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Sweet Potato Burritos

Sweet Potato Burritos
Recipe Type: Main Dish
Cuisine: Mexican
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 12
Once you’ve had one, you’ll want another. The recipe is a little different from most burrito recipes. Serve these with sour cream, chopped green onions, and salsa. Serves 12 or freeze for a quick meal later.
Ingredients
  • 1 sweet [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank” rel=”nofollow”]onion[/url], chopped
  • 4 cloves [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank” rel=”nofollow”]garlic[/url], minced
  • 2 lbs [url href=”https://www.capelocallygrown.net/product/8020-grass-fed-ground-beef/” target=”_blank” rel=”nofollow”]Ground Beef[/url], cooked
  • 3 [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/peppers/” target=”_blank” rel=”nofollow”]jalapeno or other hot peppers[/url]
  • 2 teaspoons ground cumin
  • 2 teaspoons salt, or to taste
  • 4 cups mashed cooked [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/sweet-potatoes/” target=”_blank” rel=”nofollow”]sweet potatoes[/url]
  • 12 [url href=”https://www.capelocallygrown.net/product/sourdough-tortilla-wraps/” target=”_blank” rel=”nofollow”]sourdough tortillas[/url], warmed
  • 8 ounces shredded cheddar cheese
  • 1 cup of chopped [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank” rel=”nofollow”]leeks or green onions[/url]
  • 1 cup of [url href=”https://www.capelocallygrown.net/product-category/pantry/snacks/salsa-and-dips/” target=”_blank” rel=”nofollow”]salsa[/url]
  • 1 cup of sour cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook ground beef in a medium skillet and season with salt and cumin.
  3. Saute onion, jalapeno peppers and garlic with meat until soft.
  4. Add mashed cooked sweet potatoes.
  5. Divide meat mixture and mashed sweet potatoes evenly between the tortillas; top with cheese.
  6. Fold tortillas burrito-style around the fillings and place on a baking sheet.
  7. Bake in the preheated oven until warmed through, about 12 minutes.
  8. Serve with chopped leeks/onions on top and salsa and sour cream on the side
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Pico De Gallo Salsa (Fresh Tomato Salsa)

See the Pico de Gallo pack for items to buy in the Market

Pico De Gallo (Chunky Fresh Tomato Salsa)
Recipe Type: Appetizer
Cuisine: Mexican
Author: Cape Locally Grown
Prep time:
Total time:
Serves: 2 cups
If you’re comfortable and efficient with a knife, the flavors of Mexico’s quintessential, eponymous salsa (often called pico de gallo on our side of the border) can be on your table at a moment’s notice. But not everyone is a knife wizard, so I devised this version, which utilizes the food processor for the garlic, green chile, cilantro and half the tomatoes. Meaning, that a very good fresh tomato salsa is within everyone’s easy reach. Green onions are the easiest to cut (they are the only onion my daughter likes to chop), but feel free to use white or red onion if that’s what’s available or appealing. At our restaurants, we only make this salsa when our ripe local tomatoes are in season.
Ingredients
  • 1 [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank” rel=”nofollow”]garlic[/url] clove, peeled
  • Fresh [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/peppers/” target=”_blank” rel=”nofollow”]hot green chiles[/url] to taste (I like 2 serranos or 1 jalapeño), stemmed and halved
  • 2 medium-large (about 1 pound total) round red, ripe [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/tomatoes/” target=”_blank” rel=”nofollow”]tomatoes[/url]
  • 1/3 cup (loosely packed) roughly chopped cilantro
  • 1 large green [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank” rel=”nofollow”]onion[/url], roots and wilted outer leaves removed, chopped into small pieces
  • 1 tablespoon fresh lime juice (or vinegar)
  • Salt
Instructions
  1. Drop the garlic and chile pieces one at a time into a running food processor, letting each get finely chopped before adding the next.
  2. Turn off the processor and remove the lid. Cut one tomato in quarters and add it to food processor, along with the cilantro.
  3. Pulse 4 to 6 times until you have a coarse puree.
  4. Scrape the mixture into a bowl.
  5. Cut the other tomato into 1/4-inch pieces and add to the bowl along with the green onion.
  6. Taste and season with lime juice (or vinegar) and salt, usually a generous 1/2 teaspoon.
  7. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
Notes
Riffs on Salsa Mexicana: Chopped raw tomatillos can replace some of the chopped tomato. Cilantro can be replaced or augmented by pungent herbs like Mexican pipicha, pápalo or hoja santa, or saw-tooth cilantro (aka raurau in Asian markets). Any of the lemony or anisey [url href=”https://www.capelocallygrown.net/product-category/produce/fresh-herbs/” target=”_blank” rel=”nofollow”]herbs[/url], from lemon verbena and lemon/lime basil to lemon balm and anise hyssop give the salsa a special character. I love the addition of avocado, cucumber and jícama—but not necessarily all at once. The same goes for crisp apple or pear or ripe mango, peach or nectarine.[br][br]Recipe from Mexican Everyday by Rick Bayless with Deann Groen Bayless
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Pork and Potatoes with Salsa Verde

