Veggie Quesadillas

Serves 8


1 cup sliced mushrooms

1 tablespoon light olive oil

1 small zucchini, chopped

1/2 c chopped yellow bell pepper

1/2 cup sliced green onions

1 medium garlic clove, minced

1 jalapeno, diced

1 medium tomato, chopped

8 flour tortillas

2 1/2 cups shredded Mexican cheese blend


1. In a 12-inch nonstick skillet, brown mushrooms in olive oil.  Add zucchini, bell pepper, green onions, garlic and jalapeno and cook until vegetables are tender. Stir occasionally.  Stir in tomato; cook 2 minutes more.  Remove from heat and keep warm.

2.  Over medium heat, brown 1 side of flour tortilla in 8 inch nonstick skillet.  Turn over; sprinkle ith 1/3 cup of the cheese and 1/4 cup of the mushroom mixture.  Fold tortilla in half.  Cook until browned on both sides and cheese is melted.  Repeat with remainig tortillas and filling.


Stuffed Phocas Farms Hot Peppers

If you like hot and spicy, you’ll love this recipe!  This recipe was adapted from a Martha Stewart recipe.


10 to 20 (depending on size) jalapenos or other hot peppers, with stems

1 (8 ounce) package Philadelphia Cream Cheese

3/4 cup shredded cheddar cheese

1 ounce hidden valley ranch dressing mix (about 3 tablespoons of the dressing mix)



  1.  Cut each jalapeno pepper in half and remove the entire contents of the inside of the pepper.  Leaving some of the membranes and seeds will result in a hotter pepper, so how you clean out the insides is totally up to your taste.  Wearing disposable latex gloves while doing this will protect your hands from hot pepper juice.
  2. Preheat your oven to 375 degrees F.
  3. Soften the cream cheese in the microwave for about 20 seconds or leave it out on the counter for a half hour.
  4. Place the cream cheese in a bowl.
  5. Add the ranch dressing powder and the grated cheese to the bowl with the cream cheese.  Mix well.
  6. Fill jalapeno halves with the cream cheese/ranch dressing/grated cheese mixture.
  7. Cook at 375 degrees for about 40 minutes, but be sure to keep an eye on them.  This can also be put on a grill – it will take far less time, but will demand your constant attention if done on the grill.

Hot Pepper Jelly


3/4 cup chopped hot peppers (leave seeds if Lemon Drop peppers) You can adjust this amount depending on your heat preference.

2 cups of chopped sweet bell peppers (if you adjust the hot pepper quantity, make up for it with sweet bell peppers)

2 and 2/3 cups apple cider vinegar

4 teaspoons calcium water (comes with Pomona’s Universal Pectin)

2 1/2 cups honey or 4 2/3 cups sugar

3 teaspoons Pectin powder

  1.  Add chopped peppers to the vinegar, then add the calcium water.
  2. Bring the peppers and vinegar to a boil.  Simmer covered for 5 minutes.
  3. Stir pectin into 1 cup honey or 1 cup of the sugar
  4. Add this to the pepper/vinegar mixture and stir until thoroughly dissolved.
  5. Add the remaining honey or sugar, and bring the mixture to a boil, then remove from heat.
  6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2-piece lids.
  7. Put filled jars in boiling water to cover.  Boil 10 – 15 minutes (add 1 minute more for every 1,000 ft above sea level.)
  8. Remove from water.  Let jars cool.  Check – seals/lids should be sucked down.

YIELD: 7 half-pint jars

Honey-Lime Gazpacho

Serve this cold soup as a light entree, a lunch dish, or as a first course.


3 large ripe red tomatoes, cored, seeded, and cut up

2 medium cucumbers, seeded and cut up

2 medium orange sweet peppers, seeded and cut up

1 jalapeno, seeded and cut up

1 clove garlic, minced

1/3 cup lime juice

2 tablespoons honey

2 tablespoons fresh cilantro leaves

1 1/2 tsp grated fresh ginger

1/4 tsp sea salt

Lime wedges and green onions


In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeno, and garlic.  In a food processor, process mixture, half at a time, with several on/off turns until you have large chunks.  Place all of the mixture in the food processor bowl.  Add lime juice, honey, cilantro, ginger, and 1/4 teapoon sea salt.  Cover and process with several on/off turns until the mixture is just a little chunky.  If desired, season to taste with additional sea salt.

To serve, ladle soup into bowls. Serve with lime wedges and green onions.  Makes 4 (1 1/4 cup) servings. Sept 2008

Pico de Gallo


5 – 6 roma tomatoes, chopped

1 small onion, chopped

1/2 cup fresh cilantro, chopped

2 Serrano or Jalapeño chiles, seeded and minced

1 clove garlic, minced

2 Tablespoon freshly squeezed lime juice

Salt and Pepper to taste

Put all ingredients into a bowl.  That’s pretty much it.  I’d suggest you let it sit for at least an hour, but preferably over night.  The longer, the better, as the flavors get a chance to permeate over time.