Grilled Corn Salsa submitted by Lou Ann Hall, former Seed Savers Exchange Seed Rack Manager, adapted from Cooking Light. This exceptionally versatile salsa was featured at Seed Savers Exchange’s 2018 Tomato Tasting at Heritage Farm. Pair it with tortilla chips for a party, tuck it into tacos, or serve it over blackened fish or chicken. This easy-to-make salsa is also great served as a topping or side dish for fried green tomatoes.
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Charred Cabbage with Curry Aioli and Fresh Herbs by Wise Acre Eatery. Wise Acre Eatery, operated by Tangletown Gardens, has earned a reputation as one of the best farm-to-table restaurants in Minneapolis/St. Paul, claiming spots on numerous “Top 10” restaurant lists. Its motto? Good food made with love, from scratch, every day.
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Panzanella Green Bean Salad By Beth Dooley, chef and author. Panzanella—the word is said to have come from the Italian “pane” (bread) and “zanella” (soup bowl). What it really means is a salad-sandwich, with fresh garden vegetables, great bread, and terrific olive oil. Though it’s most often associated with tomatoes, this summer toss-up is open to any interpretation—including zucchini, summer squash, and cucumbers—and it’s terrific with green beans. Make this ahead so the flavors mingle and the bread softens; it’s perfect picnic or beach fare.
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Baked Zucchini Stuffed with Chouriço and Cream Cheese by Jen Miller of Jen Reviews. This particular zucchini dish uses young, tender zucchinis. Just a little trim on each end and a quick scrape with a spoon to remove the seeds, and they’re ready to be filled and popped into the oven.
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Spring Ricotta Salad by Nonesuch restaurant, Oklahoma City, dubbed “America’s Best New Restaurant 2018” by Bon Appétit magazine “The idea behind this dish is to make a fresh, versatile base of ricotta to highlight wonderful springtime vegetables,” says Kyle Kern, general manager of Nonesuch. “Feel free to substitute any vegetables in the base recipe for your own seasonally available favorites. The only ‘special equipment’ you will need is cheese cloth and a thermometer.”
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Pork-Stuffed ‘Ausilio Thin Skin Italian’ Peppers by Chad Ogle-Riccelli, donor of the ‘Ausilio Thin Skin Italian’ pepper, inspired by grandparents, Nicholas Domenico “Nick” Riccelli and Theresa Grace Ausilio Riccelli. “This is an amazing dish, and you will want more and more—make, bake, and serve with a nice bottle of Chianti wine,” says Chad. “This dish was inspired by a recipe from our grandfather, Nick Riccelli’s, recipe box.
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Marinated Asparagus by Diane Ott Whealy, Seed Savers Exchange co-founder. “When I had absolutely eaten enough steamed asparagus, I began looking for other options,” says Diane. “The marinated version has become an annual favorite.”
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Lemon Basil and Peach Panzanella by Lucy Burkhart, Neptune Springs Family Farm. “Panzanella has always been a hit in our family,” says Lacy. “This light, yet filling, dish is delicious after a long, hot day working on our sixth-generation family farm, and ‘Mrs. Burn’s Lemon’ basil has the perfect citrus flavor to add extra depth to it.”
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Huckleberry Recipes by Diane Ott Whealy, Seed Savers Exchange cofounder, Recognized health benefits of the fruit include being rich in iron, potassium, antioxidants, and vitamins C, A, and B. Garden huckleberries are very productive, can be grown in containers, and add beauty to edible landscapes.
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Fresh Salsa, submitted by Loraine Wilmers, Seed Savers Exchange customer
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