Hari Rubi Smoothie

Serves 12

A good-for-you smoothie packed with potassium, veggies, and healthy fats. Kids love this, and if they don’t, simply add a little something or take something away. Smoothies are all about making something tasty that is really hiding healthy foods. Just don’t tell your kids – or my husband!

INGREDIENTS

1 ripe avocado

1 ripe banana

1⁄2 can coconut water

1 tsp agave nectar or local honey

1⁄2 lime, juiced

Bit of the lime rind, chopped fine (optional) 1 cup of ice

DIRECTIONS

Blend all ingredients in a blender.

Cuban Grilled Corn

Serves 6 

This is not really from Cuba, but I have always been enamored with Cuban culture and food. Its title notwithstanding, this is some of the best Mexican street food going, and one of our most popular dishes at Pop’s Garage, our authentic Mexican restaurants.

INGREDIENTS

CORN

6 ears corn

1 pot water that covers the corn 1⁄4 cup sugar

1 oz salt

1 sprig epazote

SAUCE

1⁄2 qt Hellman’s mayo or substitute homemade

1 lime, juiced Mix together

CHEESE

1⁄2 pint grated cotija cheese

(can substitute grated Parmesan)

1 tbsp cayenne pepper

DIRECTIONS

CORN

Fill your pot with water (leave room for the corn!). Add the sugar and epazote.

Drop in your corn.

Bring everything to a boil.

Boil for no longer than 8 minutes.

Remove from the water and let it cool enough to work with. Grill corn on all sides until slightly charred.

Brush the corn with mayo mixture.

Roll corn in cheese mixture.

Flash in very hot oven for 30 seconds or under a broiler.

SAUCE

Mix ingredients together.

Farmer's Market Ratatouille

Serves 6-8 

This slow stewing of vegetables is a classic preparation that works well with all manners of fresh vegetables. Start with the firmest veggies first, and finish with tomatoes. Whatever vegetables are available will work in this dish. Make it your own!

INGREDIENTS

1 Vidalia onion, chopped

5 cloves garlic, chopped fine

1 zucchini, 1⁄4 moons

1 yellow squash, 1⁄4 moons

Bell peppers, seeds removed, chopped into 1⁄2 in square pieces

1 red bell pepper

1 yellow bell pepper

1 eggplant, 1⁄2 in cubes

1 white eggplant, 1⁄2 in cubes

1 pt fresh ripe jersey or heirloom cherry tomatoes, cut in half

1⁄4 cup olive oil

Sea salt & fresh ground pepper, to taste 4 sprigs basil, sliced thin

2 sprigs thyme

1 bay leaf

1 in sprig rosemary

3⁄4 cup vegetable stock

1⁄2 cup white wine

1 tsp local honey

DIRECTIONS

Using a large pan over medium-high heat, sauté onions in olive oil until they begin to soften, about 5 minutes.

Add garlic and reduce heat to low.

While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat.

As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan.

Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides.

Remove zucchini cubes, and add them to pan with the onions.

Working in batches, repeat this process until all of the zucchini cubes have been cooked.

Do the same with the yellow squash. Make sure to add a little olive oil between each new batch.

Continue with the peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don’t stick to the bottom of the pan.

Add salt to taste, basil, thyme, bay leaf, and rosemary, the vegetable stock, wine, and honey and stir well.

Cook them on the stovetop on low heat for about 30 minutes.

At this point the ratatouille should have just a little liquid. Turn heat off. Add the chopped tomatoes and cover for 10 minutes to soften the tomatoes. 

Note: * The ratatouille can be served hot, at room temperature or refrigerated & reheated the next day.

Cauliflower Gratin

Cauliflower Gratin

The Details

A savory holiday treat perfect for the fast-approaching holiday Thanksgiving season!

INGREDIENTS:

1 head cauliflower

1 tbsp olive oil

Sea salt & fresh ground pepper to taste

1 leek, sliced thin (white part only & soaked in water to clean grit)

2 tbsp unsalted butter

2 cloves garlic, roasted

1/4 tsp Mazzi hot sauce or your favorite hot sauce

1 cup heavy cream

1/2 cup Panko (Japanese bread crumbs)

1/4 cup grated Parmesan cheese

1 ounce parsley, chopped

DIRECTIONS

Cut cauliflower into single piece florets

Toss with salt and pepper, crushed red pepper and coat in olive oil

Roast in a 400 degree oven until crisp but al dente

Slice leeks and sweat in warm butter until soft

In a separate pan, reduce heavy cream, roasted garlic, hot sauce and salt and pepper by half.

Combine cauliflower, leeks and warm cream mixture to coat.

Top with grated parmesan, Panko and parsely.

Flash under a broiler (or in oven set on broil) until crispy, brown and bubbly.

Wild Mushroom Bread Pudding

Tiger Nut Horchata

The Details

A savory holiday treat perfect for the fast-approaching holiday Thanksgiving season!

