Recipe from the 2008 Tour d'Organics Sebastopol Bike Ride.
Ingredients:
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 dried guajilla peppers seeded (or pasilla chiles)
2 garlic cloves, coarsely chopped
1 cup chopped onions
4 tomatillos, husks removed
1/4 cup shelled raw pumpkin seeds
1/4 teaspoon dried thyme
1 1/2 teaspoons salt
2 tablespoons sugar
2 tablespoons vegetable oil
1/4 cup water
1/4 teaspoon cayenne
Directions:
In a dry skillet, toast the cumin and coriander seeds for 1 to 2 minutes, until brown and fragrant. Stem and coarsely chop the guajilla peppers. In a spice grinder, grind the peppers with the toasted cumin and coriander into a powder. In a food processor, whirl the ground spices, garlic, onions, tomatillos, pumpkin seeds, thyme, salt, sugar, oil, water, and the cayenne until smooth.
Transfer the mole to a saucepan and cook on medium heat for 10 to 15 minutes to mellow the flavors
Recipe from the 2008 Tour d'Organics Sebastopol Bike Ride.
Ingredients:
1 tablespoon olive oil
1/4 cup minced shallots
1 teaspoon minced serrano chile
1 cup dry white wine
2 1/2 cups vegetable stock
1 cup No-Cream Cream (this recipe available here: http://www.organicathlete.org/kitchen/recipe/1433)
1/4 cup finely diced red, yellow, or poblano chiles
1/2 cup frozen corn kernels
Kosher or sea salt and ground pepper
1/2 teaspoon lime juice
Directions:
In a large pan, heat the olive oil and sauté the shallots and chile until soft but not brown. Add the wine and stock, bring to a boil and reduce the liquid by half. Add the cream and continue to boil until reduced to a light sauce consistency. Stir in the diced chiles and corn. Season to taste with salt, pepper, and lime juice.
Recipe from the 2008 Tour d'Organics Sebastopol Bike Ride.
Ingredients:
1 teaspoon olive oil
1/4 cup chopped yellow onion
3 tablespoons medium or short grain rice
1 cup vegetable stock
1/2 cup dry white wine
Directions:
In a saucepan, heat the olive oil over medium heat and sauté until soft but not colored. Add the rice and sauté 2 minutes longer, stirring regularly. Add 1/2 cup of the stock and the wine and simmer, covered until the liquid is mostly absorbed and the mixture is very soft, about 20 minutes. Cool slightly, transfer the mixture to a blender, and purée. With the motor running, add more stock until you reach the desired consistency. Season to taste with salt and pepper.
Recipe from the 2008 Tour d'Organics Sebastopol Bike Ride.
Ingredients:
1 1/2 teaspoons minced lemon zest
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons minced fresh basil
1/4 cup finely chopped green onions, both white and green parts
1/4 cup extra-virgin olive oil
pinch of red pepper flakes
Kosher or sea salt
Directions:
In a medium non-reactive bowl, combine the lemon zest, lemon juice, mustard, basil, and green onions and whisk thoroughly. Slowly drizzle in the olive oil while whisking. Season with the red pepper flakes and salt to taste.
Recipe from the 2008 Tour d'Organics Sebastopol Bike Ride.
Ingredients:
1 1/2 cups black beans, drained
1 ripe mango, peeled and diced
1/2 cup diced red bell pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 seeded and minced fresh green chile
1 garlic clove, pressed
1/3 cup orange juice
1 tablespoon fresh lemon juice
salt to taste
Directions:
In a large bowl combine all ingredients. Mix thoroughly.
Mixed season salad greens
Hemp Seed
Fresh Squeezed Orange Juice
Garlic
Salt & Pepper
Directions:
Fill blender about half full with seeds, and a clove or two of garlic, then cover with the orange juice. Blend until smooth and homogeneous. Adjust seasoning.
Place washed and dried salad greens in a mixing bowl and toss lightly with dressing so that it clings to the salad and no more. Taste, adjust seasoning again, and plate.
In many temperate areas, the wild fennel in the field is a sure sign of Spring. This recipe is a delicious combination of the slightly sweet and crunchy texture of the fennel and the strawberries' acidity. Dice the two into small bits and mix together. Serve over your favorite salad.
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