There are very few tomato issues that Jammy Roasted Tomatoes can’t solve. They aren’t just a way to save all those ripe tomatoes from going bad on your counter. It’s a method you can reach for when your tomatoes need a little help in the flavor department. I mean, hey, sometimes it’s just not a great year for tomatoes!

That’s why you need this method. Slowly roasting subpar tomatoes with a little olive oil, garlic and herbs might be the closest most of us ever get to alchemy. The flavor deepens. The texture turns jammy instead of watery or starchy. They last longer. Screw alchemy, it’s more like a miracle.

Feel Good Vibes

• Tomatoes bring vitamin C and carotenoid antioxidants, including lycopene, which help protect your cells from oxidative stress.
• Olive oil helps your body absorb those fat soluble carotenoids, so this is one of those times when the flavor and the nutrition are working together.
• Tomatoes also give us potassium, a mineral involved in healthy muscle function, nerve signaling and fluid balance.

Ingredient Substitutions

• Roma tomatoes: beefsteak tomatoes, heirloom tomatoes, really any large, ripe tomato
• Extra virgin olive oil: avocado or grapeseed oil
• Garlic cloves: ½ teaspoon garlic powder sprinkled on in the last 20 minutes of cooking
• Fresh thyme: fresh marjoram, parsley, or rosemary (sparingly)

Recipe Tips & FAQs

• How do I know when the tomatoes are done? Your tomatoes should look collapsed and deeply concentrated, lightly browned around the edges, but still moist and spoonable rather than dry or leathery.
• I don’t have a lot of time. Can I turn up the heat? Unfortunately, cranking up your oven will burn the tomatoes and the garlic before they melt and get that jammy consistency. This project is best for one of those days you’ll be home for a few hours. Keep it slow and low with this one.
• Do I need to remove the seeds or peel the tomatoes? No. Both soften during the long roast, and the seeds and juices help with the flavor.
• My garlic is dark and bitter. Sounds like your oven might run hot. Either reduce your oven temperature next time, or tuck the garlic halves underneath the tomatoes.

Jammy Roasted Tomatoes Serving Suggestions

• Works great in my Roasted Tomato Salad Dressing recipe.
• Add them to this Southwestern Cobb Salad.
• Fold them into sautéed vegetables or add them to this Cauliflower Alfredo Pasta.

Storage and Shelf Life

Make Ahead: I recommend making these jammy roasted tomatoes ahead of time to use as needed.

Refrigerate: Stores well in the refrigerator for up to 4 days. 

Freezer: For long term storage, freeze in small portions with some of the juice and oil. They will get a little softer after they thaw, but they’re great for sauces, soups and dressings.

Reheat Instructions

Can be reheated in the oven at 325˚F until warmed through (if desired).

Final Thoughts

Ooh, I’ve been wanting to say this for a long time… 

Sun dried tomatoes— you have officially been replaced. Buh-byyyye!

Ever since the first time I tasted a leathery, aggressively tart up front but flat and bland on the finish sun dried tomato, I’ve asked myself the same question: why is anybody eating this vile abomination? Fortunately, I found an alternative when I got my first real job as a line cook at the age of 18. 

I was working in a humble neighborhood eatery called Dish on North Highland Ave (it’s now home to Dad’s Cocktail Bar), owned and operated by Sheri Davis. To this day I find myself reminiscing with old school Atlantans about how great the place was. I can still taste the insanely delicious white balsamic calamari I used to fry up by the basket load all night long. And she refused to use sun dried tomatoes. Instead, she’d roast her own under the heat of the pilot light while the kitchen lay dormant at night. 

That first bite was a revelation I’ve held onto ever since. They were jammy with a deep, rich intensity, yet still bright and slightly tart. In other words, those tomatoes had achieved balance, and anything that was lucky enough to get mixed up with them was all the better for it. 

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Jammy Roasted Tomatoes

Slow roasted tomatoes with garlic, olive oil and thyme are rich, concentrated and jammy. An easy way to rescue ripe or bland tomatoes.

Course Side Dish

Cuisine Italian-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Summer

Recipe Type Sides

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Cooling time 30 minutes minutes

Servings 3 cups

Ingredients

• 2 pounds Roma tomatoes
• ¼ cup extra virgin olive oil
• 5 garlic cloves
• ¼ ounce of fresh thyme sprigs
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 300˚F.
• Quarter 2 pounds of Roma tomatoes and place them in a bowl. Toss them with ¼ cup extra virgin olive oil and then lay them in a single layer on a half sheet pan with parchment paper. Make sure not to overcrowd.
• Cut the 5 garlic cloves in half and scatter them on top of the tomatoes along with ¼ ounce of fresh thyme. Season with sea salt and black pepper to taste.
• Place in the oven and cook for at least an hour and a half to two hours, rotating the tray halfway through. The tomatoes should be slightly dehydrated but still somewhat plump and jammy. Allow them to cool completely, then remove the thyme and transfer to a container. Refrigerate until needed.

The post Jammy Roasted Tomatoes appeared first on Everyday Alchemy.

Is it just me, or do shrimp deserve some special treatment since most of us probably aren’t eating them on the reg? Guajillo Garlic Shrimp understand the assignment. These juicy shrimp get a garlicky, buttery bath before meeting their new best friend: guajillo chili. Dark and fruity with a hint of smoke, it brings plenty of flavor without too much heat.

Feel Good Vibes

• Shrimp give us lean protein along with selenium, vitamin B12 and iodine, nutrients involved in thyroid function, energy metabolism and antioxidant protection.
• Guajillo chilis and lime provide vitamin C to help support your immune system.
• Garlic contains sulfur compounds with antimicrobial properties.

Ingredient Substitutions

I’d love to be able to offer you some substitutions here, but some dishes just aren’t meant to be messed with. This is one of them. 

Recipe Tips & FAQs

• Where to Buy:
  • GA shrimp
    • GA shrimp season opens mid-June and lasts through mid-January. The season doesn’t open until the GA Dept. of Natural Resources decides that the adult shrimp population is sturdy enough for a responsible harvest.
    • Publix, Whole Foods and DeKalb Farmers Market all offer GA shrimp. You can also find GA Grown certified wild shrimp at the Atlanta State Farmers Market.

• Guajillo chilis can be found at your local supermercado or tienda as well as through Instacart.

• How do you devein shrimp without peeling them? Starting at the open end, use a paring knife to cut through the shell along the back of each shrimp, making a shallow cut into the flesh as you go. Use the tip of the knife to lift out the dark vein, then rinse or wipe it away. The shell stays on and the shrimp stay juicy.
• How do you know when shrimp are done? The shrimp will go from glossy and grayish to pink and opaque once they are cooked. Shrimp are done when they curl into a loose “C” shape. A tight “O” shape means they are overdone.

Guajillo Garlic Shrimp Serving Suggestions

• I recommend folding some cooked peas and diced carrots into this Carolina Gold Rice recipe and serving it on the side (à la Capitán Capitán style).
• Swap out the chicken with shrimp in this Southwestern Cobb.
• Get your veggies in with this very complementary Sofrito recipe.

Storage and Shelf Life

Make Ahead: The guajillos can be soaked, seeded and sliced up to 4 days in advance. Shrimp can be deveined a day ahead of time.

