AMMU’S SABZI MASALA (Vegetarian)
Prep Time: 15min, Cook time-30min
Featured at Market on November 20, 2021
Potato (cubed) 2
Carrots (cubed) 2-3
Green/Orange Peppers (cubed) 1-2
Red onions (diced) 1
Jalapenos (finely diced) 1
Cauliflower (small florets) 1
Fresh Tomato (diced) 2
Green peas (frozen or canned, drained) 1 cup
Ginger-garlic paste 1 tsp.
Cumin seeds ½ tsp.
Turmeric powder ¼ tsp.
Red Chilli powder ½ tsp.
Coriander powder. 2 tbsp.
Garam Masala powder 1 tbsp.
Extra Virgin Olive Oil/ Ghee 2 tbsp.
Coconut Milk (canned) 1 can
Salt start with ½ tsp and add to taste
Fresh cilantro (chopped) ½ cup (for garnish)
Heat a deep pan on medium high. Add the oil/ghee to the pan and reduce the heat to Low. Add the cumin seeds and sauté for 1-2 minutes, until they sizzle. Make sure they don’t burn. Add the onions and the ginger-garlic paste to this and sauté until the onions are translucent.
Add all the spice powders to the above mixture and sauté on Low for 2-3 minutes, until the flavors are released. The chopped tomatoes go into this mix. Sauté the tomatoes in the spice mixture for 3-4 minutes on medium or until the tomatoes are softened and mixed in with the spices. Add all the chopped vegetables to this with ¼ cup of water and salt. Mix well, cover and cook until the potatoes are done.
When the vegetables are done, lower the heat to Low and add the can of coconut milk. Stir well and let it simmer on Low for 4-5 minutes.
Garnish with chopped, fresh cilantro and enjoy this aromatic dish over some fluffy basmati rice.
Dave’s “eat your Cactus”
Salad serves 6
Featured at Market on November 27, 2021
4 large cactus peeled and simmered for 20 minutes then fine julienne. (This is your nopales)
6 oz pickled jalapeno peppers sliced
1 pomegranate seeded
4 oz pickled red onion julienned
8 oz oven roasted tomatoes
1/2 bch cilantro
7 oz cheese white shredded
6 cups mixed salad lettuce dressing
1 cup peanut oil
1/2 cup red wine vinegar
salt and pepper
1 teaspoon dried oregano
combine toss, serve & be happy
Market Panzanella Salad
Featured at Market on December 4, 2021
For the Salad:
½ Loaf Italian Bread, cubed
1 Cucumber, sliced
1 each Green Bell Pepper and Red Bell Pepper, seeded and diced
½ pint Cherry or Grape Tomatoes, quartered
½ each Red Onion, thinly sliced
For the Dressing:
1 clove garlic, minced
½ cup Olive Oil
½ cup Balsamic or Red Wine Vinegar
Salt and Pepper to Taste
Combine vinegar, olive oil, and garlic in a small bowl and whisk. Add salt and pepper to taste.
In a large bowl, combine all vegetables and drizzle with the vinaigrette dressing. Toss to coat and allow to set for 10 minutes.
Just before serving, add the cubed bread and lightly mix.