Grilled Tomato Salsa
Ingredients
- 6-8 Roma tomatoes
- 8 green onions
- 1 small white onion
- 3 Chile peppers (Jalapeño, Serrano or Anaheim)
- 3/4 cup fresh cilantro, chopped
- Juice from 1 lime
- 1 Tbsp. minced garlic from Grand Gorge Garlic
- Salt to taste
Recipes
Grilled Lemon Garlic Zucchini
Amazingly crisp-tender zucchini grilled with a lemon butter garlic sauce – a side dish that will go well with anything!
Garlicky Kale
Ingredients:
1 Bunch of Kale (Spinach, Collards, or other leafy green vegetable)
6 Cloves of Garlic
2 Tbsp Olive Oil
1 Cup Water
Salt & Pepper
Garlic Scapes Pesto
Recipe by Bonnie Blader, Lexington Farmers' Market
Ingredients:
¼ lb. roughly chopped garlic scapes
1-2 Tbsp lime juice or lemon juice
½ cup olive oil
1 cup grated Parmesan cheese or other sharp Italian cheese. (I used Asiago)
Directions:
Puree scapes, juice and olive oil in the blender or food processor. Gently stir in the grated cheese. Do not add in blender or it will turn to sludge. Refrigerate or freeze.
Garlic Scape Vinegar
Ingredients:
1-2 whole garlic scapes, about 12" in length
1 cup light flavored vinegar, such as white wine vinegar or rice vinegar
Glass container
non-metal cap or cover
Note: I like the ratio of 1-2 scapes per cup of vinegar, but you can certainly add more to make the flavor more concentrated. And absolutely double or triple the recipe based on the size of container you are using. Triple the recipe, for example, if using a wine bottle.
Fresh Peach Salsa
Serves: 2 cups
Ingredients
- 3 ripe peaches
- 1 roma tomato, roughly chopped
- ½ jalapeno, seeds removed and roughly chopped
- ½ small purple onion, roughly chopped
- ¼ cup cilantro roughly chopped
- 1 lime, juiced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Garnish: additional cilantro
Instructions
Foraged Herb & Rabbit Stew
Ingredients
Rabbit looks similar to chicken thighs, but the flavor is richer and gamier and the texture is a little more stringy. Still, skinless bone-in chicken thighs make a good substitute for the rabbit in this recipe.
Serves 3-4 people.
- 1 rabbit (2-2.5 lb) or equivalent weight skinless bone-in chicken thighs
- 3 bay leaves
- 5 sprigs thyme, woody stems removed, minced finely
Elk Tenderloin with Whiskey Cream Sauce
Prep: 10 minutes Cook: 20 Minutes
For the meat
- 1 Elk tenderloin (Rock-N-Pinkster Farm)
- Montreal steak seasoning
- Garlic salt
- Olive oil
For the sauce
Easy Apple Tartlets
Ingredients:
1 Puff Pastry Sheet
5 Small Apples
1 tsp Lemon Zest
1 Tbsp Lemon Juice
1/2 Cup Sugar
1/4 tsp Freshly Ground Nutmeg
1/4 tsp Cinnamon
Pinch Salt
Directions:
Take the puff pastry sheet, out of the freezer and set on a cutting board to thaw. When softened, unfold the sheet. Cut along the score marks to make 3 long rectangular sheets. Then cut each of those rectangles into 3 squares. You should have 9 squares total. Preheat the oven to 350 degrees.