From the Farm: Recipes

Black Bean and Quinoa Stuffed Peppers

FOUND IN: Entree on October 28, 2012

Yield: 6 - 8 portions

I used Giant Marconi peppers for this dish. They were beautiful and sweet and I love the whimsical shapes. Because they are long, narrow peppers I took a thin slice off, lengthwise, to open them up. Use a sharp paring knife or a teaspoon to remove the seeds and pulp. Here's the recipe:

6 - 8 large peppers, cut open, seeded and ready to fill

1 cup quinoa, cooked (may substitute rice)

1/2 large onion, diced finely

1 stalk celery, diced

1 Tbsp garlic, minced

1 medium tomato, diced

2 Tbs olive oil

1 can black beans, drained

1 cup corn, cut from the cob (optional)

1/2 cup crumbled feta cheese

fresh parsley or cilantro, minced

Preheat oven to 325. Place prepared peppers in an oblong baking dish. In a saute pan, heat olive oil and add onions, celery, and garlic. Cook until onions are transparent. Add tomatoes and corn (if using). Let this mixture cook until tomatoes are soft. Add black beans and quinoa and season to taste with salt and pepper. Add parsley or cilantro and 2/3 of the crumbled feta. Toss lightly and spoon into peppers. Dress the top with the rest of the feta. Add about 1/4 cup water to the bottom of the baking dish. Cover the dish with foil. Cook for 20 minutes and then uncover and cook until brown (another 5 - 10 minutes). You don't want to cook so long that the peppers collapse.

Options: add some cured or smoked sausage or ham to the mixture. I have used chicken chorizo, which was delicious and savory. For a spicier filling, add some diced hot peppers to the filling.

Note: quinoa is prepared like rice. It needs to be soaked for about 5 minutes, rinsed and drained before cooking. Use 1 1/2 cups liquid to 1 cup quinoa. Cook about 15 minutes and then let sit for 5 minutes.

 

From the Farm: Recipes

Tomatoes Stuffed with Marigolds

FOUND IN: Appetizer on June 12, 2012

 

This is borrowed from Jim Long's blog, Jim Long's Garden.

  • 12-16 medium-sized cherry tomatoes
  • 4 of 5 French marigold flowers, any color (but not the large African marigolds which are bitter)
  • 3 sprigs, about 4-5 inches long, any kind basil (I like lemon or Thai)
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons toasted, chopped pecans (almonds or pine nuts will work, too)
  1. Slice the tomatoes in half and remove the "innards" (I use a melon baller but a half-teaspoon measuring spoon works just as well. Discard the insides or use on a salad.
  2. Using a paper towel, slightly dry the insides of the tomatoes and set aside so the cream cheese will stay in place.
  3. Cut the bottom green part away on each marigold flower, allowing the petals to fall loosely, discarding the green portion. Put the petals on a cutting board and add the 3 sprigs of basil - leaves and small stems, too, cutting away only the larger main stem.
  4. Using a chef's knife, chop the basil and marigold petals until chopped fine (or you can use an electric herb chopper if you wish, it's just faster for me to do it with a knife).
  5. Mix the basil-marigold mixture and the chopped pecans into the cream cheese, mixing well. With a spoon or spatula, fill each tomato half. Garnish with marigold petals or basil leaves. I think you'll enjoy the combination of flavors, each complimenting the other.

Thanks Jim!