Shrimp and Veggies in a Quick Peanut Sauce
- At August 21, 2009
- By megan
- In peanut butter, Peanut Sauce, Peppers, Sauce
0
This is a quick peanut sauce. I personally enjoy making a traditional Indonesian peanut sauce, but that can take up to an hour. In just a few minutes you can have a delicious sauce, so I will cheat every now and then.
The heat in this sauce comes from the fire roasted peppers I bought from Ollin Farms. If you don’t have peppers like these, you will need to substitute with chili peppers or hot sauce.
Ingredients:
- 1 TB peanut oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 large fire roasted peppers, chopped
- 1/2 cup peanut butter (please use the real stuff- nothing with an ingredient list that goes beyond peanuts and salt)
- juice of 1/2 lemon
- 1/2 cup water
- 2 TB soy sauce
In a sauce pan, heat the peanut oil to medium high heat. Add the onion and saute until golden brown. Add the garlic and cook another couple minutes, making sure nothing is sticking or burning. Then add the rest of the ingredients, one by one, stirring well as you go along. That’s it for the sauce.
I added veggies to mine, and I prefer my fresh veggies to be more raw than cooked, I basically just coated some green beans from Ollin Farm and some local carrot (chopped) in the hot peanut sauce. I also sautéed some shrimp in peanut oil for 3-4 minutes and added them to the veggies. This is optional. You can add whatever vegetables you want, so, experiment.
Simple Fresh Corn-off-the-cob Salad
The peaches and cream corn on the cob at Munson Farm are so sweet and delicious, I made this corn salad and served it with nothing more than salt and pepper.
Ingredients:
- 4 cobs of corn (I used peaches and cream, but any fresh, local corn will surely taste great)
- 1 green pepper
- 1 jalapeño pepper
- 1 large tomato (I used 2 medium sized- one red, one yellow)
- 1 can kidney beans, rinsed and drained
Remove the corn husks and strands of silk. Add the corn cobs to salted boiling water and boil for 3 minutes. Remove from the hot water and allow a minute or two to cool and drain.
With a sharp knife, slicing away from you, shave the kernels off of the cobs into a large bowl. Add chopped pepper, jalapeño, tomato, and the kidney beans. Mix well. Salt and pepper to taste. This salad needs nothing more, nothing less.
Grilled Eggplant Pita
- At August 11, 2009
- By megan
- In Eggplant, Feta Cheese, Grilled, Hummus, Peppers, Sandwich, tomatoes
- 0
I love making different sandwiches with my leftover hummus. This one was great on a hot summer night.
Ingredients:
- Grilled eggplant
- Grilled yellow onion
- Grilled pepper
- sliced tomato
- hummus
- feta cheese
I sliced up some local eggplant, a yellow onion, and a green pepper, tossed them in olive oil, salt, and pepper, and threw them on the grill. When they were done, I stuffed them in a warm pita with tomato, some of my Roasted Garlic Sun-dried Tomato Hummus, and some feta cheese. Delicious.
Peach Salsa
Nothing tastes better in the summer than fresh peach salsa.
Chop the following ingredients:
- 5 peaches, peeled
- 1 large tomato
- 1 green pepper
- 1 jalapeño pepper (less if you don’t like much spice)
- 1 clove garlic (minced)
Combine and mix well. Add freshly grated black pepper, a pinch of salt, and the juice of 1/2 lime.
Allow it to marinate a few hours before serving. Enjoy within a couple days.
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