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Archive for the ‘Peppers’ Category


Looking for an easy kabob recipe incorporating fresh products from the farmers market – The Market Lady has you covered!  Here is our video from the Marshfield Farmers Market visit.

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Fresh slices of locally grown watermelon

I’ve got another special treat for everyone today – my Melon Salad with Thai Basil.

This recipe I have prepared at a couple of cooking demonstrations in the last couple of years and it’s always a favorite by consumers.  It highlights two products found in season – jalapeno peppers and melon. Be sure and use a melon baller to bring a touch of class to the salad.

I like to serve this dish on a large platter that I top with arugula- makes the melon look very inviting and hard to resist.

Markets are still going strong with local products- get out this week and visit a market near you.

Melon Salad with Thai Basil
1 large shallot, finely diced
Sea salt and freshly ground pepper
1 cup cilantro
Juice and zest of 2 limes
1/3 cup Thai basil leaves, if you can’t find this specific basil you could use any variety
¼ cup mint leaves
1 jalapeno chile, finely diced
1 teaspoon minced ginger
1 small garlic clove, minced
1 Tablespoon olive oil
1 ½ to 2 pounds melon (honeydew, watermelon, cantaloupe), chilled
1 bunch arugula

Put shallot in bowl with lime juice, zest and ¼ teaspoon salt. Chop the herbs and add them to bowl along with the chile, ginger, garlic and oil. Stir and taste for salt.

Halve the melon, remove the seeds and cut into wedges. Slice off the skins, then cut the melon diagonally into bite sizes pieces or into very small cubes, as you prefer.

Pour the dressing over the melon and toss well. Season with pepper. Arrange the greens on small plates and spoon the melon into the center. If the melons are extra sweet, add as extra lime wedge to each plate. Garnish with the purple tipped Thai basil leaves.

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Pepper Jelly

My mother and I make Jalapeno Pepper Jelly every year to give to friends during the holidays.  Straight out of our garden we pick  peppers and prepare the kitchen for jelly making.  This takes quite a bit of time, but is worth the wait.  You can find the recipe we use here.

Most folks only know one way to consume this delicate and spicy jelly- with cream cheese and crackers.  Yes, that is one of my favorite ways as well, but there are a lot of other options to be aware of.  Such as using the jelly as a marinade or basting sauce for pork and chicken.  Pepper Jelly is perfect with grilled meat – give it a whirl this weekend.

You can find many local farmers selling Pepper Jelly at area markets, made from peppers from their own gardens.  Ask your farmers what their favorite way to use Pepper Jelly is- I bet they can provide a wealth of knowledge.

Here is one of my mother’s favorite recipes that uses her homemade jelly as a baste.

Jalapeño Pepper Jelly Glazed Chicken with Corn and Zucchini
Recipe from 1997 Gourmet

6 plum tomatoes (about 1 pound)
1 pound zucchini
1 cup packed fresh coriander sprigs
1 cup chopped onion
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 1/2 cups fresh corn (from about 3 ears)
2 tablespoons jalapeño pepper jelly
4 teaspoons fresh lemon juice
1/2 teaspoon chili powder
1 1/2 pounds chicken cutlets
2 tablespoons cream cheese

Prepare grill.

Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.

While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.

Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.

Serve corn mixture topped with chicken.

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Start with a platter full of local veggies

Over the weekend I pulled out a recipe that I couldn’t wait to try – Pasta Primavera!  I got online to Food Network and printed this great summer time recipe from Giada De Laurentiis. 

This recipe is packed pull of veggies found at your local market.  I added the juice of one lemon for an extra punch.  For leftovers we added some grilled chicken to the mix for a complete meal.  Enjoy!

Pasta Primavera

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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I’ve had this recipe in my inbox for awhile, waiting for the perfect moment to give it a whirl.

That day presented itself yesterday.  While cooking dinner for my family last night I wrote down the simple ingredients and mixed my own little evening refresher – a Watermelon and Cucumber cocktail.

You can find the original recipe on TheKitchen.com.  If you want to make this a non-alcoholic drink, just switch out the alcohol for some club soda or even 7-Up.  But, below was my variation.

Watermelon-Cucumber Refresher
3 parts tequila
1 part triple sec
1 part (1/2 ounce) watermelon-cucumber-mint juice*
1 part (1/2 ounce) fresh lime juice

Combine all ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass. Garnish with a watermelon and/or cucumber slice and/or a sprig of mint.

*Watermelon-Cucumber-Mint Juice
yields one cup

2 parts (I used 2 cups) diced, seeded watermelon flesh
1 part (1 cup) peeled, seeded cucumber
2 sprigs mint (I used 7 leaves)
A couple of pieces of diced jalapenos

Whir all ingredients together in a blender. Strain through a fine-mesh strainer. Discard pulp.

Another great way to enjoy in the freshness that the farmers market offers!  So, get out today and shop local.

 

 

 

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An array of peppers from the Webb City Farmers Market

I’ve got the perfect take-along dip for your next backyard BBQ.  With a little experimentation in my kitchen I stumbled unto this simple, yet tasty pepper dip.  This is a perfect recipe for the time of season at the farmers market, because markets are popping with brightly colored peppers.  Don’t be afraid to mix in some purple peppers in this dip- you won’t be sorry.

Triple Pepper Dip
by Lane

2 cups sour cream
3 oz. cream cheese, softened
1 cup finely shredded Mexican four-cheese
½ cup salsa
1 T. lime juice
3 T. parmesan cheese
¼ cup finely chopped red pepper
¼ cup finely chopped yellow pepper
¼ cup finely chopped green pepper
2 T. minced green onion
2 garlic cloves, minced
¼ tsp. chili powder or use ¼ tsp. of chipotle chili powder
1 bag of tortilla chips

Combine all ingredients in a large bowl and stir well.  Cover and refrigerate.

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Wondering what to do with all those jalapeno peppers from the market or your backyard garden?  Stock up for Christmastime.

One special homemade gift my mother and I also enjoy making together is Jalapeno Jelly. We always have plenty of Jalapenos from the garden and it seems like we always have to find something to do with them.   You can only make so many Jalapeno Poppers.

Making jelly isn’t as difficult as most believe- it’s actually quite simple. Just be sure and wear gloves when preparing the peppers so your hands aren’t burning for a week. I’ve made that mistake before – TRUST ME – Wear the Gloves.

This jelly makes a perfect holiday gift for neighbors and friends. Serve this jelly with a cream cheese topped cracker for your holiday gatherings!

Jalapeno Jelly
Yields: about 5 half pints
from My Mother

¾ lb jalapeno peppers (or more if you want more heat)
2 pouches liquid pectin
2 c. cider vinegar (divided)
6 c. sugar
Green or red food coloring

Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar  then add mixture to a large pot. Add the remaining vinegar, sugar and bring to a boil and boil for 10 minutes. Stir constantly.

Stir in liquid pectin and return to a rolling boil. Boil hard for 1 minute, while continuing to stir.

Remove from heat and skim foam if necessary. Stir in a few drops of food coloring of choice. Ladle hot jelly into jars in a boiling water canner.

NOTE: When cutting and seeding the peppers, wear rubber gloves to prevent hands from being burned.

Don’t know how to can? Don’t worry, I’ve got you covered! Check out the University of Missouri Extension website for info on how to can. Or check out PickYourOwn.org for more recipes and tips on canning and making jelly.

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