Cowboy Caviar

My daughter was absolutely obsessed with making cowboy caviar this summer. This recipe made a large volume. The leftovers were perfect to have available to eat as a side, a dip, or over salad greens. Everyone loved it.

This version was adapted from The New York Times, contributed by Margaux Laskey. We ate it with tortilla chips and grilled chicken sausages for dinner. 🙂 I served the diced mango as an additional topping on the side to please everyone in my crowd.

Yield: 8 cups

  • 5 T olive oil
  • 4 T freshly squeezed lime juice or red wine vinegar
  • 3 to 4 garlic cloves, minced
  • 1 tsp granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1/2 beefsteak tomato, seeded, cored, and diced plus 1/2 cup cherry tomatoes, halved (or any combination of tomatoes resulting about 1 cup diced)
  • 1/2 red onion, finely diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans or black-eyed peas, drained and rinsed
  • 1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)(I used kernels from 3 ears of corn)
  • 1 red, orange, or yellow bell pepper, seeded and finely diced
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
  • 1 avocado, diced, optional
  • 4 oz feta cheese, crumbled, optional
  • 1 mango, diced, optional
  • 1-2 scallions, white and green parts, chopped, for garnish, optional
  • tortilla chips, for serving
  1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
  2. Cut the corn kernels off the cob directly into the bowl with the dressing.
  3. Add the tomatoes, red onion, black beans, pinto/black-eyed peas, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste.
  4. Cover with plastic wrap and refrigerate for 2 hours before serving.
  5. To serve, toss well and season to taste. Add the diced avocado, crumbled feta, and diced mango, if using.
  6. Transfer to a serving dish. Sprinkle with scallions and serve with tortilla chips. (Alternatively, the avocado can also be served over the top.)

Eggplant & Tahini Dip (Mutabal)

This roasted eggplant dip is similar to baba ghanoush. In Jordan it is called mutabal, mutabbal or moutabbal. It was silky, creamy, and delicious.

This recipe was adapted from Milk Street Magazine, contributed by Courtney Hill. I modified the method and proportions and omitted the pomegranate seeds. We ate it with warm naan.

According to Milk Street, restaurants in Jordan often top the dip with a simple tomato-cucumber salad. We ate it without the additional topping but may try that next time. 🙂

Yield: Serves 4

For the Mutabal:

  • 1 large eggplant (about 1 to 1 1/4 pounds)
  • 1 T extra-virgin olive oil
  • 2 1/2 T tahini
  • 2 T boiling water
  • 2 medium garlic cloves, finely grated, or pushed though a garlic press
  • 3/4 T freshly squeezed lemon juice
  • about 2 T fresh flat-leaf parsley, finely chopped, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1 T pomegranate seeds, optional
  • 1/2 T pomegranate molasses
  • warm flatbread, such as naan, for serving
  1. Heat the oven to 475°F with a rack in the middle position. (I set my oven to convection roast.)
  2. Line a rimmed baking sheet with foil.
  3. Cut the eggplant in half and pierce the skin several times with the tip of a knife.
  4. Coat each half all over with 1/2 tablespoon of the oil.
  5. Set the eggplant cut side down on the prepared baking sheet and roast until collapsed, wrinkled and blistered all over, 20 to 30 minutes.
  6. Remove from the oven and cool on the baking sheet for about 20 minutes.
  7. With the eggplant still on the baking sheet, trim off and discard the stem.
  8. Using a spoon, scoop the flesh from the skin onto a cutting board; discard the skins.
  9. Finely chop the eggplant but don’t break it down to a puree; it should retain some texture.
  10. In a medium bowl, stir together the tahini and boiling water.
  11. Add the roasted and chopped eggplant, garlic and lemon juice; stir until well combined. Mix in the parsley. Taste and season with salt and pepper.
  12. Transfer to a serving bowl and top with pomegranate seeds, if using, pomegranate molasses, and garnish with parsley.
  13. Serve with warm flatbread. Top with tomato-cucumber salad, if desired. (recipe below)

For the Optional Tomato-Cucumber Salad:

Yield: about 3/4 cup

  • 1/2 medium ripe tomato, cored and chopped
  • 1/2 Persian cucumber, chopped
  • 1/2 jalapeño chili, stemmed, seeded and minced
  • 1/2 T freshly squeezed lemon juice
  • Kosher salt and ground black pepper
  1. Combine ingredients while eggplant is roasting.

