Peach Salsa
Peach Salsa
Made with fresh peaches and summer veggies, this easy peach salsa recipe is sweet, spicy, zesty, and delicious! Great served with tortilla chips or on tacos, bowls, and more.
Ingredients
2 to 3 ripe peaches, pitted and diced
1 cup diced sweet peppers (red or orange are great!)
¼ cup diced red onion
¼ cup chopped fresh cilantro
Juice and zest of 1 lime
1 small garlic clove, grated
½ jalapeño pepper, minced
¼ teaspoon sea salt, plus more to taste
Instructions
In a medium bowl, mix together the peaches, bell pepper, onion, cilantro, lime juice and zest, garlic, jalapeño, and salt. Season to taste and chill until ready to use.
Cowboy Caviar Recipe
Cowboy Caviar Recipe
A perfect recipe when we’ve got sweet corn (usually from another farm we love and trust!)
By Meggan Hill
This easy recipe for Cowboy Caviar is fun, fresh, colorful, and endlessly adaptable. It makes a great dip, salad, side dish, or even a topping for grilled meats. Always a potluck favorite!
Prep Time15minutes mins
Cook Time5minutes mins
Total Time20minutes mins
Servings24 servings (½ cup each)
For the dressing:
▢1/2 cup olive oil
▢1/4 cup granulated sugar or to taste (maple syrup or honey is an option, of course!)
▢1/4 cup white wine vinegar OR lime juice
▢1 teaspoon chili powder
▢Salt
For the vegetables (swip-swap all you want with the veggies -- this makes for a very flexible recipe)
▢1 pound tomatoes seeded and diced
▢1 (15-ounce) can black-eyed peas drained and rinsed
▢1 (15-ounce) can black beans drained and rinsed
▢ 2 ears fresh sweet corn -- kernels trimmed with a knife
▢1 red onion peeled and diced
▢1 green bell pepper stemmed, seeded, and diced
▢1 red bell pepper stemmed, seeded, and diced
▢1 cup chopped fresh cilantro or fresh parsley, from 1 bunch
Instructions
To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.
Thai Cucumber Salad with Peanuts
Thai Cucumber Salad with Peanuts
Adapted from Food & Wine
This Thai-style cucumber salad is quick, crunchy, and full of flavor—the kind of side you’ll find yourself making on repeat.
Servings: 4
Total Time: 20 Minutes
Ingredients
For the Salad
½ medium red onion, very thinly sliced
2 large cucumbers, or 4 small ones halved lengthwise, seeded and sliced crosswise ¼-inch thick
⅓ cup packed chopped fresh cilantro
½ cup salted peanuts
1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
¼ teaspoon salt (optional)
For the Dressing
¼ cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable oil
1½ tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced
Instructions
Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.
Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.
Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.
Banh Mi Sandwich
Vegetarian Banh Mi Sandwiches We love making these sandwiches when we have lots of cucumbers, peppers and Thai Basil. Treat this recipe as a rough guide, but get creative and substitute with whatever veggies you have that you need to use -umm, Roasted Eggplant? yes! Sweet peppers, yes!
So delicious with a little Thai basil and jalapeño
Banh Mi Sandwich
Author: Love & Lemons
Prep Time: 20minutes mins
Cook Time: 20minutes mins
Total Time: 40minutes mins
Serves 4
This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!
Ingredients
1 (14-ounce) package extra-firm tofu
Extra-virgin olive oil, for the pan
4 baguette pieces, sliced in half
Fresh cilantro
Pickled Veggies
1 small daikon radish, sliced into matchsticks
2 small carrots, sliced into matchsticks
½ small cucumber, seeded and sliced into matchsticks
½ jalapeño pepper, thinly sliced
⅓ cup rice vinegar, plus more as needed
⅓ cup water, plus more as needed
Tofu Marinade
1 tablespoon olive oil
2 tablespoons tamari
Juice of ½ lime
½ teaspoon lime zest
1 garlic clove, minced
½ teaspoon minced fresh ginger
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Instructions
Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.
Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.
Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro.
Notes
For the pickled veggies: If you can't find daikon, use a few red radishes or just skip it. If you're sensitive to spice, go light on the jalapeños.
The Best Vegetarian Fajitas
A great way to use up all of those straggler sweet and mild peppers you have hanging around!
Quick & delicious black bean vegetarian fajitas! They're made with sweet roasted peppers & onions, garlicky black beans, and creamy guacamole. A flavorful, satisfying meal that's packed with plant-based protein, and ready in 30 minutes.
Prep Time15minutes mins
Cook Time15minutes mins
Total Time30minutes mins
Serves6 fajitas
Ingredients
6 flour tortillas
Vegetables
2 green bell peppers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium-sized yellow or red onion, sliced
1 Tablespoon oil
Fajita Seasoning
2 tsp chili powder
1 tsp paprika
1/2 tsp (each) garlic powder, onion powder, salt, black pepper
pinch of cayenne (adjust for more spice)
Simple Guacamole (optional)
1/2 teaspoon garlic powder
2 ripe avocados
1 lime
salt to taste
Black Beans
1 14 oz. can black beans you can do with the juices or rinse and drain them and add several tablespoons of water
1/2 teaspoon garlic powder
salt to taste
Instructions
Preheat oven to 400F.
Roast peppers & onions: arrange sliced peppers and onions on sheet pan, drizzle with oil and sprinkle with fajita seasoning. Toss until veggies are evenly coated, then spread out on the pan and bake for 20 minutes – flip halfway through.
Cook black beans: in a sauce pan, simmer black beans on LOW with salt and garlic powder for 8-10 minutes. Black beans should thicken and liquid should slightly reduce.
Guacamole: In a small bowl use a fork to smash the avocado, then stir in garlic powder, lime juice, and season with salt to taste. Set aside.
Warm up tortillas: wrap tortillas in a foil packet and pop in oven for 5 minutes, or microwave tortillas on glass plate for 15 seconds. If you have a grill, you can also grill the tortillas for 10-15 seconds on each side.
Assemble: When peppers & onions are finished, assemble fajitas: roasted peppers & onions, black beans, guacamole, and extra lime juice! Serve with fresh cilantro leaves if desired.