Refrigerate: Leftovers can be refrigerated for up to 2 days. 

Freezer: Not recommended.

Reheat Instructions

Best consumed immediately. If you have leftovers, eat them cold. Shrimp don’t reheat very well.

Final Thoughts

Image: At Capitán Capitán, Isla Holbox, 2020

Within an hour of landing on Isla Holbox in the Yucatán Peninsula, my husband and I stumbled on the most charming little beach club. It was brand new and scrappy, with a gutted old speedboat converted into a bar, a small shed for cooking and a couple of hammocks and deck chairs for sunbathing. It felt a little East Atlanta, if East Atlanta had a sandy beach. We loved the name: Capitán Capitán. 

We ended up hanging out there every day for two weeks, getting to know the local family that owned it and the expatriates they had adopted as their own. Pretty soon we were out there helping stack the chairs at the end of the night too. When we left, we didn’t have much to discuss. We knew we’d get back there as often as we could. It felt like our second home.

When I’m at that beach club, there’s a routine. Hammock and a fresh coconut in the morning, a plate of Guajillo Garlic Shrimp for lunch, maybe a mango flower for dessert. Then I shower up in the afternoon and head back for atardecer (sunset) before dinner. Between the gorgeous island sunsets and these juicy, buttery Guajillo Garlic Shrimp, Capitán Capitán is pretty hard to beat.

I wish I could take you there and share the magic with you, but sharing this recipe is as close as I can get you without a plane ticket. If you do end up there someday, you know where to find me!

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Guajillo Garlic Shrimp

Guajillo Garlic Shrimp are cooked shell on with butter, garlic, lime and fruity guajillo chiles for a juicy dinner with gentle heat.

Course Appetizer, Dinner

Cuisine Mexican-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Summer, Winter

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 entrée servings

Equipment

• None

Ingredients

• 2 guajillo chilis
• 1 quart filtered water
• 1 pound shrimp shell on (size 16/20)
• 4 tablespoons unsalted butter
• 2 cloves garlic thinly sliced (about 1 tablespoon)
• 1 fresh lime juiced
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Bring 1 quart of filtered water to a boil in a saucepan. Remove from the heat, add 2 guajillo chilis and cover with a lid. Let sit for 10 minutes, then remove the chilis. When cool enough to handle, remove the stems and seeds and slice the chilis into thin strips.
• Clean 1 pound of size 16/20 shrimp, leaving the shells on. Using a sharp paring knife, cut through the shell along the back of each shrimp from the open end to the tail. Make a shallow incision in the flesh along the same path, just deep enough to expose the dark vein. Use the tip of the paring knife to lift it out, then discard. Rinse the shrimp briefly and pat completely dry before cooking.
• Heat 4 tablespoons of unsalted butter in a large sauté pan on medium high heat. Add the shrimp once the butter starts to foam. Cook for 1 minute and then add 2 cloves of sliced garlic and the sliced guajillo chilis. Turn the heat down to low, stir the pan regularly and sauté for another 3 or so minutes, until the shrimp turn pink and start to curl up into a loose “C” shape. Season with sea salt and freshly cracked black pepper to taste and squeeze the juice of 1 lime on top. Serve immediately.

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No matter how much of this Georgia Peach & Vidalia BBQ Sauce I make, it never seems to be enough. I can’t believe how many uses I’ve found for it. I’ve slathered it on grilled chicken, pork, salmon and veggies (shocked how much I loved it on the eggplant). I’ve also recently used it as a sauce for braised shredded chicken. That’s definitely happening again soon.

This sauce is literally summer in a jar.

Feel Good Vibes

• Peaches bring the vitamin C and carotenoid antioxidants, which support normal immune function and help protect cells from oxidative stress.
• Vidalia onions are a good source of fiber, prebiotic carbohydrates and plant compounds including quercetin, supporting digestion and a well populated gut microbiome.
• Habanero peppers give us vitamin C and capsaicin, the compound responsible for their heat and much of their antioxidant activity.

Ingredient Substitutions

• Avocado oil: any high heat, expeller pressed oil such as grapeseed.
• Vidalia onion: any sweet onion.
• Fresh peaches: frozen peaches (no need to thaw, but do increase cooking time by 10 minutes) or fresh apricots.
• Habanero chili: 1 red Fresno + a pinch of cayenne. Or a fresh Scotch bonnet.
• Tomato paste: 1 ½ tablespoons ketchup (reduce sauce for 5 minutes longer).
• Dijon mustard: yellow, spicy brown or whole grain mustard.
• Muscovado sugar: ¼ cup coconut sugar + ½ teaspoon molasses. Or ¼ cup brown sugar if you aren’t avoiding refined sugars.
• White balsamic vinegar: white wine vinegar, champagne vinegar or apple cider vinegar.
• Cinnamon: tiny pinch allspice or nutmeg.
• Cloves: tiny pinch pumpkin pie spice.

Recipe Tips & FAQs

• Where to find
  • Vidalia onions are available in most grocery stores mid-April through August.
  • GA peaches are in season May through mid-August. Pearson Farm and GA Peach Truck have a steady supply at most intown farmers markets.
  • Habaneros can be found at most Hispanic grocery stores and sometimes at Whole Foods (though quality is sometimes suspect in my experience.)
  • Light muscovado sugar is most easily ordered online. I’m a fan of India Tree.
• Do I need to peel the peaches? I don’t. The skins soften during cooking and disappear once blended, though peeling would give you a smoother texture if desired.
• It’s a good idea to wear gloves whenever you touch the habaneros, raw or cooked, and avoid touching your eyes or any other sensitive skin.
• Can I make it without refined sugar? Yes. You could use ¼ cup granulated sugar plus a ½ teaspoon of molasses to give it some depth of flavor.
• When should I add BBQ sauce while grilling?
  For the best flavor, brush the sauce onto the meat each time you flip it, allowing each layer to cook into a sticky glaze before adding the next. This works especially well over medium or indirect heat. If you’re cooking over high heat or open flames, apply it more cautiously to keep the natural sugars from scorching.

Serving Suggestions

• Plant Based Magic: with Grilled Veggies (skip the yogurt sauce)
• Chicken Dinner Alchemized: Pan Roasted Chicken Thighs
• Pork Perfected: Roasted Pork Tenderloin in Parchment (skip Dijon and apple cider vinegar)

Storage and Shelf Life

Refrigerate: Stores well for a week in a refrigerated airtight container.

Freezer: Freezes well for up to 3 months in an airtight container. May need to reblend.

Reheat Instructions

If desired, reheat the necessary amount in a small saucepan on low heat, stirring often.

Final Thoughts

You might not look at a photo of me and think “pitmaster.” Fair enough. But let it be known both near and far, I am not afraid to fire up my Big Green Egg. 

I find the flavor of good charcoal and hardwood smoke intoxicating. And since I’m not that big a fan of bottled sauces and dressings, it totally tracks that I’ve created my own BBQ sauce, using some of my favorite Georgia ingredients. 

Peaches and Vidalias give it a complex, fruity sweetness, while habanero gives it just the right amount of heat. In a supporting role, tomato paste brings the umami, and cinnamon and cloves lend a fragrant depth to this Georgia Peach & Vidalia BBQ Sauce. 