Basil Vinaigrette

I used my beautiful CSA basil to make this flavorful vinaigrette. We ate it drizzled over my CSA tomatoes and cucumbers from a friend. We also enjoyed it on sourdough baguette slices. Great.

This recipe was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. The original recipe notes that it would also be great on grilled chicken or fish, on corn, or in pasta or panzanella salad.

Yield: Makes 1/3 cup

  • 1 small garlic clove 
  • 1 cup packed basil leaves
  • ¼ cup extra-virgin olive oil  
  • 1 1/2 to 2 T sherry or Champagne vinegar 
  • pinch of crushed red pepper 
  • coarse salt and freshly ground black pepper 
  1. In a food processor, pulse the garlic until chopped.
  2. Add the basil and pulse until finely chopped.
  3. Add the oil, vinegar and crushed red pepper and process until smooth.
  4. Season with salt and pepper, to taste.

Mexican Layer Dip

My daughter recently had a camp out with a few friends in our backyard. They slept in a giant, 14-person tent. What fun! 🙂 The camping was combined with another event on their summer bucket list- a “dip-night.” (inspired by TikTok 😉 )

The girls each contributed a different dip, savory or sweet, to create the feast. We made this Mexican layer dip and served it with tortilla chips and Trader Joe’s corn dippers. The recipe was adapted from ThePioneerWoman.com. I loved that her version incorporated warm beans as the base of the dip. It was an easy crowd-pleaser.

  • 1 can refried beans (I used Trader Joe’s Fat Free Refried Beans)
  • hot sauce, such as Tabasco or Cholula, to taste (I omitted it for this crowd)
  • 1 can diced green chilies (I used Trader Joe’s mild green chilies)
  • ground cumin, to taste
  • 3/4 to 1 cup grated cheddar cheese (mild or sharp)
  • 1 cup sour cream
  • freshly made guacamole (about 1 cup)
  • 3/4 to 1 cup Monterey Jack Cheese
  • 1 cup Pico de Gallo (I used Trader Joe’s)
  • 1 can sliced black olives (I omitted them)
  • kernels from 1 ear of corn
  • chopped cilantro, for garnish, optional
  • sliced or diced jalapeños, for garnish, optional
  • tortilla chips (and/or other corn chips), for serving
  1. Begin by heating the refried beans in a small pan over medium-low heat.
  2. Add one or two dashes of hot sauce, if using, and a small can of undrained diced green chilies. Stir well.
  3. Sprinkle the bean-chile mixture with a little bit of ground cumin. Stir to incorporate.
  4. Spread the beans on the bottom of a glass bowl or high-sided or wide serving dish.
  5. Sprinkle the shredded cheddar evenly over the top.
  6. Next, dollop the sour cream over the cheese. Spread it into a single layer, as much as possible, being careful not to disturb the cheese underneath.
  7. The next layer is the guacamole. (I used my favorite guacamole recipe (link above) using 2 avocados and garlic-chipotle salsa. This time, I omitted our traditional add-ins of chopped tomatoes and red onions.)
  8. Next, sprinkle an even layer of shredded Monterey Jack cheese over the guacamole.
  9. Top with a generous layer of Pico de Gallo.
  10. Sprinkle chopped black olives over the top, if using.
  11. Microwave an ear of fresh corn for 1 minute on high. When cool enough to handle, place upright in a bowl and slice of the kernels. Sprinkle the kernels over the top as the final layer.
  12. Garnish with jalapeños and cilantro, if desired. Serve with tortilla chips.

Lemony Pecorino-Ricotta Dip with Broccolini

Broccolini is one of the most prized items that I receive in my CSA share. Eating it with a cheesy dip was a wonderful way to enjoy it.

