IG Fresh Haul Week 10
The Ultimate Summer Haul
What a difference ten weeks makes in the garden. We go from tons of leafy greens to all the garden favourites.
Speaking of great vegetables. The cauliflower is starting to develop. I will show you how I keep the cauliflower heads nice and white.
Ok, so with all of these vegetables coming out of the field. I have neglected weeding. So this weekend has been dedicated towards weeding.
*Foggy Morning *The Half HaulTen and Counting
We are cruising through this CSA season. Week 10 is ready to go and I am here for it. It’s hard to believe that this season started with lettuce and spinach. Now we are into tomatoes, peppers and carrots. Of course, there is still lettuce.
I aim for 10 to 12 weeks to of fresh veggies. I say this because I can’t control the weather. Early frosts happen and sometimes we get “the one that shall not be named” that falls from the sky and destroys the garden. So anytime I can get more than 10 weeks in a season I will consider it a win.
Those heads of cauliflower are starting to come on. If you remember back in the spring over half of the broccoli and cauliflower died and I had to replace them two weeks later. But here we are getting heads of cauliflower.
Did you know that cauliflower heads turn yellow from direct sunlight. The end result isn’t desirable. So I mitigate that by covering the plants with a shade cloth to block out the sun from destroying the vegetables.
Weeding in the garden has taken a back seat to harvesting all of these vegetables. Luckily for me the weeds slow down this time of year. So larger ones slip through the cracks and I have some picking to do. The growing season moves on and so do the weeds. This is a jog that never ends. Frankly picking weeds isn’t as photogenic as picking vegetables.
What’s In The Haul
HALF
Carrots
Tomatoes
Zucchini
Potatoes
Celery
FULL
Zucchini/Patty Pan
Cucumber
Lettuce
Tomatoes
Peppers
Leeks
Carrots
Potatoes
Beets
Garlic
Celery
Week 5 Recipes
Zucchini
Zucchini Spice Cake
Zucchini and Grilled Bread Gratin
Thai Zoodles
Grilled Zucchini Salad
Zucchini Storage Tips:
Store zucchini, in a resealable bag in the fridge, with a piece of paper towel inside the bag to wick away any moisture. Zucchini will stay good this way for up to 2 weeks in the fridge.
These little yellow sun looking things.
Zucchini Spice Cake
4 cups zucchini, grated
3 cups flour or GF flour
1 1/2 tsp baking soda
1 tsp baking powder
1 cup white sugar or 1 cup of honey
1 tbsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt
4 eggs
1/2 cup coconut oil
1 tsp vanilla
Preheat the oven to 350 degrees. Grease a 9”*13” pan.
Grate the zucchini and add the 1/2 tsp of salt to it, mix well and set off to the side in a colander.
In a large bowl mix together all of the dry ingredients. In a separate bowl mix together the eggs, honey, vanilla and coconut oil. Combine the dry and wet ingredients together. Lastly add the drained shredded zucchini to the batter and mix well to combine.
Pour into the greased baking dish and bake in the oven for 50-55 minutes. It will be done when you poke it with a tooth pick and it comes out clean.
Zucchini and Grilled Bread Gratin
1-2 zucchini, Sliced
1 Onion, sliced
3 cloves of garlic
3 thick slices of crusty bread or 2 cups premade croutons
2 tbsp olive oil
1 cup of cheddar cheese, shredded
Salt and Pepper
Preheat the oven to 350 degrees.
Slice the zucchini into coins. Slice the onion and garlic and set off to the side. Drizzle 1 tbsp olive oil on the bread and toast or grill. Cut the bread into cubes. In a baking dish toss together the bread, zucchini, onion, garlic, salt, pepper and olive oil. Grate the cheddar cheese over top of the veggies and bread. Bake in the oven for 30 minutes. Enjoy warm.
Thai Zoodles
2 zucchini, spirralized
1/4 of a purple cabbage, shredded
1 bell pepper, cut into strips
1 onion, sliced
3 medium carrots, cut into strips
2 tbsp olive oil
Thai Peanut Sauce
1/4 cup plain peanut butter
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp ginger, grated
1 clove of garlic, grated
1 tsp hot sauce
Water as needed
In a sauté pan over medium heat add the oil and let it heat up. Add in the cabbage, carrot, onion and pepper; letting it cook until just soft. Add the zoodles to the pan and let it cook for just a minute. Remove from the heat and make the sauce.
