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Frog Song Organic’s Roselle Hibiscus Tea

• 1 clamshell of Roselle
• Up to 8 cups of water (use less water for a more concentrated drink, use more for a lighter flavor)
• Sweetener (Cane Syrup, Raw Sugar, Agave, Honey)

1. Simply add the seed pods in water, no need to peel or remove seeds. Bring to a boil, then turn off the heat. Let steep for 30-40 minutes depending on desired strength, you could let them soak all night if you want.
2. Strain the jelly-like seed pods out of the water and you are left with a bright red liquid. Sweeten to taste if you desire.
3. Enjoy it hot or allow to cool and serve over ice for a nice refreshing thirst quenching treat..

 

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Murasaki & Pumpkin Salad

• 1 murasaki sweet potato large
• 1 pie pumpkin seeds  removed
• 1/2 FL avocado cubed
• 1/2 cup toasted pine nuts
• 1 cup kale washed and chopped
• 1/3 cup olive oil
• 1 tbs local honey
• 1 1/2 tbs grainy mustard
• 3 tbs balsamic vinegar *to taste

1. Cut sweet potato and pumpkin into 1 cm cubes.
2. Bake at 350 degrees on an oven tray lined with baking paper until tender. Cool. ​
3. Mix olive oil, honey, seeded mustard and balsamic vinegar in a jar.
4. Arrange kale on a platter, top with mixed sweet potato and pumpkin, then with avocado and pine nuts.
5. Dress salad with oil mixture just before serving.

 

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Stuffed Poblano Peppers

• 4-6 poblano peppers
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 pound Hunter Cattle Co ground beef
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1 cup cooked rice
• 1 cup black beans, rinsed and drained
• 1 cup frozen corn
• 1 (15-ounce) can fire roasted tomatoes
• 1 1/2 cups grated Mexican cheese blend
• 1/4 cup fresh cilantro, chopped

1. Preheat oven to 350 degrees F.
2. Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
3. While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes
4. Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
5. Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
6. Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.