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1 rotisserie chicken, picked

2 regular Cans cannelini beans

1 quart chicken stock

1 Mexican  beer (minus a few sips for you)

A lot of cumin. More than you think-Like 1-2 tablespoons.

Simmer those.

Roast or blacken 10-15 tomatillos

One whole onion raw or roasted/grilled

1-2 serrano (or other spicy pepper)  (roasted and seeded)

One ancho or Anaheim pepper (roasted and seeded)

Cilantro-a bunch, stemmed mostly

Salt to taste

Lime juice from 2-4 limes

Put in food processor. Put most in pot (hold some back for spooning over each bowl) Simmer that too.

Serve with tortilla chips and sour cream and avocado and a spoonful of the fresh salsa. Easy football season food- I’ve doubled it for big crowds and its great!

Recipe from one of our market customers, Willow 

Ingredients:

1/3 Cup butter

1/2 Cup brown sugar

1/2 Cup sugar

1 1/2 cups fresh sliced stone fruit

12 cherries (can sub maraschino or canned if fresh aren’t available)

1 tsp grated lemon rind

1 package spice cake mix

Directions:

Melt butter in 9×12” pan.  Blend brown and granulated sugars and sprinkle over bottom of pan.  Arrange  stone fruit slices and cherries in 12 “flowers” – on for each serving when the cake is cut.  Sprinkle lemon rind over top.  Make up cake according to package directions and spoon over peach slices.  Bake at 375 degrees for 40 to 45 minutes.  Cool 5 minutes on rack before turning out.

Ingredients:

2 Cups water

1 Cup plus 1 1/2 tablespoons fresh lemon juice

1 1/4 cup sugar

1/2 cup medium pearl tapioca

4 peaches—peeled and diced

2 cups blueberries

One 1/2-inch piece of fresh ginger, smashed

Pinch of salt

2 1/2 pints vanilla ice cream, for serving

Directions:

  1. In a medium sauce pan, combine the water with 1 cup of the lemon juice and 1 cup of the sugar and bring to a boil, stirring to dissolve the sugar. Add the tapioca and cook over moderate heat, stirring often, until the pearls are plumped and tender, 3-5 minutes.  Remove the tapioca from the heat and let cool to room temperature, stirring occasionally.  Do not refrigerate.
  2. Meanwhile, in another medium saucepan, combine the diced peaches, blueberries, smashed ginger and salt with the remaining 1 1/2 tablespoons of lemon juice and 1/4 cup sugar and bring to a boil. Simmer over moderately low heat until the compote is deep purple and slightly thickened, about 10 minutes.  Scrape the compote into a heatproof bowl and let cool completely.  Pick out the ginger.
  3. Scoop vanilla ice cream into glasses or bowls and top with peach-blueberry compote. Garnish the sundaes with the tapioca and serve.

MAKE AHEAD The peach-blue berry compote can be refrigerated in an airtight container for up to 1 week.

Recipe from Food & Wine magazine

Peach Pancakes

Ingredients:

1 cup whole wheat flour

1 cup milk

1 egg

1 Tbsp. baking powder

2 Tbsp. sugar

1/4 tsp salt

3 Tbsp coconut oil

Mix all ingredients together and add fresh *finely* diced peaches to the batter.

Recipe from: http://shinememoirs.blogspot.com/2014/08/peach-pancakes.html022

Ingredients:

1 1/2lb boneless, skinless chicken thighs (cut into 1 1/2-in. pieces)

6 plums (cut into wedges)

2 cloves of garlic, chopped

2 Tbsp olive oil

2 Tbsp oregano, chopped

Directions:

Heat grill to medium-high.  Toss together 1 1/2lb boneless, skinless chicken thighs (cut into 1 1/2-in. pieces), 6 plums (cut into wedges), 2 chopped cloves garlic, and 2 Tbsp olive oil.  Season with salt and black pepper.  Thread onto 8 skewers.  Grill, turning occasionally, until the chicken is cooked through, 8-10 minutes.  Sprinkle with 2 Tbsp chopped oregano.

Cherry Yogurt Pops

Ingredients:

1 3/4 cups plain full-fat Greek yogurt

4 tablespoons sugar or agave nectar

3 cups sliced, pitted cherries**

Directions:

  1. Whisk together the yogurt and 2 tablespoons of the sugar in a medium bowl.
  2. In a sparate bowl, combine the cherries and the remaining 2 tablespoons of sugar and mash with a fork or potato masher until coarsely crushed.
  3. Layer the yogurt and blackberry mixtures (starting with the yogurt mixture), dividing evenly among eight 4-ounce paper cups or 4-ounce ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect.  Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days.  Remove from the freezer 10 minutes before serving to    soften slightly.
  4. Enjoy!

**or substitute any berries or other fruit, or a combination of fruit, for exciting new popsicles!

 Recipe from Real Simple, July 2013 issue

Serves 4

Ingredients:

 1 tsp ground cumin

 1 tsp ground coriander

 Salt

 1 1/2 lbs skinless, boneless chicken breast

 1 lemon, juiced (or 3 Tbsp lemon juice)

 2 tsp honey

 2 tsp olive oil

 1/2lb sweet cherries, pitted & quartered

 8 oz arugula (about 5 cups)

 1/2 bunch flat leaf parsley leaves

Directions:

  1. Preheat grill to medium; oil the grate. In a small bowl, combine the cumin, coriander, and 1 tsp salt.  Rub the chicken with 3 tsp of the spice mixture.  Grill, turning once, until just cooked through (about 8 minutes). Transfer to a cutting board.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the olive oil.  Add the cherries, arugula and parsley; toss well to coat.
  3. Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with chicken.

Recipe from Everyday with Rachel Ray

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