Category: Peppers (Jalapeño, Serrano, Cayenne)

This is a bright, slightly spicy fermented condiment that enlivens any grain or bean bowl. It's traditionally served with pupusas but is equally good on tacos, burritos, quesadillas, etc. I used napa cabbage for this batch as it's what I had but I like it best with regular green cabbage which retains its crunch a bit better.    You can scale this recipe to your liking. As a rule of thumb use 2 - 2 1/2 % salt of total vegetable weight you're using.  ... Read more »

This elegant but simple tart is savory, sweet and spicy and the crust is very flaky and easy to work with. It's the same crust used for this leek galette and really can be filled with most anything.   In this version all I had was delicata squash so I didn't peel it and it worked just fine. I've also taken to not peeling butternut squash so feel free to skip that step if a little (tender) skin doesn't bother you.   --Inspired by smittenkitchen.com ... Read more »

Jambalaya is the beloved Cajun rice, meat and vegetable dish from New Orleans. It has West African, Spanish and French roots and is a savory pot of goodness. My in-authentic version uses more vegetables and only andouille sausage or kielbasa. It's a stunning one-pot meal that is delicious on days two and three so all the chopping is time well spent. You can also skip the meat for a vegetarian version that still packs in lots of flavor. I make my own Cajun seasoning spice mix, see below, with spices I keep on hand but feel free to use a pre-made mix if you that's what you have.  ... Read more »

This is lighter version of a classic corn chowder and uses tomatoes for a portion of the broth and is delicious. If you substitute smoked paprika for the bacon it's vegan. Be sure to cook the potatoes until almost tender before adding the tomatoes since the acidity in the tomatoes will prevent them from cooking properly.... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. You can use either yogurt or tahini in this sauce or a combination of both. I love all versions! Cook a pot of grains and then let people customize their bowls to suit their taste.  ... Read more »

This is fantastic! The leftovers are excellent and it's simple to make. Spice it to suit your taste, use fresh or canned tomatoes, add fresh sweet and/or hot peppers, stir in a few mustard greens at the end. Just make it!... Read more »

This dish was born out of haste and what was on hand. I didn't have time to cook rice but had half a head of savoy cabbage which turned into a lovely bed for this ground-beef stir fry.  ... Read more »

This is so simple and so good. The sweetness of the cabbage is wonderful with the creamy beans and heat from the chili. You can heat it up for breakfast with an egg. You can cook some sausages in the same pan and serve it all with a little mustard.... Read more »

Whether you add the chorizo (or other sausage or meat) or not, this long-cooked deeply flavored sauce-y stew is fantastic. You can also decrease the cooking time and still get good results.   Variations Can serve on top of rice, boiled potatoes, mashed potatoes and turnips, or as is, with a salad. Can substitute or add other meats such as ground turkey or chicken seasoned with smoked paprika (pimenton), chili powder, or any hot pepper If desired, water, veggie or chicken broth all make a great substitute for the chickpea cooking liquid. ... Read more »

This is a fairly quick, flavorful simplified version of a Thai curry paste. You may have everything in your pantry already. I try to keep Makrut lime leaves in the freezer (I stock up if I see them in the store) but you can substitute a little lime and lemon zest for those, here. If you have galangal by all means use it instead of the ginger or use a combination.   The paste keeps in the fridge for up to 2 weeks and adds so much flavor to a quick curry. Use whatever vegetables you'd like and substitute chicken for the tofu, if desired.  ... Read more »

This is hearty, savory and very adaptable. This dish materialized thanks to already cooked farro and a variety of vegetables in need of using up, including cauliflower leaves. If your grains are already cooked this comes together quite quickly. I had some homemade harissa on hand which elevated it further. I topped this particular version with meatballs.   Variations Make this your own with whatever grain you'd like--spelt, barley, rye, wheat berries and different spices. Vegetables like collard greens and kale are great to use in place of or with the cauliflower leaves and spices. ... Read more »

  This is delicious, versatile, improves on the second/third day, can feed a crowd, and is also delicious made vegetarian. It's fun to use a couple of kinds of beans, if you have them.   In the late summer and fall when there is an abundance of fresh peppers I use sweet and hot red peppers in the sauté with the onion or add roasted poblano or Anaheim chiles for wonderful depth and flavors.   I often make a quick slaw to go with it and serve a bit of it right on top as a garnish. It's also delicious with cornbread.   Variations Many different beans work well in this dish but black, pinto or any red bean, is fine. Vegetable, beef or chicken stock are a good replacements for the bean cooking liquid, if using canned beans. To thicken your chili smash 1/4 of the beans. Top chili with chopped radishes, green onions, cilantro and/or parsley and a squeeze of lime juice ... Read more »

This is a quick way to process a bunch of green tomatoes and the resulting fresh salsa verde-like sauce is versatile. Use it to make a simplified pork or chicken verde using it instead of the roasted chile and tomatillo sauce. Employ it fresh in tacos or fry it for a few minutes and scramble some eggs in it . . . Quantities and ratios are completely scalable and changeable. Make it spicier, heavier on the cilantro and garlic, etc. ... Read more »

All the dishes on this site with frikeh (parched green wheat) have yogurt in common. I must branch out but it is a lovely combination.  Frikeh is parched green wheat. It is smoky, chewy and delicious. You can substitute regular wheat berries, farro or barley or even small green lentils (that keep their shape when cooked) for the frikeh in this dish. Consider adding a little smoked paprika (pimenton) if you are not using frikeh to intimate that smoky flavor.   Frikeh is often sold cracked, rather than in whole kernels, in grocery stores and cooks more quickly in that form and has a much finer texture and increases in volume from dry to cooked more than the whole kernels. Adjust quantities and cooking times as needed. ... Read more »

  This is a perfect way to use half a batch of the wonderful Roasted Tomatillo Salsa Verde or store bought salsa verde. The spice level of the sauce varies considerably to taste it and if it's very mild you can add some hot pepper to the bean and sweet pepper component.   If you have already cooked or canned beans, this comes together quite quickly and is deeply flavorful. Substitute other beans, different kinds of peppers (or skip the peppers), etc. ... Read more »

Zhoug is an herb and green chile sauce/paste from Yemen but popular in Israel as well and other parts of the Middle East. ... Read more »

This pairs very nicely with a very quick red lentil dal and a cooling dollop of yogurt. Substitute spinach, mustard or collard greens or any other leafy green you might have, for the chard. You can also omit the sausage and fry a couple of eggs in the pan instead or just serve as is with dal or rice. ... Read more »

I love harissa--the spice paste/sauce common in Tunisia and Morocco and many other countries--made of dried and fresh red peppers and various spices. I decided to try a "green" version using the same key spices (cumin, caraway, coriander) with Anaheim chilies as well as Jalapenos and Serranos and lots of fresh cilantro and mint. The sauce is looser because of the fresh roasted chilies but it's rich and delicious and just as versatile. You can increase the spice level with more Jalapenos and Serranos. This version I'd call medium hot and of course these peppers themselves vary in their heat level so taste as you go. ... Read more »

This is a delicious salsa/relish/side. It uses all the things that are harvested at the same as corn in the vein of what grows together, goes together. Adapt to what you have just make it nice and bright with vinegar, tomatoes, and fresh chilies. ... Read more »

A quick trip to a hot skillet, some fresh herbs and plenty of lemon and hot pepper and you have a lovely side dish.... Read more »