optional

Heat the grill to medium.

Cover and grill the asparagus until lightly browned and crisp tender. Grill the peppers until the skin is blackened all over, about 7 minutes.

Cut the asparagus and the peppers into bite-size pieces.

In food processor or blender, combine the olive oil, orange juice, garlic, ginger, orange zest, honey, and wasabi powder. Process until smooth. Set the dressing aside.

Cook the rice according to the directions below. Add the salt to the rice.

Transfer the cooked rice to large bowl and toss in asparagus and peppers.Pour the dressing over hot rice add veggies and stir.

Preparation and Cooking Instructions for Jade Rice:
Bring  1 ½ cups water or stock to a boil. Add 1 cup of Jade Rice, 2 Tbsp butter or olive oil (optional), and stir. Cover tightly and return to boil. Reduce heat and simmer. Cook for 18-22 minutes. Let rest covered for 5-7 minutes until rice is tender and most grains are slightly split. Drain excess liquid if necessary. Hold in steam table for serving or chill for later service. Reheat by sautéing with any of your favorite herbs, spices and vegetables.

Organic Purple Barley

Note: Adapted from The Hip Chick's Guide to Macrobiotics, by Jessica Porter. Umeboshi (plum) vinegar can be found at the Boise Co-op.

Total time: 1 hour and 10 minutes plus chilling time for the salad
Servings: 6 to 8


2 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

Pinch plus 1/2 teaspoon Sea Salt, divided

1 Tbsp Apple Cider Vinegar 

1 Tbsp Umeboshi Plum Vinegar

1 Tbsp Minced Shallot

1/4 cup Olive Oil

5 cups Water

2 cups Pearl or Hulled Barley

2 Bay Leaves

2 Tbsp chopped Fresh Oregano (or 2 teaspoons dried and crumbled)

1/3 cup pitted and chopped Kalamata Olives

1/3 cup drained Capers

1/2 cup toasted Pine Nuts

1/4 cup finely chopped Green Onions



1. To make the dressing, combine the lemon juice, mustard, pinch sea salt, vinegar, shallot and olive oil in a medium bowl and set aside.

2. To prepare the salad, bring the water to a boil in a large saucepan. Add the barley with the remaining salt and bay leaves. Simmer until the barley is tender and all of the water is absorbed, 45 minutes to 1 hour total cooking time. Remove from heat and cool.

3. Place the barley in a large bowl, and stir in the dressing and oregano. Cover and chill for about 2 hours or until ready to serve. Before serving, gently stir in the olives, capers, pine nuts and green onions.

Each of 8 servings: 311 calories; 6 grams protein; 42 grams carbohydrates; 9 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 561 mg. sodium.

Multi-Color Bell Pepper Tatin

By Sylvie Ryan, Boise Co-op Culinary Educator

Editor's Note: Sylvie prepared this dish for her French Bistro class, and it's one of the best things I've ever eaten in my entire life! I've played with it at home and it takes well to all kinds of creative modifications. For instance, I think everything is better with caramelized onions, so I usually add some between the peppers and the olive tapenade. This is a GORGEOUS tart that will knock the socks right off your dinner guests, and is great for all us hungry vegetarians!  ~Linda


Serves 4-6

Preparation: 30 minutes

Cooking time: 1 hour 

• 1 Ball of Pizza Dough
• 6 Bell Peppers (2 Green, 2 Red, 2 Yellow or Orange)
• 4-5 oz Black Olive Tapenade
• 4 Tbsp Grated Parmesan
• 2 Tbsp Olive Oil
• 3 tsp Fresh Thyme, chopped
• Salt and Pepper 

Turn on the oven grill or broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet, open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them. When they are cooked, place them in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, which will help the peeling process. Carefully peel the peppers.

Preheat the oven to 375 degrees F. Line a pie dish with parchment paper, spray or brush with olive oil. Arrange the peppers in a star shape, alternating the colors. Cover with the tapenade and the Parmesan cheese and thyme. Drizzle most of the olive oil, reserve some for the garnish.

