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Summer Harvest Cooking Class

Here are all the recipes from our recent virtual Summer Harvest cooking class with Sola Gratia Farm! We built a menu that highlights multiple different vegetables for a unique and delicious dinner. Join Co-op staff members Sarah Buckman and Liz Sands as they guide you through the dishes. All proceeds will benefit Sola Gratia Farm! The menu includes:

  • Homemade corn tortillas with seasoned black beans, roasted sweet potatoes and bell peppers, and garnished with local queso fresco, cilantro, and red cabbage
  • Homemade salsa with tomatoes, red onion, jalapeño, lime, and cilantro
  • Cilantro lime crema with organic sour cream
  • Ensalada with salted red cabbage, cherry tomatoes, lime, and cilantro

  • Blistered shishito peppers with flaky sea salt 

Ingredients
Homemade tortillas
Masa harina
2 cups
Salt
1 teaspoon
Hot water
1 1/2 cups
Roasted Sweet Potatoes & Peppers
Sweet potatoes, chopped
2
Red bell pepper, chopped
1
Red onion, diced
1
Garlic cloves, minced
5
Canola oil
1/4 cup
Salt
1 teaspoon
Black pepper
1/2 teaspoon
Cayenne pepper
1/8 teaspoon
Paprika
2 teaspoons
Chili powder
2 teaspoons
Garlic powder
1 teaspoon
Salsa
Red tomato, finely diced
1
Lime, squeezed
1/2
Cilantro, minced
1 tablespoon
Jalapeno, seeded and minced
1/2
Red onion, minced
1/8th
Salt and pepper
To taste
Cabbage Ensalada
Red cabbage
1/2 large or 1 small
Salt
1 1/2 teaspoons
Cilantro, chopped
1/2 bunch
Cherry tomatoes
1 package
Limes, squeezed
2
Spiced Black Beans
Black beans
1 15-ounce can
Lemon juice
1 tablespoon
Onion powder
1 1/2 teaspoons
Garlic powder
1 1/2 teaspoons
Cumin
3/4 teaspoon
Coriander
1/2 teaspoon
Salt
To taste
Water
1/4 cup + 1 tablespoon every few minutes
Cilantro Lime Crema
Sour cream
4 ounces
Lime, squeezed
1/2
Cilantro, minced
1/2 cup
Salt
To taste
Garlic powder
1/4 teaspoon
Blistered Shishito Peppers
Shishito peppers
~22
Canola oil
1/2 tablespoon
Maldon sea salt
To taste
Class Structure
  1. Prepare the tortilla dough and let it rest 1 hour.
  2. Prep the sweet potatoes and peppers.
  3. Make the cabbage ensalada and place in the fridge.
  4. Make the salsa.
  5. Place sweet potatoes in oven.
  6. Make the cilantro lime crema.
  7. Make the black beans.
  8. Fry shishito peppers.
  9. Roll and fry tortillas.
  10. Assemble tacos with tortilla, a spread of the black beans, a scoop of the potatoes, salsa, crema, cotija, and a cilantro garnish. Serve with cabbage ensalada and blistered shishito peppers on the side.

 

Homemade Tortillas
  1. In a large bowl, add the masa harina and salt. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky.
  2. Cover with a towel and let rest for 1 hour.
  3. Preheat a large skillet or griddle.
  4. Divide the dough into 12 2-inch balls. Press the dough between two pieces of parchment or waxed paper, and use a rolling pin to flatten the dough into a then circle about 6-inches wide.
  5. Add 1 tablespoon of canola oil to the pan and let it heat up. Place the flattened dough in the pan and cook until the tortilla is cooked and crisp, 1-2 minutes. Flip to the other side and cook for an additional 1-2 minutes.
  6. Repeat with the rest of the dough, adding additional canola oil as needed.

 

Roasted Sweet Potatoes & Peppers
  1. Preheat oven to 400 degrees F.
  2. Prep all of your vegetables: chop the sweet potatoes (no need to peel); remove the core and seeds from the bell pepper and chop; dice the red onion, and mince the garlic. Reserve about 2 tablespoons of the red onion for the salsa.
  3. Add all the vegetables to a baking sheet. Drizzle with canola oil and add all the spices. Use your hand or a spatula to mix thoroughly.
  4. Bake for 40-45 minutes, flipping the vegetables halfway through.

 

Cabbage Ensalada
  1. Slice red cabbage in half. Remove the triangular core by cutting into the core at an angle where the stem meets the leaves of the cabbage, and remove it from each half. Place the halves, cut side down, on the cutting board. Starting at the end opposite the stem, cur crosswise from top to bottom into thin slices. Slice the cabbage as thinly as possible.
  2. Place the sliced cabbage in a big bowl and sprinkle with salt. Massage cabbage with your hands to incorporate the salt. Keep massaging until the cabbage starts to turn a darker color and begins to release liquid. Let the cabbage rest while you prep other ingredients. Taste cabbage for saltiness and add more salt to taste if desired. The cabbage should be salty enough to balance with the flavor of the lime and cilantro.
  3. Squeeze lime juice and add it to the cabbage. Mix together.
  4. Slice all of the cherry tomatoes in half and add them to the cabbage. 
  5. Slice half of the cilantro bunch and add it to the salad. Stir together and serve!
  6. Store the salad in the refrigerator. Salad can be even more delicious and absorb more flavor in the next couple days.

 

Salsa
  1. In a medium bowl, add the tomato, cilantro, jalapeno, red onion, and lime juice and mix thoroughly.
  2. Season with salt and  pepper to taste.
 
Cilantro Lime Crema
  1. Add all ingredients to a food processor or blender and blend until combined and creamy.
  2. If you don't have a blender or food processor, you can mix by hand. In this case, make sure the cilantro is very finely minced before mixing.

 

Spiced Black Beans
  1. Drain and rinse the black beans until water runs clear.
  2. Heat a medium sauce pot over medium-high heat. Add in the black beans, lemon juice, onion powder, garlic powder, cumin, coriander, salt, and 1/4 cup water.
  3. Cook the beans for 10-15 minutes, adding a tablespoon of water every few minutes to retain the moisture.
  4. Adjust seasonings to your taste.
  5. When the beans are done, use the back of a wooden spoon or a potato masher to mash the beans into a paste.

 

Blistered Shishito Peppers
  1. Heat canola oil in a large skillet over medium-high heat. 
  2. Add the shishito peppers, whole, to the pan. Cook, stirring occasionally, until the peppers begin to blister and pop. This will happen very quickly, so be careful.
  3. Transfer to a plate and sprinkle with Maldon sea salt.

 

 

 

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