Tag: Shishito Peppers

  • CSA 2023 FALL WEEK 11

    Bok Choy

    Baby Carrots

    Daikon Radishes

    Grapefruit

    Baby Lettuce Mix

    Shishito Peppers

    Sweet Potatoes

    Turmeric

    Cherry Tomatoes (Meacham Urban Farm)

     

    THIS WEEK’S RECIPES

    SWEET POTATO BOWL with CARNE ASADA

    INGREDIENTS

    • 1 ½ teaspoons smoked paprika
    • 1 ½ teaspoons cumin
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • ½ teaspoon coriander
    • ¼ – ½ teaspoon chipotle powder (depending on desired level of spiciness)
    • 1 ½ pounds skirt steak
    • Avocado or olive oil
    • Salt & Pepper
    • Zest and juice of 1 lime
    • 8 cloves garlic, pressed through garlic press
    • 2 ½ pounds sweet potatoes, peeled and cut into semi-circles or large dice
    • 12 shishito peppers, washed and dried
    • 8 ounces cherry tomatoes, halves
    • 1 cup black beans
    • 1 avocado, sliced
    • Cotija cheese, cilantro, lime wedges, as garnish

    Chipotle Garlic Sauce Ingredients:

    • ½ cup sour cream
    • ¼ cup mayonnaise
    • 3 cloves garlic, pressed through garlic press
    • 1 to 2 chipotle peppers (depending on desired level of spiciness)
    • 2 teaspoons adobo sauce from chipotle peppers (more or less depending on desired level of spiciness)
    • Lime juice from ½ lime
    • Zest from ½ lime
    • Salt

    INSTRUCTIONS

    1. Begin by gathering and prepping all of your sweet potato bowl ingredients according to the ingredient list above to have ready and organized for use.
    2. To a ramekin or small dish, add the smoked paprika, cumin, granulated garlic and onion, coriander and chipotle powder, and mix with a fork to combine. Reserve 1 teaspoon of this spice mix and set it aside to season the sweet potatoes with.
    3. Add the skirt steak to a large bowl or glass dish, and sprinkle the remaining spice mixture over the meat, and drizzle in about 2 to 3 tablespoons of the avocado oil, a generous couple of sprinkles of salt and pepper, the zest and juice of 1 lime, plus the pressed garlic, and rub this seasoning into the meat to coat it well. Set the steal aside to marinate while you prep the other ingredients.
    4. Preheat your oven to 400°, and line a large baking sheet with parchment paper or foil.
    5. Next, add your sliced or diced sweet potatoes to a large bowl, and drizzle in about 1 to 2 tablespoons of the avocado oil, and sprinkle in the reserved 1 teaspoon of seasoning mix. Add in a couple of good pinches of salt and pepper as well, as toss the sweet potatoes in the seasoning to coat.
    6. Turn the seasoned sweet potatoes out onto your prepared baking sheet in a single layer, and roast for 25 to 35 minutes, until easily pierced with a paring knife or fork.
    7. While the sweet potatoes roast, gather and prep your chipotle garlic sauce ingredients according to the ingredient list above to have ready and organized for use.
    8. To prep the sauce, add all ingredients to a bowl, and mix together with a whisk or spoon until completely combined and blended. Keep the sauce cold in the fridge (you can place it into a squeeze bottle, if you’d like).
    9. Next, place a grill pan or cast iron skillet over high heat, and drizzle in about 1 to 2 teaspoons of the oil. Once very hot, add in the shishito peppers in a single layer (work in batches, if necessary), and allow them to char/blister on that first side for 2 to 3 minutes. Turn the peppers to allow them to blister on the second side for another couple of minutes, then remove from skillet and sprinkle with salt. Set aside.
    10. Into the same skillet or grill pan, add the halved grape tomatoes, and allow those to char and soften slightly for roughly 1 to 1 /2 minutes, then sprinkle with salt and spoon into a dish to hold.
    11. To grill the skirt steak, add the skirt steak to the grill pan or cast iron skillet and sear for about 3 minutes per side, or until cooked through to your liking. Set the carne asada aside and allow it to rest for 5 to 10 minutes, then slice or cut into small cubes.
    12. To assemble the sweet potato bowls, add some of the roasted sweet potatoes to a shallow bowl, and top with some of the carne asada. Add three blistered shishito peppers, a spoonful of the charred tomatoes, a couple of spoonfuls of the black beans and some avocado slices, and drizzle over some of the chipotle garlic sauce.
    13. Garnish with Cotija cheese, cilantro and lime wedges, and enjoy.

