Rice and Pinto Burritos
Accompany with salsa, carrot and jicama sticks and an apple. Slice the apple (but keep the slices in place and prevent them from browning by securing a rubber band around the outside of the apple after it is sliced) and pack a small tub of caramel sauce for dipping.
1 cup uncooked brown rice
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15-ounce) can pinto beans, drained and rinsed (1 3/4 cups)
1/2 cup diced red bell pepper
1 avocado, pitted, peeled and diced
4 (8- to 10-inch) flour tortillas
In medium saucepan, heat rice, water, salt and black pepper over medium-high heat, stirring occasionally, until water simmers. Cover saucepan; reduce heat to medium-low. Cook until water is absorbed and rice is tender, 35 to 40 minutes. Remove from heat; fluff rice with fork. Gently stir in beans, bell pepper and avocado. Replace cover; let stand 5 to 10 minutes. Lay tortillas on flat surface. Spoon rice mixture evenly down centers of tortillas. Roll tortillas around filling. Wrap tightly in plastic wrap or aluminum foil. Makes 4 burritos.
4 servings
Apple Butter
From The St. Paul Farmers Market Produce Cookbook
15 cups sliced peeled apples
1 cup apple cider
2 1/2 to 3 cups white or brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
In heavy-bottomed pot, cook apples and cider over medium heat, stirring often to prevent sticking. Remove from heat; cool. Press cooled apples through food mill or sieve. Measure pulp. Add 1/4 cup sugar for every 1 cup pulp. Return pulp and sugar to pot. Stir in cinnamon, cloves and nutmeg; bring to a boil. Cook, stirring constantly, until desired thickness. Fill sterilized pint jars to 1/2-inch from top. Adjust clean, hot lids. Process 5 minutes in boiling water bath. Remove; cool.
4 pints
Potato and Green Bean Salad
1 lb. green beans, cut into 2 inch lengths; steamed to tender-crisp
1 lb. red potatoes, cooked until just soft, peeled & cubed (about 4 cups)
4 green onions, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup extra virgin olive or canola oil
3 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, crushed
1 shallot, thinly sliced into rings
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
Combine the steamed beans, cooked potatoes, green onions and bell pepper in a medium bowl. In a small bowl, whisk together the oil, vinegar, mustard, garlic, shallot, oregano, salt and pepper. Pour dressing over the vegetables and toss gently to combine all ingredients. Cover the salad and chill before serving.
6 servings
Broccoli & Cauliflower Salad
1 bunch broccoli, cut into bite-size flowerettes
1/3 head cauliflower, cut into bite-size flowerettes
1/2 red bell pepper, sliced julienne
1/2 medium red onion, sliced julienne
1/3 cup cashew nuts
1/4 cup canola oil
3 tsp. tamari or soy sauce
1 clove garlic, crushed
1 tsp. black pepper
1/3 cup cashew nuts
Steam broccoli and cauliflower pieces until just crisp-tender. Blanch in cold water to stop the cooking process; drain and cool. Combine the broccoli, cauliflower, red pepper, red onion and cashews in a medium bowl. To make the dressing, combine the canola oil, tamari or soy sauce, garlic, black pepper and cashews in the bowl of a small food processor and blend to finely chop the cashews. The dressing can also be made by whisking together the canola oil, tamari or soy sauce, garlic and black pepper. Add finely chopped cashews and combine thoroughly. Pour dressing over the vegetables and toss gently to combine all ingredients. Cover the salad and chill before serving.
6 servings
Skillet Ratatouille
Enjoy this summer classic with crusty French bread. Add protein with grilled fish or tofu on the side.
2 teaspoons olive oil
1 small onion, cut into rings
1 small eggplant, chopped
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 clove garlic, minced
1/4 cup white wine or apple juice
2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried
1 medium zucchini, thinly sliced
1 cup halved grape tomatoes or 1 cup chopped tomato
Salt and pepper
2 tablespoons shredded Parmesan cheese
In large skillet, heat oil over medium-high heat. Add onion, eggplant, bell peppers, garlic, wine, and basil; cook, stirring frequently, 5-7 minutes or until onion is softened. Add zucchini; cook, stirring frequently, 3 minutes or until zucchini starts to soften. Add tomatoes; cook, stirring occasionally, 3 minutes or until zucchini is tender. Season with salt and black pepper. Sprinkle with cheese.
4 servings