This recipe was adapted from Martha Stewart Living. We ate the leftover dip with pita chips- which was also a good vehicle. It was also delicious with sliced radishes. Easy and tasty.

Yield: Serves 4 to 6 as an appetizer

  • 1 cup finely grated Pecorino Romano cheese
  • 2/3 cup whole milk ricotta cheese
  • 2 T extra virgin olive oil, plus more for drizzling
  • 2 T freshly squeezed lemon juice
  • coarse salt and freshly ground black pepper
  • broccolini, for serving
  • pita chips, for serving
  1. Bring a pot of water to a boil; season with salt. Fill a large bowl with ice water.
  2. Blanch the broccolini in the salted, boiling water for 30 to 60 seconds, until bright green and tender. Remove and place in the ice water until cool. Drain, pat dry with paper towels, and set aside to continue to dry while you prepare the dip.
  3. Combine the Pecorino, ricotta, 2 T olive oil, and lemon juice.
  4. Season with coarse salt and freshly ground black pepper, to taste.
  5. Drizzle with olive oil and more pepper. (I used Tuscan herb olive oil for the drizzle.)
  6. Serve with blanched broccolini and/or pita chips.

Turkey Meatballs with Romesco Sauce

Many years ago, my husband and I first tried Romesco sauce while on vacation in Barcelona. It was served with grilled ramps. We were instant fans! Using jarred fire-roasted red peppers as a shortcut is an absolute genius way to create it. I served the meatballs and sauce in this dish with slices of sourdough baguette to sop up every last drop. 🙂

This recipe was adapted from Bon Appétit, contributed by Sara Frost. I modified the proportions. The original recipe notes that the delicious sauce can add richness to other lean proteins such as fish, pan-roasted chicken breast and can also be used as a dip for vegetables. Next time, I may serve this dish with grilled scallions. Yum.

My son ate the leftover meatballs and baguette as a luxurious sandwich with melted cheese, topped with Romesco sauce, of course. This dish could also be served as a fabulous appetizer.

Yield: Serves 4 to 6

  • 1 3/4 lbs ground turkey
  • 2 large eggs, beaten to blend
  • 1/2 cup panko
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 2 tsp paprika
  • 4 to 6 T finely chopped parsley, plus more coarsely chopped for serving
  • 1 1/2 tsp kosher salt, plus more to taste
  • 2 T plus 1/2 cup olive oil
  • 1/2 cup toasted almonds (I used toasted sliced almonds)
  • 1 12 to 16-oz jar fire-roasted peppers in water, drained (I used Trader Joe’s)
  • 2 to 4 small garlic cloves, crushed (I used a garlic press)
  • 1 T red wine vinegar
  • 1/4 tsp cayenne pepper
  • finely grated zest of half of a lemon
  • crusty bread, for serving, optional (I served it with a sourdough baguette)
  1. Preheat oven to 425°. (I set my oven to convection roast.)
  2. Using your hands, mix ground turkey, eggs, panko, cumin, onion powder, paprika, parsley, and 1 1/2 teaspoons of salt in a large bowl.
  3. Working one at a time, use a 1 1/2-inch scoop out to ration out the mixture. (I had 28 meatballs.) Place on a plate.
  4. Heat 2 tablespoons of oil in a large ovenproof skillet over medium. (I used a large stainless steel “all-in-one” pan.)
  5. Working in 2 batches, cook meatballs until golden brown all over, about 2 minutes per side.
  6. Transfer skillet with all of the meatballs to oven and bake until cooked through, 5 to 7 minutes.
  7. While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl.
  8. Pulse drained fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth.
  9. Transfer to bowl with almonds and stir in remaining 1/2 cup oil; season Romesco sauce with salt, to taste.
  10. Spoon romesco sauce onto a platter or into shallow bowls; arrange meatballs on top.
  11. Finely grate lemon zest over and scatter coarsely chopped parsley on top. Serve with crusty bread, as desired.

