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Warm and Hearty Ratatouille

Crisp fall evenings summon warm meals that satisfy our bellies and warm our souls. This hearty ratatouille dish is simple and easy to prepare, yet incorporates some of our favorite fall staples that will keep you and your family full and happy!

Ingredients: 

3Tbsp olive oil

1 onion, thinly sliced

2 garlic cloves

1 handful parsley

2-3 eggplant cut into ½ inch pieces

2 pepper cut into thin slivers

4 tomatoes coarsely chopped

1tsp salt

pinch of black pepper

 

1.  Over medium-low heat, add the oil to a large skillet and saute the onion, garlic, and parsley, stirring occasionally, until the onion has softened.

2.  Add the eggplant, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in pepper, tomatoes, and salt, and continue to cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in a few grinds of pepper to taste.

3.  Serve warm over a bed of grains or enjoy in a bowl with a piece of fresh, crispy toast.

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Tomatillo and Pepper Stew

Ripening in their delicate husks, tomatillos are hidden gems that provide a pop of flavor and color to many late summer dishes.   This week's recipe combines these flavorful fruits with our favorite smoky peppers to yield an easy yet hearty meal.  Keep it vegetarian and serve with crispy toast or toss in cubed pork for some added gusto.

tomatillos

Ingredients:

1pt tomatillos
olive oil
pinch of salt
1 medium onion, finely chopped
5 medium peppers, seeded and coarsely chopped
6 oz grated cheddar cheese
Cubed pork (optional)

 

1.  Preheat oven to 400 degrees.
2.  Husk and dice tomatillos. On a baking sheet, toss with oil, chopped onion, and salt and place in the oven for about 20 minutes or until well cooked.
3.  Place tomatillos in a large saucepan and puree with an immersion blender until chunky.  Add seeded, chopped peppers.
4.  Stew until peppers become soft and add cooked pork if you like. Top stew with grated cheese and enjoy with crispy toast or tortilla chips!

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Tomatillo and Pepper Stew

We just can't get enough of those sweet and juicy tomatoes! Their versatility enables them to shine in any dish and incorporating this week's tomatillos will add a punch of color and flavor to this summer stew. Keep it vegetarian and serve with crispy toast or toss in cubed pork for some added gusto.

tomatillos

Ingredients:

1pt tomatillos
olive oil
pinch of salt
1 medium onion, finely chopped
5 medium peppers, seeded and coarsely chopped
6 oz grated cheddar cheese
Cubed pork (optional)

 

1.  Preheat oven to 400 degrees.
2.  Husk and dice tomatillos. On a baking sheet, toss with oil, chopped onion, and salt and place in the oven for about 20 minutes or until well cooked.
3.  Place tomatillos in a large saucepan and puree with an immersion blender until chunky.  Add seeded, chopped peppers.
4.  Stew until peppers become soft and add cooked pork if you like. Top stew with grated cheese and enjoy with crispy toast or tortilla chips!

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Summer Sungold Salad

Bring on the tomatoes! Hidden Villa's fields are bursting with these plump and juicy fruits that are packed with nutrition and flavor.  The intense summer heat has ripened them to their full potential and can be enjoyed best in this fresh summer salad.

tomatoes

Ingredients:

1 pint sungold tomatoes, halved

1/2 cup minced basil

1/4 cup thinly sliced sweet onion

1/4 cup balsamic vinegar

1/4 cup olive oil

pinch of salt

 

1. In a mixing bowl, prepare the onion by adding vinegar and salt and allow to stand while you make the rest of the salad.
2. Prepare tomatoes and basil and toss with onions.  Add salt to taste and toss together to combine ingredients.

Enjoy as a great side salad for any summer meal while soaking in rest of the season on your porch or patio!

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Fiesta Pan-Fried Peppers

SweetPeppers

Spice up dinner this week with this one-skillet medley that can liven up a plate of ordinary beans and rice.  The rich and smoky flavors from our anaheim and ancho peppers are released as they are pan fried and simmered with a variety of our summer tomatoes.  

Ingredients:

5-7 medium frying peppers, coarsely chopped (seeds and all)

olive oil

salt

1 large onion, finely chopped

5 medium tomatoes, coarsely chopped

6 oz grated cheddar cheese

1.  Heat a large skillet over medium high heat and add 3 T olive oil and the peppers.
2.  Stir fry the peppers until slightly softened-8 minutes. Add onion and a pinch of salt to taste and continue stir frying another 8 minutes.
3.  Add tomatoes, salt to taste and continue stir frying another 8 minutes until peppers are fully softened, onions are caramelized  to a golden brown and the tomatoes are stewed.
4.  Reduce heat to low, cover the skillet and allow to simmer for 8 more minutes.
5.  Garnish with grated cheese and serve over top a bed of warm beans and rice!

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Finger Lickin' Green Bean Fries


This week's CSA basket features crisp and crunchy green beans and this recipe provides a twist on this often pickled produce.  Swap out ordinary french fries for this healthy finger-food that can stand alone as an appetizer or as a savory side with grilled chicken, fish or other summer vegetables...no fork required! 

Ingredients

1 large bunch of green beans, rinsed

1 cup balsamic vinegar

Olive oil and salt to coat

Soy sauce (optional)

1. Heat one cup of balsamic vinegar in a saucepan, reduce until it is syrupy.

2. In a large mixing bowl, toss green beans with oil and salt.

3. Spread the beans in a single layer on a baking sheet and roast in the oven at 425 degrees. After 10 minutes, drizzle balsamic syrup over the beans and add soy sauce, if desired. Return beans to oven and roast until they are blistered and brown in spots.

Serve immediately and enjoy!

Greenbeans

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