Recipes that fill us up
Sharing recipes from our market to your home.
Spicy Cucumbers
Directions:
Peel cucumbers, leaving thin strips of skin along the length. Cut in half lengthwise. Gut out seeds with a spoon and cut into c-shaped slices about ¼” thick.
Sprinkle Vegetable Curing Mix over your sliced cucumbers and allow to denature for 15-20 minutes. Strain off and discard the liquid.
Toss cucumber slices with chili crisp to coat making sure to get to the bottom of the jar for the crunchy bits. Add in vinegar and soy sauce.
Garnish with sesame seeds and torn herbs. If you’d like to reduce the spice, add a little sesame oil. Enjoy!
Ingredients
2-3 cucumbers
3 Tablespoons Vegetable Curing mix (3 part sugar to 1 part salt- keep this mixture in your pantry for easy vegetable processing!)
1 Tablespoon Fly by Jing Black Vinegar
1 Heaping Tablespoon Fly by Jing Sichuan Chili Crisp (or your go-to favorite)
1 ½ Tablespoons White Soy Sauce
1 Teaspoon toasted Sesame Seeds
Handful of Basil, mint or cilantro (whatever herb you have access to)
Roasted Cauliflower
Directions:
Preheat Oven to 450F.
Bloom capers in water and set aside. You will rinse these thoroughly and discard the water.
Slice Cauliflower into your choice of steaks, wedges, or florets. Toss with olive oil, and season with salt and pepper.
Roast in the oven until tender, flipping halfway through. The time in the oven will depend on how you’ve sliced the cauliflower. Don’t be afraid to let the cauliflower get a little color.
While cauliflower is roasting, prepare the vinaigrette by combining 2 Tablespoon olive oil, chopped Calabrese Peppers, lemon zest, Parmesan, and rinsed capers. Here you can add all or some of the optional colatura, pine nuts and saltanas.
Garnish cauliflower with vinaigrette. Grate a little blessing of Parmesan on top and throw back in the oven for a few minutes.
Remove and garnish with torn parsley. Serve in your favorite dish.
Ingredients
1 head cauliflower
2 Tablespoon Olive Oil plus more for cooking
2-3 Calabrese Peppers
2 Tablespoons Moulins Mahjoub Wild Mountain Capers
1 cup or half a bunch of Italian Flat Leaf Parsley
Zest of 1 lemon
1 Tablespoon Parmesan (plus more for garnish)
1 Tablespoon toasted Pine Nuts *Optional
1 Tablespoon Saltanas (golden raisins) *Optional
1 Teaspoon Colatura (Italian Anchovy Fish Sauce) *Optional
Salt & Pepper for seasoning