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. 

And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Georgia Peach & Vidalia BBQ Sauce

Sweet Georgia peaches, Vidalia onions and habanero come together in a smoky, tangy homemade BBQ sauce for chicken, pork, fish and vegetables.

Course Main Course

Cuisine American

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Summer

Recipe Type Sauce

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 cups

Equipment

• blender or food processor
• disposable gloves

Ingredients

• 1 teaspoon avocado oil
• 1 ½ cups Vidalia onion sliced (about 1 medium sized onion)
• 1 ½ pounds fresh ripe GA peaches roughly chopped (about 3 cups)
• 1 habanero chili rough chopped (stem removed, as well as seeds, if desired)
• 1 teaspoon tomato paste
• 1 teaspoon Dijon mustard
• ¼ cup light muscovado sugar
• ½ cup white balsamic vinegar
• Pinch ground cinnamon
• Pinch ground cloves
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• In a large saucepot, heat 1 teaspoon of avocado oil on medium heat. Add 1 ½ cups sliced Vidalia onion and cook covered for 6 minutes, or until tender, but not caramelized, reducing heat if needed.
• Core 1 ½ pounds of fresh peaches and roughly chop them. Add them to the pot along with 1 roughly chopped habanero chili (stem removed, as well as seeds, if desired). It's recommended to wear disposable gloves while handling the chili. Also add 1 teaspoon each of tomato paste and Dijon mustard, ¼ cup muscovado sugar, ½ cup white balsamic vinegar, a pinch of ground cinnamon and cloves and sea salt and freshly cracked black pepper to taste.
• Cook on medium low for 15 minutes until the peaches are completely tender, starting to break down, and the liquid in the pan is slightly reduced instead of watery.
• Blend the sauce in a blender or food processor for 30 seconds until completely smooth. Check for seasoning, let cool and store in an airtight container in the refrigerator until needed.

Notes

Note: Check FAQs for more information about when and how to apply the sauce when grilling.

The post Georgia Peach & Vidalia BBQ Sauce appeared first on Everyday Alchemy.

This Southwestern Cobb with Creamy Chipotle Dressing is here for you as we navigate our way through salad season. 

It’s hot, it’s busy, and you’re trying to soak up every drop of summer before fall creeps in. You need a salad you can throw together quickly that’s not going to taste like an afterthought. With leftover chicken, this comes together without much fuss. It’s exactly what that cooked chicken in your fridge has been waiting for.

Feel Good Vibes

Protein and staying power: Chicken, eggs, black beans and yogurt give us protein. This salad is substantial enough for lunch or dinner.

Fiber and plant diversity: Romaine, corn, black beans, peppers, avocado and green onions bring fiber and a broad mix of plant nutrients to the party. That’s great for supporting your digestion.

Healthy fats and micronutrients: Avocado contains monounsaturated fat, while the vegetables offer vitamin C, carotenoids, folate and potassium.

Ingredient Substitutions

• Plain yogurt: equal amount of Duke’s mayo with a splash of water to thin it down.
• Lime juice: freshly squeezed lemon juice. Please don’t use the bottled stuff! 
• Chipotle in adobo pepper: mix ½ teaspoon smoked paprika + a pinch of cayenne + a teaspoon of tomato paste
• Garlic clove: ¼ teaspoon garlic powder
• Eggs: crispy bacon, extra black beans and chicken, feta
• Berbere chicken: rotisserie chicken
• Yellow corn: white corn, fire roasted frozen corn, small diced jicama
• Black beans: chickpeas, lupini beans
• Roasted red pepper: freshly sliced pepper, sliced cucumber
• Green onions: minced shallot, pickled red onions
• Avocado: feta, roasted sweet potato, pepitas
• Romaine lettuce: spinach, arugula, green leaf lettuce

Recipe Tips & FAQs

• You can find chipotle peppers in adobo in the international section of your grocery store, or at your local supermercado or tienda. The Embasa can that I used didn’t contain refined sugars.
• Jammy Egg Technique: Start with cold water. Bring the desired number of large eggs to a boil, remove from the heat and cover with a lid. Set a timer for 8 minutes, then drain the hot water and fill the pot with ice water. Immediately start peeling the eggs, using a thin metal spoon to separate the shell from the egg. Return peeled eggs to the ice water to continue cooling until all the eggs are peeled. Once chilled, store in the refrigerator until ready to use.
• Water pressure from your tap will bruise delicate lettuce. To properly wash your salad greens, first fill a large bowl with cold water, then submerge the greens and agitate them until all the dirt is washed off. Remove the greens from the water and use a salad spinner to dry them, or lay them on a clean towel and let them air dry for 15 minutes.

Southwestern Cobb with Creamy Chipotle Dressing Serving Suggestions

• Wrap & Salad: Pair it with a Sweet Potato & Spinach Wrap.
• Soup & Salad: Serve it with a cup of Beef & Venison Chili.
• Creamy Chipotle Dressing:
  • It’s flexible! Use as a dipping sauce for freshly cut veggies, homemade chicken tenders or your next kitchen sink salad.
  • Lighten up the Dressing or Kill the Heat: Swap for my Roasted Tomato Vinaigrette.

Storage and Shelf Life

Make Ahead: The dressing, chicken, eggs, black beans and corn can be prepared up to 4 days in advance and refrigerated separately. The romaine can be cut 2 days in advance, but make sure it’s totally dry. Don’t dress the salad until you’re ready to serve.

Refrigerate: All items should be stored separately in the refrigerator in airtight containers. Please note that the avocado shouldn’t be cut and the salad shouldn’t be dressed until you’re ready to serve.

Freezer: Nope!

Final Thoughts

If there’s a Cobb Salad at a restaurant, I’m gonna order it. It overrides every other possibility I might spot on their menu. But that doesn’t stop me from making them at home too. Lately I’ve been enjoying this Southwestern spin on the tried and true Cobb. 

And yes, I know, this Creamy Chipotle Dressing is so good, it feels like you’ve unlocked a secret level. I’ve been making it for years, and I recommend you print it out, laminate it, post it to your kitchen wall and make it often. My clients ask for it on the reg and I think you’re going to love how easy it is to throw together.

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Southwestern Cobb with Creamy Chipotle Dressing

A hearty Southwestern Cobb Salad with chicken, eggs, black beans, charred corn, avocado and a creamy homemade chipotle dressing.