In a bowl combine and the sauce ingredients and whisk together. If the sauce is thick add a tsp of water at a time to thin it out.
Add the peanut sauce to the veggies in the pan and mix to coat evenly. Serve with fresh cilantro, peanuts and lime.
Grilled Zucchini Salad
2 zucchini, cut into strips
2 tbsp olive oil
1 tbsp oregano
1 onion, sliced
1/4 cup toasted walnuts
2 oranges cut into segments
Dressing:
2 tbsp olive oil
Juice from a half of a lemon
1 tsp dijon mustard
1 tbsp fresh dill
Salt and Pepper
Cut zucchini into 1/2 inch thick strip and cut onion into slices. Toss in the olive oil, oregano, salt and pepper. Grill on the BBQ on both sides. Take off the grill and let cool in a bowl. Add in walnuts and oranges into the bowl.
Combine the dressing in a bowl and mix well and pour over salad.
Cucumber
Crispy Chick Pea and Cucumber Salad
Cucumber and Melon Slushy
Korean Cucumber Salad
Cucumber Storage Tips:
Storing cucumbers is easy as wrapping them in dry paper towel and placing them in an open plastic bag. Make sure the bag is left open to allow air flow. Cucumbers will store in the fridge like this for a 10 days.
The alternative method is to just store the cucumbers on the counter. They will delicious and crisp like this for 7 days.
Crispy Chick Pea and Cucumber Salad
1 Cucumber
1 shallot, sliced
1 16oz can of chick peas
1 tsp smoked paprika
3 tbsp olive oil
1/2 cup yogurt
1/8 cup tahini
1 tbsp lemon
1 tbsp honey
2 tbsp dill
Salt and Pepper
Preheat the oven to 425F. Drain and rinse the can of chick peas. Toss together the chick peas, shallots, olive oil, smoked paprika, salt and pepper. Roast in the oven for 30-40 minutes.
Combine the yogurt, tahini, lemon, honey and dill in a food processor and blend.
On a plate spread out the dressing, then top with the crispy chick peas and shallots.
Cut the cucumber into 1/2 inch pieces and garnish on top of the chick peas.
Cucumber and Melon Slushy
1 cucumber
1 melon
Mint
1 cup of ice
In a blender, blend the cucumber, melon, ice, and mint. Blend until everything is combined.
Korean Cucumber Salad
1 Cucumber
1 tbsp soya sauce
2 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp chilli flakes
1/4 tsp sesame seeds
2 green onions
Slice the cucumbers. In a bowl mix the together the soya sauce, rice wine vinegar and sugar. Pour the sauce over the cucumbers and mix well. Add in the green onions and chilli powdered. Mix everything together and serve.
Carrots
Roasted Carrot and Herb Salad
Carrot Mustard Slaw
Carrot Hummus
Carrot Storage Tips:
When you get your carrots, cut the tops off. The carrot tops will literally suck the life out of the carrot. Place the carrots into a zip lock bag with a dry piece of paper towel. The paper towel will soak up any extra moisture the carrot gives off. The Carrots will stay crisp in the fridge up to 7 days.
Freezing carrots, cut into uniform pieces and blanch in boiling water for 3 minutes. This will slightly cook the carrot, but not completely through. With a slotted spoon remove the carrots, or strain with a colander. Dump out the carrots on a baking tray lined with parchment paper. Put into the freezer for 2 hours. Remove the tray and put the frozen carrots into a zip lock bag, and store it in the freezer.
Roasted Carrot and Herb Salad
1 lbs carrots, tips cut off
1 tbsp olive oil
Salt and pepper
Dressing
1/4 cup olive oil
1/8 cup cilantro
1/8 cup parsley
1/8 cup dill
Couple mint leaves
Juice from 1 lemon
Roast carrots with the olive oil, salt and pepper for 45 minutes or until tender. Mix the dressing ingredients in a food processor. Pour dressing over the roasted carrots.
Carrot Mustard Slaw
1 Bundle of Carrots, shredded
1 onion, sliced
1 cup of micro greens
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp grainy dijon mustard
1 tsp honey
Salt and Pepper
Remove the tops from the carrots, with a box grater, shred the carrots. Thinly slice the onion. In a bowl mix together the carrot, onion, and micro greens of your choice.
In a separate bowl, mix together the olive oil, lemon juice, dijon, honey, salt and pepper.
