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.


Fried Squash Blossoms with Cilantro

Fried Squash Blossoms with Cilantro

3 oz. (~2/3 cup) unbleached all-purpose flour


¾ c cold plain seltzer water

½ c extra-virgin olive oil

5 squash blossoms

4.5 oz. queso fresco

2 Tb sour cream (we use Nancy’s, which is rather thick)

6-10 sprigs of cilantro, de-stemmed and finely chopped

½ tsp cumin, toasted until fragrant

½ tsp chili powder, toasted until fragrant

1 lime

Position a rack in the center of the oven and heat to 200°F.

In a medium bowl, combine the flour and a heaping 1/4 tsp. salt. Add the seltzer and stir to blend. The mixture should be the consistency of a semi-lumpy but loose pancake batter.

Carefully open squash blossoms to remove the stamen and any insects (flowers attract insects by design, so if there are insects, just remember this is an organic farm). Mix queso fresco, sour cream, chopped cilantro, and toasted spices. Gently stuff blossoms and twist the tip slightly to enclose. Cut the lime into wedges for serving.

Heat the oil in a 12-inch skillet over medium heat. When a drop of batter sizzles in the pan, the oil is ready. Holding its stem end, dip a blossom into the batter. Swirl it around to coat. Drag the end of the blossom over the bowl’s edge to remove excess batter. Gently lay the blossom in the pan and repeat with 4 more blossoms, depending on the size (don’t over-crowd the pan). Cook until the blossoms are light golden-brown on the bottom, about 2 minutes. Turn the blossoms with tongs and cook until light golden-brown on the other side, about 2 minutes. Remove from the heat and transfer the blossoms to a plate and serve with lime wedges to be squeezed onto blossoms.


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.


Carrot, Fennel, and Red Lentil Soup

Carrot, Fennel and Red Lentil Soup

2 Tb sunflower oil

1 fennel bulb, sliced thinly

5 carrots, sliced thinly

2 leeks, sliced thinly

2 stalks lemongrass, minced

1 ½ in. large piece of ginger, grated

½ in. fresh turmeric, grated (or 1 tsp. dried)

1-4 bird’s eye chilies, depending on heat desired (Moonrise herbs carries them)

1 c red lentils

3 quarts water

1 Tb coriander seed

1 ½ tsp cumin seed

½ tsp brown mustard seed

1 tsp black peppercorns

¼ tsp fenugreek powder

1 tsp salt

5 cloves garlic, crushed

1 lemon, half juiced, the other half cut into wedges for serving

¼ c cilantro, chopped

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

Heat up a soup pot on medium heat with the sunflower oil. Add the fennel bulb, carrots, and leeks and simmer, stirring occasionally until soft—about 12 to 15 minutes. While cooking, peel outer layers of lemongrass, and finely chop the tender base of the stalks. Grate ginger and turmeric, and finely chop the bird’s eye chilies. Stir in lemongrass, ginger, turmeric and chilies and cook for 2 minutes. Add lentils and water, bring flame to high and bring to a boil. Drop flame to a simmer, and cook for 15 minutes.

While soup is cooking, prepare the spice mixture. Heat a small skillet on medium flame. Add coriander seeds and gently agitate pan until you can smell them (1-3 minutes). Transfer them to a mortar and pestle or food processor, and return pan to burner. Do the same for the cumin, mustard, and black peppercorns, toasting each separately. Add fenugreek powder for a few seconds, and add along with salt to the mix. Grind ‘em up, and toss in with garlic to soup when the 30 minutes are up. Cook for 15 more minutes and add lemon juice. Salt to taste. Serve soup topped with cilantro. A lemon wedge on the side is good. This soup is also surprisingly good at room temperature.