- 1 lb. of any small pasta (shells, bows, elbow, orzo, anchellini, etc.)
- ¼ cup grated Parmesian cheese
- ½ cup sundried tomatoes, in oil (chopped)
- ½ cup marinated artichoke, in oil (chopped)
- ¼ cup pine nuts (substitute blanched slivered almonds)
- 3 roasted bell peppers - optional (see recipe above)
- 3 cloves garlic (minced)
- 1 “handful” parsley (substitute sweet basil or mint)
- ½ cup dried salami
- 1 cup SUBURBAN HARVEST fruit vinegar
- Salt and pepper to taste
Cook pasta “al dente”, drain and refrigerate. Chop roasted peppers, sundried tomatoes, marinated artichoke and salami. Set aside (save any oil from the tomatoes and/or roasted peppers). Mince garlic and parsley (substitute sweet basil or mint). Set aside. Chop or thinly slice dried salami (thin strips or small chunks). Mix chilled pasta with all the chopped/minced ingredients in a large bowl. Add vinegar and continue mixing. Salt and pepper to taste. If mixture is too “dry”, add more vinegar or oil from sun dried tomatoes/marinated artichoke.
NOTE: Most of our recipes are in the style of "peasant food". They are simple dishes, and you are encourage to use what you have available or leftover in the refrigerator. Enhance, substitute and personalize YOUR version and call it your own. MANGIAMO! (Let's Eat!).
HONEY-VANILLA GREEK YOGURT with STICKY BALSAMIC BERRIES
- 2 cups honey-vanilla Greek yogurt
- 1 tbsp. honey
- 2 cup berries (your choice: strawberry, raspberry, blueberry, blackberry)
- ½ cup SUBURBAN HARVEST balsamic-style vinegar
(substitute with any other Suburban Harvest fruit vinegar)
- ¼ cup slivered almonds
In a small sauce pan, combine vinegar and honey. Over a medium heat, bring to boil, stirring to combine dissolved honey into the vinegar. Continue boiling, while constantly swirling the pan, until honey/vinegar mix reduces to a syrup (3-5 minutes). When thick and sticky, remove from heat, add berries and gently stir to coat.
Put portions of yogurt into four parfait glasses, small cups or small bowls. Gently spoon berries and syrup over yogurt. Top with slivered almonds. As a special garnish, a mint leaf or sweet basil leaf may be added.
ROASTED CHICKEN SALAD
- 2 lbs. boneless/skinless chicken breast, cooked & chilled
(super market "roaster" chicken is recommended)
- 1 cup mayonnaise
- ½ tsp. garlic powder
- ¾ cup pecan (toasted & chopped)
- 1 cup dried cranberries
- 2 cups seedless grapes (halved)
- 3 celery stalks
- 5 tsp. honey
- ½ tsp. onion powder
- 2 tsp. poppy seeds
- 4 tbsp. of any SUBURBAN HARVEST fruit vinegar
- Salt and pepper to taste
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, garlic powder, onion powder, salt & pepper. Refrigerate. Dice chicken breasts and celery. Transfer to large bowl. Stir in pecans, dried cranberries, grapes and dressing.
PINEAPPLE & HABANERO SAUCE
- 1 cup SUBURBAN HARVEST fruit vinegar (guava, apricot, blueberry tokay or cherry is recommended)
- 4 cups sugar
- 1 cup pineapple juice
- 3 tbsp lemon juice
- 5-6 habanero peppers roasted and finely chopped
- 1 medium onion, finely chopped
- 1 red and 1 yellow bell pepper (colors are important!), finely chopped
- 1 mango, finely chopped
- 5-6 habanero peppers, roasted and finely chopped
- 1 medium to large pineapple: sliced, roasted and finely chopped (substitute two cans of pineapple)
- 3 tbsp cornstarch (make slurry with small portion of vinegar)
In a large pot, make a simple syrup using sugar, vinegar, pineapple juice and lemon juice, over a medium-high heat , until the sugar dissolves. Turn up heat and bring to a boil for two minutes. Turn heat off and let sit while prepping remaining ingredients. Roast sliced pineapple and habanero peppers (roasting will flavor pineapple and mellow peppers). Roast on BBQ or using a stove-top grill pan. Roast habanero’s over an open flame or in a searing hot pan. Finely chop habanero’s (removing seeds will tone down hotness of the peppers). (NOTE: be careful not to touch face or eye’s after chopping habanero’s!) Finely chop pineapple, bell peppers and onions and stir ALL ingredients into syrup mixture. Stir in corn starch slurry and bring mixture to a boil. Turn down heat and simmer for 5-10 minutes. The consistency should be syrupy and chunky. Recipe makes 4-5 pints. Sauce may be canned using water bath for 15 minutes OR place in jars and freeze. Use with chicken, pork or fish. Great as an appetizer with cream cheese or goat cheese and used as a dip with tortilla chips or as a topping on crackers.