Add the dressing to the vegetables and mix together. Let it marinate together for 1 hour in the fridge.
Carrot Hummus with Carrot Top Pesto
Hummus
4 medium carrots
1 bulb of garlic
1/4 cup + 1 tsp olive oil
1 can of chick peas
Juice from 1 lemon
1 tbsp tahini
Salt and Pepper
Pesto
1/2 cup carrot tops
3 tbsp olive oil
1/4 cup toasted nuts
1 tbsp lemon juice
1 clove of garlic
Salt and Pepper
Preheat the oven to 350 degrees. Toss the carrots in 1 tbsp olive oil and so salt and pepper. Cut the top off of the garlic bulb drizzle with olive oil and wrap in tin foil. Roast the carrots and garlic in the oven for 45 minutes.
In a food processor add the cooked carrots, roasted garlic, olive oil, chick peas, lemon juice, tahini, salt and pepper. Blend until smooth.
To make the pesto add the carrot tops, oil, toasted nuts, lemon juice, garlic, salt and pepper to a blended and blend until combined.
Serve by spreading the hummus out on a plate creating ridges and dimples and pour the pesto over top and serve with chopped veggies and crackers.
Potatoes
Potato Pancakes
Warm Potato Salad
Parmesan Roasted Potatoes
Potato Storage Tips:
Store potatoes in a cool, dry, dark and well ventilated place. Typically in a cardboard box in the pantry or garage. Do not store them in the fridge. The humidity in the fridge will make them sprout over time and the cold air will make the potato convert its starch to sugar. Making the potato sweet.
Potato Pancakes
5-6 medium potatoes, shredded
1 onion, sliced
1 tsp salt
4 sprigs of thyme, stem removed
1 large egg
2 cloves of garlic, crushed
1/4 cup flour or gluten free flour
Shred the potatoes and add the salt and mix thoroughly, let sit for 10 minutes. Drain off the liquid in the bowl. Squeeze the potatoes removing any extra water from the potatoes. In a bowl combine all the ingredients to the potatoes and mix until everything is incorporated. In a frying pan over medium high heat add 4 tbsp of cooking oil or fat of your choice. Wait till the oil is hot. Form the potato pancakes into little patties and place into the pan to fry for 3 minutes each side. Serve with sour cream and chopped chives.
Warm potato salad
2 lbs of potatoes
4 strips of bacon
1 bundle of green onions
2 cloves of garlic
1/4 olive oil
3 tbsp lemon juice
1 tbsp Dijon
Salt and Pepper
Roughly chop the potatoes into 1 inch cubes. Par cook the potatoes in boiling water for 4 minutes. Strain the potato’s once cooked. In a sauté pan cook the 4 strips of bacon until crispy. In a bowl combine the oil, lemon juice, mustard, green onion, garlic, salt and pepper. Thoroughly mix together. Roughly chop the bacon. Toss the bacon and warm potatoes in the dressing. Serve.
Parmesan Roasted Potatoes
1 lbs of baby potatoes
2 tbsp olive oil
1 cup shredded Parmesan
Salt and Pepper
Preheat the oven to 400F. On a sheet pan lined with parchment paper. Drizzle 2 tbsp olive oil. Evenly sprinkle the 1 cup of cheese in a circle on top of the oil. Season the top of the cheese with salt and pepper.
Cut potatoes in half length wise. Place potatoes on top of the cheese cut side down.
Cook in the oven for 30-40 minutes. Cheese will melt and start to form a crust.
Peppers
Sheet Pan Roasted Veggies
Stuffed Pepper Soup
Pepper Storage Tips:
Peppers will last in your fridge crisper drawer for up to 2 weeks.
To freeze peppers, slice or dice the pepper to the desired size. Next evenly space out the peppers on a baking sheet lined with parchment paper and freeze for 2 hours. After 2 hours remove the peppers from the freezer and place in zip lock freezer bags and put back into the freezer. Peppers will store like this for up to 6 months.
Sheet Pan Roasted Veggies
1-2 peppers cut into 1/2 inch pieces
10 mushrooms cut into 1/4’s
2 onions, diced
1 zucchini, diced
3 tbsp olive oil
1 tbsp garlic powder
Salt and Pepper
Preheat the oven to 400 degrees. In a bowl toss together all the vegetables, oil and seasoning. Evenly spread out the veggies on a sheet tray and roast for 15-20 minutes.
