Appetizers * Dressings & Condiments * Side Dishes


Quick and Spicy Pico de Gallo

2-3 Serrano pepper, de-seeded and minced
(For a milder flavor use Jalapeños.)
3 c. firm tomatoes, diced
2 c. yellow or white onions, chopped
1 clove garlic, minced
1 c. roughly chopped cilantro
1/2 lime, juiced
Salt to taste

Simply stir all ingredients together in a bowl and refrigerate 2-3 hours prior to serving. Serve with corn chips.

Mayan Citrus Salsa (Xec)

1 Fatalii or Habanero pepper
1 small grapefruit
1 orange
1 lemon
1 lime
½ c. chopped cilantro
Salt to taste

De-seed and mince Fatalii pepper and section the grapefruit, lemon, orange and a lime by cutting in half and spooning out segments and juice. Be sure to discard any seeds. Add ½ cup chopped cilantro. Stir and salt to taste. Excellent served over grilled fish, chicken or pork, or simply enjoy with corn chips.


Basic Horseradish

2 c. peeled and cubed horseradish root
½ c. white vinegar
Ice cubes

Wash and peel the root so that all of the dark skin is removed. Dice the root into ½” cubes and place in a food processor. Add 5-6 ice cubes and process until finely ground. Use caution when opening the processor, as the fumes may be quite potent. Quickly scrap all of the ground horseradish into a bowl and taste for heat. The longer the ground root sits in the bowl, the hotter it will be.

Continue to taste until the heat is right for you. When the spicy heat is right, rapidly stir-in the vinegar. The vinegar stops the enzymatic process that creates the spicy heat. As a rule of thumb: add the vinegar immediately after processing for mild heat, or after about three minutes for hot horseradish. This processed horseradish can be stored for use in cooking or immediately used to make horseradish sauce.

Basic Horseradish Sauce

1 c. sour cream
1 c. Basic Horseradish (see above recipe)
1 Tbsp. Dijon mustard
½ tsp. kosher salt
¼ tsp. freshly ground black pepper

Combine all ingredients in a bowl and whisk thoroughly. Use immediately or store refrigerated in a tightly closed container for up to 3 weeks. Additional herbs and seasonings can be added to taste (chives, parsley, garlic, etc.)

Simple Buttermilk Dressing

½ c. buttermilk
3 Tbsp. mayonnaise
2 Tbsp. fresh, chopped Italian parsley
1 clove garlic, finely chopped
Dash salt
Fresh ground pepper

Whisk together all ingredients except pepper. When well blended, add pepper to taste. Use immediately or store refrigerated in tightly closed container for up to a week.


Roasted Radishes with Greens

2 lbs. radishes with greens
2 Tbsp. extra virgin olive oil
Freshly ground pepper
2 Tbsp. unsalted butter
2 Tbsp. lemon juice

Preheat oven to 400o F. Wash, trim and halve or quarter radishes, reserving the best greens. Wash reserved greens and set aside.

Heat oil in a large, oven-proof skillet. Add radishes. Sprinkle with salt and pepper and lightly brown over high heat. Remove skillet from burner and place in oven for 10 minutes to roast radishes until slightly tender.

Return skillet to burner and stir in butter. Add greens and sauté over medium heat until greens begin to wilt. Remove from heat, add lemon juice and serve hot.

Romaine and Radish Salad

2 c. French bread, cut into ¾” cubes
1 Tbsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. fresh ground black pepper
1 head romaine lettuce
4 radishes, thinly sliced
1 shallot or 3 green onions sliced
½ c. Simple Buttermilk Dressing (see recipe below)

Preheat oven to 400o F. Toss bread, oil, salt and pepper in a bowl, then spread over baking sheet and place in oven for 7-9 minutes, tossing once. When golden, remove from oven and allow to cool.

In a large bowl stir together the radishes, shallots (or green onions) and buttermilk dressing. Add lettuce and bread croutons and toss. Serve immediately.


Chokecherry Juice

Wash the berries and stir them around so the leaves and junk comes to the top.
Scoop the trash out with a spoon and drain.
Pull any green berries. The tiny stems on the rest the berries are ok…there is no need to remove them.
Put in a large kettle and fill with water until the cherries are just covered.

Simmer about 30-45 minutes or until the juice is dark red.
Drain the juice into a large bowl,

If you don’t have time to make it into jelly right now – you can store the juice in the fridge for a few days.

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