    Recipe from The Cozy Apron

    ROASTED SWEET POTATO AND SHISHITO PEPPER HASH 

    INGREDIENTS

    • 4 sweet potatoes, peeled and cut into cubes
    • 1 onion, cubed
    • 2-3 tablespoons olive oil
    • 1 tablespoon ground cumin
    • 1 teaspoon black pepper
    • 8 shishito peppers, sliced into rounds
    • 1 jalapeno pepper, sliced into thin rounds
    • ¼ cup soy sauce
    • 2 tablespoon rice wine vinegar
    • ½ cup queso fresco or feta, crumbled (optional)
    • ¼ cup cilantro, coarsely chopped
    • Lemon or lime wedges (optional) lime

    INSTRUCTIONS

    1. Preheat the oven to 400 degrees F.  Grease a rimmed baking sheet, roasting pan or oven-safe skillet with olive oil.
    2. Place the sweet potatoes and onions on the baking sheet. Drizzle with a little olive oil, and sprinkle with the cumin and black pepper. Roast until lightly browned, about 5-8 minutes.
    3. Turn them over, add the shishito peppers and jalapeños and drizzle over more of the olive oil, soy sauce and rice wine vinegar. Cover with foil or a lid and roast until sweet potatoes are tender, about 10-15 more minutes.
    4. Spoon into serving dishes, pour over some of the juice from the roasting pan and sprinkle queso fresco and chopped cilantro over the top. Squeeze some lemon or lime over and serve.

    Recipe from Farm Fresh To You

    ANCIENT GOLDEN MILK- TURMERIC

    Soothing and immune boosting-Ancient Golden Milk

    INGREDIENTS

    • 1 teaspoon diced up tumeric (use a ginger grater if you have one)
    • 1/2 teaspoon coconut oil
    • Freshly ground black pepper to taste (1/4 tsp is a good place to start)
    • 1 cup milk of your choice
    • 1 teaspoon of honey (or agave)
    • Ground cinnamon, cardamom pods are optional.

    Combine all the ingredients in a small saucepan, warm over low heat stirring continuously until it steams. Remove from heat and strain with a mesh strainer (you do not need to strain it but I liked the creamy smooth texture without the bits of turmeric and black pepper). Sprinkle a little cinnamon or garnish with a cinnamon stick. Sit back, relax and let the turmeric work its superpowers.

  • CSA 2023 Summer Week 12

     

    Baby Beets (COG)

    Bok Choy (OAF) – THUR/SAT

    Muscadine Grapes contain seeds (WAT)

    Curly Green Kale (COG) – THUR/SAT

    Green or Red Leaf Lettuce (NSOF)

    Moringa – WEDNESDAY

    Shishito Peppers

    Fuyu Persimmons

    Sweet Potato Greens – WEDNESDAY

    Yam Fingerling Sweet Potatoes

    Salad Tomatoes (NSOF)

    And just like that, it’s fall! Well, almost. We’re still a few months away from sweater weather, but we’re feeling the cozy vibes and inspired to turn on the oven. The Fuyu persimmon crumble recipe we share this week will give you your fall fix by filling your house with the wonderful, comforting smells of cinnamon and nutmeg. A word about those Fuyus in this week’s share: They’re a non-astringent variety, which means they don’t have tannins you get with other types. In other words, enjoy them when they’re firm or soft without a bitter mouth feel afterwards. What’s especially cool is that there isn’t a core so you can eat it (or use it) like an apple without throwing out anything. They’re perfect on charcuterie boards, in salads, or baked into desserts.

