Food Summer 2011

Green Chile-Cilantro Salsa




2lb “3 bite” potatoes

3 tbsp cider vinegar, divided

2 fresh jalapenos, seeds and ribs removed

Juice from ½ fresh lime

1 c fresh cilantro, coarsely chopped

1 shallot, coarsely chopped (or ¼ c onion)

1 garlic clove, coarsely chopped

¼ c evoo



Cover potatoes w/ water and boil for about 13-17 min, or until tender. Do not through or potatoes will fall apart.



While potatoes cook, coarsely chop jalapenos and pulse in a food processor with lime, cilantro, shallots, garlic,oil, and remaining 2 tbsp vinegar until finely chopped.



Drain potatoes and rinse under cold water until slightly cooled. Cut into bite size pieces while still warm and gently toss w/ 1 tbsp vinegar. Cool to room temp and toss with pepper mixture.



Chunky Veggie Sauce



2 tbsp evoo

1 medium onion, diced medium

2 medium zucchini, diced medium

½ lb cremini or button mushrooms, trimmed and quartered

2 cloves garlic, minced

1 can (28 ounces) tomato puree or tomato paste adding water

coarse salt and pepper

2 tbsp fresh oregano leaves, coarsely chopped



In a medium pot, heat oil over medium-high. Add onions and cook until translucent, about 5 mins. Add zucchini and mushrooms and cook until veggies soften slightly, about 4 mins. add garlic and cook until fragrant, 30secs. Add tomato puree, season w/ salt and pepper, bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about

8 mins. Stir in oregano.



Combine with cooked pasta adding enough pasta liquid to coat pasta.



Pork Fried Rice



2 tbsp evoo

2 eggs, lightly beaten

2 tbsp plus ¼ tsp soy sauce

1 clove garlic minced

1 tbsp peeled minced fresh ginger

1 bunch scallions, white and green parts separated and thinly sliced

½ lb ground pork

2 carrots, shredded

½ cup frozen peas

2 cups cooked white rice (about ¾ cup uncooked)

2 tbsp rice vinegar



In a wok or large nonstick skillet, heat 1 tbsp oil over high. (I wipe out excess oil.) Meanwhile, ina small bowl, lightly beat eggs with ¼ tsp soy sauce to combine. Add eggs to wok and swirl to coat bottom of the pan. Cook, without stirring, until almost set, 1 min, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into ½-inch pieces.



Add 1 tsp of oil if needed, swirl to coat. Add garlic, ginger, carrots, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add peas and rice, and stir to combine.  Add cooked egg, 2 tbsp soy sauce, vinegar; cook, stirring constantly, until rice is coated, about a minute.  Let cook, undisturbed untill warm, about a minute.  Serve.

Recipes adapted from Everyday FOOD March 2011