Recipes

  • 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.

  • 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.
      1. April 17, 2020

        Grilled Chili Peppers Stuffed with Cheese

        By Joan Ballweg
        Grilled Chili Peppers Stuffed with Cheese

        Want these flavorful chilies? Get them fresh at the Dane County Farmers Market every Saturday in summer!

        INGREDIENTS

        Peppers (such as Anaheim, Big Jims, Poblanos, and Long Sweet Peppers)
        Cheese of your choice (such as goat cheese, cream cheese, pepper jack, Swiss, and  Cheddar)

        INSTRUCTIONS

        1.Cut tops off peppers leaving as much pepper as possible.
        2.Gently take out seeds with a paring knife.
        3.Stuff peppers with your cheese of choice.
        4.Cover open ends of peppers with tin foil.
        5.Lay peppers on the grill and cook on both sides until skin is tender and browned.
        Serve warm.
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