Chorizo and Chard Stuffed Summer Squash

Chorizo and Chard Stuffed Summer Squash

2 dried mulato chiles

4 summer squash

1 Tb. olive oil

2 chorizo sausages

2 cups chard, de-stemmed and chopped

1 tsp. cumin

1 tsp. oregano

2 tsp. soy sauce

6 sprigs cilantro, de-stemmed and chopped

2 Tb. sour cream

1 tsp. agave

2 scallions, chopped

Preheat oven to 375 degrees Fahrenheit.

Remove stems and seeds of chiles and rinse inside and out. Soak in just enough hot water to cover (using a second bowl to keep chiles submerged helps) for 15-30 minutes. Blend in a food processor or grind with a mortar and pestle to make a paste.

Cut off top third of squash, laying it on its side if it’s a cylindrical variety like zucchini, or on its bottom if scallop squash. Scoop out center of squash, leaving a ¼ to ½ inch wall. Chop squash guts and top (if not a stem) into small cubes.

Heat a pan with olive oil on a medium-high heat and add chorizo and squash. Cook for 8-10 minutes, stirring occasionally and breaking up sausage into small bits, then add chopped chard. After a couple minutes, add cumin, oregano soy sauce, and 1 tablespoon of chile paste. Cook for a couple more minutes, until the sausage is browned and soft. Add cilantro. Spoon into hollowed-out squash and top with cheese, then place on cookie sheet.

Bake in the pre-heated oven until filling is golden and summer squash is tender, about 30 minutes.

 

Frisée Endive Salad with Salad Turnips, Cranberries and Pecans

Frisée Endive Salad with Salad Turnips, Cranberries and Pecans

1 small garlic clove

½ tsp Dijon mustard

2 tsp agave

3 Tb balsamic vinegar

½ tsp black pepper

¼ c extra-virgin olive oil

1 head frisée endive

1-2 salad turnips, diced

1/2 c pecans

½ cup dried cranberries, packed

4 oz feta cheese, crumbled

Toast pecans until fragrant, stirring frequently. Let cool and then chop coarsely.

Cut off the base end of the endive and chop into bite size pieces. Chop salad turnips into thin quarters (quarter moons).

Mince garlic with a large heavy knife, then mash to a paste. Whisk together garlic paste, mustard, vinegar, pepper, and agave, then add oil in a slow stream, whisking until emulsified.

Just before serving, add cranberries, salad turnips, and pecans to the endive. Toss ingredients with vinaigrette, and top with crumbled feta.

Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! Also, the feta cheese can be interchanged with gorgonzola or chevre. And the cranberries can be substituted with dried cherries.

 

Beet Guacamole

Beet Guacamole

Serve with white or blue corn chips.

4 baby beets

2 avocados

1 lime, juiced

6-10 sprigs of cilantro

2 tsp. agave

¼ tsp. cumin

Pinch of salt

Pinch of cayenne (or small chilies if in season)

Preheat oven to 375°F. Wrap beets in tin foil and bake for 1 hr. to 1 hr. and 15 min., remove from oven, open foil, and let cool (put in fridge if in a hurry)

De-stem cilantro, and finely chop all but a few leaves. Mix cilantro leaves, lime juice, agave, cumin, salt, cayenne in a small bowl.

Peel beets when cool, chop into ¾ inch cubes, and place in small bowl. Chop avocado into cubes the same size and put on top of beets. Pour in liquid, and toss (but not too much so it gets muddied by the beet juice), then top with the remaining few cilantro leaves. Serve with chips.

 

Sugar Snap Pea, Salad Turnip, and Poppy Seed Curry

Sugar Snap Pea, Salad Turnip, and Poppy Seed Curry

1 bunch salad turnips

8-10 oz sugar snap peas

4 cloves garlic, crushed

1 tsp ginger, shredded

1 Tb agave

½ can coconut milk

1 Tb poppy seeds

2 Tb olive oil

¼ tsp salt

½ tsp garam masala

½ tsp chili powder

 ¼ tsp turmeric

½ tsp fennel, toasted and ground

½ tsp cumin, toasted and ground

½ mustard seed, toasted and ground

½ -3/4 tsp cayenne (depending on preferred spice level)

¾ tsp coriander, toasted and ground

Handful cilantro, chopped

You’ll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground spices and use the brown mustard whole.

Remove salad turnip greens and use for another meal or compost. Chop salad turnips into ¼ in thick half moons. Chop tops off peas if necessary.

In a small saucepan, toast cumin, fennel, coriander, and mustard seeds on a low flame, transferring each one in turn to a mortar when toasted. Mustard seeds should crackle, and the other spices should become fragrant when ready to remove from heat. Grind up fennel, cumin, mustard seeds, and coriander with a mortar and pestle. Put aside.

Heat saucepan until warm on a medium flame. Add olive oil. Add garlic and ginger, stirring frequently for a minute. Add half the amount of each spice, and continue stirring frequently. Add in turnips and peas and continue stirring for 6-9 minutes. If the pan starts sticking, add in some coconut milk. Add in poppy seeds and the other half of the spices. Continue stirring frequently. Add in a half can of coconut milk, agave, and salt. Continue cooking for about 3-5 minutes, stirring less frequently.

Serve as a side or on basmati rice and garnish with cilantro.