Recipes

  • April 17, 2020

    West African Peanut Stew

    By Joan Ballweg

    INGREDIENTS

    1 large onion, chopped
    2 Tbsp. olive oil

    5-6 cups chicken broth (or, you can dissolve 2 large bouillon cubes in water)
    1½ cups natural peanut butter
    2 bay leaves
    2 tsp. garlic, chopped
    4 oz. can tomato paste

    1 green pepper, chopped
    1 large zucchini, chopped
    ½ butternut squash, cubed
    ½ head small cabbage, sliced
    2 carrots, sliced in circles
    ½ head cauliflower, cut into florets

    1 15-oz. can diced tomatoes, drained
    1 Tbsp. apple cider vinegar
    1 tsp.7 Chili Blend Hot Pepper Seasoning

    Salt and pepper to taste

    INSTRUCTIONS

    1.Sauté onion in olive oil until tender.
    2.Add broth, peanut butter, bay leaves, garlic, and tomato paste.
    3.Continue sauté over medium-high heat stirring until stew is smooth and thick.
    4.Add all raw veggies.
    5.Cover, reduce heat to medium, and cook for 20 minutes with an occasional stir. Vegetables will release lots of water that will thin out the stew.
    5.Add diced tomatoes, vinegar, Chili Pepper Seasoning, salt, and pepper. Cook on low for 30 minutes.
    6.Remove bay leaves.
    Serve over rice. 
    1. April 17, 2020

      Black Bean and Corn Soup

      By Joan Ballweg

      INGREDIENTS

      1 lb. dry black beans, rinsed
      1 10-oz. package frozen corn
      1 large onion, chopped
      4 cloves garlic, minced
      1 Tbsp. cumin
      1 tsp. salt
      1 tsp. ground coriander
      4 cups water
      1 Tbsp. Danger Zone Hot Sauce
      1 14½-oz. can stewed tomatoes 2 cups medium heat salsa (to serve on the side)

      INSTRUCTIONS

      1.Pour beans into a large sauce pan. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat. 2.Cover and let stand 1 hour.
      3.Boil 4 cups of water.
      4.Drain and rinse beans.
      5.Combine beans, corn, onion, garlic, cumin, salt, coriander, and Danger Zone Hot Sauce in a 4 quart slow cooker.
      6.Add boiled water, cover, and cook on low 8-10 hours, or on high 4-5 hours.
      7.Mash beans slightly to thicken soup.

      8.Stir in tomatoes.

      9.Serve with salsa on the side.

    2. April 17, 2020

      Couscous Salad with Grilled Vegetables

      By Joan Ballweg
      Couscous Salad with Grilled Vegetables

      INGREDIENTS

      2½ cups water
      1¼ cups couscous

      2 bell peppers
      1 Serrano or jalapeno chili pepper
      1 eggplant, cut crosswise into slices
      1 zucchini, cut crosswise into slices
      2 Tbsp. olive oil

      2 large tomatoes, diced
      2 Tbsp. parsley, chopped
      ⅓ cup cilantro, chopped

      4 Tbsp. olive oil
      1 Tbsp. Pepperolio
      6 Tbsp. lemon juice
      1 tsp. ground cumin
      3 cloves garlic, minced
      Salt and pepper to taste

      INSTRUCTIONS

      1.Boil water, add couscous, cover, turn off heat, let stand 5 minutes.
      2.Uncover, fluff with a fork, and let cool.
      3.Brush bell peppers, chili pepper, eggplant, and zucchini with 2 Tbsp. of olive oil and grill. Let cool. Cut into bite-sized pieces.
      4.Add vegetables to couscous and mix.
      5.Add tomatoes, parsley, and cilantro.
      6.In a small bowl, whisk together 4 Tbsp. of olive oil, Pepperolio, lemon juice, cumin, and garlic. Salt and pepper to taste.
      7.Drizzle dressing over salad and toss.
      1. April 17, 2020

        Spicy Veggie Pizza

        By Joan Ballweg
        Spicy Veggie Pizza

        Want our delicious Chili Peppers? Get them fresh at the Dane County Farmers Market every Saturday in summer!

        INGREDIENTS

        Pizza crust (we used one ready made)
        3 small zucchini or summer squash, sliced in rounds
        ½ red onion, chopped
        1 sweet pepper, chopped
        12 sungold or cherry tomatoes, sliced in half
        3 Tbsp. fresh basil, chopped
        ¼ cup pesto
        1 Tbsp. Chili Pepper Oil
        1 Tbsp. olive oil
        ½ cup cheese (such as chedder, swiss, or pepperjack), grated; or feta, crumbled 

        INSTRUCTIONS

        1.Place pizza crust on pizza pan.
        Spread pesto on crust and top with chopped vegetables.
        3.Drizzle with both oils.
        4.Place on grill and cook, 15-20 minutes.
        5.Sprinkle cheese over the top and cook 5 minutes.
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