    We love seeing the kitchen magic you’re sending us on social (@frogsongcsa), and our friends at Urban Harvest want to see your recipes too! They’re publishing an e-cookbook, Rooted in Sunshine: Exploring the Vibrant World of Florida’s Heirloom Veggies, that uses Florida heirloom vegetables as a primary ingredient. They want to know how you’ve adapted recipes to include native veggies/fruit. As a thank you for your contribution, you’ll be entered into a raffle for a chance to win some amazing prizes. Deadline is September 30. Learn more and get involved here, and keep the recipes and photos coming our way!

    Honey Beet Bread

    Ingredients:

    • 2 packages active dry yeast
    • 1-1/2 cups warm water
    • 2 tablespoons honey
    • 1-1/2 cups grated uncooked fresh beets, squeezed dry
    • 1 cup warm milk
    • 2 tablespoons butter, softened
    • 2-1/2 teaspoons salt
    • 6-7 cups all-purpose flour

    Instructions:

    In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

    Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.

    Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.

    Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool.

    Sweet Potato Bread

    Ingredients:

    • 1 cup FSO cane syrup (can substitute sugar or honey)
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 ¾ cups sifted all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ⅓ cup water
    • 1 cup cooked and mashed sweet potatoes
    • ½ cup chopped pecans

    Instructions:

    • Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.
    • Combine FSO cane syrup and oil in a large bowl; beat well. Add eggs and beat until well combined. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into the prepared loaf pan.
    • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

    Fuyu Persimmon Crumble

    Ingredients:

    Persimmon Filling

    • 1 lb fuyu persimmons sliced into 1 inch pieces
    • 1 tsp lemon juice
    • 2 tbsp granulated sugar
    • 2 tbsp light brown sugar
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 1 tsp corn starch
    • ¼ tsp salt

    Crumble Topping

    • 1 cup all-purpose flour
    • ½ cup rolled oats
    • ¼ cup light brown sugar
    • ¾ tsp baking powder
    • ½ cup unsalted butter melted
    • ¼ tsp salt

    Instructions:

    • Preheat oven to 350 degrees F.
    • Combine all the ingredients for the persimmon filling into a bowl. Mix and spoon the filling into a small baking dish. Make sure the persimmons are evenly coated in the sugars and spices.
    • In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together. Spoon the crumble on top of the persimmon filling.
    • Bake for 25-30 minutes until the crumble is golden brown.
    • Top with a scoop of vanilla ice cream and serve!

  • CSA 2023 Summer Week 9

    Orange Carrots (COG)

    Moringa

    Yali Pears

    Shishito Peppers

    Butter Pumpkin Squash (COG)

    Malabar Spinach

    Purple Potatoes

    Green Tomatoes (WAT)

    Grape Tomatoes (NSOF)

    Turmeric Flowers

    If you think the turmeric flowers in this week’s share are too lovely to eat, we understand, but you’re missing out. These flowers are as tasty and healthy as they are beautiful. They’re packed with curcumin – basically turmeric’s superpower. Curcumin is anti-inflammatory, anti-aging, and used for a host of benefits ranging from heart to brain health and beyond. Not to mention, the flowers are delicious!

    Toss ‘em into salads, sprinkle over cooked dishes, or chop into side dishes. They pair well with aromatics (think onions, shallots, and garlic). But, to quote Robert Frost, nothing gold can stay. Turmeric flowers have a short shelf life. To keep them fresh as long as possible, store place them in a bag in the fridge and try use within five days. Our potato salad recipe below calls for turmeric flowers and another mighty healer, moringa. Of course, if you choose to grace your table with these gorgeous flowers instead, enjoy… with love from our fields!

    We’re also especially excited to share mini butter pumpkins from partner Clem’s Organic Gardens. Our CSA member Lisa sent us her buttermilk pumpkin waffle recipe for you to try at home. Let us know what you think!