This is a great stand by veggies after a long day at work. Throw it into a pasta and tomato sauce for a quick tasty meal.
Stuffed Pepper Soup
2 large bell peppers, diced
2 onion, diced
3 cloves of garlic, minced
2 stalks of celery, diced
2 small carrots, chopped
1 lbs of ground beef or turkey (optional)
2 tbsp olive oil
4 cups of chicken broth
1 can of crushed tomatoes
1/2 cup rice
2 tbsp Italian herd seasoning
Salt and Pepper, to taste
In a large pan over medium heat add the ground meat and cook all the way through. Once the meat is cooked remove from the pan and add the olive oil. Once the olive oil is heated, add the chopped onion, celery, peppers, carrots and garlic to the pan. Letting the vegetables cook for about 4-5 minutes. Deglaze the pan with a 1/2 cup of white wine. Let the wine reduce by half. Next add the ground meat back into the pot. Add the dried herbs, broth, rice and crushed tomatoes to the pan and bring to a simmer. Reduce the heat to low and cover with a lid. Let the rice fully cook for 10-15 minutes. Lastly season with salt and pepper to taste.
Leeks
Leek, Potato and Sausage Soup
French Onion Soup
Leek Storage Tips:
Whole onions can be stored in a cool, dry, dark and well ventilated place. This would be a basement, cellar, or garage. Already peeled and cut onions can be stored in the fridge in a air tight container to prevent the onion odour corrupting other foods. They will store in the fridge for 7-10 days.
Green onions can be stored in the fridge in a zip lock bag with a paper towel for up to a week.
Leek, Potato, Sausage Soup
2 Leeks, cleaned and chopped
3 medium potatoes, cut into 1 inch cubes
Sausage coil, cut into 1 inch pieces
3 cloves of garlic, chopped
1 cup mushrooms, sliced
2 tbsp butter
1/2 cup heavy cream
4 cups chicken broth
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp sage, chopped
3 tbsp flour
3 tbsp olive oil
Salt and Pepper
In a large pot over medium high heat add in the butter, leeks, garlic, mushrooms and sausage. Let everything cook together for 3 minutes. Remember to stir to prevent the leeks from burning to the bottom. Next add in the potatoes and chicken broth. Let the soup come to a boil and reduce heat to medium and let the soup simmer for 15-20 minutes or until the potatoes are fork tender.
Mix together the oil and flour in a bowl and then slowly whisk it into the soup. Allow a couple minutes for the soup to thicken. Once the soup has thickened add in the onion powder, garlic powder, sage and the heavy cream. Adjust the seasoning with salt and pepper and serve.
French Onion Soup
2 Leeks
2 Onions
4 cloves of crushed garlic
3 tbsp Olive Oil
2 tbsp butter
1/2 cup white wine
2 Liters of chicken broth
2 bay leaves
1 bundle of thyme
Salt and Pepper
French bread
1 cup Gruyere cheese, cheddar, or swiss; shredded
In a large pot over medium heat, add the oil and butter. Roughly chop the onions and leeks (remember clean the dirt between the leeks). Add them to the pot and cook the onions and leeks for 5 minutes and add in the garlic. Add the white wine to the onions and reduce the wine until it is nearly dissolved. Pour in the broth, and add in the bay leaves and thyme. Reduce the heat to medium and simmer for an hour. Remember to stir every 10 minutes to prevent sticking to the bottom.
Preheat the oven to 350 degrees. Slice the bread in 1 inch thick pieces and toast in the oven for 7 minutes. Remove from the oven and drizzle with olive oil and put the cheese on top and put back into the oven for 5 minutes. Remove the croutons from the oven.
Ladle the soup into a bowl and top with warm croutons.
Tomatoes
Roasted Tomato Aioli
Tomato Pie
Tomato Storage Tips:
Store your tomatoes, upside down (stem side down) on a tray left out on the counter. Ripened tomatoes will store like this for up to 6 days. If they last that long.
Freezing tomatoes has never been simpler, start by coring the tomato. Next place the tomatoes on a baking sheet lined with parchment paper. Freeze for 5 hours. Once frozen solid, remove the tomato from the freezer and put into freezer bags. Put back into the freezer, the tomatoes will last like this for up to a year.
