Farm Fresh Recipes — pepper

Coconut- Quinoa Coleslaw with Minty Tahini Dressing ½ C quinoa, rinsed 1 C water ¼ t salt Dressing: ½ C tahini ¼ C lime juice 2 T olive oil 1 T maple syrup ¾ C water Salt 1 C packed mint leaves  Veggies:  2 C each, red cabbage, green cabbage, and kale, shredded 3 carrots, sliced finely 1 red pepper, sliced finely or sub 1 cucumber ¼ C lemon juice1 T olive oil ¼ t salt 1 C unsweetened, desiccated coconut --- Make the quinoa: combine the quinoa, water, and slat in a small sauce pan. Bring to a boil,...

Tofu Chickpea Stir Fry with Tahini Sauce 1/3 C water1/4 C tahini2 T each tamari & rice vinegar2 t honey3 t minced fresh ginger1 t oil1 C cooked chickpeas, drained and rinsed if using canned1/2 red onion or ½ bunch green onion, thinly sliced1 bell pepper or zucchini, diced8 oz baked tofu, cubed 3 to 4 C cooked rice or other grainsToasted sesame seedsHerbs or green onions, chopped ---Stir together water, tahini, tamari, rice vinegar, honey & 1 t fresh ginger. Heat oil in a large skillet over medium-high, add chickpeas and stir for 2 mins, or until they start...

This recipe for Briam makes such great use of all the Farm Fresh veggies we have available right now - tomatoes, peppers, zucchini, potatoes, onions, and garlic. Your house will never smell better than when this is baking away!

It's peak pepper season here at the Farm, which means that lots of roasted red peppers are being made! With just two roasted red peppers and a few other simple ingerdients you can whip up a delicious pasta sauce, either vegan or with goat cheese, whatever your preference!