It may be freezing outside, but that's no excuse to not eat delicious meals made with local food. In partnership with the Local Foods Coalition and their Healthy Habits project, below are four delicious recipes for the winter that use one or more local foods.
Hava Bean Salad
- 8oz package of Hava Beans (Hava beans are available from Rio Culebra Cooperative or the Valley Food Coop)
- 3 medium fresh tomatoes chopped
- 1 large red onion diced
- 2 cucumber diced
- 3 garlic cloves minced
- 1/4 cup of fresh cilantro
- 1 lemon juiced
- 4 TB of olive oil
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- salt and pepper to taste
Soak hava beans in water over night or simmer in salted water until tender, 2-3 hours. Drain and rinse with cool water. Combine havas, tomatoes, onion, and cucumbers in a salad bowl. Toss with remaining ingredients. Season with salt and pepper to taste
- 1 pound lean grass fed stewing beef
- 2 cups of chopped SLV potatoes
- 2 cloves of garlic crushed
- 1 medium onion roughly chopped
- 8 oz of mushrooms halved
- 2 stalks of celery sliced
- 2 medium carrots sliced
- 15 ounce can of black beans
- 2 bay leaves
- 1 cup red wine
- 2 TB tomatoe paste
- 8 oz can of tomatoe sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
Brown beef in a skillet with a little oil. Put to one side. Place vegetables ina 4 or 5 qt crockpot. Add beef, black beans, bay leaves and red wine. Stir herbs and tomato paste into tomato sauce and add to crockpot. Cook on low for 8 hours.
Quinoa Pudding: Basic
- 1 cup Quinoa (Quinoa available at White Mountain Farms Mosca)
- 1 3/4 cup of water.
Rinse quinoa thoroughly, either by using a strainer or by running fresh water over the Quinoa in a pot. Drain excess water. Place Quinoa and water in a 1.5 quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook about 15 minutes until all water is absorbed. You will know that Quinoa is done when all the grains have turned transparent and the spiral-like germ has separated. Makes 3 cups.
Quinoa Pudding: Advanced
- 3 cups Quinoa
- 1 cup milk
- grated rind of lemon and orange
- 1/4 cup honey
- 1 tsp vanilla
- 2 eggs
- 1/2 cup of raisons and almonds
- pinch of nutmeg, cinnamon and cloves
Heat 3 cups Quinoa in 1 cup of milk until soft and milk is absorbed. Add other ingredients, stirring after each addition. This is a variation of old-fashioned rice pudding.
- Use 4 cups of roots chopped in large chunks
- Any combination of Beets, garlic cloves, Potatoes, Sweet Potatoes, Onions, Parsnips, Carrots works well.
- Chop up a cup or two of beet greens, swiss chard and/or kale
- Place in a baking dish with 1/2 inch of water and a 1/4 cup of olive oil
- Salt and Pepper to taste.
- Bake in 375 degree oven for an hour or until roots are soft.
Three Sisters Stew
- 1 small pumpkin or large winter squash such as butternut or acorn (2 pounds)
- 1 TB olive oil
- 1 medium onion chopped
- 2 cloves of garlic
- 1/2 Bell pepper cut in strips
- 14 to 16 oz can diced tomatoes (may use fresh)
- 2 cups cooked or canned pinto beans
- 2 cups corn kernals (from 2 or 3 medium ears)
- 1 cup homemade or canned vegetable stock or water
- 1 or 2 small fresh hot chiles, seeded and minced
- 1 tsp each ground cumin, dried oregano
- salt and freshly ground pepper
- 3 to 4 TB minced fresh cilantro
- Preheat oven to 400 degrees
- Cut the pumpkin/squash in half lengthwise and remove the seeds and fibers. Cover with foil and place the halves, cut side up, in a foil lined shallow baking pan. Bake for 40-50 minutes, until easily pierced with a knife but still firm.
- Heat the oil in a soup pot. Add the onion and saute over medium-low heat until translucent. Add the garlic and continue to saute until the onion is golden.
- Add the pumpkin and all the remaining ingredients except the last two and bring to a summer, Simmer gently, covered, until all the vegetables are tender, about 25 minutes. Season with salt and pepper. Just before serving stir in cilantro.