    Buttermilk Pumpkin Waffles – tasteofhome.com

    (Thank you to our CSA member, Lisa, for sharing this delicious recipe with us!)

    Ingredients:

    • 3/4 cup all-purpose flour
    • 1/2 cup whole wheat flour
    • 2 tablespoons brown sugar
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cloves
    • 2 large eggs, room temperature
    • 1-1/4 cups buttermilk
    • 1/2 cup fresh butter pumpkin
    • 2 tablespoons butter, melted
    • Optional: Butter and FSO cane syrup

    Instructions:

    • In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.
    • Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. If desired, serve with butter and syrup.

    FSO tip: For future enjoyment, cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through. You can also repurpose the unused pumpkin shell by stuffing with the grains, veggies, and meat of your choice for a hearty pumpkin bowl!

    Moringa Potato Salad

    • 1 cup Moringa
    • 4 purple potatoes
    • ½ yellow onion
    • 1 clove garlic
    • 1 tsp fresh grated galangal
    • 1 tsp ground coriander
    • 1 tbsp turmeric flowers
    • ¼ tsp chili powder, (and/or 1 teaspoon Chili Flakes)
    • 3 tbsp oil
    • Salt and pepper, to taste

    Instructions

    • Chop onion and garlic. Also wash off and chop up potatoes to bite sized chunks.
    • Peel and grate the galangal.
    • Add oil to pan over medium heat and add the onions. Sauté onions for 15 minutes, stirring frequently.
    • Add in the garlic and ginger and cook another 2-3 minutes.
    • Add in the potatoes and cover pan with lid and lower heat to medium. Let potatoes pan roast for about 15 minutes.
    • Remove lid and add in moringa, turmeric, coriander, chili powder and stir well. Then, place lid on for about 2-3 minutes more.
    • Remove lid, stir moringa leaves and potatoes well. Season with salt and pepper to taste. Garnish with cilantro and enjoy.

    Fried Green Tomatoes

    Ingredients

    • 4 large green tomatoes
    • 2 eggs
    • ½ cup milk
    • 1 cup all-purpose flour
    • ½ cup cornmeal
    • ½ cup bread crumbs
    • 2 teaspoons coarse kosher salt
    • ¼ teaspoon ground black pepper
    • 1 quart vegetable oil for frying

     

    Instructions:

    • Gather all ingredients.
    • Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.
    • Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.
    • Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.
    • Serve hot and enjoy!

  • CSA Summer 2023 Week 5

    Frog Song Organics

    Fairy Tale Eggplant

    Pineapple Pears

    Shishito Peppers

    Tricolor Potatoes

    Malabar Spinach on the stem

    Watsonia Organic Farm

    Green Cabbage

    Zucchini Squash Mix

    Clem’s Organic Gardens

    Carrots

    New Sprout Organic Farm

    Grape Tomatoes

    Tis the season for peppers! We’ve included a mix of sweet and spicy in recent shares, and this week brings the return of our mild Shishitos. An over-abundance of fresh peppers is a great problem to have this time of year. If you’re looking for ways to savor this taste of summer later in the year but don’t have canning equipment, we suggest these methods:

    Pickling is a great alternative to canning. You don’t need any special equipment, and the process is similar to canning regular pickles. Steep sliced peppers in a 50:50 mixture of vinegar and water, with 1 teaspoon salt per pint. The peppers stay crisp because they are never heated, and after a few days in the fridge they taste like pickled peppers.

    To freeze ‘em,  wash and drying thoroughly before stashing in the freezer. We also recommend removing the stem and seeds, unless you need them for later. For larger varieties, like bell peppers, cut them in half, in fourths, or in strips, and remove the stem and seeds. Put the pieces on a cookie sheet so they aren’t touching, then flash freeze for about 15-30 minutes. This will keep them from sticking together later. Once solid, you can store peppers in a baggie, or any other freezer safe container.

