World Produce Project Recipes

World Produce Project Recipes

<b>Mexicali Blue’s Tomatillo Salsa and Pupusas</b>



1 pound tomatillos, husked

20 serrano peppers

5 quarts water

2 cloves of garlic

salt to taste

<i>Note about tomatillos: They are green and covered in a papery-thin husk. Their flavor can range from sour to mild and sweet. A pinch of sugar can be used to balance the taste of very tart tomatillos. Uncooked tomatillos add a fresh, tangy citrus-like flavor to salsas and the like. Blanching the tomatillos will mellow their flavor and roasting them will give them an earthy, nutty flavor. They are a good source of Vitamins C and A.</i>

Boil tomatillos and Serrano peppers in water. Blend together the tomatillos and peppers. Combine with garlic and add salt to taste.



2 cups Masa (a finely-ground corn meal)

1 1/8 cups tap water

amaranth, chopped

soft shredded white cheese, mozzarella

red or black refried beans

Combine masa and water and knead for about 3 minutes. If dry, add more water a bit at a time to achieve correct consistency. Roll a piece of masa in your hand into a ball slightly larger than the size of a golf ball. Flatten the dough into a circle about 1/4 in. thick. Put cheese, beans, and amaranth in the center and raise the sides of the dough around it and seal it at the top. Form into a ball again and flatten the whole thing by patting it back and forth between your hands. Don't worry too much if some of the stuffing peaks through. The finished pupusas should be about 1/4- to 1/2-inch thick. Heat a griddle with a light coating of oil and cook the pupusas for about 2 minutes on each side. Turn a few times to prevent burning and to check if done. Serve with salsa.

<b>Sautéed Amaranth</b>


fresh bunch of amaranth

2 tablespoons of olive oil

fresh chopped garlic

salt and pepper to taste

<i>Note about amaranth: Slightly earthy/nutty flavor. It can be substituted for spinach and goes well in salads, soups, and stir-fries. High in protein and a good source of iron and calcium.</i>

Clean amaranth. In saucepan or on grill, heat olive oil. Add fresh garlic, salt, pepper and amaranth. Sauce lightly until all flavors are incorporated and the greens are tender. Optional: Add mushrooms and crumble cheese on top.



15 lbs of pork (butt cut)

1/2 quart of lemon juice

3 large onions, sliced

5 ounces of salt

24 Ancho chiles

5 quarts of water

<i>Note about anchos: Large and triangular in shape, they ripen red and dry blackish-brown. The heat source for all peppers is capsaicin, a chemical produced by the glands and found largely in the seeds and membranes. In general, small peppers with narrow shoulders are the hottest because they contain a larger proportion of seeds and membranes. Anchos are a mild to medium-hot. Common uses include: mole, enchilada sauce, and chile con carne.</i>

Cut Port into 1-inch cubed pieces. Marinate pork with lemon juice, onions and salt for three days. Boil anchos in water for 20 minutes. Drain peppers to separate skin. Reserve water. Blend peppers and water together and pour over meat marinade. Cook over medium heat for 30 minutes.

<b>Bamye — Kurdish Okra Soup</b>

<i>by Pshko Siteki, Arlington resident</i>


2 cups okra

4 tablespoons tomato paste

4-5 cloves of garlic, large choppings

1 tablespoon salt (or less to taste)

1/4-1/2 cup vegetable oil (enough to fry the tomato paste)

About 5 cups water (should more than cover okra)

Rinse and drain okra in a sieve to remove most of its stickiness. Heat the oil in a deep pan over medium high heat. Add salt and tomato paste and stir until tomato paste is in small pieces. Add water. Add okra and garlic. Partly cover and cook, stirring occasionally, for about 30 minutes. Taste and add water or salt accordingly. Takes about 45 minutes. This is a typical everyday Kurdish dish. It is a soupy dish that is served over rice. Also good with Middle Eastern bread, raw greens (such as Amaranth), and raw green onions.

<b>Five Green Salsa with Garlic and Lime</b>

<i>by Marina Franco, Secrets of Salsa Cookbook, created by women immigrants from Mexico enrolled in English classes. Printed with permission from Anderson Valley Adult School.</i>


1 pound tomatillos, husked

1 ripe avocado

4-7 hot peppers (jalapenos or habaneros)

1 lime

1 clove of garlic

1/2 cup chopped cilantro

Roast tomatillos and peppers on the grill. (Cook in a skillet over low heat or broil on each side for about 5 minutes, until soft and blistered.) Blend garlic first with a little water in blender, or mash. Combine garlic with roasted peppers and tomatillos and blend on low. Mash or cut finely the avocado. Combine avocado, cilantro and contents of blender in a bowl. Squeeze lime into salsa and add salt to taste.

