Summer Ceviche

 Ingredients:

1 cup fresh lima beans
zest and juice of 1 lime
3 tablespoons olive oil
salt, to taste
1 green onion, chopped
1 jalapeno, thinly sliced
1 shallot, thinly sliced
kernels from 1 ear of corn
1 nectarine, cut into wedges
1 cucumber, quartered
1 avocado, diced
1 orange bell pepper, finely julienned
heirloom cherry tomatoes, halved
cilantro, chopped

Toss all ingredients and serve chilled.

Palm Heart Ceviche

Ingredients:

20 ounces palm hearts, sliced
2 tomatoes, chopped
1 small red onion, chopped
2 jalapenos, minced
1 small orange bell pepper, finely chopped
1 small yellow bell pepper, finely chopped
1 cucumber, chopped
1/2 cup cilantro, chopped
1 avocado, diced
juice of 2 limes
salt and black pepper
tortilla chips

Toss all vegetables together with lime juice, salt, and pepper. Serve in bowls or glasses and garnish with tortilla chips and more lime, if desired.

Cilantro and Red Onion Bread

Ingredients:

1/2 cup brazil nut milk (or almond milk)
1-1/2 tablespoons sugar
1 tablespoon vegan butter
1/2 cup water
2-1/4 teaspoon yeast
1-1/3 bread flour
1/2 red onion, finely diced
a handful of cilantro, chopped
cracked black pepper
sea salt
fine sugar

Heat the milk and stir in the sugar and butter.

Heat water to room temperature and add the yeast. Set aside.

Combine flour and liquids. Add more flour as needed and the onion and cilantro. Let rise for 45 minutes. Transfer dough to lined loaf pan and sprinkle the surface with black pepper, sea salt, and sugar.

Bake for 1 hour at 350. Sprinkle with more cilantro if desired and let cool.

Sweet Potato and Black Bean Empanadas

Ingredients:

2 cups all purpose flour (can substitute 1/2 cup for whole wheat or rye)
1 teaspoon salt
1/3 cup coconut oil
1/4 cup cold water
1 tablespoon apple cider vinegar

1 medium sweet potato (about 1-1/2 cups)
1 poblano pepper, finely chopped
1 cup black beans
1/2 tablespoon cumin
2 teaspoons ancho
1 green onion, finely chopped
3 tablespoons cilantro, chopped
zest of 1 lime (optional)
1 tablespoon coconut oil
salt, to taste

Combine flour, salt, coconut oil, water, and cider vinegar and knead until smooth. Divide dough into 8 balls and set aside for an hour.

Boil the sweet potatoes until tender and gently mash with a fork. Transfer to a bowl with the remaining ingredients.

Roll out dough into rounds and divide the filling between them. Cinch the ends of them shut with a fork. Brush the surface with some oil and agave.

Bake at 350 for 15-20 minutes, until they are golden brown.

Alfajores

Ingredients:

3/4 cup butter
3/4 cup sugar
zest of 1 lemon
1-1/2 cups flour
2 cups cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
3 egg yolks
2 teaspoons vanilla bean paste
1/2 teaspoon almond extract
3 tablespoons heavy cream
24 ounces dulce de leche
1/2 cup desiccated coconut

Combine butter, sugar, and lemon zest. Add flour, cornstarch, baking powder, and baking soda.

Beat in egg yolks, vanilla, and almond extract just until uniformly combined. Add more cornstarch or some heavy cream if needed. Form into a ball and refrigerate until chilled through.

Roll out dough between two pieces of parchment paper into 14/18 inch thick sheet and cut with 2 inch cookie cutter. Refrigerate until firm.

Bake immediately after taking cookies out of the fridge on parchment paper at 350 for 10 minutes or until golden brown.

Spread or pipe dulce de leche along edges of cookies and form into sandwiches. Roll the sides in the coconut.

Barley Chupe

Ingredients:

5 cups vegetable stock
1 cup barley, soaked
3 small red potatoes, cut into 8 wedges each
2 bay leaves
1 tablespoon oil
1 small onion, chopped
3 cloves garlic, minced
1/2 cup lima beans
2 tomatoes, diced
1/2 teaspoon cumin
salt and pepper
parsley, chopped


In a saucepan, cook onion in olive oil until slightly browned, adding garlic a few minutes before onions are done cooking.

Add stock, barley, potatoes, and bay leaves. Bring to a boil and allow to simmer until barley is halfway cooked.

Add lima beans, tomato, and cumin and simmer until the barley and potatoes are tender. Season with salt and pepper.

To serve, ladle soup into bowls and top fresh parsley.

Lime Cabbage Slaw with Yucca

Ingredients:

1 small head white cabbage
2 tomatoes, chopped
1/2 red onion, thinly sliced into quarters
juice of 2 limes
salt, to taste
jalapeno, seeded and minced
1/2 cup cilantro, minced
1 small yucca

Peel yucca and cut into three inch slices. Boil until cooked through. Cut in half and remove wood stalk in center. Allow to cool slightly and cut into cubes.

Combine all remaining ingredients. Top with the warm yucca and serve with a wedge of lime.