Lots of Pepper Jam

Lots of Pepper Jam

We love this pepper jam. It is so adaptable! Mix it with greek yogurt or sour cream and serve with chips, or pour over a block of cream cheese and serve with crackers as an appetizer. 

GREAT GIFT IDEA:   Pair Pepper Jam with a small decorative dish, cheese spreader, and crackers.

Recipe from Gifts from the Harvest, Homemade Jams and Jellies from the makers of Sure-Jell Fruit Pectin and Certo Liquid Fruit Pectin

Serves: Makes approximately 6 one-cup jars

Ingredients:
  • 4 cups prepared peppers (3 medium red peppers, 2 medium green peppers, and 10 large jalapeno peppers)
  • 1 cup apple cider vinegar
  • 5 cups sugar 
  • 1 box Sure-Jell Fruit Pectin
  • 1/2 tsp butter
Apple Orchard
Instructions:
  1. Stem and halve red peppers; discard seeds. Finely chop or grind peppers. Measure 2 cups into a 6 or 8-quart saucepot. Stem and halve green peppers; discard seeds. Finely chop or grind. Measure 1 cup into the saucepot. Stem and halve jalapeno peppers (be sure to wear rubber gloves to avoid the burn from capsaicin); discard seeds. Finely chop or grind. Measure 1 cup into the saucepot. Stir in vinegar.
  2. Prepare jars (see note). Keep the lids hot until ready to fill jars.
  3. Measure sugar into a separate bowl. Stir in fruit pectin into peppers in the saucepot. Add butter. Bring mixture to a full rolling boil on high heat, stirring constantly. Quickly stir in all the sugar. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
  4. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars for 5 minutes, then turn upright. Cool for 1 to 1 1/2 hours, then shake jars to distribute peppers evenly throughout the relish. After the jars are cooled completely, check the seals.

*Or follow the water bath method recommended by USDA.

Note: Preparing the Jars

Wash jars, lids, and bands thoroughly before you begin so they will be ready when the jam is ready to pour. Place flat lids in a saucepan. Pour boiling water over the lids. Let stand in hot water until ready to fill jars. The hot water will soften the rubber and help to create a seal. Always use new, flat jar lids, as they should not be reused. Drain jars and lids from the water well before filling them with jam.

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Green Bean Salad with Toasted Walnuts and Feta Cheese

Green Bean Salad with Toasted Walnuts and Feta Cheese

This green bean salad is delicious as a side dish. It is healthy and fresh tasting and makes a nice addition to a holiday menu.

Serves: 6

Ingredients:
  • 1 pound fresh green beans, rinsed, and end tips cut off
  • 1/4 cup white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh mint leaves, chiffonade
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 2 – 3 cloves garlic, minced
  • 1/2 cup toasted walnuts
  • 1/2 cup diced red onions
  • 1/2 cup feta cheese
Apple Orchard
Instructions:
  1. Bring 4 quarts of water to a boil over high to medium-high heat.
  2. Add prepped green beans to the boiling water and cook for 3-4 minutes.
  3. While the beans are cooking, add cold water to cover the ice in a large bowl half filled with ice. 
  4. Strain hot cooked green beans and add them to the ice bath. Remove from the bath when beans feel cold, approximately 3-4 minutes, and then add beans to a medium to a large salad bowl.
  5. In a small mixing bowl, combine the olive oil, white wine vinegar, mint leaves, sea salt, ground black pepper, and minced garlic. Add this dressing to the cold green beans and toss gently to coat. Add the diced red onion and toss it again.
  6. Sprinkle with feta cheese and, lastly, toasted walnuts.
  7. This green bean salad tastes better as it marinates for an hour.
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Vintage Homestyle Sweet Corn Pancakes Recipe

Vintage Homestyle Sweet Corn Pancakes Recipe

One summer many years ago, a relative asked if I had ever tried sweet corn pancakes. I hadn’t, and decided to look for a recipe. While I found recipes for corn fritters, I didn’t find any recipes for sweet corn pancakes, so I adapted this recipe from an old cookbook, updating it by using coconut oil, oat flour, brown sugar, and unsweetened almond milk. It is now one of my favorite corn recipes, with or without my favorite local honey or maple syrup. These pancakes can also be savory, making them perfect for picnics, hikes, or simply an afternoon treat.

