Zucchini & Green Tomato Relish Recipe
Makes 4 pints
Ingredients
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4 1/2 cups ground zucchini, from about 2 1/2 pounds zucchini
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2 cups ground green tomatoes, from about 1 1/2 pounds green tomatoes
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3 large bell peppers, red and/or yellow, ground
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1 large onion, ground
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1/3 cup pickling or canning salt
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3 cups cider vinegar
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1 1/2 cups granulated sugar
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1 tablespoon pickling spices
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1 teaspoon yellow mustard seeds
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1/2 teaspoon turmeric
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2 cloves garlic, finely minced
Instructions
Put the ground zucchini, green tomatoes, peppers, and onion in a large nonreactive container with the pickling or canning salt. Gently stir to combine.
Top with about 3 cups of ice cubes. Cover and let stand for 3 hours.
Drain and lightly rinse.
In a large, nonreactive pot combine the vinegar, sugar, pickling spices, mustard seeds, turmeric, and garlic. Bring to a boil. Then reduce heat to medium-low and simmer for 5 minutes.
Add drained vegetable mixture and bring slowly to a boil. Simmer for 15 minutes.
Pack into clean jars. Wipe rims with a clean damp cloth and seal with 2-part lids.
Process in a boiling water bath canner for 10 minutes. Enjoy!
Recipe from The Spruce Eats
Chicken Cacciatore with Cubanelle Peppers
Makes 4-6 servings
Ingredients
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For the Basic Garden Vegetable Tomato Sauce
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4 small onions diced
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1 head garlic crushed and diced
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20-30 cherry tomatoes halved
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8-10 stalks of celery with leaves diced (I had 2 celery centers
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so I had like 15 tiny stalks)
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3 medium carrots peeled and diced
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1 zucchini diced
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1 can San Marzano Tomatoes 28oz
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½ cup of drinkable red wine
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2 tbs of Italian spice blend or your favorite blend of Italian
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spices
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1 tsp of salt
For the Cacciatore -
4-6 pieces of chicken with skin on
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4 small onions sliced
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3-4 cubanelle peppers sliced
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Half a head of garlic crushed and finally chopped
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2 shallots sliced
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½ cup white wine
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¼ cup chicken broth
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Box of your favorite short pasta
Instructions
Dice little veggies toss into a big pot with a drizzle of olive oil and let them soften up over medium heat, stirring occasionally so they cook evenly.
When the onions are clear and the veggies start to soften, add in the can of San Marzano Tomatoes. If you want to, you can chop up the tomatoes but just be sure you don’t lose too much of the liquid they are canned in because all that needs to go in the pot to help make your sauce. Also, add in a half cup of the red wine, salt, and the Italian spices. Let the sauce cook down for 20-30 minutes over medium low heat, stir occasionally. If you don’t want to stir, lower the stove temperature and let the sauce cook for about an hour.
Pour the sauce in small batches into your food processor and blend. Be careful putting hot things in the food processor, there will be steam and sharp objects. This is not going to be a silky smooth sauce it should have a little texture left so don’t over process. You will get about 7-8 cups of sauce when all is the processing is done.
Chicken Cacciatore
Preheat the oven to 350 degrees. Start by heating a large Dutch oven over medium high heat with a drizzle of olive oil in it. While the pan is heating season the chicken with salt and pepper. Once hot, sear the chicken pieces on both sides until browned. You will know that it is time to flip the pieces when a gentle tug releases the meat from the pan. Set aside the chicken once browned.
Add in the onions, cubanelles, shallots and garlic to the hot pan, you may need to add a small drizzle more of olive oil if the pan is dry.
When the veggies have softened a little, about 5-10 minutes of cooking deglaze the bottom of the pan with the white wine. Then pour in about 4 cups of the garden vegetable tomato sauce, and stir. If the sauce looks very thick add chicken broth until it is a nice consistency. Taste the sauce and adjust salt and pepper as needed.
Arrange the chicken in the pot, being sure to coat each piece with the sauce then put the pan uncovered in the oven for 30-40 minutes. If the peppers and onions look like they are browning too fast give the pot a stir half way through the cooking.
Check that the chicken is fully cooked, internal temperature should be 165 degrees. Ten minutes before the chicken is ready, cook your pasta per the directions. Serve the cacciatore over short pasta.
Recipe from Cook Better Than Most Restaurants
Avocado Potato Salad
Makes 4 servings
Ingredients
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2 lb Yukon Gold Potatoes
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2 Florida avocados
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2-3 scallions – chopped
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1 chili pepper -chopped
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1 lemon or lime – juiced
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1 cup frozen green peas (thawed out in warm water)
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1/4 cup chives – chopped
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1/4 cup fresh dill (roughly choppep)
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1 pinch sea salt + more to taste
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1 pinch red pepper flakes -for garnish
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1 lime -sliced for serving
Instructions
Rinse and slice the potatoes into 1/4 inch slices. Cover with cold water and bring to a boil. Season generously with sea salt at this point, the water should taste like sea water. Cook for about 10 minutes until tender but not mushy. Drain the potatoes in a colander and allow them to dry very well in their own steam then allow to cool.
Meanwhile, slice the avocados and scoop out the flesh. Transfer to a large mixing bowl and mash together with the lemon or lime juice. Mix in the scallion and chili pepper and season to taste with sea salt.
Add the potatoes to the bowl with the avocado together with the green peas and dill. Use a spatula and fold them together with care as not to break them.
Taste and adjust seasonings again with more lemon juice and sea salt. Garnish with the chives and serve at room temperature or chill for later use.
Recipe from Veggie Society