INGREDIENTS:

2 loaves French bread, each 3 ft long (can sub sourdough or herbed French)

1 lb shiitake & portobello mushrooms (sub your favorite seasonal savory mushrooms)

4 tbsp clarified butter or oil sea salt

1 tbsp roasted garlic, chopped 1/2 cup grilled onion, chopped 6 eggs

1/2 gallon milk

1 cup cream

Nutmeg, freshly ground Black pepper, freshly ground

2 cups aged gouda cheese, shredded (can sub manchego or another aged sharp cheese)

DIRECTIONS

Preheat oven to 300 degrees

Cube bread and toast in a 300-degree oven until a little dry

Fry mushrooms in clarified butter or oil until brown and crispy. Sprinkle with salt while frying.

Add garlic and onions and mix well, then remove from heat. Break eggs into a large bowl and whisk.

Add milk, cream, and nutmeg; whisk to blend. Season with salt and pepper.

Add bread cubes to egg-milk mixture and stir gently to mix. Let sit to allow the bread to soak up the liquid.

Butter the bottom of a large (12x8 inch) rectangular baking pan.

Spoon half of the bread mixture into the baking pan.

Top with mushrooms and cheese and spoon remaining bread mixture evenly over top.

Press into pan.

Bake for about 45 minutes or until brown and puffy.  

Tiger Nut Horchata

Tiger Nut Horchata

The Details

In the Spanish version of our Mexican favorite, we pair Tiger Nut and Moringa to create a deliciously creamy - vegan and gluten-free - superfood treat. Both Tiger Nut and Moringa are high in antioxidants, vitamin C & E, iron, potassium, and magnesium. Tiger Nuts are also prebiotic which helps the body grow probiotic bacteria. A cup of comfort, this fun play on horchata is a delight with every sip!

Tiger Nut - Moringa Horchata

INGREDIENTS:

2 cups Tiger Nuts

4 1/2 cups cold water

1/4 teaspoon cinnamon powder

1 small piece lemon zest

6 tablespoons maple syrup or local honey

1/2 teaspoon Moringa powder

EQUIPMENT

To Prepare: 

Blender or Vitamix

Large bowl

Sieve or small strainer

PREPARATION:

Soak the tiger nuts in 2 cups of water overnight in the fridge ( 12 hours). *If any float to the top, discard as they might be sour.

Rinse the hydrated “chufas” under cold water.

In the blender, mix the nuts with the remaining water and lemon zest.  

Strain the liquid with a sieve or fine strainer.

Rinse the blender and put the strained liquid, moringa, maple syrup and cinnamon on a pulse until blended.

Serve chilled or over ice. A gun option is to blend with ice for a slushy.

NOTES:

You may store it in the fridge for three to four days. If you like it sweeter, add more maple syrup. You can also substitute agave.

Two River Pickled Mushrooms

The Details

Have you ever tried a pickled mushroom? We love pickling our 2 River Gourmet mushrooms and today we’re showing you how you can do the same!

Two River Pickled Mushrooms

INGREDIENTS

To Make 5 Pints You’ll Need:

4 lbs cleaned mushrooms

4 cups cider vinegar

2 cups water

2t pickling salt

2t peppercorns

2t juniper berries

1t agave

1 cup garlic cloves (Blanched in boiling water for 5 minutes)

5 bay leaves

Fresh thyme sprigs

20 Piri Piri peppers

WHAT YOU DO

To Prepare: 

Bring water, vinegar, salt, pepper, berries & agave to a boil. 

Combine rest of ingredients in a large bowl and pour the boiling liquid over. 

Let cool and store in fridge.

To Can Them:

Sterilize 5 pint jars: 

Wash jars and lids in hot soapy water. 

Keep jars hot in a low temp oven and dry lids and place face up on a clean towel.

Then

Bring large pot of water to a simmer.

Evenly distribute the garlic, bay, thyme and peppers in 5 hot canning jars. 

Pour the boiling liquid over mushrooms in a bowl. 

Let soften a few minutes. 

Then transfer to jars, leaving 1/4” space at the top. 

Use a small ladle to press down and get rid of air bubbles. 

Wipe lip of jars clean. 

Place lids and rings on jars (don’t tighten the rings too much) and carefully lower jars into simmering water. 

Gently boil for 10 minutes.

Remove to rack and let cool. 

You should hear a pop as the lids seal. 

Test for air tightness by pressing the little circle on the lid. There should be no give. 

(**If there’s a still a bounce, it’s not shelf stable and should be refrigerated.) 

Tighten rings and let rest a few days for flavors to develop.

Canning your pickled mushrooms is a fun science and an art.  Be sure to read the directions through a few times to be sure you understand exactly what to do.

Fresh Ricotta

The Details

Making Lasagna? Looking for the perfect pairing with your most crumbly and delicious Italian bread? We’ve got you covered. You really can make your own ricotta and it’s easier than you might think.

Fresh Ricotta

INGREDIENTS

INGREDIENTS

2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

3 tablespoons fresh lemon juice

**Special equipment: large sieve, fine-mesh cheesecloth (You can buy these at restaurant supply stores or online if needed.)

WHAT YOU DO

 Line a large sieve with a layer of heavy-duty (fine-mesh)

cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart

heavy pot over moderate heat, stirring occasionally to

prevent scorching. 

Add lemon juice, then reduce heat to the low setting.

Simmer, stirring constantly, until the mixture curdles. This takes about

about 2 minutes.

Pour the mixture into the lined sieve and let it drain for 1 hour.

After discarding the liquid, chill the ricotta, covered.

** It will keep in the refrigerator 2 days.