2 large poblanos, seeded & chopped
8 medium cherry tomatoes, seeded & chopped
2 large jalapeno peppers, seeded & chopped
1 large tomatillo, chopped
12 large garlic cloves
2 cups cilantro, chopped
2 medium onions, chopped
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon pepper, or to taste
1 teaspoon salt, or to taste
Place all of the ingredients in a food processor and process until all ingredients are finely chopped and blended.
This sofrito is quite spicy. Since we have learned to make sofrito we find ourselves putting it in everything.
2 large poblanos, seeded & chopped
1 quart jalapeno pepper, fresh
1/2 medium onion, sliced
4 medium garlic, sliced
3 tablespoons sea salt
1 quart water
1. Gently wash and clean the jalapenos, discarding any bruised, marred or mushy peppers.
2. Add the peppers, garlic and onions to your vegetable fermenter.
3. Combine unrefined sea salt and filtered water to create a brine and pour over the vegetables.
4. Ensure that vegetables are below the water-line.
5. Culture at room temperature until the jalapenos change color from deep green to an olive green as pictured above. This usually takes approximately 5 to 7 days depending on the temperature of your home.
This is a probiotic, fermented version of conventional pickled jalapenos that you’ll find on grocery store shelves. The recipe is from the Nourished Kitchen.
1 28 oz. can plum tomato
1 pound Penne
1/4 cup extra virgin olive oil
2 tablespoons onions, minced
2 large garlic cloves, smashed
1/2 teaspoon red pepper flakes
1/2 cup heavy cream
1/4 cup vodka
2 tablespoons unsalted butter
1/4 teaspoon salt, or to taste
3 tablespoons Italian flat leaf parsley, chopped
3/4 cup Parmesan cheese, grated
Bring 6 quarts of water to a boil over high heat.
In a large pan add the olive oil over medium heat. When heated add the onions and cook until they are softened about 2-3 minutes. Add the garlic and cook 2-3 minutes more.
Add the penne to the water.
Meanwhile in a bowl, break up the tomatoes with your fingers. When the onions and garlic are ready add the tomatoes to the pan. Bring to a boil and season with salt and the crushed red pepper flakes, the reduce the heat and simmer for 4-5 minutes. Add the Vodka and simmer until the pasta is ready.
Just before the pasta is done, fish out the garlic and pour in the cream. Add the butter and mix it into the sauce. Drain the pasta and add it to the sauce. Stir to coat the pasta. Check the seasoning. Sprinkle the parsley over the sauce and cook until the sauce is reduced enough to cling to the pasta.
Remove from the heat and sprinkle with the parmesan. Toss to mix.
This recipe is based on a recipe by Lidia Matticchio Bastianich. We often add shredded chicken.
4 small Chicken Scaloppini, 4 ounces each
1/2 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 cup low salt chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest, grated
1 teaspoon white wine vinegar
2 tablespoons parsley, chopped
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Season the chicken with salt and pepper and sprinkle with flour.
Heat 2 tablespoons of oil in a large non-stick pan over medium high heat. Cook the cutlets until opaque throughout, about 2 minutes per side. Transfer the cutlets to a plate. Reduce the heat to medium.
Add the remaining tablespoon of oil and the garlic to the same skillet and cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer until the sauce is reduced and thickened, 2-3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until the sauce is shiny and slightly thickened.
Serve the chicken with the sauce. Toss arugula with the lemon zest and drizzle with the remaining olive oil for garnish.
1 1/2 cups French lentils
2 sprigs thyme
1 large bay leaf
3 cloves garlic
2 cups apple cider
2 tablespoons dijon mustard
2 tablespoons cider vinegar
2 medium shallots, minced
3 tablespoons canola oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1 large granny smith apple, diced
5 ounces spinach
1/2 cup walnuts, chopped
1. In a medium pot, cover the lentils, garlic, thyme and bay leafwith 2 inches of water.
2. Bring the water to a boil, then reduce to a simmer. Cook until tender,but not mushy- start checking after 15 minutes.
3. Drain, rinse under cold water and discard the garlic, thyme and bay leaf.
4. In a sauté pan, boil the cider until reduced to 1/3 cup. Allow the cider to cool. Then wisk the reduced cider together with the mustard, shallots, and oil.
5. Season the dressing with 1/2 teaspoon salt and pepper. Toss apples, lentils, and spinach in the dressing. Arrange the salad on a platter and garnish with the walnutes.