recipes

Serve in a fresh kale wrap as an appetizer or as a side for a great outdoor picnic.

Ingredients:
Vegetables

1 Head Cauliflower

2 lbs. Green Beans

3 lbs. Carrots

3 Jalapeno Peppers, sliced thin

1 medium Onion, sliced thin

Brine

1 cup Apple Cider Vinegar

2 cups White Wine Vinegar

1 cup Sugar

¾ cup Kosher Salt

3 cups Water

2 tablespoons each: Coriander, Celery and Mustard seeds

This is a great way to take advantage of your local farmers market during the summer.

This recipe is low maintenance and can sit a few days. Plus, you can substitute ingredients easily. Pick your favorite tomatoes, hot peppers, herbs and vegetables. You really can’t go wrong.

Ingredients:

Ingredients

Roasted Salmon with Coffee BBQ Sauce
Prep Time: 30 minutes
Serves: 4

Ingredients:
1.5 lbs. salmon with skin
2 tbsp. vegetable oil
2 c. lightly brewed coffee (mild blend, light roast)
1/4 nutmeg, whole and grated
1/2 chile de arbol (or other dry, hot chili)
6 cloves, whole
1/3 c. sugar
1 tsp. salt + some to taste
pepper to taste

Directions:
1. Preheat oven to 375 degrees.

One of the dishes we'll be serving to our guests on Thanksgiving Day! The apples will be donated by FRESHFARM Markets Foggy Bottom and the cranberries will be donated by Whole Foods Market Foggy Bottom.

Ingredients:

6 apples, peeled and chopped in medium cubes (½” x ½”)

1 cup cranberries

1/2 cup brown sugar

1/2 cup red wine vinegar

1 tbsp ginger, chopped

3 cloves garlic, chopped

1 small jalapeno, seeded and chopped

1-2 tsp salt, to taste

Directions:

Smoky Black Bean Chili
Adapted from Jeanne Jones' Cooks for Life by MK Chili Cook-Off Winner Marty Ittner

Ingredients:

For the Chili

3 large garlic cloves

1 tbsp olive oil

1 large onion to yield around 2 cups, finely chopped

1/2 C red wine

2-4 chipotle peppers in adobo sauce, chopped (to taste, these add the heat)

1/4 C seeded and chopped Texas green chilis, either canned or fresh (roast on gas flame or under broiler, then peel and chop)