FARM-TO-FORK
½ cup apple cider vinegar
2 tablespoons canola oil
1 teaspoon toasted ground cumin
1 pound soy beans, blanched
1 cup fresh chopped parsley
Small dice onions, peppers, and radishes and set aside. Roast beets about
45 minutes or until they can be pierced
easily with a knife. Let beets cool
enough to handle, peel and dice. Shuck
corn and remove kernels from cobs.
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 teaspoon black pepper
2 teaspoons kosher salt
½ cup yellow onion, diced
2 tablespoons garlic, minced
½ teaspoon crushed red pepper
Bring orange juice and apricot preserves to a simmer and stir until
smooth. In a separate bowl, blend
remaining ingredients together with
immersion blender then mix into the
hot glaze. Cool before use.
In a preheated large sauté pan, add
canola oil and sauté onions with peppers until onions turn translucent. Then
add the corn and cook until tender.
Once corn is tender, finish the succotash
with the diced beets and soy beans.
Remember to season each addition with
salt and pepper, tasting each as you go.
LOCAL PEA SHOOT, MINT AND
FENNEL SALAD
¼ pound pea shoots (We use Tega Hills.)
EDAMAME, GOLDEN BEET AND
RADISH SUCCOTASH
1 red onions
1 poblano pepper
1 red bell pepper
½ pound radishes
1 pound golden beets
3 ears fresh corn
1 bulb fennel, shaved
1 cup fresh mint, chopped
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
Salt and pepper, to taste
Mix all veggies together and dress with
olive oil and lemon juice. Season with
salt and pepper and serve.
APRIL MAY 2014
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