Stuffed Ancho Chiles

-Place the following in a small saucepan and add enough water to cover:

1 large boneless, skinless chicken breast

2 whole garlic cloves

-Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes.

-Transfer chicken to a large bowl, reserving cooking liquid and garlic.

-Cover chicken loosely with plastic wrap to prevent it from drying out.

-Let cool slightly, then shred it into ½ inch pieces and cover.

-Wash and take the skins off 1 pound of tomatillos.

-Add tomatillos to reserved cooking liquid. Bring to a boil.

-Reduce heat and simmer until tender, about 5-7 minutes.

-Drain, and puree tomatillos and garlic in a blender.

-Then add the following to the blender:

¼ cup cilantro leaves

2 TBS fresh lime juice

½ tsp sea salt

-Puree.

-Spread half the sauce in a 9-by-13-inch baking dish.

-Preheat oven to 375 degrees.

-Cut 6-8 ancho peppers in half the long way, scrape out some of the seeds but leave the stem intact as possible.

-Grate ½ pound summer squash.

-Heat 1 TBS butter in a skillet over medium heat.

-Add squash and cook until tender, about 3 minutes.

-Let cool slightly.

-Toss squash with 1 ounce crumbled chevre goat cheese, the chicken and remaining sauce.

-Mound ½ cup mixture into each ancho.

-Place in prepared dish, dot with another 1 ounce goat cheese.

-Cover, and bake until heated through, about 25 minutes.

-Uncover, and let stand 5 minutes.

-Drizzle with sauce from dish, and garnish with cilantro sprigs.

Strawberry Shortcake

For the biscuits, preheat the oven to 425 degrees.  
-In a large bowl whisk 2 cups flour, 1/3 cup sugar, 1 TBS baking powder and ½ tsp salt.  
-Grate 6 TBS cold or frozen unsalted butter, and then stir it into the flour mixture.  
-Whisk together 1 large egg and ½ cup cream and then add all at once to the flour/butter mixture.
-Mix with a rubber spatula until just combined, being careful not to over mix.  
-Transfer to a lightly floured surface and lightly pat into a ¾ inch thick circle. 
- Cut into rounds with a biscuit cutter or an inverted glass.
-Brush the tops with cream or milk and sprinkle with sugar.  
-Bake 7-10 minutes or until golden brown.
For the strawberry sauce, wash and hull 2 pints of strawberries.
-Crush ¼ of the berries, and slice the remaining. 
-Combine the berries then add ¼ cup sugar, and set aside.
Whip up; 1-cup organic heavy cream adding a few tsp powdered sugar, a little maple syrup or some honey and ½ tsp vanilla.
To assemble, cut open a biscuit, add a scoop of strawberries, shut the biscuit and top with a big dollop of whipped cream and more strawberries. Try not to eat too much.

Stovetop Heirloom Popcorn

-Remove the kernels from 3 corncobs; they come off easily when you start at the widest end and use your thumbs to wiggle the kernels free. (You can also rub an empty corncob against the kernels to losen them.)
 
-To a medium sized saucepan with a tight fitting lid, add 1 tsp of ghee, olive oil or coconut oil.
 
-Add the corn kernels, cover and place over medium-high heat.
 
-When about a quarter of the kernels have popped, give the pan a good shake and put it back on the burner, repeat severals times.
 
-When it seems like most/all of the kernels have popped, remove the pan from the heat and then carefully take the lid off.
 
-Pour the popcorn into a bowl and sprinkle with sea salt.
 
*Each cob makes about a third to a half-cup of popcorn.
 
 

Stone Fruit Upside-Down Cornmeal Cake

For those of you with fruit shares…

-Preheat your oven to 350 degrees.

-Score the skin of 4-5 apricots or 4-5 donut peaches with a few strokes of a knife.

-Then slice them in half and remove the pits.

-Melt ¼ cup unsalted butter in a large 10-inch cast-iron skillet over medium heat.

-Add ½ cup packed brown sugar and stir until the sugar dissolves and blends with the butter to forma caramel.

-Remove from heat and arrange the fruit halves on top of the caramel, cut side down.

To make the cake…

-Whisk together 1¼ cups all-purpose flour, ¾ cup fine cornmeal, 1½ tsp baking powder, ¼ tsp baking soda and ½ tsp fine sea salt in a bowl.