Course Dinner, Lunch, Salad

Cuisine American

Special Diet Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Summer

Recipe Type Salad

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 2 servings

Equipment

• blender or small food processor
• cast iron pan or grill

Ingredients

Dressing (makes about a quarter cup extra, depending on preference)

• 1 cup plain yogurt
• 2 limes juiced (about 4 tablespoons)
• 1 chipotle in adobo pepper
• 1 garlic clove grated
• Sea salt to taste
• Freshly cracked black pepper to taste

Salad:

• 2 jammy eggs
• ½ pound cooked Berbere chicken or rotisserie chicken
• 2 ears yellow corn shucked
• ½ cup black beans cooked
• 1 roasted red pepper thinly sliced (from a jar)
• ¼ cup green onions thinly sliced
• 1 avocado diced
• 4 cups of romaine lettuce washed and chopped into bite size pieces
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Make the Dressing: In a blender or minichopper, combine 1 cup plain yogurt, juice of 2 limes, 1 chipotle in adobo pepper and 1 grated garlic clove. Season with sea salt and freshly cracked black pepper to taste and refrigerate until needed. The recipe does make about a ⅓ cup extra, depending on preference.
• Prep the Salad: Cover 2 eggs with cold water and bring to a boil. Remove from the heat and cover with a lid. Set a timer for 8 minutes. Prepare the other salad ingredients while you wait, then drain the hot water and fill the pot with ice water. Immediately start peeling the eggs, using a thin metal spoon to separate the shell from the egg. Return peeled eggs to the ice water to continue cooling until all the eggs are peeled. Once chilled, store in the refrigerator until ready to use.
• Cube half a pound of cooked Berbere or rotisserie chicken.
• Heat a large cast iron skillet on high heat. Place 2 ears of corn in the dry pan, and roast on all sides until slightly charred, about 6 minutes. Once cool, cut the kernels off the cob.
• On a large platter, spread the 4 cups of romaine lettuce. Garnish with the roasted corn kernels, ½ cup cooked black beans, 1 thinly sliced roasted red pepper, ¼ cup thinly sliced green onions, 2 jammy eggs cut in half and half a pound of cooked chicken.
• When ready to serve, add 1 diced avocado and drizzle with the creamy chipotle dressing. I recommend starting with ⅔’rds of a cup and then adding more as desired. Season with sea salt and freshly cracked black pepper to taste. Any leftover dressing can be stored for up to 4 days. Check serving suggestions for other ways to use it.

The post Southwestern Cobb with Creamy Chipotle Dressing appeared first on Everyday Alchemy.

These Charred Veggie & Refried Bean Tacos make a strong case for firing up the grill tonight. They also make me wonder why we haven’t been spreading refried beans on all of our tacos our whole lives. Refried beans have a deep, rich flavor, a creamy, satisfying texture and they’re a good source of inexpensive plant based protein. 

Feel Good Vibes

• Pinto beans bring the plant based protein and fiber, helping make the tacos more satisfying.
• Bell pepper, zucchini and onion give us vitamin C and antioxidants.
• Corn tortillas provide carbohydrates for energy, and because they are made from nixtamalized corn, also contribute calcium and fiber.

Ingredient Substitutions

• Avocado oil: any high heat, expeller pressed oil such as grapeseed.
• Zucchini & Yellow Squash: eggplant, portobello or button mushrooms.
• Bell pepper: poblano peppers or half a jar of roasted bell peppers, drained and sliced.
• Red onion: yellow onion, white parts of scallions or cebollitas (Mexican spring onions).
• Berbere spice: blend of ½ teaspoon smoked paprika, ½ teaspoon onion powder, ¼ teaspoon garlic powder, pinch of ground cumin, pinch of cayenne pepper.
• Refried pinto beans: refried black beans.
• Guajillo: dried New Mexico chilis.
• Corn tortillas: cassava or almond tortillas, flour if tolerated.
• Cilantro leaves: thinly sliced green onions.
• Yucatecan salsa: your preferred hot sauce.

Recipe Tips & FAQs

• Where to find
  • El Milagro corn tortillas: at your local tienda or supermercado, or online through Instacart.
  • Berbere spice: online at Burlap & Barrel or Amazon.
  • Guajillo chilis: at your local tienda or supermercado, or online through Instacart.
• Tips for dry heat grilling
  • Clean the preheated grill with a grill brush before starting.
  • Drizzle a little oil on a paper towel and wipe the grates down. Hold the paper towel with tongs.
  • Don’t season or oil the grilled ingredients until they come off the grill. Season and use a post-marinade to deliver the best flavor.
• It’s recommended to wear gloves when handling fresh or dried chilis and to avoid touching your face, eyes, and other sensitive skin.

Veggie Taco Serving Suggestions

• Make it a bowl: skip the tortillas and serve the beans and veggies with a bowl of Carolina Gold Rice or quinoa.
• Make it crispy: get some fried tortilla chips and turn it into nachos.
• Make it a quesadilla: melt some Oaxacan cheese on the tortillas before you add the toppings.

Storage and Shelf Life

Make Ahead: All components can be made up to 4 days ahead of time and stored in an airtight container. The tortillas can be bought up to a week ahead of time.

Refrigerate: All ingredients should be stored in an airtight container in the refrigerator. Tortillas will last a week or so, beans and grilled veggies up to 4 days.

Freezer: nope!

Reheat Instructions

Store ingredients separately. Preheat a cast iron skillet to low heat. Spread a spoonful of refried beans on the tortilla and top with leftover grilled vegetables. Place the tortilla in the skillet and reheat for 3-4 minutes. Sprinkle any desired additional toppings and eat immediately.

Final Thoughts

I’ll admit it, I’ve been watching beef prices go through the roof the last few years and it’s got me thinking about how to incorporate cheaper sources of protein into my family’s diet. And I’ve finally broken my husband of the notion that he’s going to be eating a steak once a week. It took some retraining, and lots of bargaining on his part, but we finally got there. (Not before he brought home lots of “interesting” cuts of beef…)

Pair that with my desire to eat more plant based meals anyways, and here we are. Taco Tuesday’s gone vegan. Wahoo! With this charred veggie & refried bean tacos recipe he doesn’t miss the steak, and I don’t miss the cheese. It’s enough to make us do our special high five and shout “all we do is win” as we toss our plates on the coffee table and dive into yet another episode of Law & Order. Lennie Briscoe, Claire Kincaid and Jack McCoy, we love ya ♡

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Charred Veggie & Refried Bean Tacos

Charred veggie and refried bean tacos with grilled summer vegetables, warm corn tortillas, guajillo chili and fiery Yucatecan salsa.

Course Dinner, Lunch

Cuisine Mexican-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Recipe Type Dinner

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Equipment

• grill or grill plate (preferably charcoal)
• disposable gloves

Ingredients

• 1 guajillo chili optional
• 2 tablespoons avocado oil
• 1 zucchini sliced into ½ inch rounds
• 1 yellow squash sliced into ½ inch rounds
• 1 orange or red bell pepper cored and sliced into 3rds
• 1 red onion sliced into ½ inch rounds
• 2 tablespoons extra virgin olive oil
• ½ teaspoon berbere spice
• 1 ½ cups vegan refried beans store bought
• Sea salt to taste
• Freshly cracked black pepper to taste

To Serve:

• 8 corn tortillas El Milagro
• ¼ bunch cilantro leaves washed and picked
• ¼ cup Yucatecan salsa or preferred hot sauce

