RECIPE OF THE WEEK

Taylor's Caviar

1 lb     Fresh Field Peas
1 lb     Sweet Potatoes, Roasted and Small Diced
1 ea    Sweet Pepper, Small Diced
1 ea    Poblano Pepper, Small Diced
1/2 ea Cayenne Pepper, Minced (optional/*adds extra heat*)
1/2 ea Onion, Small Diced
1/4 lb  Radishes, Small Diced
1/4 lb  Turnips, Small Diced
2 Tbs  Cilantro, fine chopped
1 cup   TaylOrganic Tomato Juice (plain, spicy, or sungold)
1 Tbs   Brown Sugar or Honey
2 Tbs   Cider Vinegar
2 Tbs   Lemon Juice
Preheat oven to 350 degrees. Add peas to pot of water with a little salt added and boil until tender. Meanwhile, bake sweet potatoes until just done. (Be careful not to overcook, or they will turn to much once mixed with the remaining ingredients.)  Once the peas and potatoes have cooled, put them into a large mixing bowl and add the peppers, onion, radishes, turnips, and cilantro. Set aside. Then, in a small bowl with a whisk, or a jar with a tight fitting lid, blend together the tomato juice, brown sugar, vinegar, and lemon juice. Pour as much of the dressing as you desire over veggies, add salt and pepper to taste, and stir to blend. Serve right away, or let it rest overnight to allow flavors to blend. Serve plain as a salad, or with chips, crackers, or bread. Enjoy!

 Note: This recipe is extremely versatile. Feel free to play with the flavors, add or subtract veggies, and make it your own.

Rabbit Eye Blueberry Bars 2 1/2 cups          AP Flour 2/3 cup              sugar 1/2 tsp               salt 2 sticks, +2Tbs  butter 1/4 cup              brown sugar 1/8 tsp               nutmeg 1/2 cup              rolled oats 1/2 cup              chopped pecans (optional) 10 oz jar            TaylOrganic Rabbit Eye Jam 3/4 cup              blueberries, fresh or frozen (optional) 1 each                lemon zest, plus juice 1/8 tsp                ginger, ground Preheat oven to 375 degrees. Line a 13x9 pan with foil and spray with non stick cooking spray. Place first three ingredients into a mixing bowl and stir until just combined. Cut the two sticks of butter into tablespoon slices, and slowly add to your mixer while it is on. Mix until butter is well blended. Set aside 1 1/4 cup of the mixture, and dump the remaining into your prepared pan. Press the dough evening into the pan, and bake for about 15 minutes, or until it just starts to golden. Meanwhile, add brown sugar, nutmeg, oats, and pecans to the flour mixture that you set aside early, along with 2 tablespoons of butter. Using your fingers, work the butter into the mixture until  course clumps form. In a separate bowl combine TaylOrganic's Rabbit Eye Jam, blueberries, lemon juice and zest, and ground ginger. Mix until blended. Once the crust is done, spread the blueberry mixture evenly across the hot crust. Sprinkle on the oat topping. Bake in oven for another 25 minutes, or until golden and bubbly. Let cool for a couple of hours. Cut, serve, and enjoy!

Eggplant bread

So, we have all heard of zucchini bread, but how about eggplant bread. This recipe is a tasty way to utilize the purple veggie.

Eggplant Bread

3/4 c     Honey
1/4 c     Sorghum
2           Eggs
1/2 c     Vegetable oil

2 c         Flour, all purpose
1/2 tsp   Salt
2 tsp      Baking powder
1/2 tsp   Ground clove
2 tsp      Cinnamon
2 c         Eggplant, grated (about three of our black beauty or Japanese eggplants will do)
1/2 c      Raisins
1/2 c      Nuts (optional)
3 Tbs     Raw Sugar, for garnish (optional)


Preheat oven to 350 degrees. Whisk together the first four ingredients. Stir in the flour, salt, baking powder, clove, and cinnamon. Once blended, fold in grated eggplant, raisins, and nuts. Pour batter into greased and floured cake pan. Top with optional raw sugar. Bake for about 35 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool for at least ten minutes before turning out of pan. Enjoy!

Crispy Baked Okra

If you love fried okra like me, but are trying to avoid fried foods, then this recipe provides a nice alternative. It turns out so delightfully crispy.

Crispy Baked Okra
1 #         Okra
2 c         Cornmeal
2 c         Panko
2 tsp      Paprika
to taste  Salt and Pepper
3 c         Buttermilk (if you do not have buttermilk on hand, 2 eggs whisked with milk will work.)


Preheat oven to 400 degrees.Trim the stem ends off of the okra, then chop into 1/2 inch long pieces. Pour buttermilk over okra. Whisk together dry ingredients. Using a slotted spoon. Scoop out the okra, allowing the excess buttermilk to drain off. Place okra into cornmeal/panko mixture and toss to coat. Place okra onto a sheet pan, after shaking off any excess breading. Bake in the oven for 20 to 30 minutes, or until beginning to brown. Halfway through the baking process, use a metal spatula to stir the okra to keep it from sticking to the pan.


Crispy baked okra can make a fun appetizer. They are so easy to snack on. So, here is an accompanying sauce idea. This recipe is incredibly flexible. Feel free to adjust the chili garlic paste and lemon juice to suite your spicy, tangy preferences.

Chili Dipping Sauce 
1 c        Sour Cream
2 Tbs    Mayo
2 tsp     Chili Garlic Paste (i.e., Sriracha)
2 Tbs    Lemon Juice
to taste Salt

In a bowl, stir together all ingredients until smooth.

Homemade Herb Crackers