A simple Indian Tomato Chutney by Chef Liz Arraj

2 TBSP. olive oil
1 tsp. cumin seed
1 tsp. black mustard seed
1 tsp. paprika
1 tsp. turmeric
1 tsp. salt
4 jalapenos, minced
1 TBSP. fresh ginger, minced
6 medium tomatoes, chopped
2-3 TBSP. brown sugar
2 TBSP. chopped cilantro (may substitute with parsley)
 
1. Heat oil and add seeds and spices until fragrant.
2. Lower heat and add jalapenos, ginger, and tomatoes.
3. Simmer until cooked down nicely.
4. Add sugar until the acidity of the tomatoes decrease.
5. Serve in bowl, garnish with cilantro and eat with flat bread or put on rice. zxxx
 
 
Tasty Tip:
Anytime you are dealing with tomatoes they are going to be acid. A simple way to cut the acidity in tomatoes whether you are creating a chutney or a tomato soup is adding sugar. Brown sugar is my preference. Play with your food and see what you come up with. 

​August-Recipe #11:
Stuffed Anaheim Peppers
Chef Liz Arraj

Serves 6
The Anaheim's:
Pre-heat oven to 375.
Slice the tops off 6 peppers and then slice down one side creating a "pocket".
Remove ribs and seeds from the peppers.
Place in well oiled baking pan.
Fill with stuffing and cheese.
The Stuffing:
3 TBSP. olive oil
1/2 cup uncooked basmati=about 1 1/2 cups cooked rice
1 can black beans, drained and rinsed
1 yellow onion, diced
3 cloves of garlic, minced
1 jalapeño, minced and unseeded (if you like it spicy!)
1 14.5 oz. can of stewed tomatoes, Mexican style or 2 cups fresh tomatoes, chopped
2 tsp. salt
1 tsp. ground cumin
Pepper jack cheese or whatever cheese is your favorite.
1. Sautee yellow onion until translucent, about 5 minutes.
2. Add garlic and jalapeno, sauté for 2 minutes.
2. Add stewed tomatoes, cooked rice and beans, cook for 10 minutes.
3. Stuff peppers. Any extra stuffing you can put around the peppers.
4. Bake for 25 minutes uncovered.
5. Sprinkle with cheese and bake for another 5 minutes or until your cheese is melted.
6. Finish off  this dish with drizzling the sauce across the roasted, stuffed peppers.
Creamy Lime Cilantro Sauce:
1/2 cup plant based or regular mayo
1/2 cup cilantro, minced
Juice of 2 limes
3 TBSP. agave nectar or maple syrup
1 tsp. cumin
1. Combine all ingredients in blender, blend until smooth.
 
Tasty Tip:
Peppers are super fun in dishes. They lend varied levels of heat to your palate. A fun trick to try is to make your own roasted peppers. If you have a gas stove, simply roast your peppers over the open flame using metal tongs to flip them over when they blacken. When completely black put them in a bowl and cover with a plate. The steam of the covered pepper will loosen the skin and after 10 minutes or so, you can remove most of the blackened skin from the pepper. You can then add this flavorful and smoky pepper to any recipe you would like. If you don't have a gas stove you can roast them in your oven or on your BBQ using the same technique. I personally love adding them to hummus. It's delicious! 

Ratatouille
Serves 4

3 TBSP. olive oil
1 onion, sliced thin
2 garlic cloves, minced
1 eggplant, cut into 1/2-inch pieces
1 zucchini, quartered lengthwise, and cut into thin slices
1 red bell pepper, diced
8 small ripe tomatoes, chopped
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. ground coriander
1/4 tsp. fennel seeds
2 tsp. salt
1/2 cup shredded fresh basil leaves
 
1. In a large frying pan, sauté the onion for around 5 minutes or until translucent. Add garlic and cook for another minute.
2. Add eggplant, zucchini and bell pepper. Cook for 10 minutes.
3. Stir in tomatoes and herbs. Cook until vegetables are soft.

​Tasty tip: Here's an easy way to dice up an onion. Cut the top off, turn it upright so it's level. Cut the onion in half; root to top. Leave the root attached and peel off the skins. Lay each piece on their level sides and following the natural lines of the onion, slice to the root but not cutting thru the root. Then slice across. You will get a nice dice and the root will hold all the pieces together until you are done slicing your onion. 

​Greek Salad
Chef Liz Arraj
 
Serves 4
2 large cucumbers, peeled and sliced in half length ways, then slice  into half moons
2 cups of tomatoes, chopped
1/2 of a red onion, sliced thin into half moons
1 cup of kalamata olives, chopped
1/4 cup basil, chiffonade
1 cup Feta cheese
Dressing:
2 TBSP. red wine vinegar
2 TBSP. olive oil
Juice of 1 lemon
1/2 tsp. dried Oregano
Salt and pepper to taste
1. Prep all your veggies and combine in large bowl with feta.
2. Create your dressing.
3. Toss dressing and salad together and serve.


 

Tasty tip:
Sometimes cucumbers can be bitter. If you peel your cucumbers, most likely you won't have that problem. If you choose English cucumbers (the ones wrapped) or the small Persian ones they usually don't need to be peeled. When creating this salad, I don't seed my cucumbers, but if you want to, an easy way to do it is simply slice the cucumber length ways and use a spoon to scoop out the seeds.
 

A Practical Guide to Your CSA Pantry
by Chef Liz Arraj
 
In this busy world we live in, we feel like we don't have enough time to create and eat healthy food!  But being part of a community farm has given you access to beautiful and nutritious food.  I want to give you a few tips on some things to keep in your pantry so you can create simple but delicious dishes with ease.

Here are my top pantry items I always have on hand:
​
Olive oil
Garlic
Kosher salt
Vinegars: Rice wine, red wine, Balsamic
Soy sauce or Tamari
Dried herbs and spices
Basmati rice
Quinoa
Pasta
Canned chickpeas & black beans
Canned tomatoes


With just a few of these ingredients combined with the great greens or other vegetables you get from the farm, you can create bountiful bowls, tasty side dishes, rainbow salads and yummy dressings. Eating well doesn't have to be complicated. It can be an exciting culinary adventure all on its own! So grab your knife and start chopping! 

​*Picture below taken at our CSA cooking class where many of the above ingredients were used!