Instructions

• Preheat the grill to 425˚F. Wipe the cleaned grates with 2 tablespoons of avocado oil. This can easily be done by drizzling the oil on a paper towel then rubbing the towel on the hot grates.
• Prep the guajillo chili and beans: If using the guajillo pepper, bring a quart of water to a boil, then remove from heat and add 1 guajillo chili. Cover with a lid and steep for 8 minutes. Wearing gloves, remove the chili from the water and remove the stem and seeds. Slice the guajillo into thin ribbons and reserve.
• Warm 1 ½ cups of refried beans in a small covered pot over low to medium heat on the stove. Stir every 3 minutes until warmed through and check for seasoning.
• Prep the veggies: Slice 1 zucchini and 1 yellow squash into ½ inch rounds, core 1 orange or red bell pepper and slice into thirds, and slice 1 red onion into ½ inch rounds.
• Grill the veggies in a single layer, working in batches if needed. Everything should be tender and slightly charred, but not burnt. You’ll season the veggies once they have finished grilling.
• Zucchini and squash: 2-3 minutes on both sides.
• Bell pepper: start skin side down, 3-4 minutes on both sides.
• Red onion: 3-4 minutes on both sides.
• Once cooked, cut the peppers and onions into bite size pieces then transfer to a bowl along with the squash and zucchini. Season with ½ teaspoon of berbere seasoning, sea salt, freshly cracked black pepper and drizzle with 2 tablespoons of extra virgin olive oil. Toss gently and reserve.
• Warm 8 corn tortillas on the grill, just until tender and malleable. Transfer to a platter and spread a spoonful of refried beans on top of each tortilla. Then divide the grilled veggies, sliced guajillo and ¼ bunch cilantro leaves between the tortillas. Serve with a ¼ cup of Yucatecan salsa on the side.

The post Charred Veggie & Refried Bean Tacos appeared first on Everyday Alchemy.

The thing about this Yucatecan Habanero Salsa is that it balances a lot of fruity and floral notes while somehow still being face-meltingly spicy. 

This recipe is for those of you who are ready to go on a hot sauce head trip.

Feel Good Vibes

• Habaneros are rich in vitamin C and antioxidants which are beneficial for immune support.
• Garlic and onion provide prebiotic fibers for healthy digestion.
• The salsa is naturally low in calories and contains no added sugar or fat.

Ingredient Substitutions

• No sour orange: 2 limes + 1 navel orange (about ½ cup of juice)

The rest of the ingredients are crucial. For this one, there can be no other substitutions.

Recipe Tips & FAQs

• Handling:
  • It’s a good idea to wear gloves whenever you touch the habaneros, raw or cooked, and avoid touching your eyes or any other sensitive skin.
  • I also recommend having some good ventilation while you make this salsa, so you don’t irritate your lungs (seriously).
• Sourcing:
  • In the Atlanta metro area, I’ve found sour oranges at Your DeKalb Farmers Market, Buford Highway Farmers Market and a few other markets along the Buford Highway corridor. Your best bet is to check a Hispanic or Asian grocery store.
  • You can find habaneros at
    • Seasonally at Hickory Hill Farms booth at Freedom Farmers Market on Saturday 8:30-12:30 at the Carter Center (great choice)
    • A Hispanic grocery store (good choice)
    • And usually at Whole Foods (meh choice)
• Equipment Note: If you don’t have a blender, you could make it in a mortar and pestle. If you do, grind the roasted ingredients down with some salt before you add the juice. Your biceps will thank you.

Yucatecan Habanero Salsa Serving Suggestions

• Love it on these Charred Veggie & Refried Bean Tacos.
• It adds some nice heat to this African Stewed Okra dish or these Smoky Conch Peas.
• It’s great with everything from ceviche to fried eggs. And if you can handle the heat, eat it straight off a tortilla chip.

Storage and Shelf Life

Refrigerate: This sauce holds well for a month in an airtight container in the refrigerator. Use your senses. If it’s moldy, slimy or stinky, toss it out.

Freezer: Freezes well in an airtight container for up to 3 months.

Final Thoughts

The first time I had this Yucatecan Habanero Salsa I was lying in a palapa at a beach club on Isla Holbox in the Yucatán Peninsula. It was served in an unassuming little jar on the side of an exceptionally good ceviche. A ceviche so good, it warranted documentation (see photo below)

It was dark brown and looked kind of runny, so I figured I wouldn’t like it but decided to give it a try. I took one bite and got that endorphin rush we heat lovers chase after. It’s a moment of chile-induced enlightenment, a head rush that happens when your spice tolerance meets its breaking point. For those that love it, it’s truly a moment of euphoria. 

The next time our server came around I asked for the details and he gave me the recipe right then and there. He knew it by heart because it’s served on every table in the region. It’s like their version of ketchup, just way more badass.

I went home after that trip and went on with my life, momentarily forgetting my new love. But a year later I found myself in Mérida, the capital of the Yucatán, and there it was again. I dipped a chip into the dark brown salsa waiting for me on the table. Same rush. Same fruity and floral habanero flavor. 

This time, I couldn’t shake my lust for the heat. After consuming it all over the capital for almost two weeks, it became a fridge staple in my home when I got back. 

I love it, my husband loves it, my personal chef clients love it. And now, it’s time for you to get initiated!

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Yucatecan Habanero Salsa

Yucatecan habanero salsa made with charred chiles, garlic, onion and sour orange for a fiery, fruity and deeply aromatic hot sauce.

Cuisine Mexican-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Summer

Recipe Type Dip, Sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 1.5 cups

Equipment

• blender, food processor or mortar and pestle

Ingredients

• 12 habaneros 2 cups
• 9 cloves garlic peeled
• 1 medium yellow onion sliced into 1 inch thick rings
• 2 sour oranges about ½ cup (see substitutions)
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Heat a large cast iron skillet over medium heat. Remove the stems from 12 whole habaneros and place in the skillet along with 9 peeled cloves of garlic and 1 yellow onion cut into 1 inch thick rings. Arrange them in a single layer in the dry skillet, working in batches if necessary. Cook on all sides until everything is lightly charred and tender all over, about 10 minutes. Remove the individual ingredients as they become ready. It’s a good idea to have your exhaust fan running on high if you’re making this indoors.
• Transfer the habaneros (seeds and skin intact), garlic and onion into a blender or small food processor. Add the juice of 2 sour oranges. Season with sea salt and freshly cracked black pepper to taste.
• Blend for 10 seconds on low to break the ingredients down, then blend on high for 15 seconds. The salsa should have a grainy texture. It shouldn’t be completely smooth.
• Store in an airtight container in the refrigerator. This salsa will last a month if stored properly.

Notes

Note: The first couple of times I made this salsa it turned out more of an orange color. Now I roast the chiles longer and it’s darker, like what I was served in the Yucatán. Either way it tastes really good!

The post Yucatecan Habanero Salsa appeared first on Everyday Alchemy.

Berbere Chicken Skewers are here to bring the backyard BBQ energy from now until we get to cozy sock season. We’re talking char-grilled, boldly-spiced flavor here. And if your “grill master” is bad at grilling, who cares?! These thighs are marinated in yogurt to make them super tender and juicy, even if you leave them on the heat an extra minute or two. 

And keep in mind these skewers don’t quit. Make extra for tacos, wraps and salads during the week.

Feel Good Vibes

• Protein rich: Chicken thighs bring satisfying protein to help support muscle repair.
• Made with yogurt marinade: Greek yogurt adds protein and calcium while helping keep the chicken juicy and tender.
• Loaded with spice power: Berbere brings chiles, garlic, ginger and warm spices to the party, adding antioxidant rich plant compounds along with its deep, smoky heat.

