Chef Jen Cooks August 5th:
Gazpacho:
Hand mince the onion and rinse in cold water.( rinse anytime to you plan to eat an onion raw) Chop garlic and hot pepper in a food processor until fine. Add tomatoes and cucumbers and pulse until chunky or desired consistency. Add a splash of balsamic vinegar, extra virgin olive oil, salt, pepper, minced parsley and basil.
Squash with tomatoes and shiitake powder:
Saute sliced squash, chopped onions and minced garlic in a blend of butter and olive oil until squash is tender. Season with salt and pepper. Add chopped tomato and a tablespoon of shiitake powder from Baywood Organics. It adds flavor and thickens the sauce.
Pico de gallo:
Hand chop and rinse onion. You want ½ to 1 cup onion. Chop 2 cups of tomatoes and 3 Tablespoons minced hot peppers. Mince 2 cloves of garlic, add 1 to 2 tablespoons of apple cider vinegar or fresh lime juice, fresh cilantro and salt to taste.
Quesadilla:
Can be made with corn or flour tortillas. Put the tortilla in hot pan, oil the pan If you are using corn tortillas, but not for flour, top with a mix of grated muenster and cheddar. Top with another tortilla, brown and flip. Toast until just starting to brown and cheese melts. Think grilled cheese sandwich. They can also be stuffed with almost anything: avocados, pico de gallo, sauteed veggies or cooked meats.
Veggie Quesadilla:
Saute thinly sliced squash, onions, peppers and garlic until tender. Follow recipe above adding a bit more cheese on the sauteed vegetables.
Beef Quesadillas:
Chop onions and saute until lightly caramelized. To the hot pan add finely chopped or ground beef seasoned with salt, pepper and ground cumin. Stir over medium heat until done. Follow recipe above adding a bit more cheese on the cooked meat. Substitute pork or chicken. This is great with leftover meats.
Homemade chips:
Cut corn or flour tortillas into 6 or 8 pieces and fry in favorite oil. Jen uses pork fat from pastured pig. Remove from oil when crisp and golden, drain well. Salt
Roasted tomato salsa:
Place whole tomatoes on a hot grill and roast until blackened. Mix in a blender with cilantro, peppers, garlic, salt and apple cider vinegar . Leave a bit chunky. Pour in bowl, add hand chopped and rinsed onions.
Pork burgers with veggies:
Chop green onions and mince garlic, place in a bowl with grated summer squash and a pinch of shiitake powder. Add ground pork and mix well. Form into patties, season with sriracha, salt, pepper and grill until done.
Sauteed squash and brats:
Slice squash and saute in a mix of butter and olive oil. Slice brats and saute until done. Mix together and top with pico.