Roasted Tomato Aioli
1 cup cheery tomatoes
1 bulb of garlic
1/2 cup mayo
1 tsp dijon mustard
Basil
Salt and Pepper
Roast tomatoes and a bulb of garlic in the oven at 350 F for a half hour. To a food processor add in the cooked tomato, roasted garlic, dijon mustard, basil, mayo, salt and pepper. Blend until the aioli becomes smooth. Enjoy as a salad dressing or a spread for sandwiches.
Tomato Pie
3 large beef steak tomatoes, cut into slices
2 small onions, sliced
1/4 fresh basil
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1 cup mayo
1 tbsp garlic powder
Salt and Pepper
Take the sliced tomatoes and lay them out on a baking sheet. Next sprinkle salt on both sides of the tomatoes. You want the tomatoes to release some of the water. After 5 minutes of sitting remove the tomatoes from the tray and pat with a paper towel to remove any excess moisture.
In a baking dish add a layer of slice tomatoes, one of the sliced onions and half of the basil. Repeat the step one more time. In a bowl mix together the mayo, cheese, garlic powder, salt and pepper. Dump the mayo mixture on top and spread out evenly. Bake in a preheat 350F oven for 15-20 minutes.
Beets
Crusty Grilled Bread with Roasted Beets
Beet Brownies
Roasted Beet Salad
Beet and Rye Bread Salad
Beets Storage Tips:
Take the tops off the beets, putting them into a resealable bag and put in the fridge. Beets will last like this for up to 3 weeks. To prolong the life of the beets poke holes in the bag to allow moisture to escape.
Freezing beets, fill a pot with water. Add the beets and bring the pot to a boil. Cook small beets for 25-30 minutes and larger beets 45-50 minutes. The beets are done when they can be poked with a knife or fork. Put the cooked beets in a bowl of ice water, to cool them down quicker. When the beets are cooled down enough to be handled, peel off the skins. This should come off easily. Next slice or dice the beets and spread out on a baking sheet to flash freeze. Once the beets are fully frozen, package them in a resealable bag and place back into the freezer for later use.
Crusty Bread with Cream Cheese and Roasted Beets
1 lbs of cook and peeled beets
1 cup cream cheese
1 tbsp honey
1 tsp fresh thyme
The juice and zest from half of a lemon
loaf of crusty bread
1 tbsp Extra Virgin Olive Oil
Cut a couple slices of crusty bread and grill it on the BBQ or toast. Cut the beets into chunks or slices. In a bowl add in the cream cheese, thyme, honey, zest and lemon juice; mixing well. Now to assemble. Take the toast and spread on a generous amount of the cheese mixture. Layer on top as much or as little beets you desire and drizzle with olive oil. Enjoy!
Beet Brownies
Beet puree:
1 large Beet, cooked
1/4 milk
In a blender combine the milk and beet into a smooth paste. You will only need a cup of this puree.
Brownie mix:
3/4 cup flour or gluten free flour
1/2 tsp baking powder
3/4 cup cocoa powder
1/2 tsp salt
1 cup of sugar
1 cup of the beet puree
2 large eggs
1/2 cup butter
1 tsp vanilla
1/2 cup chocolate chips
Preheat the oven to 325 degrees farenhiet In a bowl combine the flour, cocoa powder, baking powder, salt. In a separate bowl mix together the eggs, butter, sugar, beet puree and vanilla. Add the wet ingredients into the dry ingredients and then mix in the chocolate chips. Grease a 9 by 9 pan and pour the batter into the pan. Bake for 30-35 minutes.
Roasted Beet Salad
Beets, cooked with skin removed
1/4 cup toasted walnuts or nuts and seeds of your choice
1 cup micro-greens of your choice
Goat cheese
Dressing
/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp dijon mustard
Thyme
Roast the beets in the oven for an hour at 350 degrees. Once cooked, let the beets cool for a minute and then peel. In a sauté pan over high heat toast the nuts until they are brown and toasted. In a bowl whisk together all the ingredients for the dressing. Next add in the diced cooked beets, toasted nuts, cheese and micro greens. Add salt and pepper and toss everything together.
Beet and Rye Bread Salad with Feta
1 Bundle of beets
3 thick slices of rye or pumpernickel bread
1 onion, diced
2 cloves of garlic
4 tbsp olive oil
2 tbsp vinegar
1/2 cup feta cheese
Salt and Pepper
With some tin foil wrap and roast the beets in the oven for 45 minutes. Grill the bread on the BBQ and set off to the side.
