Recipes

Cilantro and Leek Top Chimmichuri Sauce

Combine 1/2 cup of cilantro, and 1 1/4 cup leek greens (tops), roughly chopped, in a blender. Add 3 cloves of garlic, 1/2 jalapeno pepper (roughly chopped), 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tbsp dried oregano, 1/2 cup water, 1 tsp sea salt. Mix well and serve over roasted or pan-fried chicken breast.

Collard Leek Soup

Saute the chopped leeks in 2-3 Tbsp butter in a large stock pot until softened. Add a pinch of salt, 2-3 medium potatoes, cubed, all the collards with the stems removed, then finely chopped, and the leaves cut into strips, 3 cloves of garlic minced, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp ground black pepper, and 1.5 quart chicken stock. Stir to combine then bring to a boil, then reduce to a simmer and simmer for 20 minutes or until the potatoes are soft. Remove from heat and add 2-3oz shredded cheddar cheese and 1/4 cup sour cream. Puree the soup until smooth in texture, then serve hot.

Fried Green Tomatoes

Beat 1 eggs and 1 Tbsp water in a shallow bowl. Place 1/2 cup flour and 1/2 cup cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.

Slice all of the green tomatoes into 1/2 inch slices, then dip each tomato slice into flour, and then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to baking sheet or plate, waiting to be fried. Repeat with remaining tomato slices, arranging tomatoes in a single layer.

Heat about 1/4 inch oil  (about 1 cup depending on pan) in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Romaine Salad with Ginger Dressing

In a blender combine, ½ cup extra-virgin olive oil, 2 Tbsp apple cider vinegar, 2 Tbsp Dijon mustard, 1 Tbsp honey, to taste, 1 Tbsp finely grated fresh ginger, ½ tsp salt, black pepper. Blend well serve over a bed of romaine.

Stuffed Pepper Soup with Tomatillos

In a Dutch oven over medium heat, cook and stir 1 lb beef until no longer pink; drain. Stir in 6 cups beef stock, 1 28 oz can tomato sauce, 2 cups diced tomatillos, 3 cups chopped green peppers, about 4 peppers, 2 Tbsp brown sugar, 2 tsp salt, 1 tsp pepper. bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.