dressings & sauces : Big Woods Farm CSA

Category : dressings & sauces

Big Woods Fresh Tomato Salsa

Posted September 6th 2011 under: dressings & sauces, recipes
0 Comments | Tags: tomatoes

Serve with chips, as a condiment, with grilled meat or poultry, or with rice and beans. Ideally, you should use processing tomatoes (“Roma” type) – these tomatoes have less water and make a less watery salsa.
4 large ripe tomatoes, peeled and cut into small pieces (plum or other firm variety)
1/4 cup chopped scallions
1 TBS to 1/4 cup chopped cilantro (depending how much you like cilantro)
1 TBS chopped Italian parsley
1-2 cloves garlic, minced
1-2 fresh jalapeño peppers, minced (depending on hotness of peppers and on degree of heat in salsa desired)
1 TBS olive oil
1 TBS lime juice
1/2 tsp finely chopped fresh oregano, or 1/4 tsp dried (optional)
pinch of sugar
salt and pepper to taste

Combine all ingredients in a serving bowl. Season to taste with salt and pepper. Cover and set aside for several hours to allow flavors to blend. Before serving, drain off excess liquid.

Makes 2-3 cups

Big Woods Farm Basil Pesto

Posted August 2nd 2011 under: dressings & sauces, kid-approved, recipes, vegetarian
0 Comments |

Big Woods Basil Pesto makes 2 cups

(enough for 2 lbs of pasta)

This recipe works well as a topping for pasta or added to pizza or any Italian tomato sauce. We make batches during the height of summer and freeze in ice cube trays – when frozen, pop out the cubes and store in a plastic bag in the freezer.

2 cups fresh basil leaves

4 medium-size cloves garlic, chopped

1 cup walnut meats or pine nuts

1/2 cup best quality olive oil

1 cup freshly grated imported Parmesan cheese

1/4 cup freshly grated imported Romano cheese (optional)

Salt and freshly ground black pepper, to taste

Process the basil, garlic, and walnuts (or pine nuts) in a food processor fitted with a steel blade – or in 2 batches in a blender – until finely chopped.

With the machine running, pour in the oil in a thin, steady stream.

Add the cheese, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use.

Tomatillo Salsa Verde

Posted August 26th 2010 under: appetizers & snacks, dressings & sauces, recipes
0 Comments | Tags: tomatillos

Ingredients

1 1/2 pounds fresh tomatillos
2 jalapeno peppers or 5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup cilantro leaves
1 med onion (white or yellow), coarsely chopped
1 teaspoon coarse salt (to taste)
1 tablespoon lime juice (juice of 1 lime)

Method

Remove husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Put whole chile peppers and unpeeled garlic cloves on cookie sheet along with tomatillos. Place in broiler, 1 -2 inches from heat for about 5-7 minutes, until tomatillos are softened and slightly charred.

Peel garlic and cut off tops of chiles. Coursely chop peppers. (I like to use the whole pepper including the seeds, but if you don’t like your salso so hot, seed the peppers. I’d also suggest adding the peppers to taste–stop when you have the desired heat.)

Place tomatillos, onions, cilantro, garlic and lime juice in blender or food processor. Add chile peppers and salt to taste.

Eat some warm — it’s good. Chill and serve with chips, tostadas or other mexican dishes.

Thai Peanut Sauce (Dip)

Posted July 18th 2010 under: dressings & sauces, recipes, vegetarian
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A friend of ours, Holly Einess, brought this dip to a potluck recently and the kids (and adults) loved it. It makes a great dip for chips and fresh vegetables.

½ cup chunky peanut butter
¼ cup coconut milk (lite is fine)
2 Tbsp. soy sauce or tamari
1 Tbsp. brown sugar
1½ tsp. lemon juice
¼ tsp. cayenne (or more if desired)

Mix together and eat with veggies, sticky rice, chicken, whatever. Double if you’re feeding a big crowd. Super yummy!

Tip: Freeze the remaining coconut milk in 1/4 cup portions for future use.

French Vinaigrette Dressing

Posted June 24th 2010 under: dressings & sauces, recipes
0 Comments | Tags: lettuce, spinach

Use this dressing on any fresh salad.

3 TBS white-wine vinegar
1 tsp Dijon mustard
½ tsp salt
1/8 tsp freshly-ground black pepper
2 tsp finely chopped green onion
5 TBS extra-virgin olive oil

Whisk together vinegar, mustard, salt, pepper, and onions in a bowl, then add oil in a slow stream, whisking until emulsified. Whisk again or shake before adding to salad if the oil and vinegar have separated.

Big Woods Farm CSA