Ingredient Substitutions

• No chicken thighs: chicken breasts
• No Berbere seasoning: harissa seasoning
• No plain Greek yogurt: plain yogurt
• No avocado oil: grapeseed oil
• No extra virgin olive oil: omit
• No fresh lemon juice: fresh lime juice
• No garlic clove: omit

Recipe Tips & FAQs

• Berbere is a warm, complex Ethiopian spice blend traditionally made with chiles, garlic, ginger, fenugreek, coriander, cardamom, allspice and other fragrant spices. It brings heat, depth, and a little smoky sweetness to dishes. Think of it as cozy, fiery, and deeply layered all at once.
• You can find Berbere spice online here, you can also find this one at Whole Foods.
• Why the yogurt? Yogurt is one of my favorite little kitchen tricks. The lactic acid tenderizes the chicken without turning it mushy, while the dairy helps carry flavor deep into the meat. It’s pulling double duty to give us juicy, flavorful chicken.
• I know some of you don’t want to hear it, but I’ve just got to say it. Charcoal grilled chicken is going to taste better than chicken grilled on a gas grill or indoor grill plate. It’s going to be good either way, but hardwood charcoal smoke just puts in a little extra work.

Berbere Chicken Skewers Serving Suggestions

• Goes sooo good with these Grilled Veggies
•  Love them laid out on a bed of Carolina Gold Rice
• Turn leftover skewers into a healthy wrap for lunch.

Storage and Shelf Life

Make Ahead: Chicken needs to be marinated and refrigerated for at least 8 hours.

Refrigerate: Cooked chicken will hold in the refrigerator in an airtight container for up to 3 days.

Freezer: The marinated, uncooked skewers hold very well in the freezer, especially in a vacuum sealed bag.

Reheat Instructions

Preheat the oven to 325˚F. Place the skewers on a baking sheet and reheat until completely warmed through, about 8 to 10 minutes.

Final Thoughts

These Berbere Chicken Skewers have been a staple on my catering menu since I broke out of line cook purgatory in 2011. I burned my polyester chef coats and houndstooth pants and never looked back. Since then I’ve been working one on one with families and clients, writing my own menus and cooking food that nourishes.

Looking back, Marcus Samuelsson was probably the first chef to put berbere on my radar. If you haven’t listened to his autobiography Yes, Chef, I’m gonna go ahead and recommend that you clear your schedule and fix that. I think it’s the best chef memoir since Kitchen Confidential. And yes, I know that’s extremely hallowed ground, but I said what I said.

You can think it over while you let these skewers marinate. Just don’t be surprised when you discover that marinating meat in yogurt turns you into an alchemist. 

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Berbere Chicken Skewers

Berbere chicken skewers marinated in Greek yogurt until tender, then grilled until juicy, smoky and lightly charred.

Course Appetizer, Dinner

Cuisine African-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Spring, Summer, Winter

Recipe Type Dinner, Grilled

Prep Time 30 minutes minutes

Marinating Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 servings

Equipment

• Grill or cast iron grill pan
• 8 6-inch wooden skewers

Ingredients

Skewers

• 1 pound chicken thighs boneless, skinless
• 1 tablespoon Berbere seasoning
• ½ cups plain Greek yogurt
• 1 teaspoon avocado oil
• Sea salt to taste
• Freshly cracked black pepper to taste

Yogurt Sauce

• ½ cup plain Greek yogurt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1 garlic clove grated
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Marinate: In a medium sized container with a lid, combine a tablespoon of Berbere seasoning with ½ cup of plain Greek yogurt.
• Cut a pound of chicken thighs into 1 ½ inch wide strips. Thoroughly coat the chicken thighs in the Greek yogurt mixture. The chicken needs to marinate in the refrigerator for at least 8 hours.
• Soak the skewers in a container of fresh water overnight to prevent them from burning.
• Make the Sauce: In a bowl, combine ½ cup plain Greek yogurt with 1 tablespoon extra virgin olive oil, 1 teaspoon fresh lemon juice, 1 grated garlic clove, sea salt and freshly cracked black pepper to taste.
• Cook: Thread the chicken strips onto 8 6-inch skewers. Season to taste with sea salt and freshly cracked black pepper. Preheat a grill or cast iron grill pan on high heat. Add 1 teaspoon avocado oil if you're using a grill pan.
• Cook the skewers on both sides until slightly charred, about 10 to 12 minutes total. The chicken should be juicy yet cooked through to an internal temperature of 165°F. Transfer to a serving dish and serve hot or at room temperature, with the dipping sauce on the side.

The post Berbere Chicken Skewers appeared first on Everyday Alchemy.

Well, how did this Smoky Conch Peas with Sofrito and Andouille recipe come to be? I’ve recently been smitten with conch peas after picking up a bag from Marsh Hen Mill. After doing a little investigating, I liked them even more.

Marsh Hen Mill is a small family business on Edisto Island, South Carolina. In recent years there’s been a renewed interest and respect for Lowcountry and Gullah Geechee cooking, which originated in the barrier islands and Sea Islands of the Southeast.

One of the hallmarks of Lowcountry cooking is heirloom seeds too stubborn to disappear. Seeds like Carolina Gold rice, Sea Island red peas and conch peas carry the memory of the Gullah Geechee foodways that took root along the Sea Islands, where African and African American cooks, farmers and families shaped a cuisine out of survival, skill and deep agricultural knowledge.

Their modern revival has been supported by a wider community of growers, chefs, historians and seed keepers, but their survival begins with the people who kept planting, cooking and passing them down. These crops are inseparable from the Black coastal traditions that developed across the barrier islands and still give Lowcountry cooking so much of its soul.

As a chef, I tend to see food as a form of activism. I want to use ingredients that align with my values, and supporting seed diversity and small farms makes me feel really good about what’s on my plate, and what I post on this website for that matter.

That’s why I hope you’ll join me in preparing these Smoky Conch Peas with Sofrito and Andouille. It’s a simple, comforting dish, but it’s also a chance to cook with a little more curiosity about where our ingredients come from, who kept them alive, and why they’re worth carrying forward.

Feel Good Vibes

• Plant based fiber: Conch peas bring fiber and slow digesting carbohydrates that make this dish feel hearty and satisfying.
• Protein rich comfort food: Field peas and andouille add protein, making this cozy dish substantial enough to serve as a main or a hearty side.
• Antioxidant heavy sofrito: Tomatoes, peppers, onions, and garlic add vitamin C, lycopene, and other protective plant compounds.

Ingredient Substitutions

• No sofrito: sub a sautéed onion and bell pepper plus a cup of marinara sauce and a little garlic 
• No avocado oil: sub grapeseed oil or butter 
• No andouille sausages: sub fresh chorizo (will crumble) or kielbasa (very salty, use less)
• No conch peas: substitute (cooking time will vary for all of these)
  • fresh or frozen: pink eyed peas, lady peas, small lima beans, butter beans 
  • dried: black eyed peas or lentils
• No chicken stock: vegetable stock

Recipe Tips & FAQs

• Conch peas are an heirloom variety of Southern field pea, part of the cowpea family that traveled from West Africa through the Caribbean and into the American South through the transatlantic slave trade.
  • Cowpeas became a staple crop because they thrived in hot climates, tolerated poor soil, and were good for both people and land. 
  • The conch pea first appeared in Florida in the late 1800s, likely by way of the West Indies.
  • Small, pale and creamy, conch peas are often compared to lady peas and are prized for their gentle flavor and tender texture.
• Where to buy: Marsh Hen Mill on Edisto Island, South Carolina. You can find them online, or at Amazon/Whole Foods.
• Shortcut: This recipe uses a simple tomato, pepper and onion sofrito as the base. You can make it fresh here, or use a batch from my full sofrito recipe if you already have some tucked away.

