This is a recipe from a friend of IMO that loves to find good ways to make a spicy condiment.
- Enough hot peppers to fill 3/4 of a 32 oz canning jar
- 2 cups white vinegar
- 2 tbsp sugar
- 2 tsp pickling salt
- 2 tsp olive oil
- Add hot peppers to a 32 oz canning jar
- Boil all the ingredients and pour over the peppers.
- Let cool and refrigerate.
It is best to let it sit for about a week before use, but the longer it sits, the better it gets.
We had a IMO Customer mention this recipe to us when he was picking up his vegetables from the farm stand. This is a quick and refreshing way to enjoy fresh summer cucumbers!
- 2 medium cucumbers
- 1/4 cup vinegar
- 2 tablespoons sugar
- 2 tablespoons chopped onion
- 1 tablespoon lemon juice
- 1 teaspoon celery seeds
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- Score cucumbers with a fork and thinly slice.
- Combine vinegar and remaining ingredients, stirring well.
- Pour over cucumbers.
- Cover and chill at least 4 hours
Depending on your tastes, you might adjust the balance between vinegar, sugar and lemon juice to better tune the proportions of the recipe.
Pesto is a quick and easy sauce you can use on many things from pasta to green beans. You can make pesto from other greens besides basil (for example, mustard greens) and use a variety of nuts from pine nuts, pecans to walnuts. What is key to a good pesto is to toast the nuts.
- 1 1/2 cups firmly packed fresh basil leaves
- 1/2 cup pecan pieces, toasted
- 1/2 cup olive oil
- 3 cloves garlic, peeled
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- pepper to taste
- In a food processor, blend together all ingredients without oil and then add oil and blend until smooth.
- Refrigerate leftover Pesto up to 5 days or freeze up to 3 months.
If you want parmesan cheese, just sprinkle on each portion you use.
Oilve oil can be cut by 25% and could go 50% when replacing basil with mustard greens.
The two things we have in great abundance in early summer / late spring are sugar snap peas and scallions. This recipe is a great way to enjoy the natural texture and flavor that comes with fresh pea pods and scallions.
- 2 cups sliced sugar snap peas
- 3/4 cup julienne red pepper
- 3 scallions diced
- 3/4 cup shredded green cabbage
- 1/4 cup oil (light flavored)
- 1 Tbs Dolcedi or honey or agave
- 1 tsp lime juice
- 1/4 cup citrus champagne vinegar or white wine vinegar
- 1/4 tsp black pepper
- salt to taste
- Combine sugar snap peas, red peppers, scallions, and green cabbage in a large bowl.
- Combine remaining ingredients and stir to combine. Toss with vegetables and serve chilled.
This is a link to the source of the recipe “Sugar Snap Pea Easy Summer Slaw” from Joanie Simon’s website. We have also tried lime infused vinegar for the vinegar in the recipe and have enjoyed that as a substitution.
Probably one of our favorite raw recipes. Extremely easy to make and very tasty.
- 1 large bunch of kale (about 5 cups)
- 2 to 3 cloves of garlic (pressed)
- 1/4 cup grated parmesan cheese (more for garnish)
- 3 tbsp olive oil
- 1 lemon (juiced)
- 1 tbsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- fresh ground black pepper (to taste)
- 1/4 cup sunflower seeds
- Wash kale, trim the leaves off the stems, cut into wide ribbons and place into large bowl
- Add all ingredients except for sunflower seeds and massage kale for two minutes with your hands
- Add sunflower seeds and mix in
- Serve with additional grated cheese
Best to purchase hardier kale like lacinato kale.
Fresh swiss chard can have a buttery flavor and a much softer texture compared to kale. This simple recipe is simple and quick.
- Swiss Chard – 1 bunch (5-7 large leaves)
- Olive Oil – 1-2 Tbsp
- (Optional) Red Pepper flakes – 1 pinch
- Cut up the swiss chard leaves into ribbons and finely chop the stalks.
- Heat a fry pan to medium heat and add the olive oil (and red pepper flakes if you want a bit of spice).
- Add the swiss chard ribbons, salt & pepper and put a lid on the pan.
- Cook for 1-2 minutes, flip the swiss chard, put the lid back on and then cook 1-2 more minutes.
You can add the chopped stalks first before the leaves to ensure the stalks soften. Also, you can go light on the olive oil and add some after cooking.
When searching for a New Year’s Day recipe that included peas and greens, I came across several very simple recipes. What I was not able to find was a recipe without bacon. Bacon makes a lot of sense for a recipe that needs fat and salt to transform a bland vegetable into a savory vegetable. This is a recipe, I created on New Years Day for 2019, that takes the standard Southern Cream Recipe and turns it into a healthier version of its classic cousin recipe .
- 1 pound Dried Cream Peas, Shelled and Rehydrated
- 3 tablespoons Extra Virgin Olive Oil
- 1 whole Medium Onion, Roughly Chopped
- 3 cloves Garlic, Minced
- 3 cups Water Or Enough To Cover The Peas
- 2 sprigs of Fresh Thyme
- Salt And Pepper, to taste
Soak enough cream peas to make a pound of peas when rehydrated (you can also use fresh peas). This recipe can be used with a variety of field peas. I have tested this with #8 Texas Cream Peas. Rinse the rehydrated peas and let them drain in a colander for a moment. Add the olive oil, onion and garlic to a large pot. Cook until the onions are translucent. Add the peas and enough water to cover the peas. The water should be about 1/2 inch above the peas. Add some salt (1/4 teaspoon) and lots of pepper (1/2 to 1 teaspoon). Bring the peas to a boil, then reduce the heat and simmer until the peas are tender but still just a tiny bit firm. This should take about an hour to an hour and a half. When the peas are done place in a serving bowl and add additional salt and pepper if needed.