Category Archives: Appetizer

Baked Patacones

Recipes posted a year ago:

Plantains are basically a type of banana (or are bananas basically a type of plantain?) that are more starchy and less sweet.  They are a staple food of climates more tropical than ours in the Northwest, and are usually prepared or cooked in some way before serving – making them possible to be eaten both green and ripe.  Patacones are thin slices of green plantain that are fried crispy – much like potato chips here in America.  For this recipe, however, we opted to start them out a little thicker and bake them, with an extra step in the middle to yield something more resembling a cracker than a chip.  We also used a couple of plantains that were more ripe to give these tidbits a slight hint of sweetness without being overpowering.

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Salsa Verde Fresca

Recipes posted a year ago:

Fresh salsa is by far my favorite condiment…I love to have it with a huge variety of other foods, or simply all by itself.  And as much as I usually find myself eating red salsas with lots of tomatoes and onions in them, it is refreshing to change things up with a tangy green salsa like this one.

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Superbowl Sunday

Today is the day of Superbowl Sunday in the United States.  The final football game of the season with the champion AFC team playing the champion NFC team.  Not only can the games get pretty exciting, it can be even more entertaining watching the brand new and mostly clever commercials.  The half-time show can be fun and sometimes scandalous.   It’s sort of like a box of chocolates I suppose, “you never know what you are going to get.”

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Kale Chips

Recipes posted a year ago:

I have heard a lot about how tasty kale chips are, but have never eaten them or tried making them until now, and boy I can’t believe I waited so long!  Delicious and super easy!!

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Blackberry Nut Clusters

Recipe posted one year ago:  Sesame Ginger Tuna

Blackberries are in season here.  I am sure I have mentioned that they are my favorite berry.  I went to my friend Jorja’s house to pick in her backyard.  The good ones are hard to reach, so she just backed her truck up into them and we picked standing on the tailgate!   My friend Brad told me his parents had a plethora of wild blackberries on their property so off I went to pick.  Oh sure, it would be easy to buy some at the store or the local berry patch, but I think my mom is right.. they taste better when you do the labor yourself.   It is worth the dirty fingernails and scratches. (Thank you Jorja and Brad for inviting me! I owe you!)

I rinse them off and spread them onto a cookie sheet topped with parchment paper and then put into the freezer.  When they are frozen, I transfer them to freezer bags.

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Fava Bean Hummus

Fava beans and other legumes aren’t normally on our menu.  However, we will make an occasional exception for things that come with our CSA share (corn on the cob and baby potatoes both come to mind).  So, when our CSA share included young fava beans for two straight weeks, we had enough saved up to make a batch of this hummus.  It’s a great dip for fresh veggies, or can be simply eaten as a side dish to a meal.

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Carrot Beet Slaw

Alternate Title: The Recipe That Made Me Like Beets

I will be the first to admit that I have never been a fan of beets.  Growing up, we would occasionally have pickled beets in the house (I remember being told they were one of my grandpa’s favorites).  We also grew them in our garden, and I can remember my mom making them occasionally (though usually she would pickle them).  Over the years, I’ve tried them at various times – some places will put a slice or two on your salad when they bring it out, and occasionally they’ll show up roasted with other root veggies.  But they always had an overly “earthy” taste to me.  Actually, more accurately, they always made me consider what consuming a dirt clod would taste like.  The only thing I really ever had liked about beets were the greens.

So, you can imagine my lack of enthusiasm when our CSA newsletter listed beets as one of the items in our share this past Thursday.  I am not going to turn down anything that is part of our weekly share (with exception of wheat and similar gluten-containing grains if they come up), and I enjoy the challenge of finding ways to try to use as much of the plant we receive as possible (even if it just means chopping up the greens in a big salad).  So I wasn’t going to turn down the beets – I just wasn’t sure what I was going to use them for.  Until I showed up to pick up the CSA share…

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