Category Archives: Vegetables

Pickled Red Onions

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Pickled onions

Cebollas en Escabeche

Makes 1cup

 

INGREDIENTS

1 small red onion, peeled
1/2 cup fresh lime juice
Salt

 You really need to use fresh squeezed lime juice for this – nothing in a jar!

DIRECTIONS

With a knife or food processor, thinly slice the onions.  Scoop into a non-reactive bowl.  Pour boiling water over them, count to 10, then immediately pour the onions into a strainer.  Shake off all the water, pour the onions back into the bowl, pour on the lime juice and stir in the 1 1/2 teaspoons salt.  Cover and refrigerate for at least 1 hour.

These will last for a week or more in the refrigerator. (I usually make a big batch and they last weeks)

Doukhobor Borscht

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We spent 2 years living in Castlegar, BC – Doukhobor territory – and I was determined to leave there with the best authentic borsch recipe I could.  Here it is – written out in this format so that you follow each step exactly.   This is a very rich, creamy and delicious version of Borscht – nothing at all like the beet borscht. 

It is a labour of love to make, but you will be so glad you did it.  Perfect for a rainy or cold day when you are going to be inside anyway!

Boil 2 ½ quarts of water in large stock pot.  Add ½ can tomatoes.  When water is boiling, add 1 tbsp salt, drop in 5 or 6 medium potatoes, peeled and cut in half.  Add ½ cup each of grated carrot and beet, and 1 medium onion, finely chopped.

While this is cooking, get yourself another large pot or cast iron pan – melt 3 tbsp butter and add ¾ cup finely chopped onion and let sauté for a few minutes until very soft and translucent – but DO NOT brown.  Add 3 cups of canned tomatoes, and let simmer until it becomes a thick sauce.  (Cooking this well removes the acid from the tomatoes so your cream won’t curdle)

Into yet another frying pan melt 3 tbsp butter and add 2 cups shredded cabbage.  Saute but do not brown.  Allow to cook until cabbage is soft and tender.  Shred another 2 cups of cabbage to add (raw) to the borscht later.

When potatoes are tender, remove them to a large bowl, add 2 tbsp butter and mash well until they are nice and creamy – slowly adding 1 small carton of cream.  Mix well and set aside.

Add 1 1/2 cup diced raw potatoes to stockpot and ½ of the tomato sauce mixture along with 2 tbsp butter.  When diced potatoes are tender add the uncooked shredded cabbage and bring to boiling point, but DO NOT BOIL!!  When cabbage is tender, add the fried cabbage, the rest of the tomato sauce and mashed potatoes.  Add ½ cup chopped fresh green pepper and black pepper to taste.

The finishing touch is stirring in some chopped fresh dill.

Serve hot with a dollop of sour cream and a dill sprig for garnish.  We like this with piping hot biscuits right out of the oven.

Salsa

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Ringo En Orchard started as an apple orchard, and as times change, so does the land use!  We are so lucky to live here – beautiful apples, peaches and nectarines on the trees along with amazing fruit and vegetables growing right out the back door.  

Eaten fresh all through the late summer and fall, this is a superb way of producing that delicious taste right through until they are fresh again.

  • 16 cups peeled tomatoes (blend 4 cups, dice 12 cups)
  • 9 cups mixed mixed colored peppers, finely diced
  • 6 cups finely diced onions
  • 2 cups jalapeno peppers, diced (if you like it spicy, leave the seeds in)
  • 6 cobs of corn, corn removed

I chop some of the vegetables in the food processor, (i.e., tomatoes, jalapenos and onions) but a lot of the peppers, and some of the tomatoes I like to do by hand so I can see the little bits of peppers in my salsa! 

  • 4 cups cider vinegar
  • 8 cloves garlic, minced
  • 2 cans 5.5 oz tomato paste
  • 2 tbsp white sugar
  • 2 tbsp kosher salt
  • 4 tsp smoked sweet paprika
  • 2 tsp oregano

Use a large, heavy saucepan so things don’t stick.

Combine all ingredients in pan and bring it to a boil, stirring enough so it doesn’t stick.  Once it does you will have a hard time keeping it from getting worse!  Once it comes to a rolling boil, turn it down to a simmer and allow it to simmer for about an hour – this will allow it to thicken up a bit.

Put into hot sealing jars and process in hot water bath for 20 minutes.