Smoky Conch Peas Serving Suggestions

• Cozy Blanket Style: serve on top of a scoop of Carolina Gold Rice.
• “Protein Maxx”: Add some Crispy Chicken Thighs.
• Taco Tuesday: serve with some warm corn tortillas for an easy dinner.
• Hearty Breakfast: Add a crispy fried egg.

Storage and Shelf Life

Make Ahead: Sofrito can be prepared ahead of time.

Refrigerate: Leftovers be stored in an airtight container for up to 3 days.

Freezer: Can be stored in an airtight container for up to 3 months.

Reheat Instructions

Place the desired amount in a pot and reheat on medium heat, stirring frequently until completely warmed through.

Final Thoughts

The story of what lands on our plates goes so much deeper than the surface. It’s survival, it’s activism, it’s history, it’s political, it’s complicated, and it’s (hopefully) delicious.

Working with a special ingredient like conch peas reminds me that it’s always worth pausing for a moment before we eat to just be thankful. Lots of hands go into every dish, from the farmer to the truck driver to the grocery clerk to the cook and eventually to your plate. 

Even if you grew the ingredients in your own garden. Where’d your seeds come from? What have they been through to get there? Where would we be without the generations before us who have stewarded and safeguarded our crop biodiversity?

Have you tried this recipe yet? If so, tell us how they turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Smoky Conch Peas with Sofrito and Andouille

Smoky conch peas simmered with sofrito and andouille sausage for a comforting Lowcountry inspired dish full of field peas, peppers, tomatoes, and Southern flavor.

Course Dinner

Cuisine American

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Summer

Recipe Type Comfort food, Dinner, Holiday, Sides

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 side servings

Equipment

• small Dutch oven optional

Ingredients

Sofrito:

• 1 tablespoon extra virgin olive oil
• 2 cups yellow onion sliced
• 2 cups red pepper sliced
• 2 cups roma tomatoes sliced
• 1 tablespoon garlic sliced thinly

Conch Peas:

• 1 teaspoon avocado oil
• 2 andouille sausages halved lengthwise, then quartered crosswise
• 1 ⅓ cups conch peas
• 2 ½ cups chicken stock
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Make the Sofrito: Heat 1 tablespoon of extra virgin olive oil over medium low heat in a small dutch oven or heavy bottomed saucepan. Add 2 cups each of sliced yellow onion, red pepper and roma tomatoes. Add a pinch of sea salt and stir. Cover with a lid and cook for 10 minutes, then add 1 tablespoon of thinly sliced garlic. Season to taste with sea salt and freshly cracked black pepper. Return the lid to the pot and continue cooking for half an hour, stirring every 5 minutes or so, until the vegetables are very tender. In the meantime, cook the conch peas.
• Cook the Peas: Heat 1 teaspoon of avocado oil in a medium sized saucepan over medium high heat. Add 2 andouille sausages, sliced in half lengthwise and quartered crosswise and cook in a single layer for 4-6 minutes, until the sausages are browned. Remove the sausages from the pan and add 1 ⅓ cups conch peas and 2 ½ cups of chicken stock. Season to taste with sea salt and freshly cracked black pepper. Bring the pot to a simmer and cover with a lid. Cook until the conch peas are tender and the liquid is mostly absorbed, about 25 minutes.
• Combine: Once the sofrito and the conch peas are completely tender, combine them with the andouille sausages in the dutch oven. Check for seasoning and serve.

The post Smoky Conch Peas with Sofrito and Andouille appeared first on Everyday Alchemy.

If you’re someone who’s nervous about improvising at the stove, sofrito is one of those recipes that can unchain you from your cookbook shelf. Knowing this foundational recipe is more like learning a skill than following a set of instructions. 

You can use it as a veggie side, a filling for tacos or savory pastries, blend it into a sauce, or use it as a topping on a flatbread or pizza. It can also be a base for soup, rice or pasta dishes. Honestly, the options actually are endless here. 

I love having some sofrito stashed away in my fridge for meal prep, and it’s great to batch out and tuck away in the freezer. 

If you’ve got no interest in a recipe that’s easy to make, easy to store, and easy on the taste buds, move along. Otherwise, your future dinners just got a whole lot tastier.

Feel Good Vibes

• Antioxidant heavy: tomatoes, peppers, onions and garlic bring vitamin C and lycopene to support normal immune function.
• Veggie based fiber: this adds fiber and flavor without gluten or grains.
• Made with heart healthy olive oil: extra virgin olive oil adds cardiovascular friendly monounsaturated fat.

Ingredient Substitutions

• No olive oil: avocado oil, grapeseed oil or butter
• No Vidalia onions: white, yellow or red onions
• No red peppers: green, yellow, orange or purple
• No fresh tomatoes: canned diced tomatoes, drained 
• No fresh garlic: ½ teaspoon garlic powder
• No smoked paprika: sweet paprika if you don’t mind losing that smoky flavor. 

Recipe Tips & FAQs

• Sofrito is one of those dishes that somehow manages to get even better the day after you cook it, so it’s great to make it ahead of time in a big batch.
• Quality ingredients are important here. Make sure you’re using good extra virgin olive oil and fresh vegetables.
• Sofrito is to Spanish cooking what mirepoix (onions, carrots, celery) is to French and the trinity (onions, bell peppers, celery) is to Creole. It’s a great foundational recipe. Use the flavor profile this creates to put a twist on some of your own favorite creations.
• Low and slow: I know I say this a lot, but cooking this recipe low and slow is worth it. Break out the crock pot if you have to, this one is not trying to be rushed.
  • In a small crock pot, add the olive oil, onions, peppers, tomatoes, garlic, smoked paprika, sea salt and black pepper to a small slow cooker and stir to combine. Cook on low for 4–5 hours, stirring once or twice if you’re around, until the vegetables are completely soft and collapsed.
  • Remove the lid and continue cooking on high for 30–60 minutes, stirring occasionally, until some of the excess liquid cooks off and the sofrito is soft, saucy and jammy. For a thicker texture, transfer it to a pot and simmer uncovered for 10–15 minutes.

Sofrito Serving Suggestions

• Easy Weeknight Meal: Serve with Roasted Chicken Thighs and Carolina Gold Rice.
• Get Saucy: Blend it up and serve with Chickpea Panisse.
• Fish Friday: It’s sooo good with this Almond & Parmesan Crusted Flounder recipe.
• Brekkie: Serve it with fried or scrambled eggs.

Storage and Shelf Life

Make Ahead: Highly recommend making this recipe ahead of time. Like most slow cooked recipes, it tastes better the next day.

Refrigerate: Can be stored in an airtight container for up to a week.