Once the beets are cooked let them cool slightly and carefully peel. Chop into rough chunks and put into a bowl. Roughly chop the grilled bread into bight size pieces and add to the bowl with the beets. Add in the chopped onion, garlic, olive oil, vinegar, salt and pepper. Toss everything together and garnish with feta cheese.
Garlic
Roasted Garlic Cheese Toast
Garlic Storage Tips
Store garlic in a cardboard box or paper bag in a cool dark area. The paper bag or box still creates air flow and ventilation allowing the garlic to breath. Avoid storing the garlic in a plastic bag. This will create moisture build up and make the garlic spoil faster.
Roasted Garlic Cheese Toast
1 garlic bulb
1 tbsp Olive oil
1 loaf of French bread or crusty bread of your choice
1/2 cup butter
1 cup of cheddar and mozzarella blend (or any cheese you like)
1/4 chopped parsley
Salt and Pepper
Cut the top off the garlic exposing the cloves inside. Put the garlic in a piece of aluminum foil, drizzle 1 tbsp olive oil over to and salt and pepper the top. Wrap the garlic bulb in the foil and roast in the oven for 1 hour at 350 degrees. Once cooled you can squeeze the garlic from the cloves.
Add the roasted cloves to the room temp butter, add in the parsley and salt and pepper and mix well. Add a thick layer of the butter to the cut half of bread. Add cheese to the top and bake at 350 degrees for 10-15 minutes.
Butter Crunch Lettuce
Strawberry Vinaigrette
Ultimate Summer Salad
Lettuce Storage Tips:
In a resealable container or bag, line the bottom with a paper towel. Place the lid back on or reseal the bag and store in your fridge for up to 7 days. A container works great because it prevents the lettuce from getting bruised.
Strawberry Vinaigrette
1/4 cup Extra Virgin Olive Oil
2 tbsp balsamic vinegar
3 strawberries, cut into 1/4’s
2 tbsp fresh basil
1 tsp dijon mustard
Salt and Pepper
Put all the ingredients into a blender and puree until everything is combined. This recipe is versatile, you don’t have to use strawberries, any berries you have on hand will do. Same goes for the herbs.
Ultimate Summer Salad
Large bag of mixed salad greens
1 cup cherry tomatoes, cut in half
1 cup cucumbers, sliced
1/2 of red onion, sliced
1/2 cup of toasted walnuts
1 cup sliced strawberries
1/2 cup crumbled feta
In a large bowl combine, all of the ingredients, layering each one on top of the other. Dress with a strawberry vinaigrette. Optional serve with grilled chicken, fish or temph
Celery
Waldorf salad
Caribbean Golden Rice
Celery Storage Tips:
Celery Storage Tips:
Store celery in a resealable plastic bag with a piece of paper towel in the bag. This will help to wick away the moister and make your celery last in the fridge for up to a week.
Waldorff Salad
1 bundle of celery, roughly chopped, use the celery leaves as well
1 onion, chopped
1 apple, cut into cubes
1/4 cup of dried cranberries
1/4 toasted walnuts
1/4 cup mayo
2 tbsp olive oil
Juice from 1/2 lemon or 1 tbsp vinegar
Salt and Pepper
*optional chicken breast*, chopped
Cut and chop all of the ingredients and place in a bow with the mayo, olive oil, lemon juice, chicken, salt and pepper. Mix everything together and chill in the fridge for 2 hours before eating.
Caribbean Golden Rice
1 cup of celery chopped
2 onions, diced
3 carrots, diced
1-2 Jalapenos, diced
1 cup tomatoes, diced
1 zucchini, diced
2 cups Rice of your choice
1 can of light coconut milk
2 cups chicken broth
3 tbsp olive oil
1 tsp turmeric powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
Salt and Pepper
Start by placing a large pot over medium high heat, add in the olive oil. Once the oil is hot add the onion, celery, carrots, garlic and jalapeños. Let all the veggies cook together for 4-5 minutes. Once the vegetables are softened slightly, add in the rice, stir the rice into the vegetables and oil to insure that every grain of rice is coated in oil. Next to the pan add cinnamon, nutmeg, turmeric, cloves and allspice. Let the spices cook for a minute to start to release all of their natural oils.
Add the coconut milk and broth, bring up to a simmer. Once the rice is simmering add the chopped tomatoes and zucchini. Season with salt and pepper, reduce the heat to low and let the rice cook for 20 minutes or until it’s tender.