Adapted from: The Good Housekeeping Illustrated Cookbook 1980 Edition by Zoe Coulson

Serves: Approximately 12 – 4 inch pancakes

Ingredients:
  • 3/4 cup unbleached flour
  • 1/2 cup oat flour
  • 2 tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 – 1/3 cup unsweetened almond milk
  • 2 tbsp. coconut oil, melted, plus slightly more for lightly greasing your skillet or griddle
  • 1 – 1/2 cup sweet corn cut from the cob
  • butter 
  • maple syrup or honey



Apple Orchard
Instructions:
  1. In a large bowl, mix the first 4 ingredients. In a small bowl, beat the egg for 30 seconds, then stir in the almond milk and 2 tablespoons of coconut oil. Add to the flour mixture and stir until the flour is moistened.
  2. Heat skillet or griddle over medium-high heat until a drop of water sizzles. Brush lightly with coconut oil.
  3. Pour batter by 1/4 cupfuls onto a hot skillet or griddle, making a few pancakes at a time.
  4. Cook until bubbles burst and edges look dry, approximately 90 seconds. With a spatula, turn and cook until the underside is golden, about 90 seconds.
  5. Place on a heated platter, and keep warm. Brush skillet with more coconut oil, if needed, before starting on the next batch. Serve with butter and maple syrup or honey.

For a savory variation: 

Add 1/4 cup cilantro, basil, or parsley, 1/2 tsp sea salt and coarsely ground black pepper, and 2 scallions, green and white, finely chopped.

 

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Cauliflower and White Bean Soup

Cauliflower and White Bean Soup

This soup is velvety, creamy, and comforting!  Cauliflower and white beans star in this full-flavored, addicting soup that is perfect for a weeknight meal or a fancy holiday first course.  Serve with French bread or pita wedges.

Gluten Free, Vegan

Serves 8-10

Prep Time: 20 min

Cook Time: 60 min

Total Time: 80 min

Ingredients:

  • 2 Tbsp olive oil
  • 1 large sweet onion, diced
  • 1 small green bell pepper, diced
  • 1 bulb of fennel, diced, reserving fronds for garnish*
  • 1 head of cauliflower, cut roughly into 2” pieces
  • 3 cloves of garlic, minced
  • 2 cans of white beans (cannellini or great northern beans), drained, reserving a cup of beans for garnish
  • 4 cups (32 oz carton) vegetable stock
  • 1 15oz can of unsweetened coconut milk
  • 1 tsp dried rosemary
  • 1 tsp curry powder
  • 1 tsp salt
  • ½ tsp white pepper
  • ¼ tsp red pepper flakes, or to taste
  • Extra virgin olive oil or another high-quality finishing oil, for garnish
  • Freshly cracked black pepper, for garnish
    Apple Orchard

    Directions:

    1. Heat 2 tbsp olive oil in a large lidded dutch oven over medium high heat.  Add the diced onion and green bell pepper and saute until the onions are translucent and the peppers start to brown, about 5 minutes.  
    2. Add the fennel and cauliflower and continue to cook for 8-10 minutes.  Add white beans, then add minced garlic, dried rosemary, curry powder, salt, white pepper, and hot pepper flakes.  Stir to combine all ingredients thoroughly.  
    3. Pour the vegetable stock and coconut milk into the pot, and give the pot another stir, ensuring that the cauliflower is mostly submerged in the liquid.  Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
    4. Using an immersion blender, puree the soup until it is creamy and homogenous, with no cauliflower chunks remaining.
    5. Spoon into bowls and top with a drizzle of high quality olive oil or finishing oil, then mound a spoonful or two of reserved beans, a bit of the fennel fronds, and some freshly cracked black pepper on top.  Serve immediately.

    *Fennel fronds, the dark green fluffy bits on top of the fennel bulb, are edible and make a beautiful garnish.  Simply cut the fronds from their stems and use raw.  They have a mild flavor and really take your dish to the next level.

    Kristina Shane

    This recipe is from of Home Chef and OPL Community member Kristina Shane.

     

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Autumn’s Spectacular Applesauce

    Autumn’s Spectacular Applesauce

    The autumn season not only encompasses beautifully colored leaf foliage in the Northeast and other areas around the country but a change of appetite for pumpkins, Concord grapes, apples, and a variety of squash. The sorts of autumn fruits are numerous, and the types of apples are broad. One of our family’s favorites is the Honey Crisp. The apple is crisp, slightly tart, and sweet. It incorporates so well in the apple recipes we love including applesauce, apple cake, and dried apples. 

    Ingredients:
    • 10 medium-sized Honeycrisp apples (you can substitute or mix your favorite apple)
    • 1 cup of filtered water
    • 1 tbsp fresh squeezed lemon juice 
    • 1 cinnamon stick (optional)
    Instructions:
    1. Wash, peel, and core apples.
    2. Cut each apple into quarters and cut those quarters into thirds. 
    3. In a 3-quart saucepan, add water and fresh lemon juice. 
    4. Cool until soft on medium-high heat, occasionally stirring, for approximately 15-20 minutes. 
    5. Cool completely. Remove the cinnamon stick if using. The recipe makes about 32 ounces. 
    6. Preserve in your freezer-safe containers packing applesauce in 1 – 2 cup increments. 
    7. Label, seal, and freeze. 
    Apple Orchard

    Note – I did not add sugar; however, if you prefer your applesauce to be sweet, start with 1/4 cup of sugar or honey when cooking the apples. 

    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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