Coming Soon! C U L T I V A T E M A N K A T O C O O K B O O K

We are creating a CULTIVATE MANKATO COOKBOOK!

This cookbook will include some of our favorite Cultivate Kitchen recipes alongside recipes from YOU!

Please share a favorite family recipe and the story of why it is special to you. We are looking for your family’s go-to dishes. The ones that everyone looks forward to. The ones you break out for special occasions and the ones you eat every week. Maybe you have a recipe you created as a family, like Skyler’s Butterfly Breakfast. (see photo - - ->)

Please submit your recipes and stories to becky@cultivatemankato.com by May 31st.

Here is an example of a family recipe and story from Ms. Becky…

Salsa

6 medium size vine ripened tomatoes (stems removed)

2 jalapeno peppers

1 poblano pepper

1 cup green onion (diced)

1 juice from freshly squeezed lime

1 cup canned diced tomatoes

1 cup chopped fresh cilantro

2 cloves garlic (minced)

1 tbsp salt

Taco Filling

2 tbsp vegetable oil

1 cup finely chopped white onion

2 medium size jalapenos (seeded and finely chopped)

3 cloves of garlic (minced)

2 tbsp chili powder

1 tbsp mexican oregano

1 tbsp ground cumin

1 tbsp ground coriander

1/2 teaspoon chipotle powder

2 pounds ground beef

1 cup chicken stock

1 cup finely chopped fire roasted tomatoes (15oz can)

1/4 cup finely chopped fresh cilantro (leaves and stems)

1 tbsp fresh juice from lime

She would fry the corn tortillas (one shell at a time) in a tiny cast iron skillet and as they began to harden she would fold one side over the other to form a taco shell and cook it a little longer until they were hard and crunchy. While this may sound simple enough, it was a process that would take hours of love and include a secret ingredient as well as a memory that would be with me forever.

Growing up, one of my favorite dishes was my mom ’ s tacos. I remember her cooking the ground beef in cast iron skillets that were handed down to her by her grandmother. She made fresh homemade salsa, chopped avocados (from our avocado tree), hand shredded cheese and lettuce.

Directions

On a stove heat a large skillet (medium high heat) place vine tomatoes and peppers in the skillet.

Continue to saute, rotating the vegetables occasionally until all sides begin to blister (about 20 minutes). Set aside to cool. Once cooled, chop off the stems of the peppers, remove the seeds from the jalapenos. Cut the vegetables into large pieces. Place tomatoes, peppers, onion, lime juice, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds) add garlic, cilantro, salt and pulse for another 15 seconds until well blended but chunky. Place in a large bowl and refrigerate until cooled. It tastes better after 24 hours. Will keep in the refrigerator for up to 2 weeks.

Directions

Heat oil in a large skillet over medium high heat.

Add onions and cook until beginning to brown around edges (5-7 minutes)

Add jalapenos and garlic and cook for 30 seconds then add chili powder, oregano, cumin, coriander and chipotle powder and cook for another 30 seconds.

Add ground beef and cook, breaking apart with a wooden spoon until browned throughout about 5-7 minutes.

Stir in chicken stock and diced tomatoes and bring to a boil. Reduce to a simmer and cook until liquid thickens, about 15 minutes.

Stir in cilantro and lime juice and season with salt to taste.