<b>Skillet Okra & Vegetables</b>

<i>Adapted by <a href="">Community Harvest</a> from the Better Homes & Gardens Farmers’ Market Cookbook</i>


1 medium green sweet pepper, chopped (3/4 cup)

1 medium onion, chopped (1/2 cup)

2 cloves garlic, peeled and chopped

1-2 Tbsp. vegetable oil

2 large tomatoes, peeled and chopped (2 1/2cups)

1/2 lb. okra, cut into 1/2 inch pieces (2 cups)

1 cup cut fresh corn

1/4 tsp. salt

1/8 tsp. basil

1/8 tsp. cayenne pepper

<i>Note about okra: Sometimes compared to eggplant. Useful as a thickening agent in soups and stews. Good source of Vitamins C (helps prevent cancer) and A (helps fight off infections and good for eyesight). It is also high in fiber (helps reduce heart disease).</i>

In a large skillet, cook green pepper, onion, and garlic in oil until onion is tender but not brown. Stir in tomatoes, okra, corn, salt, and Cayenne pepper. Cook covered, over medium-low heat about 20 minutes or until okra is tender. Optional: Sprinkle with 3 slices of cooked, crumbled bacon.

<b>Amaranth and Red Mustard Greens with Hazelnuts & Basil</b>

<i>Courtesy of <a href="">Pike Place Market Basket</a> CSA</i>


1 tablespoon olive oil

1/2 cup sliced mushrooms (good with shitake)

1/4 cup chopped hazelnuts

1 tablespoon chopped basil

1 bunch of amaranth and mustard greens

crumbled cheese (goat or gorgonzola)

<i>Note about amaranth: Slightly earthy/nutty flavor. It can be substituted for spinach and goes well in salads, soups, and stir-fries. High in protein and a good source of iron and calcium.</i>

Heat oil in large skillet or wok and sauté mushrooms, nuts, and basil. Add torn greens, still wet from washing. Cover for 2 minutes, then remove from heat and leave covered for 2 more minutes to steam. Place greens on warm, thick bread with goat or gorgonzola cheese crumbled on top for an open faced sandwich. Or serve over cous cous. Variation: For added protein toss in some tofu or chicken.

<b>Armenian Striped Cucumber and Yogurt Salad</b>

<i>by Bruce Saunders (Arlington resident), <a href="">Eco Friendly Foods 2003</a></i>


2 large armenian striped cucumbers, peeled, seeded, grated and drained or squeezed dry

2 or more large cloves of garlic, crushed or minced fine juice of half a lemon

8 ounces of plain yogurt (preferably whole milk)

pinch of kosher salt and pinch of finely ground white pepper

optional finely minced fresh mint, greek oregano, or other favorite herbs.

Prepare cucumbers, reserving cucumber juice. Blend yogurt with remaining ingredients in large bowl. Add grated cucumber and mix. Then add back reserved cucumber juice in small amounts to reach desired consistency. It should be pourable but not too runny. (The yogurt can also be drained for 2-3 days in a yogurt strainer or cheesecloth. This will allow you to add back more of the cucumber juice for a more pronounced cucumber flavor.) Serve with pita bread or spoon over salad greens or fresh sliced tomatoes.

<b>Stuffed Magda Mideast Squash</b>

<i>by Margaret Wise, 2nd Place in Summer Squash Recipe Contest Courtesy of <a href="">Johnny’s Selected Seeds.</a></i>.


1 magda middle eastern squash 1- 1 1/2 lb.

2 cups green butterbean soybeans, cooked

1 teaspoon curry

_ teaspoon salt

1 teaspoon margarine or butter

pepper to taste

Cut squash in half, lengthwise, remove seeds. Microwave 6-8 minutes, or until tender. Blanche green soybeans, "pop" from hulls. Cook about 10 minutes in rapidly boiling water. Drain. Scrape cooked squash from peel, leaving peel intact. Place in dish; add salt and curry powder, mix. Fill peels with cooked soybeans, top with the squash mixture. Add margarine or butter to top of each half. Sprinkle on pepper. Microwave 4-5 minutes. Serves 2.

Variation: To spruce up this dish, consider cooking under layers of rolled grape leaves.