|Salsa Verde||Jambalaya with Sausage||Chicken with Sorrel||Bacon, Basil, Tomato Sandwich||Baba Ganoush|
|1 cup diced (about 3 cocktail size)||1 large heirloom|
|3 bell peppers|
|1 pepper||1 pepper|
|1/2 cup||2 tbsp|
|1 tbsp||2 tbsp|
chicken, 1-2 hind quarters or 1 small whole bird
|1-2 hind quarters or 1 small whole bird|
|2 cloves||1 clove||1 clove|
andouille (or kielbasa) sausage
white (or brown) rice
bread, white or wheat
|less than 1 tbsp|
Remove all tomatillos from husks. Pan roast over medium high heat in 1 tbsp cooking oil until bottoms are browned, then flip tomatillos and brown the other side. They should be very tender and ready to pop. Pour tomatillos into a blender with 2 cloves garlic, 1/2 cup cilantro, 1 medium onion (quartered), 2 tbsp lime juice, 1/2 tsp salt, and 1 jalapeno pepper, deseeded. Blend until smooth and serve with chips or atop enchiladas.
Jambalaya with Sausage
Dice 2-3 bell peppers and 1 jalapeno pepper, seeds removed. Dice 1 bunch of celery greens, about 1 cup. Mince 2 cloves of garlic. Dice 1 yellow onion. Dice 1 cup of tomatoes, about 3 cocktail size. Remove flower stems from 1/2 lb of green beans, and cut into 1 inch pieces. Remove 1 lb of andouille sausage (we used our kielbasa) from casing and cut into 1 inch sections.
In a large Dutch oven or deep skillet heat 2 tbsp cooking oil over medium high heat. Saute all peppers, celery, and onions for 5-7 minutes, then add garlic, green beans, sausage, 1 tsp salt, and cook another 5-7 minutes. Add 2 tbsp Italian seasoning (one option is about 1 tbsp dried parsley, 1 tsp thyme, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp paprika). Add 1 cup of rice and cook for 2-5 minutes to let rice toast slightly. Add 3 cups water, diced tomatoes, and 2 tbsp tomato paste (or 1/4 cup tomato sauce). Bring to a boil, then reduce heat and simmer, covered, until liquid has been reduced and rice and sausage is cooked through, about 15 minutes.
Chicken with Sorrel
Cut 1 onion into 1/4th inch dice. Cut 2-3lb of chicken, either two hind quarters with skin or one whole small chicken, into sections small enough to fit in pan. Roughly chop 1 bunch of sorrel into 1 inch ribbons
Heat 2 tbsp cooking oil over medium high heat. Add chicken quarters skin side down and cook until skin begins to brown. Then sprinkle with salt and pepper and turn over. Sprinkle the opposite side with salt and pepper. Lower heat to prevent burning and remove when chicken is completely browned all over, about 10-15 minutes.
Add chopped onion to pan and cook, stirring occasionally, for about 5 minutes until they soften. Add 1/2 cup water and cook for a minute until it reduces slightly. Return chicken to pan and turn heat to medium low and cook covered for about 10 minutes. Uncover, add sorrel, stir, and cover again. Cook another 10 minutes, stirring occasionally, until chicken is cooked through and sorrel is dissolved into onions and liquid. Serve hot over rice or crusty bread.
Bacon, Basil, Tomato Sandwich
Skin (optional) and dice 3 beets. Chop green beans into 2 inch sections. Toss diced beets and beans together with 2 tbsp olive oil and 1 tsp salt. Spread vegetables evenly in a shallow pan and roast at 400F for 30 minutes.
To prepare tangy dressing combine 1 tbsp red wine vinegar, 3 tbsp olive oil, 2 tsp dijon mustard, 1/2 tsp salt, and a pinch of black pepper.
Toss beets, beans, 2 tbsp chopped parsley, and dressing all together and serve warm or room temperature.
Pierce eggplant with a fork in a few places along the skin to allow steam to escape when cooking. Cover eggplant with a thin layer of olive oil and place on a rimmed baking sheet. Broil in the oven, turning frequently, until eggplant is charred on all sides. Allow to cool, then skin eggplant, drain off liquid, and combine in a blender with 2 tbsp tahini, 2 tbsp cilantro, 1/2 tsp salt, 1 clove garlic, 1/4 tsp cumin, 1 tsp olive oil, and 2 tbsp lemon juice. Blend until smooth and serve over crusty bread or pita chips.