Pork and Potatoes with Salsa Verde
Recipe Type: Main Dish
Cuisine: Mexican
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 2-3
A hearty, tasty meal!
Ingredients
  • 1 Pound [url href=”https://www.capelocallygrown.net/product/berkshire-pork-steak/” target=”_blank”]Pork Steak[/url]
  • 3 Cups Chopped [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/potatoes/” target=”_blank”]Yukon Gold Potatoes[/url] (peel on, medium chunks)
  • 1 ½ Cups [url href=”https://www.capelocallygrown.net/product/salsa-verde-pack/” target=”_blank”]Charred Salsa Verde[/url]
  • 1 Cup of Chicken Broth or Water
  • 1 Tablespoon Vegetable Oil (or Lard)
  • Fresh herbs in season (cilantro, etc)
  • Salt, Pepper and minced [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank”]Garlic[/url] to taste
Instructions
  1. Cut pork steak into bite sized pieces. Sprinkle lightly with salt, pepper and rub with minced garlic. Add tablespoon of oil to a large skillet, and set heat on medium high heat. Once the skillet is hot, add pork and let brown lightly on one side. This will take 2-3 minutes. Then, stir to cook and brown other sides. Cook pork until it is all lightly browned and mostly cooked through.
  2. Next add green salsa, chicken broth and potatoes to the same skillet with the pork. Stir to combine everything. Bring to a boil then reduce heat to medium low. Cover with a lid or tight fitting aluminum foil. Cook for about 20 minutes or until potatoes are soft and pork is fully cooked. Taste for salt and pepper, and adjust if needed. Serve with your favorite side dish or just with a couple of tortillas.
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Spring Frittata

Spring Frittata
Recipe Type: Main Dish
Cuisine: Italian
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 4-5
“Embrace the joyful ride of eating with the seasons!” says Chef Joshua McFadden. This Spring Frittata makes a delicious brunch or great breakfast.
Ingredients
  • 3 each Green Garlic or Green Onions
  • 1/2 lb Asparagus
  • 6 Eggs
  • 4 handfuls Spinach
  • 1 lb Sausage – cooked (optional)
  • 1 pinch Seasoning Salt
Instructions
  1. Saute green garlic and asparagus in 2 tbs melted butter in 10 inch cast iron skillet.
  2. Toss in and wilt 4 handfuls of torn spinach in cast iron pan with green garlic and asparagus.
  3. Beat 6 eggs until slightly foamy. Pour into sauteed veggies and sausage and let sit for 1 min.
  4. Then lift the eggs with a silicone spatula and let them flow down until the top is firm.
  5. Then broil in oven for 1 to 2 min until brown.
  6. You can invert pan and cool till warm or eat right out of the skillet.
  7. Add seasoning salt to taste.
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Irish Stew

Irish Stew
Recipe Type: Main Dish
Cuisine: Irish
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 6
This is an adaptation of a good Irish stew recipe
Ingredients
  • 1 1/4 lbs Stew beef, cut into 1-inch pieces
  • 3/4 cup Whole wheat flour
  • 1/4 cup Extra virgin olive oil
  • 1/2 cup Coarsely diced onions
  • 6 cloves Minced garlic
  • 1/2 cup Micro-brewed beer (stout best)
  • 4 cups Potatoes or sweet potatoes in chunks (leave skins on)
  • 1 pinch Seasoned Salt
  • 1 pinch Black Pepper
  • 4 cups Water
  • 1 tsp Dried or fresh herbs
  • 3 cups Rice
Instructions
  1. In a large brown paper bag, place flour, salt, and pepper. Add diced beef. Close the bag. Hold it tight and shake. Open bag and make sure that all of the beef is lightly coated in flour and seasoning. Set aside.
  2. In a large dutch oven (or giant soup pot), heat 2 tablespoons of olive oil over medium heat. Add as much beef as will fit along the bottom of the pan in a single layer. Cook, browning on all sides. The beef doesn’t need to be cooked through, just browned. Once all of the beef is cooked, remove from the pan and place on a plate. Set aside.
  3. In the same dutch oven, heat the remaining 2 tablespoons of olive oil. Add onions and cook until translucent, about 5 minutes. Add garlic, and cook for another 3 minutes. Deglaze the pan with the beer, scraping the browned bits from the bottom of the pan as the beer steams.
  4. Add the sweet potatoes, and cover with beef water.
  5. Add dried herbs. Add beef. Turn heat to low and let gently simmer for 45 minutes, until the vegetables are cooked through,
  6. Taste and add seasoned salt and black pepper as necessary.
  7. Serve over rice.
Notes
[i]Adapted from [url href=”http://www.epicurious.com/recipes/food/views/Irish-Beef-Stew-104817″ target=”_blank”]Irish Beef Stew[/url][/i]
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Local Egg Bake