Garlic Knots

We have pizza night once a week- usually on Sundays. We vary the type and toppings, of course. 🙂 During the initial lockdown, we started experimenting with many variations of garlic knots to eat with our special pizza. I now realize that pizzeria versions are soaked in an incredible amount of oil.  I opted for a drizzle before and after baking instead.

We made them with different doughs and determined that a 24-hour pizza dough (one of my favorites) resulted in our preferred garlic knots. We also attempted to make them with sourdough pizza dough (of course!) but they were too puffy. We experimented with different baking temperatures as well. I found that a higher oven temperature and shorter baking time resulted in more tender garlic knots.

This recipe makes two batches of eight knots; I froze half and thawed them in the refrigerator prior to baking with excellent results. Great.

Yield: about 16 garlic knots

For the Dough:

  • 153 grams (1 1/4 cups) 00 Flour
  • 153 grams (1 1/4 cups) King Arthur All-Purpose Flour
  • 8 grams (scant 2 teaspoons) fine sea salt
  • 2 grams (scant 1/2 teaspoon) active dry yeast OR 4 grams (scant 1 teaspoon) fresh yeast
  • 4 grams (scant 1 teaspoon) good olive oil
  • 202 grams (1 cup minus 1 T) lukewarm water

For the Topping: (make half if freezing half of the garlic knots)

  • 5 to 6 T extra-virgin olive oil
  • 6 garlic cloves, minced
  • 1-2 pinches coarse salt
  • dash of red pepper flakes, or more to taste, optional
  • 1/4 cup freshly grated Parmesan cheese, optional

To Serve:

  • marinara sauce, optional
  • minced parsley, for garnish, optional

To Make the Dough (24 to 48-hours in advance):

  1. In a bowl, thoroughly combine the flours and salt; make a well in the center.
  2. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water.
  3. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
  4. After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
  5. Flour your hands and the work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as necessary. The dough will be nice and sticky, but after a few minutes of kneading it should come together into a smooth mass.
  6. Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap.
  7. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure- which results in a chewy, pliable crust with great flavor.

To Shape the Dough:

  1. Roll each dough ball into an 8-inch log.
  2. Using a knife or bench scraper, cut each log into 8 pieces (approximately 1-inch each and equal in size).
  3. Roll each piece into and 8-inch long rope. (You will have 16 ropes.)(I did this by hand but my kids also used a rolling pin.)
  4. Tie each rope into a knot. (The ends can be tucked underneath or left out.)
  5. Arrange the knots on two aluminum foil-lined baking sheets. (I ultimately preferred aluminum foil over parchment paper because of the high oven temperature.)(At this point some of the garlic knots can be frozen- see note below.)
  6. Lightly cover and let them rest in a warm spot for at least 30 minutes, or up to 45 minutes. (I used a proofing oven.)
  7. Meanwhile, preheat the oven to 500 degrees. (I used the baking stone setting with a stone placed in the lowest position.)
  8. When the rise time is nearly complete, prepare the topping.

To Prepare the Topping:

  1. Combine the olive oil, minced garlic, salt, and red pepper flakes, if using, in a small skillet.
  2. Cook for about 1 minute, or until fragrant. Remove from heat and reserve.

To Bake & Serve the Garlic Knots:

  1. When the rise time is complete, brush the top of the garlic knots with a little more than half of the garlic-olive oil topping.
  2. Bake in the preheated oven for about 5 to 7 minutes, or until golden brown.
  3. Remove from oven and brush with remaining garlic-olive oil topping.
  4. Garnish with freshly grated Parmesan and/or parsley, as desired. Serve plain or with marinara sauce for dipping.

Note: Cover and store leftover garlic knots in the refrigerator for up to 1 week.

To Freeze Dough Prior to Baking:  Arrange the shaped knots on a plastic wrap-lined baking sheet. Freeze, uncovered, for 1-2 hours. Remove from the freezer. Knots should be frozen and no longer sticky. Place into a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator or on the counter. Bring to room temperature, arrange on 2 foil-lined baking sheets, cover lightly, and allow to rest/rise in a warm spot for 1 hour before baking as above.

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