Stir up this late-summer feast with treasures from the farmer’s market. ________________________________
3 ears of fresh corn 1 green pepper 1 yellow squash 1 can of red kidney beans 3 tbsp. butter 1/2 tsp. salt 1/2 tsp. cumin 1/4 tsp. red pepper flakes fresh cilantro ________________________________
Carve corn off the cob. Melt butter in skillet on medium heat and add corn, stirring occasionally. Slice green peppers lengthwise. Slice squash into 1/8″ slices and halve. Add vegetables and beans to corn mixture. Add seasoning, stir and cover until squash is tender. The red pepper flakes add a spicy heat and can be omitted or substituted for a smaller amount of ground cayenne pepper. Add fresh cilantro to taste. Serves 2 as a meal or 4 as a side dish.
This recipe uses some simple staple foods and spices with nothing unusual or exotic. However, if you want to jazz it up a bit, the rice quantity can be made up of any combination of white rice, wild rice, red rice or orzo pasta. Adding some black beans (drained & rinsed), green peppers, diced tomatoes, or corn is all good with no other changes to the recipe. Or take it to the limit by adding chicken breasts topped with cheese!
In a 9 x 13 pan, stir together: 1-1/2 c. rice 15 oz. can tomato sauce 2 c. water 4 tsp. minced onion 2 tsp. dried cilantro or parsley 2 tsp. cumin 2 tsp. sale 1/2 tsp. chili powder
Cover with foil and bake at 375 degrees for 45 minutes.
A decadent dark chocolate dessert produces shockingly rich results. Try your own combination of dried fruit and nuts.
3 c. milk
3/4 c. cocoa powder unsweet
1/4 c. sugar
6 c. wheat bread cubed 1/2″
1 c. semisweet chocolate morsels
1/2 c. dried cranberries
1/2 c. sliced almonds
1/4 c. quick oats
Preheat oven to 350 degrees. In a saucepan, heat milk over medium heat until steaming but not boiling. Remove from heat, add cocoa powder and sugar. Stir gently and set aside to cool. Grease 9″ x 13″ casserole dish. Choose a sturdy but airy bakery loaf of wheat bread. Cut bread into 1/2″ inch cubes and add to casserole dish. Whisk eggs and drizzle over bread. Measure chocolate morsels, dried cranberries, sliced almonds and quick oats, then shake evenly over bread. Pour milk mixture evenly over bread. Press any dry areas into liquid. Do not stir. Cover with aluminum foil and cook 45 minutes at 350 degrees.
1/2 c. milk
1/2 c. port wine (or Native Harvest)
1/4 c. cocoa powder unsweet
1/4 c. sugar
2 tsp. cornstarch
Stir together and simmer on low heat until thick and creamy. Cover and set aside until bread is ready to serve. Reheat sauce and drizzle on individual servings or over the entire dish.
Try this refreshing summer drink using our Patchwork Pink wine and those crazy little chia seeds
1 bottle of wine
2 liters of ginger ale
1 honeydew melon, 1-1/2″ chunks
1 cucumber, sliced, quartered
8 oz. chia seed beverage
Cut melon into chunks and place in freezer-safe bowl to freeze ahead. Mix wine and and ginger ale equal parts in pitcher, cover and chill. Cut cucumber and set aside. Prepare individual glasses (16-20 oz.) by wetting rim and dipping in salt. Add 2-4 melon chunks and 6-8 cucumber pieces to each glass. Pour wine mixture into glass to fill. Top with 1 tablespoon of chia seed beverage (not kombacha, yuk…we like MammaChia® Rasberry Passion.) A straw helps to to suck the seeds that settle to the bottom!