Outdoor picnics and potluck dinners are back this summer, and we’re here to help you make a dish that will leave friends and family saying, “Share that recipe with me!” These three recipes take a modern spin on classic Native foods such as smoked salmon, wild rice and Tepary beans! Let us know your favorite potluck meal in the comments.
Visit the link on each individual recipe for links to the products and YouTube videos showing how to make each dish!
1 cup Cooked Ramona Farms white Tepary beans
½ cup Cooked Ramona Farms Wheat Berries (optional)
¼ cup Chopped roasted red and yellow peppers
2 Cloves garlic, minced
¼ cup Diced tomato
2 tbsp Olive oil
4 tbsp Fresh chopped basil
1 tsp Crushed red pepper (optional)
Fresh mozzarella cheese diced or shredded cheddar cheese (optional)
Sea salt to taste
1. Combine all ingredients and serve cold.
1 cup wild rice
4 cups water
4 chicken bouillon cubes
1 large head of broccoli (cut up and cooked)
8 oz cheese
⅛ cup milk
2 tbsp butter or margarine
1. Combine 1 cup wild rice, 4 cups water and chicken bouillon cubes. Cook (basic recipe). When rice is done, add cooked broccoli. Melt cheese with milk and butter, then add to mixture and stir well. Serve hot as a casserole or cold as a summer salad. Serves 5-6.
6 cups peeled and chopped tomatoes of your choice
1 cup sweet corn
½ large white onion, chopped
1 large green bell pepper, chopped
1-2 fresh jalapenos, chopped , seeds removed
1-2 fresh chopped chili peppers of your choice (if desired)
1 cup cooked Ramona Farms Tepary beans
1 tbsp Seka Hills Extra Virgin Olive Oil
2 cloves garlic, chopped
1 Generous pinch Sakari Botanicals cedar smoked salt
Black pepper to taste
- Heat oil over medium heat in frying pan. When hot, add onions, garlic, peppers and chilies. Saute for around 5 minutes.
- Add saute to tomatoes and season with salt and pepper. Add ingredients to food processor and chop to desired consistency. Add cooked beans and corn in last. Serve warm or chill.