Cowboy Caviar

cowboy caviar

My mom made this delicious dish last time she was here and aside from loving all the ingredients, I think it makes a perfect side to any summertime barbecue! While it can be eaten with chips, I prefer mine straight up.

Cowboy Caviar
All of these ingredients can be adjusted to taste.

2 tbsp red vinegar
1 1/2 tsp olive oil
1/8 tsp pepper
1 1/2 tsp hot sauce (I am a wimp when it comes to hot sauce, so we eliminated this ingredient.)
1 clove garlic
1 tbsp ground cumin
1 can garbanzo beans
3 tomatoes
1 can corn (or fresh if you’ve got it!)
1 avocado
1 can black olives
2/3 c cilantro

Mince garlic, chop de-seeded tomatoes, olives, avocado and fresh cilantro
Drain corn and chickpeas. Mix all ingredients and salt to taste.

Posted in Recipes by Rhaya on July 31, 2009 | Permalink | 5 Comments

Farmers Market Bread Soup

Veggies

As I was picking up my CSA share tonight at the new Farmers Market in Dublin, I was asking Adam from the Wayward Seed Farm for some ideas on what to do with all the Swiss Chard he was putting in my bag and he suggested putting it in a bread soup.  I’ve never made bread soup before but he gave me the gist of it and it sound perfect for dinner since it’s been a rainy, dreary day here today.  So I bought a few more things at the market and stopped for a loaf of crusty bread on the way home.

A big thanks to Adam for the idea for this soup, it was fanatastic!  In your soup, feel free to use different veggies or amounts of ingredients depending on what is in season and what you have on hand.  The great thing about this soup is that everything came from the farmers market except the bread and seasonings which makes for an easy dinner on a rainy weeknight.

Farmers Market Bread Soup
2Tbsp. olive oil
sweet onions, chopped
2 cloves garlic
1 tsp cayenne pepper
1 Tbsp. dried oregano
6 cups water or vegetable broth
1 summer squash
2 chopped carrots
2 diced tomatoes
8-10 leaves swiss chard, chopped
1 small loaf of good crusty bread
salt and pepper to taste
Parmesan cheese as a topping

Heat the olive oil over medium heat.  Add the onions, garlic and a little salt.  Saute for about 5 minutes.  Add cayenne, oregano seasoning, squash and carrots.  Saute for a few more minutes.  Add water/vegetable broth and tomatoes.  Bring to a boil over high then reduce heat to medium and stir in the chopped chard.   Meanwhile, toast up some slices of the bread, cut into chucks and put in the bottom of your bowl.  Pour the soup over the bread and add some Parmesan shavings to top it off.

Posted in Going Local,Recipes by Liz on July 23, 2009 | Permalink | 1 Comment

Friday Fave: Ecojotter

ecojotter

I am a long time fan of ecojot products and their corresponding blogs. (That’s right, they have two — ecojotter and designerjots.) The light-hearted ecojotter keeps things fun and eco-friendly and who doesn’t love giveaways? From small to big, you can often find the opportunity to win some ecojot goods. Right now, they have a photo contest that is giving away “some green and spreading some green.” Click here for more details and don’t forget to add ecojotter to your list of regular reads!

Posted in Friday Fave by Rhaya on July 17, 2009 | Permalink | 1 Comment

Easy Mint Tea

mint

One portion of our garden is dedicated to mint (which appeared this spring without even needing to be replanted!) and while it grows and spreads quickly, there is only so many mojitos and smoothies one person can make.

I was recently intrigued when a client offered me iced tea with the mint from their garden, so I asked them how they made it. I was SHOCKED to learn that it was JUST MINT. I assumed it has been mixed with some blend of tea, but it was truly just mint. I couldn’t wait to try it on my own. And was amazed at how simple it was. (And I didn’t think tea could get more local than this!)

How to Make Local Mint Tea

The first step, which is the most important and time-consuming, is drying the mint. Pull it out from the base and make sure to hang it or dry it on a screen to expedite the process. During the hot summer time, this should only take a day or two. Next, remove the dried leaves from the stem and throw a “handful” (1-2 loose cups to taste) into a 2 quart pot of water and boil. Once boiling, turn off and let the tea sit, or steep, for approximately 15 minutes (but again, you can alter this to taste). Then pour through a strainer to remove all the leaves.* Serve hot, or cool and refriderate for refreshing iced tea.

* If you have a strainer or colander that fits in the bowl toss the leaves in there and bring to a boil follow the steps above and pull the colander out after the steeping has finished for an extra easy cleanup.

Posted in Going Local,Recipes by Rhaya on July 8, 2009 | Permalink | 3 Comments