Freezer: Can be stored in an airtight container for up to 3 months.

Reheat Instructions

Place the desired amount in a pot and reheat on medium heat, stirring frequently until completely warmed through.

Final Thoughts

Making sofrito is like capturing all that delicious summer sunlight in an airtight container to store in your fridge. For me, it was love at first sight with this one.

I remember being smitten by sofrito when I was a student at the Culinary Institute of America. I was dead broke and I would make a big batch of this and just eat it by the bucketful, mostly with fresh tortillas and eggs from the local tienda in Poughkeepsie, New York. 

I just never got sick of it. At the time I was very much obsessed with everything Latin American culture, an unavoidable reality after meeting so many amazing students from Mexico and South America. I’ve never really recovered honestly. Traveling through Spanish speaking countries is one of my favorite pastimes. In between trips, eating sofrito is a way to visit without leaving my kitchen.

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Sofrito

Smoky slow-cooked sofrito with onions, peppers, tomatoes, garlic and paprika. Use as a sauce, side, filling or flavor base.

Course Side Dish

Cuisine Spanish-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Summer

Recipe Type Sauce, Sides

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2 cups

Ingredients

• 1 tbsp olive oil
• 1 ½ cups Vidalia onions sliced (about 2 medium)
• 1 ½ cups red peppers cored and sliced thin (about 2 small)
• 1 ½ cups fresh tomatoes cored and sliced thin (about 3 romas)
• 2 cloves garlic sliced
• ½ teaspoon smoked paprika
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• To make the sofrito, in a medium sized dutch oven heat the tablespoon of olive oil over medium heat.
• Add the 1 ½ cups each sliced onions and red peppers and turn the heat down to medium low. Season with a little sea salt and freshly cracked black pepper. Cook covered for 10 minutes, stirring often, then add 1 ½ cups sliced tomatoes, 2 cloves of sliced garlic and ½ teaspoon smoked paprika. The vegetables should be starting to get tender, but if they are browning at all, turn the heat down.
• Cover and continue to cook for another 45 minutes, stirring every 10 minutes or so, until the vegetables are completely tender. Remove the lid and cook on low for 15-30 minutes, until most of the liquid has cooked off. The consistency should be soft, saucy, and concentrated, with jammy vegetables that still hold a little texture.
• Check for seasoning. Serve hot, or cool down and refrigerate in an airtight container for up to a week.

The post Sofrito appeared first on Everyday Alchemy.

There’s so many Georgia summertime favorites in this Smoked Trout and Grilled Green Tomato Salad. I mean, what’s not to love? You’ve got smoky rainbow trout, tart green tomatoes and sweet Vidalia onions. And if you haven’t tried my Roasted Tomato Dressing yet, have you even truly lived???! It’s creamy. It’s tangy. It’s a full on tomato celebration.

Feel Good Vibes

Protein rich smoked trout gives this salad main character energy, so move over grazing board, salad season is here.

Green tomatoes, lettuce, and Vidalia onion add fiber and juicy, skin nourishing hydration, plus a range of seasonal produce nutrients.

Aged Gouda brings the calcium, protein, vitamin K2 and B12 to support bone health, nerve function and red blood cell formation. 

Ingredient Substitutions

• No bacon: toasted pecans, pine nuts or croutons
• No Vidalia onion: sweet white onion or red onion
• No green tomato: zucchini, squash or eggplant
• No smoked GA trout: smoked salmon
• No Roasted Tomato Dressing: this creamy Parmesan Dressing
• No aged gouda: shaved Parmigiano-Reggiano or Pecorino-Romano

Recipe Tips & FAQs

• Atlantans, I’m a big fan of Diana’s Specialties smoked trout. You can find a list of retailers who sell their local Georgia smoked trout here. I’m a big fan of the Floral Park Market myself.
• Vidalia onions are very special onions that hail from Vidalia, Georgia. They are known for being exceptionally sweet and mild flavored. They are typically available from late April through August in most major grocery stores.
• Green tomatoes are easy to come by at your local farmers market during the summer months. I’ve also spotted them in Publix supermarkets in July, August and September.
• To properly wash your salad greens, fill a large bowl with cold water. Submerge the greens and agitate them until all the dirt is washed off. Remove the greens from the water and use a salad spinner to dry them, or lay them on a clean towel and let them air dry for 15 minutes.

Serving Suggestions

• Odds are good you’re checking this recipe out during Vidalia onion season, so you should definitely check out this Vidalia Onion Party Dip.
• If you’re looking for another salad that really captures the essence of summertime, check out my Tomato & Peach Caprese. It’s a banger.
• Once you fall in love with this Roasted Tomato Dressing, you can use it to make this Spinach and Arugula Salad.

Storage and Shelf Life

Make Ahead: The Roasted Tomato Dressing can definitely be made ahead of time, up to 5 days in advance. Bacon, grilled Vidalias and green tomatoes can be cooked and held in the fridge for up to 3 days. 

Refrigerate: These salad components can be prepped in advance and stored in the fridge separately. Once the lettuce is dressed, it won’t hold up in the refrigerator. 

Freezer: A salad?! Eww, no.

Final Thoughts

When it gets hot enough to fry an egg on the roof of your garden shed, it’s salad season. Fresh, vibrant, seasonal produce is what we’re talking about here, people. 

Simple preparations like this Smoked Trout and Grilled Green Tomato Salad will fill you up with all the summer feels and get you back out there enjoying your summer before that sun sets.

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Smoked Trout and Green Tomato Salad

Smoked Georgia trout, green tomatoes, Vidalia onions, bacon and aged Gouda make this summer salad smoky, tangy, and satisfying.

Course Salad

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free

Season Fall, Summer

Recipe Type Dinner, Salad

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Equipment

• cast iron skillet or grill

Ingredients

• 2 slices thick bacon cut into small strips
• 1 Vidalia onion ½ inch slices
• 1 green tomato ½ inch slices
• 1 roasted pepper red, yellow or orange, sliced into bite sized pieces
• 1 small head lettuce washed and chopped
• ½ cup Roasted Tomato Dressing
• 1 fillet smoked Georgia trout about 6 ounces
• ½ cup aged Gouda crumbled
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Place 2 slices of bacon cut into small strips into a small, cold skillet. Turn the heat to medium, and cook until the bacon is crispy and the fat is rendered, stirring occasionally, about 12 minutes. Drain the fat and put the bacon on a paper towel. Reserve the fat for another use, if desired.
• Heat a large cast iron skillet on medium high heat. Slice a Vidalia onion into ½ inch slices, and cook in a single layer on both sides until slightly charred, about 3 minutes per side, no need for oil. Place in a metal or glass bowl and cover with a lid, allowing to steam while you cook the other vegetables.
• Repeat the process with a green tomato sliced into ½ inch thick pieces.
• Mix together in a large bowl: Cut the grilled onions and tomato into bite size chunks. Slice a roasted pepper into bite size pieces. Add a small head of washed and chopped lettuce to the bowl and dress with ⅓ of a cup of the Roasted Tomato Dressing, and add the rest if desired. Season to taste with sea salt and freshly cracked black pepper. Garnish with a crumbled fillet of smoked trout (skin removed) and ½ cup crumbled aged Gouda cheese.

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