    Then there’s drying. The nice part about this is that reduces storage space. Pop them into your dehydrator, or put them into the oven on the lowest setting. Be patient, it can take several hours for them to dry completely. With smaller peppers, the thin walls lend themselves to stringing whole peppers together by passing a needle and thread through their caps, and hanging them in a warm, well-ventilated space for about two weeks. Remember, the thicker the pepper, the longer this will take.

    Once dried, peppers can be pulverized into flakes in a food processor, or steeped in vinegar to make sauce for sprinkling over cooked greens and other veggies. Dried hot peppers are also great for making homemade chili paste! Place a few dried hot peppers in a dry pan, and toast them over medium-high heat, stirring constantly, for four to five minutes. Then cover with warm water for an hour. Add some salt and a couple of cloves of finely minced garlic, pulverize into a paste.

    Here at the farm, we love the taste and simplicity of this blistered Shishito pepper recipe. Scroll for more recipes inspired by this week’s share below!

    Also, those long stalks long stalks in this week’s share are Malabar Spinach. On a rare occasion our Malabar crop jumps up with some abundant, succulent shoots. Instead of picking just the leaves we bunch these shoots, traditional style. The stalks are fibrous but can be sauteed. We recommend snacking on just the new tendrils and the leaves themselves. 🙂

    Mozzarella, Basil & Zucchini Frittata

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 1 ½ cups thinly sliced red onion
    • 1 ½ cups chopped zucchini or squash
    • 7 large eggs, beaten
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
    • 3 tablespoons chopped soft sun-dried tomatoes (or substitute 2 fresh grape tomatoes, chopped)
    • ¼ cup thinly sliced fresh basil

    Instructions:

    • Position rack in upper third of oven; preheat broiler.
    • Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
    • Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
    • To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

    Carrot Soup

    Ingredients:

    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 2 tablespoons olive oil or lard
    • 6 medium carrots, chopped
    • 2 teaspoons dried dill
    • 4 cups vegetable stock
    • Salt and pepper to taste
    • Garnish with basil or fresh mint (optional)

    Instructions:

    • Sauté onion and garlic in olive oil or lard over medium-low heat. Add carrots, dill, turmeric, pepper, and salt. Sauté 10 minutes.
    • Add stock, bring to a boil, and reduce to simmer for about 30 minutes. Allow to cool.
    • In a blender, puree soup, return to pot, simmer for 30 minutes.
    • Can garnish with basil or fresh mint.

     

  • CSA 2023 Summer Week 1

    Beets (Clem’s Organic Gardens)

    Cabbage (Watsonia Organic Farms)

    Carrots (Clem’s Organic Gardens)

    Mango (John Wu)

    Florida Pears

    Shishito Peppers

    Murasaki Sweet Potatoes

    Salad Tomatoes

    Welcome to a New Season!

    It’s the first week of our summer season! This is the time of year when we lean more heavily on partner growers to pack each CSA share with the most diverse mix of flavors and nutrition possible. This week, we’re delighted to include a juicy and sweet mango from our partner John Wu. The back story is beautiful, and we thought you’d enjoy knowing how these delicious fruits made their way to your kitchen.

    The Story of the Mangos

    John is the father of our teammate Katrina. She started off as an intern last summer, with the farm being her very first job! She stayed part-time while working on a degree in Agricultural Operations Management at UF. She got her start working in the garden with her father, John who grows mangos and other tropical fruits in their home garden in Port St. Lucie, FL. Her family immigrated to the U.S. from Vietnam, and she credits her parents with teaching her a good work ethic, prioritizing nutrition, and learning how to grow lots of fresh fruits and vegetables. Here’s the story of the mangos, in her words:

    Hello everyone! My Dad was a very small farmer in Vietnam and immigrated to America, the great land of opportunity. He and my mom intended to do anything except farm in the U.S., but they were homesick and could not find any tasty tropical fruit or vegetables to eat. Thus, they took up farming again to grow the food they wanted! One of the fruits they missed was a good mango as tasty as the ones in Vietnam which I hope you will enjoy as much as I did. Treat it like an avocado; leave it at room temperature and refrigerate only after it is ripe. When the skin gives a little regardless of color it is ready to eat!

