Black Bean Dip with Avocado

 

 

 

Directions

1. In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic.
2. In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips. Yield: 4-1/2 cups.

Ingredients

• 2 medium ripe avocados, peeled and diced

• 2 tablespoons lime juice

• 2 cups frozen corn, thawed or fresh blanched corn cut off cob

• 1 can (15 ounces) black beans, rinsed and drained

• 1 medium sweet red pepper, chopped

• 6 green onions, chopped

• 1/2 cup minced fresh cilantro

• 3 garlic cloves, minced

• 2 tablespoons olive oil

• 1 teaspoon red wine vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Tortilla chips

Cilantro Pesto

Cilantro makes a delicious pesto with a little kick. This recipe is adapted from allrecipes.com.  We like to freeze this pesto minus the cheese in ice cube trays for days we need speedy lunch or dinner alongside lots of farm veggies.

Ingredients

• 16 oz pasta 
• 1 large bunch of cilantro
• 1/2 cup walnuts
• 1 tablespoon white wine vinegar
• 4 cloves garlic
• 1/4 cup grated Parmesan cheese
• salt to taste
• 1/4 tsp. cayenne pepper (optional)
• 1/2 cup olive oil

Directions

1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Stewed Whitefish with Kale and Tomatoes

From the Great Lakes Whitefish Cookbook

Publisher: The Michigan Sea Grant

Yield: 4+ servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

1 large bunch fresh cilantro, chopped

3 cloves of garlic, minced

3 tomatoes or ~ Quart of Canned

2 cups of packed thinly sliced fresh greens (swiss chard or young kale)*

4 Great Lakes whitefish fillets skinned

¼ cup olive oil

1 tablespoon Hungarian-style paprika

½ teaspoon cumin

½ teaspoon turmeric

½ teaspoon ground white pepper

3-4 cups chicken or fish stock ~ less if you use canned tomatoes

Preparation

1. Spread cilantro evenly over the bottom of a Dutch oven.

2. Sprinkle with garlic and arrange greens, then tomatoes over top.

3. Set whitefish on tomatoes.

4. Whisk oil and dry spices in a small bowl and pour over fish.

5. Add JUST enough broth or stock to reach the bottom of the fish.

6. Bring to just under a boil.

7. Cover and reduce heat to low.

8. Simmer until fish is flaky and greens are tender, about 10 minutes.

*If you use mature kale just blanch first!

Quinoa with Black Beans and Cilantro

We love this recipe because it is super healthy and EASY to make. It's great to make ahead for lunches during the week and would also make a nice side paired with chicken.

Ingredients

• 1 tbs oil
• 1 medium onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1-1 1/2 cup Grandson's Gardens frozen corn kernels
  
• 1 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup loosely packed chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute about 5 minutes.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer low 15-20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

This makes about 3-4 Main dish servings or approximately 6 side dish servings

Cilantro Butter (or oil)

Heat x amount of real butter or extra virgin olive oil in a small pot.

Chop x amount of cilantro or use the whole stalk (depending on your preference.)and toss into the pan. Saute' just long enough to release the oils.

Sprinkle with a small amount of real salt and drizzle over fresh vegetables.

It is excellent on yellow squash, eggplant, and grilled or steamed sweet corn.

The butter mixture is also good for dipping or drizzled over good French bread. Over vegetable pizza also.