-Using a handheld mixer with beaters or a stand mixer cream together ½ cup unsalted butter at room temp and 2/3 cup granulated sugar for 3 to 5 minutes until light and fluffy.

-Add 2 eggs, one at a time, scraping down the bowl after each addition.

-Stir in 1 tsp vanilla extract.

-Measure ¾ cup of buttermilk. Set aside.

-Stir in the flour mixture in 3 additions, alternating with the buttermilk beginning and ending with the flour mixture.

-Spread the batter evenly over the fruit in the pan.

-Bake for about 45 minutes until the center of the cake springs back lightly when touched.

-The cake will need 20 minutes to cool until you flip it over.  

Stir-Fried Shrimp with Snow Peas and Ginger

-Put 2 cups of cold water into a large bowl and add 1 TBS salt.

-Add 1 pound of peeled and deveined shrimp to the water and let stand for 5 minutes.

-Rinse shrimp and dry on paper towels.

 -In a small bowl mix together the following:
1/3 cup chicken or vegetable broth
2 tsp rice wine
1½ tsp soy sauce
1½ tsp cornstarch
½ tsp sugar
1/8 tsp white pepper
2 TBS fresh cilantro
 
Set aside.

-Mince up 1 tsp fresh ginger and 4 cloves of garlic. Set aside.  
-Take the strings off 1 pound of snow peas. Set aside.

-Heat 1 TBS ghee or butter in a large skillet or wok over high heat. 

-Cook shrimp, turning constantly, until pink on all sides, about 1 minute.

-Stir in the garlic, ginger and 1 TBS butter. Cook for 1 minute more.

-Then add the snow peas and ¼ tsp salt. Stir-fry 1 minute longer.

-Add broth mixture to skillet and continue to cook until sauce thickens.

 

Stir-Fried Cabbage

-Halve and core 1 green cabbage and then quarter it.

-Then very thinly slice the quarters.

-Peel and mince 1 TBS fresh ginger.

-Chop up 3 cloves of garlic.

-Heat 2 TBS ghee or butter in a heavy large pot over medium-high heat. 

-Add the ginger and garlic and stir-fry for 30 seconds. 

-Add half of the cabbage and toss until wilted, about 4 minutes.

-Add the remaining cabbage and 1 TBS sesame oil, cook until all cabbage is crisp tender, another 4 minutes.

-Season to taste with sea salt and freshly ground black pepper and serve.

Stir-Fried Bok Choy and Leeks with Roasted Peanuts

-Fry 3-4 TBS whole raw peanuts in 1 tsp peanut oil until golden brown.

-Chop up the peanuts with 1/8 tsp red pepper flakes and a pinch of salt and set aside.

-Slice the stems off of 1 bunch of bok choy, and cut the stems into ½ inch pieces. Leave the leaves whole.

-Cut 1 leek in half the long way. Wash well between all the layers then cut the leek into half moon shaped pieces.

-Mince up 2 tsp fresh ginger.

-Put a wok or sturdy pan over high heat and add 1 more tsp peanut oil.

-When hot, add the leeks and stir-fry for about 1 minute.

-Add the ginger and stir-fry another minute.

-Then add the bok choy stems and leaves and stir-fry until wilted and glossy.

-Mix together the following:

2 TBS soy sauce

1 tsp cornstarch mixed

3 TBS cold water or broth

-Add to the pan and stir-fry for another 1-2 minutes.

-Add the crushed peanut mixture and serve warm.

 

Stir-Fried Bok Choy and Broccoli with Ginger and Hoisin Sauce

-In a small bowl combine 1/3 cup stock, 2 TBS hoisin sauce and 1 TBS rice vinegar.1/2 Set aside.

-Chop 1 head of broccoli into florets. Then chop up 3-4 baby bok choy and half an onion.1/21/2

-Put 1 TBS sesame seeds in a large skillet and toast over low heat until lightly browned, about 3 minutes.1/2 Set aside.

- In the same pan, raise the heat to medium-high and add 1 TBS oil.

-Add the broccoli, the bok choy and the onion and stir-fry for 2 minutes.

-Then add 2 TBS minced fresh ginger.

-Cook for 2 minutes more and then add the sauce and cook covered for another 2-3 minutes.

-Uncover and stir-fry until the sauce thickens a little, about 30-60 seconds.

-Sprinkle with the toasted sesame seeds, season to taste with salt and pepper and serve.

