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  1. #1
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    Calling all cooks...May Recipe Challenge is HERE!

    Calling all cooks...May Recipe Challenge is HERE!



    Calling all cooks...May Recipe Challenge is HERE!-ribbon-jpg

    Hopefully spring has sprung in your neck of the woods! Though I do realize for some of our international members it's a different climate all together...Australia, for example will soon be having their winter. But, how about for this month's challenge we get ourselves OUTSIDE and pick the freshest, hopefully organic, ingredients we can find and make something fabulously delicious with it?

    So, for the May food challenge...go to your farmer's market, or if your lucky enough, go to your own garden, and make a dish. It can be anything...you just need to incorporate your favorite, farm-fresh produce into the mix.

    Once you have created your dish, post the recipe and photo of it here on this thread.

    Let's have fun!!
    Last edited by cali baker; 05-02-2014 at 09:12 AM.

  2. #2
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    Re: Calling all cooks...May Recipe Challenge is HERE!

    Calling all cooks...May Recipe Challenge is HERE!



    Henny I will try something with Zuchinni or sweet potatoes as they are in season here at the moment and the farms are selling them with their honesty box's

  3. #3
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    Re: Calling all cooks...May Recipe Challenge is HERE!

    Calling all cooks...May Recipe Challenge is HERE!



    Yesterday after work I stopped by the Farmer's Market and picked up some purple cabbage and organic carrots for this dish I'm going to share for the May challenge. It is to-die-for(!!) I kid you not. Even if you don't like cabbage, I still encourage you to make this because it will make you LOVE cabbage. The braising of the cabbage and the vegetables together creates such a delicious and rustic flavor. There's also a caramelization going on that just made my taste buds very happy!

    Calling all cooks...May Recipe Challenge is HERE!-img_6522-jpg

    Ingredients:
    1 Medium head green cabbage (about 2 pounds)--I used purple cabbage
    1 large yellow onion (about 8 ounces)--slice into rings
    1 large carrot, cut into 1/4 inch rounds
    1/4 cup chicken stock, homemade or store-bought, or water
    2 tablespoons of lard or beef tallow or coconut oil (if solid at room temp, may need to melt this)
    Coarse salt and freshly ground black peper
    fleur de sel or coarse sea salt

    Directions:
    1-Heat the oven to 325. Spread some of the fat of your choice onto a large gratin dish or a baking dish (9 by 13 inch works well).

    2-Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds (if you don’t have a kitchen scale, consult the grocery store receipt). If the cabbage weighs more than 2 pounds, it won’t fit in the baking dish and won’t braise as beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut the cabbage into 8 wedges. Arrange the wedges in the baking dish, they may overlap some, but do your best to make a single layer.

    3-The Braise:Scatter in the onion and carrot. Drizzle over the fat/oil and stock or water. Season with salt, pepper. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours in total. Turn the cabbage wedges with tongs after one hour. Don’t worry if the wedges want to fall apart as you turn them: just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water.

    4-The finish: Once the cabbage is completely tender, remove the foil, increase the oven heat to 400, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt.
    Last edited by cali baker; 05-09-2014 at 09:48 PM.

  4. #4
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    Calling all cooks...May Recipe Challenge is HERE!



    Well mine is not really a recipe just what I do with vegetables
    Attached Thumbnails Attached Thumbnails Calling all cooks...May Recipe Challenge is HERE!-sunday-25-may14-013-jpg  
    Last edited by Ftse 100; 05-25-2014 at 07:52 PM.

  5. #5
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    Re: Calling all cooks...May Recipe Challenge is HERE!

    Calling all cooks...May Recipe Challenge is HERE!



    @Ftse 100: Wonderful colors, Julie! That's how I enjoy my veggies...mix up different ones, keeping them simple w/out too much fuss or sauces. I love roasting them too.

  6. #6
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    I tried to add this to my post but wouldn't let me

    Slice
    Zucchinis
    red onion
    red pepper
    orange pepper
    yellow pepper
    tomatoes or cherry tomatoes
    sprinkle with oregano and chilli flakes
    and grill in webber bbq

    I meant t take a pic after cooking but forgot until we had nearly eaten it

  7. #7
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    Me too Henny @cali baker, I love vegetables

  8. #8
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    Re: Calling all cooks...May Recipe Challenge is HERE!

    Calling all cooks...May Recipe Challenge is HERE!



    Less than a week left for our May monthly recipe challenge, gang!

    C'mon...I know there are more recipes to share out here
    @Desert Sky @threeovens @TraciInTexas @ddnene @Kelly


    and all our other members!
    Last edited by cali baker; 05-26-2014 at 09:03 AM.

  9. #9
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    Re: Calling all cooks...May Recipe Challenge is HERE!

    Calling all cooks...May Recipe Challenge is HERE!



    Hola! I added this to the Salad Forum:



    I like to try unfamiliar ingredients, but sometimes have no idea what to do with them. Oftentimes, if the ingredient is primarily used in Latin America, I still don’t know what to do with it because the recipes are written in Spanish. My husband is Latino, but he doesn’t usually know what anything is. **Sigh** However, things are improving. I am finding more recipes posted every day.