Local Egg Bake
Recipe Type: Main Dish
Cuisine: American
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 4-6
This is wonderful for a special breakfast or super supper!
Ingredients
  • 1 lb. [url href=”https://www.capelocallygrown.net/product-category/meat/pork/sausage/” target=”_blank” rel=”nofollow”]Pork sausage[/url]
  • 1/2 cup [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/greens/” target=”_blank” rel=”nofollow”]chopped kale or wild spring greens[/url] (dandelion, dock) optional
  • 1/2 [url href=”https://www.capelocallygrown.net/product-category/bakery_goods/loaf-breads/” target=”_blank” rel=”nofollow”]loaf Sourdough bread[/url] cut into 1 inch pieces
  • 3 cups grated cheddar, asiago or mozzerrella cheese
  • 8 [url href=”https://www.capelocallygrown.net/product-category/dairy-eggs/eggs/” target=”_blank” rel=”nofollow”]Eggs[/url]
  • 1 1/2 cups [url href=”https://www.capelocallygrown.net/product-category/dairy-eggs/milk/” target=”_blank” rel=”nofollow”]Milk[/url]
  • 1 tsp [url href=”https://www.capelocallygrown.net/product-category/pantry/herbs-spices/” target=”_blank” rel=”nofollow”]Seasoning salt[/url]
  • 1 Tbsp [url href=”https://www.capelocallygrown.net/product-category/pantry/herbs-spices/” target=”_blank” rel=”nofollow”]Fresh herbs[/url]
  • 1/2 cup dried tomatoes or peppers
  • 1 cup chopped [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank” rel=”nofollow”]green onions[/url]
  • 1 lb Optional: [url href=”https://www.capelocallygrown.net/product-category/meat/lamb/” target=”_blank” rel=”nofollow”]Lamb[/url] instead of pork
  • 1 lb Optional: [url href=”https://www.capelocallygrown.net/product-category/meat/beef/” target=”_blank” rel=”nofollow”]Beef[/url] instead of pork
Instructions
  1. Preheat oven to 350 degrees F. Cook meat in large skillet until done then add greens to skillet;and wilt.
  2. Spread the bread cubes in 9×13-inch baking dish. Layer with the meat and cheese.
  3. Beat eggs in medium bowl until foamy. Add milk, seasoning salt, fresh herbs and green onion(reserving some for garnish); beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes or overnight.
  4. Bake 40 to 50 minutes or until center is set and top is golden brown. Garnish with green onions and fresh herbs.
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Local Charred Salsa Verde

Local Charred Salsa Verde
Recipe Type: Appetizer
Cuisine: Mexican
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 10
Local salsa verde with in-season ingredients
Ingredients
  • 1 pound [url href=”https://www.capelocallygrown.net/product/tomatillos/” target=”_blank”]tomatillos[/url]
  • 2 -3 [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/peppers/” target=”_blank”]jalapeño peppers[/url] (to taste)
  • 3 cloves [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank”]garlic[/url]
  • 1/2 cup [url href=”https://www.capelocallygrown.net/product-category/produce/fresh-herbs/” target=”_blank”]cilantro – basil – oregano or other herbs[/url] in season
  • 1/4 cup [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank”]onion[/url] finely diced
  • 1/2 – 1 teaspoon kosher salt
  • 1/4 cup of [url href=”https://www.capelocallygrown.net/product-category/produce/fresh-herbs/basil/” target=”_blank”]lime basil[/url] (to taste)
Instructions
  1. Peel and rinse the tomatillos. Cut them in half crosswise. Place a piece of tin foil on a baking sheet or inside a large skillet. Place the tomatillos cut side down on the foil. Set the pan over a medium high heat on the stove. Cook the tomatillos over medium heat until they soften and begin to take on a nice char – turning once or twice during the process, 7-8 minutes. Set aside.
  2. If you have a gas cooktop or grill, turn the flame onto medium high heat and rest the jalapeño peppers over the flame until it blisters and blackens, using your tongs to turn and rotate several times until the entire pepper is blackened. (I rest the peppers directly on the iron grate over the flame, so the flames lap at the skin.)
  3. If you don’t have a gas stovetop or grill, preheat the oven to 400 degrees. Place peppers on a baking sheet. Roast for 20-25 minutes until softened and slightly blackened.
  4. After peppers are cooked place them in a glass bowl and cover the bowl with plastic wrap. Set aside to cool. When peppers are cool enough to handle, slough off the charred skin with your fingers and discard (it should come away easily).
  5. Cut off the stem of the peppers. With a knife, cut the peppers in half, lengthwise. Remove the seeds and discard. Cut the peppers into large chunks and place into a small mini-prep food processor. Add the tomatillos, garlic and herbs.
  6. Using the chop or pulse button on the mini-prep, process the mixture until it’s the consistency of a chunky salsa.
  7. Stir in the onion.
  8. Season to taste with kosher salt and lime basil.
  9. Serve with tortilla chips, burritos, tacos, grilled steaks, chicken, pork or fish.
Notes
[i]From Rick Bayless and adapted from Garlic & Zest[/i]
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Bruschetta with Cherry Tomatoes and Basil

