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Ingredients

• 1 Tbsp olive oil
• 1 small onion, cut into thin wedges
• 1 clove garlic, minced
• 1 14-ounce can diced tomatoes, undrained or fresh tomatoes
• 1 cup sliced button mushrooms
• 4 Pimento Peppers cut into rings
• 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 4 6-8 ounce tilapia fillets

1 In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about 2-3 minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, Pimento Peppers, oregano, salt, and pepper. Bring sauce to boiling.

2 Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling. Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Serve with rice, and/or crusty bread.

Serves 4.

Dale Ramirez is a fellow young entrepreneur like both of us here at MarketMovers. At his restaurant our fruits get blended into iced, healthy smoothies! Our FRESH veggies are sauteed, wrapped or served fresh. All in all we love knowing our produce can be found at Humzinger Restaurant…check them out today!

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INGREDIENTS:

INGREDIENTS

• vegetable oil
• 1 red onion sliced
• 1 red pepper , sliced
• 200g mushrooms , sliced
• 2 heads of patchoi , cut into quarters
• 1 garlic clove , crushed
• 100g cashews
• soy sauce , sesame oil, chilli oil to drizzle (optional)

This is In Season’s twist on a traditional Italian sauce – pesto. Originating in Genoa in northern Italy – hence the classic pesto alla Genovese, pesto is pasta’s best friend. Whether it’s simply mixed into spaghetti or transformed into rich, creamy fettuccine sauce using double cream; the pairing is always perfect.
Of course, pesto has other yummy uses – as a spread for toasted bread, as a marinade or crust for grilled meats or seafood, as a robust dip; even as a sauce for pizza crust!
As it is with all recipes, the best pesto is made using only quality ingredients. Get the freshest basil and garlic; use a block of Parmesan cheese, not the pre-grated varieties; and, use an excellent brand of olive oil.
While you can make small amounts of pesto using a mortar and pestle, the most convenient way is using a food processor. Make a large quantity and store in the refrigerator for future use. The pesto will keep well for months; just remember to store in a sterilised, airtight container and keep the surface covered with thin film of olive oil.

Ready In: 15 Min
Serves: 16

Ingredients:
3 packed cups fresh basil leaves, roughly torn
6 cloves roasted garlic, peeled
1 cup chopped walnuts, toasted
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 cup olive oil

Method:
1. In a food processor, combine all ingredients, except olive oil. Blend for 30 secs.
2. Slowly add olive oil to mixture, pulsing to incorporate. Be careful not to puree or over-process, as the best pesto has a slightly coarse consistency. It shouldn’t be blended until entirely smooth.
3. Store in a sterilised, airtight container and keep the surface covered with thin film of olive oil.

Recipe provided by In Season Magazine. For more recipes, go to www.douglatt.com.

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Click here to buy In Season Magazine.

Ready In: 14 Hrs
Serves: 8

Ingredients:

For Spiced Sorrel Concentrate:
3 lbs sorrel
2 cinnamon sticks
10 cloves
2 bay leaf
1 nutmeg, broken into pieces
2 cups brown sugar

For Ice Cream:
1 1/2 cup sorrel concentrate
1 cup sugar
1/2 lemon, juiced
1 cup milk
1 cup heavy cream
1 tsp vanilla extract

For Syrup:
1 cup sorrel concentrate
1/3 cup fresh mint leaves, finely chopped
Sugar or sweetener, if desired

Method:
To make Sorrel Concentrate, remove and wash petals. Place all ingredients, except sugar, in pot. Add enough water to barely cover. Bring to a boil. Lower heat and allow mixture to simmer for 10 minutes. Remove from heat and let cool completely. This will take several hours.

Remove cinnamon sticks and bay leaf and then process remaining ingredients in a blender. Press sorrel puree through a wire sieve or strainer to remove pulp. This may have to be done several times depending on how much pulp you want removed.

Transfer liquid into a saucepan and add sugar. Bring to a boil to dissolve sugar. Let cool completely, about 4 hours.

To make Ice Cream, whisk together sorrel, sugar, lemon juice, milk, cream and vanilla. Chill for about 4 to 6 hours.

Process the milk mixture in an ice cream maker according to manufacturer’s directions. Churn until desired consistency; this could take about 20 minutes. For soft ice cream, serve immediately. For a firmer texture, place in freezer for 3 to 4 hours.

To make Syrup, combine sorrel concentrate, mint leaves and sugar/sweetener in a saucepan. Reduce until thick and syrupy. Cool or chill as desired. When serving the ice cream, drizzle syrup on top.

Recipe provided by In Season Magazine. For more recipes, go to www.douglatt.com.

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Click here to buy Sorrel, Pasterised Cow’s Milk, Lemons and Mint Leaves.

This is In Season’s version of a classic Italian stew of sweet peppers, onions and tomatoes. We’ve included jalapenos to add depth of flavour and an undercurrent of heat, and chadon beni to give that distinctive Trini kick.
Peperonata is as delicious as it looks, and healthy too. One bite and you’re in antioxidant heaven thanks to the peppers, tomatoes and garlic. This dish is also extremely versatile. It can be served as a hot or cold side. It is also great gently warmed and served with grilled sausages, on top of grilled meat, fish or even a burger. It can also be mixed into a pot of stewed meat to add more flavour, texture and vegetable goodness.
This rustic classic can also be dressed up. If you want to entertain your friends with some authentic Italian antipasti, pile peperonata high on slices of crusty bread, and serve on a platter with cured Italian meats, Mozzarella, and olives.

Ready In: 45 Min
Serves: 4

Ingredients
2 tbsp canola oil
2 medium onions, sliced
2 cloves garlic, crushed
2 bay leaves
2 medium red bell peppers, cored, deseeded and cut into strips
1 large yellow/orange/green bell pepper, cored, deseeded and cut into strips
3 jalapenos, cored, deseeded and cut into strips
4 medium tomatoes, skinned and chopped
1 tsp sugar
Salt and pepper to taste
1/4 cup chopped chadon beni
Lemon juice

Method
1. Heat the oil in a large sauté pan over a medium heat. Add the onions, garlic and bay leaves and gently fry for about 5 minutes, stirring occasionally.

2. Add all the peppers to the pan, then cover and cook gently for 10 minutes. Add the tomatoes, sugar and season well with salt and pepper. Lower heat and cook, uncovered, stirring frequently, for 25 minutes or until the mixture is thick.

3. Remove the bay leaves and check the seasoning. Turn off the heat and mix in chopped chadon beni. Right before serving squeeze a little lemon juice over the peperonata.

Recipe provided by In Season Magazine. For more recipes, go to www.douglatt.com.

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Click here to order your Onions, Garlic, and Greenhouse-grown Bell Peppers, Jalapenos, Tomatoes and Chadon Beni.

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Happy munching!