    This is a recipe using the chayote. It is technically a squash. I’ve heard it compared to a cucumber in both taste and texture. I agree with the texture, but not the taste part. It is more like the rind of a melon, if you ask me. It does not have much flavor. It is easy to work with. When I cut it open, I found the “seeds” to be only one that was a little larger, but looked like a lima bean or fava bean.
    For this recipe, a mango is used to make the vinaigrette. Half of it that is. The other half is cubed and tossed into the slaw. It’s a very pretty and tasty salad that I think most people will like. It is not too sweet, nor sour.

    Chayote Slaw with Mango Vinaigrette
    Ingredients
    Salad:
    6 cups chayote, cut into matchsticks (about 3 small)
    1 cup carrots, cut into matchsticks (about 2)
    1 cup celery, strings removed and cut into matchsticks(1 stalk)
    1 shallot, thinly sliced
    1/2 mango, peeled and cubed
    Vinaigrette:
    1/2 mango, peeled and cut into chunks
    1/3 cup extra-virgin olive oil
    1/4 cup white wine vinegar
    1/4 cup lime juice
    Optional Garnish:
    1/4 cup chopped cilantro or parsley
    Instructions
    Place all the salad ingredients into a large bowl.
    Prepare the vinaigrette by placing all the ingredients into a blender and processing. It’ll make a nice consistency sauce.
    Pour over the salad and toss to coat the vegetables. Garnish with cilantro or parsley if desired.
    Serves 4.

    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

  10. #10
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    Oooooh, Veggie Month! I cannot believe I almost missed this... eek!
    I should have a Veggie Delivery today, and will see what comes in the Surprise Box!

  11. #11
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    Re: Calling all cooks...May Recipe Challenge is HERE!

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    I think I will be trying this with whatever shows up in the Local Box today...

    Seasonal Vegetable Frittata


    Frittatas are a "grate" way to save money and eliminate food waste, since the recipe can be adapted to include nearly any combination of veggies. Try this recipe from Local Box blogger Astaire, using whatever's handy in your crisper drawer. As long as the total volume of cooked veggies is about 2.5 cups you'll be all set!
    Ingredients:

    • 1 russet or red potato, grated
    • 1 sweet potato, grated
    • 2 carrots, grated
    • 1 onion, grated
    • 1 bunch spinach (or another green), chopped
    • 1/2 small bunch dill (parsley would also be good), chopped
    • 3 organic eggs
    • 1 T. milk
    • salt & pepper
    • 3 T. olive oil

    Method:

    1. Beat the eggs with a wire whisk. Add milk and beat some more.
    2. Heat oil in an oven safe skillet (cast iron is the bomb!) until itís smokiní hot.
    3. Throw in the carrots. Stir like crazy so it doesnít stick to the pan.
    4. Add the potatoes, onion, and dill. Keep stirring/scraping the pan so the veggies donít stick. Add a splash of water if needed to loosen veggies from the bottom of the pan.
    5. Add the spinach. Cook just until it looks wilted. Sprinkle generously with salt.
    6. Now pour in the egg mixture. Tilt the pan to make sure the egg mixture reaches the edges of the pan. You donít want your frittata to be some weird shape. Itís supposed to be a circle, silly!
    7. When the edges look slightly cooked, transfer the pan to the oven.
    8. Cook for about 10 minutes or until the egg looks cooked.
    9. Sprinkle with salt and pepper to taste. Serve with hot sauce or salsa and enjoy!

  12. #12
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    Re: Calling all cooks...May Recipe Challenge is HERE!

    Calling all cooks...May Recipe Challenge is HERE!



    Quote Originally Posted by TraciInTexas View Post
    I think I will be trying this with whatever shows up in the Local Box today...

    Seasonal Vegetable Frittata


    Frittatas are a "grate" way to save money and eliminate food waste, since the recipe can be adapted to include nearly any combination of veggies. Try this recipe from Local Box blogger Astaire, using whatever's handy in your crisper drawer. As long as the total volume of cooked veggies is about 2.5 cups you'll be all set!
    Ingredients:

    • 1 russet or red potato, grated
    • 1 sweet potato, grated
    • 2 carrots, grated
    • 1 onion, grated
    • 1 bunch spinach (or another green), chopped
    • 1/2 small bunch dill (parsley would also be good), chopped
    • 3 organic eggs
    • 1 T. milk
    • salt & pepper
    • 3 T. olive oil

    Method:

    1. Beat the eggs with a wire whisk. Add milk and beat some more.
    2. Heat oil in an oven safe skillet (cast iron is the bomb!) until it’s smokin’ hot.
    3. Throw in the carrots. Stir like crazy so it doesn’t stick to the pan.
    4. Add the potatoes, onion, and dill. Keep stirring/scraping the pan so the veggies don’t stick. Add a splash of water if needed to loosen veggies from the bottom of the pan.
    5. Add the spinach. Cook just until it looks wilted. Sprinkle generously with salt.
    6. Now pour in the egg mixture. Tilt the pan to make sure the egg mixture reaches the edges of the pan. You don’t want your frittata to be some weird shape. It’s supposed to be a circle, silly!
    7. When the edges look slightly cooked, transfer the pan to the oven.
    8. Cook for about 10 minutes or until the egg looks cooked.
    9. Sprinkle with salt and pepper to taste. Serve with hot sauce or salsa and enjoy!
    I like the sound of this as you don't get many recipes without too much dairy

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