Spring Greens with Pecorino Romano and Toasted Walnuts

For the dressing:  Combine 1½ TBS sherry or tarragon vinegar, 1 garlic scape or clove of garlic finely chopped and ¼ tsp. salt.
-Whisk together and let stand for 15 minutes.
-Stir in 1 tsp Dijon mustard and 6 TBS of walnut/and or extra-virgin olive oil. 
For the greens:  Without undoing the rubber band, gently swish 1 bunch of arugula in some cold water, and then shake dry.  
-Beginning from the top of the bunch of arugula, cut ½ inch strips off until you reach the bottom 2 inches and then discard the stems.  
-Wash a head of butter lettuce and then spin the lettuce and the arugula dry in a salad spinner.  
-Chop a third of abunch of chives into thin slivers.  
-Put a tsp of butter in a small skillet over low heat.  
-Add ½ cup walnut halves and toast until golden brown, 2-4 minutes.  
-Coarsely grate ½ cup Pecorino Romano.
To assemble salad:  Toss the greens with the chopped chives, enough dressing to coat. 
-Heap the greens on individual serving plates and top with a generous sprinkle of cheese and some walnuts.

Spinach Cheese Frittata

Preheat the oven to 375 degrees.

-Melt 1 tsp butter in pan.

-Roughly chop 1 bunch of spinach, stems and all and then add to the pan. 

-Cook until spinach is wilted, set aside.

-Clean out pan, add 1 TBS butter and put back on the heat.

-In a medium sized bowl, whisk 4 eggs, ¼ cup heavy cream and a pinch of salt.  
-Add the vegetable mixture and stir.

-Pour the eggs and veggies into the hot pan and then turn off the heat.

-Sprinkle with ½ cup grated sharp Irish Cheddar or Gruyere or Comte (or any kind of cheese you like that melts) and then put the whole pan into the oven.

-Cook for 8-10 minutes or so until eggs are firm and the cheese is a little brown.

-Serve with a side of sliced tomatoes and garnish with very finely chopped parsley or cilantro.

Spicy Stir-Fried Snow Peas with Garlic and Cashews

-In a small bowl combine ¼ cup chicken or vegetable stock with the following

1 TBS soy sauce
1-2 tsp chile paste

½ tsp sugar, mix and set aside.

-Peel than smash 3 cloves of garlic.

-Grate 1 TBS fresh ginger.

-Measure ¼ cup cashews.

-Take the strings off of 1 pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 1 TBS peanut oil or ghee in a large skillet and then add the snow peas, the garlic and the cashews; stir-fry for 30 seconds.

-Add the ginger and stir-fry for 30 more seconds.

-Add the stock, cover the pan, reduce the heat to medium and cook until peas are almost tender, about 2 minutes.

-Stir in 1 TBS rice vinegar and cook uncovered to reduce the sauce, about 1 minute more.

Spicy Sesame Noodles with Roasted Peanuts and Fresh Herbs

-Mince 2 garlic cloves.

-Mince and peel 2 TBS fresh ginger.

-Heat 1 TBS peanut oil or coconut oil in small skillet over medium heat.

-Add the garlic and ginger and sauté for 1 minute.

-Transfer to large bowl.

-Add the following ingredients:

4 TBS toasted sesame oil

3 TBS tamari or soy sauce

4 TBS cider or rice vinegar

2 TBS sugar or honey

1 TBS (or more) hot chili oil

1 tsp sea salt

-Place 1 pound fresh Chinese egg noodles or fresh angel hair pasta in a sieve over the sink. 

-Separate noodles with fingers and shake to remove excess starch.

-Cook in large pot of boiling salted water until just tender, stirring occasionally.

-Drain and rinse under cold water until cool.

-Drain thoroughly and transfer to bowl with sauce.

-Grate 4 carrots and 3 small summer squash.

-Add carrots and squash and then toss to coat noodles.

-Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.

-Coarsely chop ½ cup roasted peanuts.

-Chop up some cilantro, lemon basil or basil.

 -Stir peanuts and chopped herbs into the pasta and toss again.

-Serve at room temperature, tastes great the next day too!

Spicy Mexican Style Pickled Carrots (Escabeche)

-Place the following in a small saucepan and heat until boiling:

1 cup water

1 cup white vinegar

1/2 tsp dried oregano

1 1/2 tsp sea salt

-Peel and then slice 1 bunch of carrots into 1/2 inch disks.