Spread the pizza dough, large enough so that it will cover the vegetable. Tuck the side in, then, with a fork, pick the dough so that the steam can escape.

Bake in the oven for 35-40 minutes. Let stand for 5 minutes before reversing onto a plate. Top with the remaining olive oil, add some thyme to garnish.

Roasted Garlic Mashers

Note from Sylvie:
Roasting the garlic will bring these mashers to a new level of flavor. The caramelized garlic adds an intense sweetness to the potatoes, and the roasting makes them much easier to digest. This recipe can accompany many meats, such as a stuffed beef tenderloin, pork roast, roasted chicken or even barbecued salmon.

4 lb. Large Yukon Gold or Red Potatoes, peeled, cut into 2-inch pieces
Pinch of salt
1 ½ c. Milk
2 tsp Unsalted Butter
1/3 c. Roasted Garlic
1 tsp Salt
½ tsp Pepper

To Prepare the Roasted Garlic:
You may use regular garlic, but I like to use elephant garlic. You can buy terra cota dishes that are designed to roast garlic or you can simply peel off the outer layer of the garlic skin and wrap the whole garlic bulb in aluminum foil. Place in the oven at 375 degrees F for 20-25 minutes. An amazing aroma will invade your house!

To Prepare the Mashers:
Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and simmer, covered, until potatoes are tender, about 20 minutes. Shortly before the potatoes are done, place milk in a small saucepan, bring to a simmer over moderate heat, and set aside. Drain potatoes well. Add hot milk, butter, roasted garlic, salt and pepper, and mash with a potato masher or electric mixer just until smooth (I prefer to use a traditional vegetable mill, it makes the potatoes much lighter and fluffy).

Sylvie's Shitake Mushroom Stuffing

2 cups Fresh Bread, such as Campagne or Ciabatta Bread, crust removed and cubed
About 1 cup Milk
1 Apple, cored and chopped
1 large Onion, sliced
2 ribs Celery, chopped
3 cloves Garlic, minced
1 cup Roasted Pine Nuts
3 cups fresh Shitake Mushrooms, chopped
¼ cup Madeira or Marsala
2 Eggs
1 Tsp Olive Oil
2 tsp Fine Bread Crumbs
1/2 Tbsp Chopped Fresh Thyme
1/2 Tbsp Chopped Fresh Oregano
Salt and Pepper, to taste

In a small bowl, soak bread cubes in milk.

In a saute pan, saute onion, celery, and garlic. Cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Madeira and cook for 1 1/2 to 2 minutes. Remove from heat and allow to cool completely.

Squeeze excess milk from bread and place bread in a large mixing bowl. Add eggs and mix well, breaking up pieces of bread. Add mushroom mixture, pine nuts, chopped apple, chopped thyme and oregano, and salt and pepper to taste.

Place mixture in an oven dish, drizzle olive oil and fine bread crumbs. Bake for about 20 minutes. Serve hot.

Fennel and Tomato Bake

Fennel bulb’s potent aniseed taste mellows down when cooked. This vegetable is a great match to baked tomatoes, raspberry vinegar and honey.

Serves 4

4 Large Fennel Bulbs, trimmed, split down the middle and washed well
1Tbsp Olive Oil
4 Large Beefsteak Tomatoes, skinned, de-seeded and chopped
1Tbsp Honey
1 Tbsp Raspberry Vinegar
4 Basil Leaves, chopped
Sea Salt and Freshly Ground Pepper

Bring a large pan of salted water to a boil the fennel for 20 minutes.

Refresh the fennel in cold water, then lay in a shallow earthenware baking dish.Brush with olive oil. Scatter the tomatoes over the fennel.

Mix together the honey and vinegar and drizzle over the dish. Sprinkle with basil, salt and pepper. Place the dish in a preheated oven at 400 degree F (200 degree C) and bake for 15 minutes, so that the tomatoes cook to a rich sauce over the fennel. Serve right away.

Cook’s note:
This dish makes an excellent light meal, or pairs wonderfully with roasted chicken or grilled fish such as sea bass or halibut. —Sylvie Ryan, Boise Co-op Culinary Educator


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