If you aren’t working with your tomatoes right away, lay them out to have a little bit of air around them, don’t leave them in a bucket or box, or they won’t last nearly as long!

These peppers, picked straight from the field and washed are so flavourful! You just can’t even compare with store bought ones the rest of the year.

Seriously, Ringo En has the best produce! Come pick whatever you need – it’s delicious and so fresh. These beautiful fall days are ideal for picking produce.

Every Mexican I’ve served this to, tells me corn doesn’t belong in salsa, but I love it! Such a bright pop of freshness.

Corn Salad with Mint, Parsley and Cilantro

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In a word – Yummy!!!  I have tried this with leftover steamed corn on the cob or grilled corn – either way it is so fresh and delicious you will love it.  Serve as a side dish/salad/grilled meat or fish topping or even try it served over greens for a change to your green salad.

4 cobs of corn – grilled or steamed

Remove corn from cob, and if you want a warm dish, mix everything together and serve.  If you are looking for a cold or room temperature side, just allow corn to cool first.

1/2 small red onion, thinly sliced

2 1/2 tbsp fresh lime juice

Combine the onion and lime juice – let stand for at least 10 minutes – this will mellow out the flavour of the onions

1 tsp maple syrup

1 jalapeno, seeded and thinly sliced

3 tbsp each of minced or torn mint, parsley and cilantro leaves

Combine all of the ingredients – and taste.  Season with salt and pepper as needed.

Sundried Tomato and Almond Pesto

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Such a great taste, easy to have on hand and in the freezer.  You can use this in a variety of ways – toss with pasta, use it for a burger topping – blend it with mayonnaise for a quick dip – spread on baguette – blend with cream cheese to serve with crackers – top grilled meat … really, so amazing to eat in so many ways.  Have fun trying, and let me know if you come up with more creative ways to get that taste of sun drenched tomatoes!

Don’t you just want to taste this?

1 cup slivered almonds, toasted until golden

4 cloves garlic

2 cups dry pack sun dried tomatoes (soak in very hot water for a few moments, then drain)

1 tsp salt                                          

1/2 tsp pepper

2/3 cup olive oil

This is easiest if you use a food processor, but possible in a mortar and pestle … just be prepared to work hard!

In food processor, pulse roasted almonds and garlic until a coarse grind.  Add tomatoes, salt and pepper.  Pulse until a smooth paste.  With the motor running add the oil in a slow, but steady stream.  Finish with any leftover tomato water from soaking them.

This can be used within a few days in the fridge, or frozen in smaller containers to use all year long.

If you can’t get the dry pack sundried tomatoes, just use the oil packed ones but drain well.

Cilantro, Jalapeno and Sunflower Seed Pesto

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You are going to love this!  So versatile, you can use it to toss with pasta, spread on baguette or bun for sandwich or burger topping, or even mix it with some freshly chopped tomatoes and onions for salsa.  Try it on top of grilled meat for an extra bit of flavour.

1 small – medium jalapeno pepper, depending on your taste for spicy food

1 cup roasted sunflower seeds

Pulse until coarsely chopped

5 cloves garlic

2 cups fresh cilantro leves

1 tsp grated lime zest

juice of 1/2 lime

1 tsp salt

1/2 tsp pepper

2/3 cup olive oil

In food processor (or mortar and pestle if you are feeling like you need a good workout) combine jalapeno, roasted sunflower seeds and garlic – Pulse or mash until a coarse grind.  Add the cilantro, lime zest and juice, salt and pepper.  Pulse a few times until blended.  In a steady stream, with processor running – slowly add oil

This can be kept in the fridge for a few days, or frozen in small containers to use all year long.

All ready for the freezer!

Tomatillo Corn Salsa/Relish

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Are you wondering what to do with a prolific crop of tomatillo plants??  We make lots of Salsa Verde to can for the winter months, and love it in a fresh cilantro salsa also, but this dish is incredibly good – serve with taco chips or as we did – over grilled steaks that have had an ancho chile rub applied before grilling.  It would be equally tasty served with grilled chicken or fish.  My husband loved it just as a salad!  

8 medium tomatillos, husked and chopped

2 tbsp red onion, finely diced

1/2 jalapeno – seeded and diced (use the seeds if you like it really spicy, but taste before adding them!)