    These mangos can hold their own eaten straight from the box, but in the spirit of summer, we’re sharing a simple ice cream recipe, along with other dishes inspired by this week’s share.

    Recipes

    Mango Ice Cream

    Ingredients:

    • 2 cups mango puree
    • 1 pint heavy whipping cream
    • 1 can condensed milk

    Instructions:

    • Combine condensed milk and whipping cream and whip together until a stiff peak is achieved.
    • Fold in the mango puree gently until well combined.
    • Transfer to a freezer safe bowl. Smoothen the top and place a small sheet of plastic wrap or parchment paper on the top of the ice cream. Cover with cling film and freeze.
    • For soft scoops, pull them out in 2-2.5 hours and serve immediately. For perfect rolled scoops, freeze 6+ hours.

    Maple-roasted pears with nut crumble – delicious.com

    Ingredients

    • 3-4 ripe pears, halved
    • 4 tbsp maple syrup, plus extra to serve
    • 1 tbsp unsalted butter, chopped, plus 1 tbsp extra melted
    • 1/4 cup toasted mixed nuts chopped
    • ½ cup flour
    • 1/4 cup rolled oats
    • 1/4 tsp allspice
    • Yogurt or cream to serve

    Instructions:

    • Preheat oven to 350. Place pears in a large baking dish, so they are packed tightly. Drizzle with maple syrup and dot over 1 tbsp chopped butter, cover with foil and bake for 30-35 minutes until softened slightly.
    • To make the crumble, place sugar, nuts, extra melted butter, flour, oats and allspice in a bowl and mix to combine. Spoon the crumble topping over the pears and bake for a further 30-35 minutes until golden and crisp. Drizzle with extra maple syrup and serve with yogurt or cream alongside.

    Green Tomato Stew – holycowvegan.com

    Ingredients:

    • 2 large green tomatoes, diced
    • 1 teaspoon vegetable oil
    • 1 teaspoon black mustard seeds
    • 1 sprig curry leaves
    • 2 jalapeno peppers
    • ½ teaspoon turmeric
    • 1 heaping tsp ground coriander
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions:

    • Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chilies.
    • Sauté for a few seconds and add the green tomatoes
    • Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
    • Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
    • Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    • Turn off heat and serve.

    Vegetarian Beet Ruebens – delish.com

    FOR CORNED BEETS:

    • 2 large beets (1 1/4 lb. total), trimmed and peeled
    • 2 tbsp. extra-virgin olive oil
    • 1 tbsp. brown sugar
    • 2 tsp. ground coriander
    • 1 tsp. ground mustard
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. garlic powder
    • 1/4 tsp. ground black pepper
    • 1/8 tsp. ground cloves
    • 1/8 tsp. ground allspice

    FOR RUSSIAN DRESSING:

    • 1/4 c. mayonnaise
    • 2 tbsp. sweet pickle relish
    • 4 tsp. ketchup
    • 1 1/2 tsp. prepared horseradish
    • 1 tsp. fresh lemon juice
    • 1/2 tsp. Worcestershire sauce
    • Kosher salt
    • Freshly ground black pepper

    FOR SANDWICH:

    • 4 tbsp. butter, softened
    • 8 slices rye bread
    • 8 slices Swiss cheese
    • 1 c. sauerkraut
    • Pickle spears, for serving

    Instructions:

    • Make the corned beets: Preheat the oven to 425º. In a small bowl, whisk the olive oil, sugar, and spices.
    • Lay out two pieces of foil on a baking sheet, add one beet to each piece of foil and rub beets all over with the spice mixture. Wrap beets in foil and roast until tender when pierced with a knife, about 50 minutes to 1 hour.
    • Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds.
    • Meanwhile, make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. Refrigerate until ready to use.
    • Make the sandwich: Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beets, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
    • Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side. Repeat with remaining sandwiches. Serve warm.