Recipes

LET'S GET COOKIN'

[cooked-tags child_of="red-onion"]
We made an early Summer veggie bowl a few months ago, and it was such a huge hit around here that we decided to make that a seasonal thing. Like it's predecessor, add whatever you have on hand, but for this version we used roasted beets, eggplant and cherry tomatoes with steamed kale as the base, and made a peach vinaigrette to top it all. Add cooked black beans or steamed brown/wild rice to make it a complete meal.
This is an Italian dish that was made up to use what's leftover-- yesterday's bread, and all those tomatoes and eggplants from a Summer garden. Add cubed mozzarella cheese or cooked white beans at the end to make it a complete meal. It could also be mixed with some kale (cut in a chiffonade, or ribbons) to make it more of a salad.
Gallo Pinto ("Painted Rooster" in Spanish) is the traditional Costa Rican breakfast. We swapped cooked Spelt Berries for the rice, and used Worcestershire Sauce instead of the standard Lizano sauce (for the real thing, try a speciality grocery store, like La Plaza in Lakewood, or make your own.)

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