Hummus is tasty, healthy, and super easy to make! You can start with the base recipe, below, and add other flavorings to your taste. Serve with pita, vegetables, or chips.
- One can of garbanzo beans, drained
- 1 clove of garlic, crushed
- 1 tsp ground cumin
- About five tablespoons of lemon juice (about 1 lemon)
- 3/4 tsp salt
- 1-3 tbl olive oil
- 1/4 c tahini (sesame seed butter – optional but authentic)
Simple put all the ingredients in a food processor or blender, and blend until smooth. You can add a couple tablespoons of water (or the juice from the can of beans) if it seems dry. Drizzle with extra olive oil and sprinkle with paprika before serving.
Common additions include:
- Extra garlic
- Roasted red peppers
- Roasted eggplant
- Hot peppers
Red Red, a stew of okra and black-eyed peas, has roots in what is now Ghana. I’m not sure if it up the tomatoes (which come from Central/South America) when it traveled across the Atlantic with enslaved Ghanaians or whether the tomatoes went to Africa first. http://oldwayspt.org/recipes/black-eyed-peas-and-okra-stew-red-red
Though peanuts originated in South America, they are widely grown in Africa, perhaps because they are similar to (but more productive than) a native groundnut that grows wild in West Africa. They feature widely in the cuisines of many African peoples. The following recipe, though not representative of a specific cuisine, makes use of ingredients and cooking methods common in many countries in Africa (especially West African countries). http://www.budgetbytes.com/2014/08/african-peanut-stew-vegan/
Salsa is one of the most popular condiments in the US these days. making your own salsa is easy and tasty! Any recipe you come up with at home can be eaten fresh or frozen, but if you want to can it for winter use, you need to use very specific, tested recipes. Otherwise, water-bath canning might not adequately prevent botulism.*
This salsa recipe appears on many state agricultural extension agency websites, so you know it’s safe to can. The addition of cucumbers might seem odd, but it’s one of the tastiest salsas I’ve ever made!
Fiesta Salsa – Yield: About 4 pints
- 7c. Chopped tomatoes (about 4-5 pounds)
- 2c. Chopped cucumbers (about 2 large)
- 3c. Chopped peppers – any combination of sweet and hot to get your desired heat (2.5c. sweet and .5 c jalapenos makes a mild salsa)
- 1c. Sliced green onion
- .5c. Minced cilantro
- 3 cloves Minced garlic
- 1Tbl. Oregano
- 1.5tsp. Salt
- .5c. Cider vinegar
- 2Tbl. Lime Juice
- 1Tbl. Cumin
Bring all ingredients to a boil and simmer for 10 minutes. Stores in fridge for up to a week, or can in a water bath canner and store for a year.
* Botulism causes nerve damage, double vision, paralysis, and/or death…don’t mess with it!
If you’re feeling adventurous (or virtuous), try this whole grain pizza dough recipe. this makes enough for two 14″ pizzas.
- 2 c. whole wheat bread flour
- 1 c. whole spelt flour
- 1 c. all-purpose flour
- 2 Tbl. vegetable oil
- 2 Tbl. sugar or honey
- 1.5 tsp. salt
- 1.5 tsp yeast
- 1.25 c. warm (not hot) water
To make dough in a breadmaker:
- Put all ingredients in breadmaker
- Set it to the “dough” setting
- Press “start”
To make dough by hand:
- Stir all ingredients together to make a firm, but stretchy, dough.
- You will probably need to work the last cup of flour into the dough with your hands.
- Form into a ball, place in a bowl, cover with plastic wrap, and let rise about two hours in a warm place.
To finish the pizza:
- Preheat the oven to 375.
- Stretch the dough out onto a pizza pan (either nonstick pan, or a greased pan). Use half the dough for each round pizza, or make one big pizza on a cookie sheet.
- Bake the crust for 15 minutes.
- Add sauce, toppings, and cheese.
- Bake for another 6-7 minutes until the cheese is melted.
Succotash is a popular dish in the US south. A key ingredient is fresh lima beans, which are harvested when the beans are full-sized but before the pod dries. This stage – between the green bean stage and the dry bean stage – is known as a “shelling bean” or “shelly beans.” Most lima beans are eaten at this stage, but any bean can be eaten as shelly beans, and it’s a really tasty way to get more diversity out of your bean harvest. You could have green beans, shelly beans, and dried beans from the same plant!
