Vanilla Chai Spice

This recipe shared by Diana Zimmer of Just Good Scents. You can find her on Fridays 11am-2pm at Downtown Farmers Market at Public Square.

• 2 cups whole milk
• 2 cups hot water
• 4 tsp India Spice Tea
• 4 tsp Irish Breakfast Tea
• 1/4 tsp fresh cut vanilla bean
• 3 tbsp cane sugar

Pour whole milk into saucepan. Add India Spice Tea, vanilla bean, and cane sugar to milk. Bring milk mixture to a boil. Remove from heat and cover for 5 minutes.

Meanwhile, bring water to a boil in a kettle. Add Irish Breakfast Tea to a glass teapot. Pour hot water over tea and steep for 5 minutes.

Add milk mixture to Irish Breakfast Tea. Stir and strain immediately.

Heirloom Tomato Salad with Buffalo Mozzarella

Heirloom Tomato Salad with Buffalo Mozzarella

3 lbs heirloom tomatoes, assorted shapes, sizes, and colors

1 cup cherry tomatoes, halved

½ cup extra-virgin olive oil

¼ cup packed small basil leaves

1 t kosher salt

1 lb buffalo mozzarella cheese, sliced thin

Salt and freshly cracked black pepper

Cut tomatoes into wedges or slices.  In a bowl, gently toss all tomatoes in the olive oil, basil, and salt. Arrange tomatoes on a plate and sprinkle cheese evenly on top. Season to taste.   

Corn on the Cob with Chili Lime Butter

1/4 c unsalted butter, softened

1 T finely minced shallot

1 t minced Thai or Serrano chili pepper; preferably red, include seeds

1 t finely grated lime zest

2 t freshly squeezed limejuice

½ t sea salt

4 ears corn, husked and cleaned

In a bowl, combine butter, shallot, chili, lime zest, limejuice and salt. Cover and refrigerate for at least an hour before using.

Make ahead: place butter in plastic wrap, roll into a log, and refrigerate for up to 1 week or freeze up to 3 months.

In a large pot of boiling unsalted water, cook corn until tender, about 3 minutes.  Using tongs, remove corn and, while still hot, spread with chili lime butter.  

Peach Johnny Cakes

The recipe for the corn meal pancakes was found at Los Angeles Times here. Where you have the option to use sugar, syrup or honey, I would suggest using pure maple syrup or honey to retain moisture and flavor.

Once you’ve made your pancakes, top with chopped peaches, pure maple syrup and powdered sugar. Enjoy!

Cheese Grits and Greens

Ingredients (4 to 6 servings)

• 1 lb. mixed greens, such as dandelion, mustard and collard greens, trimmed and well rinsed
• 1 Tbs. vegetable oil
• 4 cloves garlic, minced
• 1/2 cup quick-cooking grits
• 6 oz. shredded low-fat cheddar cheese
• Salt and freshly ground black pepper to taste
• Cajun seasoning to taste

Directions

1. Chop greens coarsely; with water still clinging to leaves, put in large pot. Steam over medium heat until wilted – a few minutes. Remove from heat and drain. When cool enough to handle, press greens to remove excess water.
2. Meanwhile, heat oil in large saucepan over medium heat. Cook garlic 2 to 3 minutes, or until fragrant. Add grits, and cook according to package directions. Stir in shredded cheese, salt and pepper, and continue stirring until cheese is melted throughout.
3. To serve, divide greens among 4 plates, and spoon grits mixture over top. Sprinkle with Cajun seasoning.

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Ingredient Cost: $2.25/serving

Nutrition Per Serving
• Calories 220
• Protein 15g
• Total Fat 7g (2g saturated)
• Carbohydrates 25g
• Cholesterol 10MG
• Sodium 310mg
• Fiber 3g
• Sugar 3g

Recipe Source 


Ingredient Substitutions/Alterations
• Can substitute any seasoning
• Can add onions
• Can serve with brown rice

Chickpea and Eggplant Pita Pockets

Ingredients (4 to 6 servings)

• 4-inch pita breads
• 2 Tbs. olive oil
• 1 lb. Japanese eggplant, unpeeled, cut into 3/4-inch cubes
• 1 1/4 cups chopped sweet onions, preferably Vidalia
• 1 15.5-oz. can chickpeas, drained, 1/2 cup liquid reserved
• 1 Tbs. fresh lemon juice
• 2 tsp. ground cumin
• 3 Tbs. minced fresh mint

Directions

1. Preheat oven to 350°F. Stack pitas in foil, and wrap. Bake until heated through, about 10 minutes.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add eggplant and onions, and cook, stirring often, until softened and beginning to brown, about 10 minutes.
3. Add chickpeas, lemon juice and cumin, and cook, stirring occasionally, about 5 minutes, or until heated through. If mixture seems dry, add enough chickpea liquid to moisten.
4. Stir in mint. Season to taste with salt and pepper.
5. Remove pitas from oven, and fill with eggplant mixture. Serve warm.

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Ingredient Cost: <$1.50/serving

Nutrition Per Serving
• Calories 224
• Protein 11g
• Total Fat 6.5g (1g saturated)
• Carbohydrates 58g
• Cholesterol 0
• Sodium 541mg
• Fiber 8g
• Sugar 7g

Recipe Source

Ingredient Substitutions/Alterations
• Can substitute whole wheat pitas
• Other beans can be used in place of
chickpeas: navy beans and black-eyed
peas; less costly in dry bulk

Farfalle with Tomatoes and Swiss Chard

Ingredients (4 to 6 servings)

• 2 Tbs. olive oil
• 6 large cloves garlic, minced
• 1 large leek (white and light green parts only), quartered lengthwise, rinsed well and chopped
• 4 large tomatoes, coarsely chopped, with juices or 3 cups diced canned tomatoes
• 2 tsp. dried oregano
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper
• 12 oz. dried farfalle (bow tie) pasta
• 1 large bunch swiss chard, tough ribs trimmed, rinsed well and coarsely chopped

Directions

1. In large deep skillet, heat oil over medium heat. Add garlic and leek and cook, stirring occasionally, until leek is softened, about 5 minutes.
2. Stir in tomatoes, swiss chard, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Reduce heat to low, cover and cook, stirring occasionally, until mixture is slightly thickened, about 15 minutes.
4. Meanwhile, bring large pot of lightly salted water to a boil. Add pasta, stirring to prevent sticking. Cook, stirring occasionally, until pasta is just tender, about 10 minutes. Drain well.
5. Stir pasta into tomato and chard mixture; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until flavors have blended, about 3 minutes. Adjust seasonings to taste and serve hot.

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Ingredient Cost: $1.50 to $2.25/serving

Nutrition Per Serving
• Calories 265
• Protein 8g
• Total Fat 8g (1g saturated)
• Carbohydrates 43g
• Cholesterol 0
• Sodium 608mg
• Fiber 6g

Recipe Source

Ingredient Substitutions/Alterations
• Can substitute whole wheat pasta
• Other herbs for salt to reduce the sodium
• Fresh oregano for dried
• Kale and/or collard greens in place of swiss chard
• Eggplant or roasted squash or potatoes in place of leek

Watermelon Gazpacho

A recipe perfect for summer. Courtesy of Acenda Live. 

Ingredients: 

1 watermelon

3 tomatoes

1 cucumber

1 green pepper

1 red pepper

Juice of 1 lime

½ inch minced ginger root

2 thin sliced green onions

½ cup cilantro leaves

½ minced jalapeño

Sea salt & pepper to taste

Blend ½ watermelon, dice remaining.

Dice tomatoes, cucumber & peppers.

Combine all in large bowl and stir to mix.

Serve chilled.