MELON CUCUMBER SALAD
- 2 cups of chunked or balled Honeydew Melon (substitute with Cantaloupe Melon)
- ¼ cup Honey
- 2 tsp Yellow Mustard Seed
- ½ tsp Celery Seeds
- ½ tsp Salt
- 1 cup finely diced Celery
- ½ cup halved Grapes
- 2 tsp finely chopped Celery Leaves
- 1 cup finely diced Cucumber (peeled)
- ½ cup SUBURBAN HARVEST fruit vinegar
Combine honey, ¼ cup water, mustard seeds, celery seeds, salt and vinegar in a 1- to 1 ½ -quart pan. Simmer mixture over medium heat for 5 minutes, then boil over high heat, stirring often, until mixture is reduce to ½ cup. Set reduced mixture aside to cool.
In a salad bowl, combine cooled mixture, honeydew melon chunks (or balls), diced cucumber, diced celery and halved grapes. Cover and chill, stirring occasionally to “marry” the flavors. Chilling will require 15-60 minutes. Just prior to service, stir in chopped celery leaves.
GUAVA BBQ SAUCE
- 1 cup cold water
- 2 tbsp minced onion
- 1 cup guava paste (substitute with cranberry sauce)
- 1 tbsp minced fresh ginger
- ¼ cup dark rum
- ¼ cup fresh lemon juice
- 1/3 cup SUBURBAN HARVEST fruit vinegar (Guava is recommended)
- ¼ cup tomato paste
- 1 tbsp soy sauce
- 2 tsp ketchup
- 2 tsp Worchestershire sauce
- 2 cloves fresh garlic, minced
- ¼ scotch bonnet chili pepper, minced (optional)
- Kosher salt and pepper to taste
Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup (or catsup), Worchestershire sauce, garlic and chili pepper into a saucepan. Bring to simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored (10 to 15 minutes). The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.
This BBQ sauce is highly recommended for pork or chicken.
SPICY FRUIT SALSA
¼ cup each (as available or as needed for color):
- Strawberries, finely chopped
- Pink and white grapefruit sections, chopped
- Blueberries, halved
- Kiwi, finely chopped
- Blackberries, halved or quartered
- Small red grapes, halved
- Raspberries, halved
- Pomegranate seeds
- Papaya, finely chopped
NOTE: Substitute seasonal or your favorite fruits, as available.
- Red onion, diced
- Pineapple, finely chopped
- Jalepeno or habanero, finely minced (seeds removed)
- Cayenne pepper powder (if you're feeling really spicy)
Combine ingredients in bowl and add SUBURBAN HARVEST fruit vinegar. Start with 2 tablespoons and add more, if needed. Toss gently. Add cayenne powder to taste (optional).
ROASTED BELL PEPPERS
- 4-6 Bell peppers (green, red, yellow, orange)
- 1 head of fresh garlic
- 1 bunch Italian parsley (Italian, not the "other" kind)
- 1/4 cup Olive oil
- Garlic salt (to taste)
- Fresh ground pepper (to taste)
- 1-2 One gallon zip lock bags
- Sugar (to taste)
- Any SUBURBAN HARVEST fruit vinegar
Roast whole peppers over an open flame: gas stove or BBQ (oven roasting will also work). Put peppers directly on burner or grill. No pan or foil is necessary. Using tongs, constantly turn the peppers until the skins turn BLACK. Once completely blackened, place hot peppers into a zip lock bag. Placing hot peppers into zip lock bag will steam the peppers, softening them. While peppers are steaming in bags, prepare parsley and garlic. Coarsely chop garlic and parsley, then combine and chop until fine. Chopping the parsley and garlic together will help the flavors “marry”. Set garlic and parsley aside. Take the peppers out of zip lock bag and gently rub off the blackened skin under running water. Carefully cut a square around the stem of the peppers and remove stem and seeds as a whole unit. Rinse remaining seeds from the body of the pepper. Cut pepper into strips or squares (long strips are great with a piece of crusty bread; smaller squares are good in a salad or with pasta). Place cut peppers into bowl and gently mix with prepared parsley and garlic. Add 2-3 tablespoons of olive oil and 1/4-1/2 cup of vinegar. Add garlic salt and fresh ground pepper to taste. Finish with a pinch of white sugar. Mix gently.
Peppers are ready to eat! Put remaining peppers (if any) into a covered dish and refrigerate. They should keep for a week and will only get better.
(Farro is an "ancient grain," similar to whole wheat)
- 3 tbsp SUBURBAN HARVEST fruit vinegar
(apricot, tokay, fig or cherry are recommended)
- 1 - 8 oz. package of whole farro
(find farro in the grocery store, in the "rice" area)
- ¼ tsp honey `
- ½ tsp Dijon mustard
- ¼ cup olive oil
- ½ cup chopped chives or green onion
- ½ cup basil or mint, coarsely chopped
- ½ cup feta cheese
- 2 cups of any summer fruit
- Salt & pepper to taste
Prepare farro according to package directions and set aside in a large bowl.
In medium bowl, whisk together vinegar, honey and mustard. Add olive oil and whisk briskly to incorporate. Add salt and pepper to taste.
Combine cooked farro and vinaigrette. Top the faro with chives, basil (or mint), chopped fruit and feta cheese. Gently stir to combine. Salt and pepper to taste.
Copyright © Diane A Alley. All rights reserved.