3/4 cup of corn, removed from cob (for extra flavour grill the corn first!)

juice of 1 lime

2 tbsp olive oil

Combine all ingredients and toss to blend.  Taste for seasoning and add salt and pepper as necessary – you won’t believe how fresh and delicious this is.

Roasted Mustard Potato Salad

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Preheat oven to 400

1/4 cup good quality olive oil                    

6 garlic cloves, chopped

1 tsp salt

1/2 tsp freshly ground pepper

generous handful of chopped herbs – thyme, rosemary

juice of 1/2 lemon

1/4 cup dijon mustard

1/4 cup grainy mustard

Toss all ingredients in large bowl until well mixed, and add

3 pound fresh baby potatoes – red or white (I like a combination of both)

If the potatoes are on the large size, cut them up.

Mix well with mustard sauce, then turn onto baking sheets lined with parchment paper, trying to not get any extra sauce on the baking sheet.  Do not overcrowd them – having some space means they will get nice and crispy. Reserve the mustard mixture in the bowl.

ready for the oven – no overcrowding allowed

Roast until they are nice and crispy on the outside, and a fork goes into them easily.

When they are out of the oven and have cooled down slightly enough to handle, it is time to turn it into a salad.

In bowl with reserved mustard mixture, add more fresh herbs – adding basil right now is a great idea, along with some freshly chopped rosemary (so fragrant!).

Mix into bowl:

1/4 cup chopped shallots (or green scallions if you prefer)

2 tbsp white vine vinegar

4 tbsp olive oil

Mix well and taste – add salt and pepper to your taste.  Don’t be afraid with the salt and pepper, sometimes just a little bit more makes a great dish taste awesome.

Right before serving I squeeze the juice of 1/2 a lemon over top, and toss gently again.

Serve at room temperature.  This is a great dish to make early on a hot day, and just leave it sit – covered – on the counter until you are ready to eat.

Red Curry Corn on the Cob

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When the corn from the garden is fresh in season I usually love it best with just butter and salt.  Today the corn got picked for the first time when I was making dinner inspired by Thailand.  This red curry butter was incredible on freshly picked, steamed cobs of tender sweet corn – next time I will try it on grilled corn!

Freshly steamed corn ready for the red curry butter.

There are lots of fool proof methods of boiling corn on the cob.  Use your family’s method, or mine…. which is pretty forgiving.

Bring a pot of water to boil, with enough space for the cobs to bubble around a bit in the boiling water.  There are lots of people that prefer to add sugar to the boiling water, but I like a bit of salt.  Allow corn to boil gently for 10-12 minutes depending on the size of the cobs.  Remove from heat and allow them to remain in the hot water until serving time so they don’t dry out.

Dare I tell you how easy the red curry butter is?

Soften 1/2 cup butter, add 2 -3 tsp red curry paste – depending on your family’s love of heat.  Taste and add a bit of salt and pepper if necessary.  Allow butter to harden up enough for the curry and butter to be well incorporated when you mix them.

Serve with your fresh corn – so yummy……..as an added bonus any leftover curry butter is amazing tossed with popcorn.

Spicy Thai Sesame Noodles

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I love the flavours in this dish – serve it either hot or cold – even when you are making it the kitchen smells so inviting, you are sure to have company!

1/3 cup creamy peanut butter

1/3 cup tahini

Blend well then add:

1 tablespoon sesame oil
1/3 cup rice wine vinegar
1 tablespoon red chile flakes & 1/2 teaspoon of Siracha (Rooster Sauce)
2 tablespoons light soy sauce
1/2 cup canola oil

1 lime – squeezed

1 pound  rice noodles or chow mein noodles – softened or cooked

Amy did an amazing job slicing, dicing and mincing vegetables for the salad

1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1/3 cup finely diced red pepper

1/2 cup chopped roasted (salted) peanuts for garnish

1/3 cup roughly chopped cilantro and scallions

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chiles, siratcha, and soy until smooth – add lime juice and oil.  Taste for seasoning and adjust if necessary.

Cook or soften noodles

Prepare vegetables – use your imagination when preparing this – I have suggested a few, but go ahead – throw in some snap peas, or carrots, or radishes ….

Combine all ingredients and stir well.  Garnish with peanuts, scallions and cilantro.

This is the perfect accompaniment to Thai Barbecued Chicken – check out that recipe too!