-Put them in a large jar along with the following:

6 to 8 medium sized whole garlic cloves

2 hot peppers (with seeds intact) cut into slices.

-You can also add some fresh cilantro (optional).

-Pour the hot vinegar over the vegetables.

-Cover the jar tightly and chill for at least 3-4 days before eating.

-These carrots will keep nicely for several weeks.

 

 

Spicy Cucumber Salad

-Peel, halve (the long way) and seed 2-4 cucumbers or 1 pound pickling cucumbers.

-Cut into ¼ inch slices and toss with 1 tsp sea salt.

-Set in a strainer or colander and let drain for 1 hour, then rinse and pat dry with a clean kitchen towel.

-When the cucumbers have finished draining, transfer them to a salad bowl and set aside.

For the dressing: Toast 1 TBS sesame seeds over low heat until lightly browned.

-Whisk together 1 TBS soy sauce, 3 TBS rice vinegar, 1 tsp chili paste (or ½ tsp hot red pepper flakes), 2 minced garlic cloves, 1 TBS sugar, 3 TBS toasted sesame oil, ¼ bunch of chopped cilantro and the toasted sesame seeds.

-Add to the cucumbers and toss. Serve chilled or at room temp.

Spicy Kimchi

-Cut 1 head of savoy cabbage into quarters, removing most of the core but leaving the ends intact.

-Layer the cabbage in a bowl or crock, sprinkling with 1 cup coarse sea salt and 1/2 tsp cayenne between each layer.

-Cover with a plate that fits inside the bowl, and weight with cans, jars or rocks.

-Refrigerate for 1 to 2 days.

-Drain any accumulated liquid from the cabbage, and rinse it well.

-Dry and cut the cabbage into 1 1/2-inch pieces.

-Place a layer of cabbage at the bottom of a glass jar or casserole.

-Cut 1 bunch of baby bok choy, cut into 1.5 inch lengths and sliver.

-Peel and mince 6 cloves garlic.

-Cut half a bunch of chives into 1 inch lengths.

-Grate a knob of ginger so that you have 2 TBS.

-Very carefully remove the seeds then mince 2-3 fresh Cherry Bomb red hot peppers.

-Mix together all of the above with 1 TBS sugar and 2 TBS soy sauce.

-Spread a layer of this mixture over the cabbage.

-Continue to layer, using all ingredients.

-Cover with a lid, and refrigerate for 5 days.

-Keeps well for at least 3 weeks, becoming spicier every day.

 

Spiced Winter Squash with Fennel

-Preheat your oven to 375 degrees.

-Peel 1 winter squash (about 2 pounds total).

-Halve lengthwise, seed and then cut into ¾ inch wide wedges.

-Cut 1-2 fennel bulbs in half the long way.

-Chop into 1.5 inch wedges.

-Combine squash and fennel on a large baking sheet.

-Add 3 TBS olive oil and toss to coat.

-In a small bowl, mix the following together:

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp chili powder

½ tsp turmeric

-Blend the spice mixture then sprinkle evenly over the vegetables and toss to coat.  

-Sprinkle generously with sea salt and pepper.

-Roast until vegetables are tender and browned, turning every 15 minutes for 30 minutes.

-Cut the ends off of 1 leek then slit in half the long way.

-Clean well between the layers, then chop each leek into half inch moon shapped pieces.

-Pull the tray out, stir in the chopped leek and then roast for another 15 minutes until the squash is nicely browned.

Spaghetti with Savoy Cabbage and Breadcrumbs

-Bring a pot of salted water to a boil.

-Cook 8 ounces spaghetti or angel hair pasta until al dente, about 11 minutes. Drain and set aside.

-Meanwhile, make ½ cup of fresh breadcrumbs by putting 1-2 slices of rustic bread in the food processor and whirling until coarsely chopped.

-Melt 2 TBS butter in a medium skillet over medium heat.

-Cook 1 finely chopped garlic clove until fragrant, about 1 minute.

-Stir in breadcrumbs. Season with ½ tsp salt and ¼ tsp pepper.

-Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.

-Cut a savoy cabbage in half. Take out the core, then cut in half again. Slice into thin strips across the grain.

-Melt 3 TBS butter in a large high-sided skillet over medium-high heat.

-Add cabbage, ½ tsp sea salt and ¼ tsp pepper. Toss to coat.