 

What a delicious way to taste and enjoy the bounties of summer!  Perfect for a snack, appetizer, or light meal.  You can click on the ingredient links in the recipe to shop the Market or save time by getting a Bruschetta Recipe Pack!

Bruschetta with Cherry Tomatoes and Basil
Recipe Type: Appetizer
Cuisine: Italian
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 6-10
Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, to serve on toasted slices of sourdough bread.
Ingredients
  • 1 pint of ripe cherry [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/tomatoes/” target=”_blank”]tomatoes[/url]
  • 2 cloves [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank”]garlic[/url], minced (about 2 teaspoons)
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh [url href=”https://www.capelocallygrown.net/product-category/produce/fresh-herbs/basil/” target=”_blank”]basil[/url] leaves, thinly sliced* or chopped
  • 1 teaspoon kosher salt, more or less to taste
  • 1/2 teaspoon freshly ground black pepper, more or less to taste
  • 1 loaf of sourdough crusty [url href=”https://www.capelocallygrown.net/product-category/bakery_goods/loaf-breads/” target=”_blank”]bread[/url]
  • 1/4 cup (60 ml) olive oil
Instructions
  1. Quarter the cherry tomatoes
  2. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  3. Toss tomatoes with garlic, extra virgin olive oil, balsamic vinegar, basil, salt and pepper
  4. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.
  5. Toast the bread slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
  6. Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
Notes
[i]Adapted from [url href=”http://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/” target=”_blank”]Bruschetta with Tomato and Basil[/url] on Simply Recipes.[/i]
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Basic Salad with Fruity Vinaigrette

Basic Salad with Fruity Vinaigrette
Recipe Type: Side Dish
Cuisine: American
Author: Cape Locally Grown
Prep time:
Total time:
Serves: 6
We eat this all the time! With crispy lettuce and greens and this fruity vinaigrette….yum! This salad can be as simple or as complex as your ingredients allow—-fresh or fermented veggies, cheese, nuts, homemade croutons, cured meats, anchovies, etc.
Ingredients
  • 1/2 gallon [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/salad-greens/” target=”_blank”]Salad Greens[/url]
  • 1 bunch chopped [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank”]Green Onions[/url]
  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Apple cider vinegar
  • 2 tbsp seasonal [url href=”https://www.capelocallygrown.net/product-category/pantry/jams-jellies/” target=”_blank”]fruit jam[/url]
  • 1/2 tsp seasoning Salt
  • 1 clove minced [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank”]garlic[/url]
  • 1/2 tsp crushed black pepper
Instructions
  1. To prepare vinaigrette: Place cider vinegar, fruit jam, garlic, pepper, and salt and whisk until combined. Then whisk in the olive oil. Adjust seasoning with additional salt, or pepper, if desired.
  2. To prepare salad: Toss salad greens in a large bowl with half the vinaigrette. Mound on a large platter. Arrange onions on top of the greens. Drizzle the remaining vinaigrette over the salad.
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Oven-Roasted Sweet Potatoes

Oven-Roasted Sweet Potatoes
Recipe Type: Side
Cuisine: American
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 12 1/2 cup servings
Roast lightly-seasoned sweet potatoes in the oven for a simple, healthy, and delicious side dish.
Ingredients
  • 7 cups peeled and cubed sweet potatoes (2 lbs)
  • 2 tbsp extra virgin olive oil
  • 3/4 tsp seasoning salt
  • 1/2 tsp black pepper
  • 4 cups coarsely chopped onions
  • 1 tbsp butter
Instructions
  1. Preheat oven to 325°.
  2. Place sweet potatoes in a shallow roasting pan or cookie sheet coated with 1 tbsp olive oil. Drizzle with 1 tbsp olive oil. Sprinkle with salt and pepper; toss to coat. Bake at 325° for 30 minutes. Add onion; stir well. Bake an additional 30 minutes; remove from oven.
  3. Preheat broiler.
  4. Drizzle sweet potato mixture with butter; stir to coat. Broil 10 minutes or until browned.
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