*Red Cabbage Slaw with Bell Pepper, Jalapeno, Green Onion, Cilantro, Coconut Vinegar and Olive Oil
Combine all ingredients and allow to marinate in the refrigerator for at least 30 minutes before serving. You may substitute any vinegar you like.
*Aged Goat Cheese stuffed Green Bean Rellenos
Remove the white ends from several green onions. Steam green beans and green onion tops until tender. Grab four green beans, place a piece of cheese in the middle, top with three more beans. Carefully tie a green onion around the bundle to hold everything together. Make relleno batter.
3 eggs, separated
1 Tablespoon Flour
1 teaspoon seasoning (we used saffron threads, chili powder would be nice)
Beat egg whites until stiff peaks, set aside. Beat egg yolks with desired seasoning until light golden and ribbon like, about 3 minutes. Return egg whites to yolk mixture and whisk until combined into a thick batter.
Heat oil in a skillet until 350 degrees. Dip green bean bundles in batter and fry, turning once, until golden and set.
*Squash Blossom and Oaxaca Cheese Quesadillas
Saute squash blossoms with some white onion and garlic in butter and olive oil until tender, about 5 minutes. Heat a large corn tortilla in a dry skillet. Top with a pile of shredded oaxaca cheese and a pile of squash blossom mixture. Top with more cheese and a second tortilla. Cook 3 minutes, flip, and continue to cook for three minutes more.
A combination of butter, brown sugar, sugar, eggs, vanilla, orange zest, buttermilk, flour, baking soda, salt, and plums. Find the recipe as this one is yummy. Word to the wise....let it cool a few minutes if you can stand the intoxicating aroma. Your mouth with thank you.