-Cook, stirring, until slightly wilted, 3 to 4 minutes.

-Add ½ cup water. Cook, covered, until tender, about 4 minutes.

-Uncover, and let any water in the skillet evaporate.

-Stir in ¼ cup cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute.

-Add pasta and cook for 1 minute.

-Stir in ¼ cup Parmesan cheese. Transfer to a platter.

-Sprinkle breadcrumb mixture over top, and garnish with more Parmesan.

Spaghetti Squash with Turkey Meatballs

-Preheat your oven to 375 degrees.

-Cut 1 spaghetti squash in half lengthwise.

-Season cut sides of squash with ¼ tsp sea salt.

-Bake cut sides down on a baking sheet until tender, about 60 minutes.

-Let stand until cool enough to handle.

-Scrape flesh into strands using a fork.

-Let drain and keep warm, in a colander set over a bowl.

-Finely chop 1 onion or leek.

-Mince 2 garlic cloves.

-Chop 1.5 tsp fresh oregano (or us ½ tsp dried).

-Heat 1 TBS ghee or extra virgin olive oil in a medium skillet over medium heat.

-Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes.

-Add oregano; cook until fragrant, about 30 seconds.

-Divide onion mixture between 2 bowls.

In one bowl of onion mixture stir in the following:

2 TBS finely grated Parmesan cheese

1 TBS panko breadcrumbs

10 ounces ground turkey

½ tsp sea salt

Some freshly ground black pepper

-Form mixture into 12 balls.

-Heat 1 TBS ghee or olive oil in a large skillet over medium heat.

-Brown meatballs, turning for 4 to 6 minutes; transfer to a plate.

-Chop 8 ounces mixed mushrooms, such as shiitake, cremini and oyster (about 3 cups).

-Put the mushrooms in a dry skillet and toast for 5 minutes stirring often until lightly browned.

-Add a tsp of ghee or oil to the mushrooms.

-Then add the following to the mushrooms:

1 cup homemade or store-bought low-sodium chicken stock

The remaining bowl of onion-garlic mixture

The meatballs

-Bring to gentle simmer.

-Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes.

-Put a cup of cook squash in 4 wide bowls.

-Divide the meatball mixture among the bowls.

-Sprinkle with some freshly grated Parmesan cheese.

 

Spaghetti Squash Bolognese

-Cut 1 spaghetti squash in half and scrape out the seeds.

-Cut each half into 4 pieces, then place in a steamer basket and fill with water to the top of the basket.

-Steam until tender, about 20-25 minutes.

-In a large nonstick skillet, cook 6 slices thick cut bacon over medium until crisp, 8 minutes.

-With a slotted spoon, transfer bacon to paper towels to drain.

-Add 2 TBS butter to skillet.

-Then add the following:

3 celery stalks diced

3 cloves of garlic minced

-Cook until vegetables are tender, 15 minutes.

-Transfer to a medium bowl.

-Skin 4 tomatoes (or you can use 1 pint whole Sungold cherry tomatoes instead).

-Add the following to a large skillet or pot:

2 TBS butter

1 pound ground turkey or chicken breast

A pinch of red pepper flakes

-Cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes.

-Add the bacon, the vegetables and the tomatoes.

-Bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes.

-Season with 1 tsp sea salt and some freshly ground black pepper.

-Scrape the squash off the rind, it's best to let it cool a little before you attempt this!

-Serve the sauce over the steamed spaghetti squash and sprinkle with Parmesan cheese.

 

 

Southwestern Style Chile Rellenos

-Wash any combination of whole peppers; anchoItalian or jalapeno.

-Turn your broiler to high and put the oven rack as close to the element as possible while leaving enough room for the baking tray with peppers on it.

-Put the peppers on a baking tray and let broil for about 10 minutes until one side is charred.

-Then flip the peppers and broil the other side.

-Immediately put the peppers in a paper bag for at least 30 minutes to steam the skin loose.

-When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary.

-Slit a side of the chiles and remove some of the seeds.

-Grate 8 to 10 ounces Monterey jack or sharp cheddar cheese.

-Stuff the chiles with the cheese.

-Mix together the following…

-1 cup blue corn flour1 TBS floura pinch of garlic powder, a pinch of salt and some black pepper.

-Roll the stuffed chiles in the flour mixture.

-Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.

-Serve 2 to 3 chiles per serving.