Succotash – adapted from Epicurious recipe
- 1/2 c. fresh onion, diced
- 2 cloves of garlic, minced
- 1 c. fresh lima beans
- 1 c. tomatoes and/or peppers, diced
- 1 c. fresh corn kernels, cut off the cob
- Salt and pepper
- Vegetable oil
Sautee the onions and garlic in oil until fragrant. Add the beans, tomatoes, and peppers and cook for 15-20 minutes, until the beans are cooked through. Add the corn and cook for 2-3 minutes more. Season with salt and pepper. Serve as a side dish, or add cornbread and greens for a complete meal.
This recipe is very simple – just tomatoes, zucchini, eggplant, and herbs – but the presentation is just stunning! Roasting the vegetable slices vertically instead of stewing them together gives them a really nice flavor.
Find the full recipe at the He Needs Food blog: http://heneedsfood.com/2009/12/tian-provencal/
This is a simple meal that makes great leftovers – especially if you chop all the leftovers into cubes and pan-fry it as a hash for breakfast the next day.
- One brisket or corned beef (about 3 pounds)
- 10-15 peppercorns
- 2 bay leaves
- Salt to taste (none needed with corned beef; 1-2 tsp if using plain brisket)
- A combination of the following, in any proportions, to make about 4-5 pounds of vegetables, cut into large wedges:
- Put the meat, peppercorns, bay leaves, and salt (if using) in a large pot and add enough water to cover the meat. Simmer the meat for about 3 hours until it is fall-apart tender.
- Remove the meat and slice about 1/4″ thick across the grain. Put it back into the pot.
- Add the vegetables to the pot in the order listed, so the the hardest things (rutabagas) are at the bottom. The liquid should come about 3/4 up the depth of the veggies.
- You can also cook the beets separately, if you don’t want everything to turn red.
- Simmer for about 20 minutes until all the vegetables are tender.
- To serve, lift slices of meat and vegetables out of the broth and serve on a plate.
- The next day, you can dice the leftovers and return to the broth for a soup, or pan-fry into a hash. If it has beets in it, it’s known as “red flannel hash” due to the color.
While we called one section of the garden the “Curry Garden” for familiarity, the recipe linked here is properly a sabzi. It’s a wonderful blend of vegetables and Indian spices that can be served with rice or an Indian flatbread like chapati.
Find the complete recipe, with video, on the Archana’s Kitchen website!
This plant is popular in a wide range of cuisines from Central America to India to Asia. In the US, the fresh leaves are referred to as “cilantro” and the dried seeds are called “coriander.” In other English-speaking areas, the leaves are simply called “coriander leaves.”
Different chefs prefer the plant at different stages. In the US, chefs only want the early flat leaves for cilantro, but in Central and South America, many prefer the lacier leaves that emerge as the plant “bolts” (sets seed) because their flavor is stronger.
Bees, butterflies, and other pollinators adore cilantro flowers. Their work sets the stage for the coriander seeds to develop. They are usually dried and used either whole or ground – but if you catch the seeds while they are still green, try eating them raw! They are a great punch of flavor in rice, pasta, or salad.
There are a million ways to make vegetable soup. This one uses all the vegetables in our vegetable soup section and can be made with or without meat. Quantities are very flexible – adjust to your harvest and your tastes.
Saute in a large pot:
- Leeks, white and light green parts, washed well and cut into rings or half-circles
- Diced celery or celeriac – leaves and stems
- A sprig of sage
- 1-2 Tbl vegetable oil
When the leeks and celery start to soften, add:
- Chopped carrots
- Potatoes, diced into half to 3/4″ cubes
Stir a few times to coat them with oil, then add:
- 1-2 quarts of vegetable or meat-based stock (broth). If you’re feeling ambitious, you can easily make your own stock.
- Depending on your broth, you may want to add salt, pepper, etc. to season
Bring to a boil, then reduce heat and simmer for 10 minutes. The potatoes and carrots will be almost done, but not quite.
- Chopped cabbage
- Green beans, cut into bite-sized lengths
Simmer for another 5 minutes and serve.