Cook with the farmers

Esperanza's Cabbage and Radish Salad

¼ head of cabbage, finely shredded
½ cup of chopped radishes
1 carrot, julienned
2 tablespoons of finely chopped onions
4 tablespoons of finely chopped cilantro
1 tomato, diced
juice from 1 lime
1 tablespoon salt
½ teaspoon oil

1. In a large bowl (or tupperware with lid), combine all the ingredients and mix well.

Christine's Kale with Onions and Tomatoes


3⁄4 red onion, sliced
2 big bunches of kale (tough stems removed), stems minced, leaves shredded
1⁄2 tomato, diced
1 cube chicken bouillon


    1. In a large deep pan, add 1⁄8” oil and heat over medium high heat.
    2. Add sliced onions and cook until onions are soft and begin to brown. 
    3. Add kale in batches and cook until kale has reduced in size by half.
    4. Add 1 cup water and cover. Cook for 10 minutes.
    5. Make a hole in the center of the kale, add diced tomatoes and cover with kale. 
    6. Add chicken bouillon.
    7. Cook covered over medium heat for another 20 minutes, until tomatoes and kale are cooked and water has evaporated. Serve with kisra. 
    Rosy's Fried Eggplant and Zucchini


    1 medium eggplant, sliced lengthwise ¼” thick
    1 zucchini, sliced ¼” thick
    ½ lb bread crumbs
    1 cup mixed shredded cheese
    3 eggs, beaten (transfer to a large shallow bowl or plate)
    Salt and pepper, to taste


    1. In a large shallow bowl or plate, mix breadcrumbs and shredded cheese.
    2. Fill a large pan with ¼” oil and heat on medium high heat.
    3. Season eggplant and zucchini slices on both sides with salt and pepper.
    4. Working one slice at a time, coat both sides of eggplant slice with breadcrumb/cheese mixture.
    5. Dip coated slice into beaten eggs.
    6. When oil is hot, slide coated slice in and fry until golden brown on both sides, flipping once.
    7. Repeat for remaining eggplant and zucchini slices.

    Serve with rice and salad.

     Hussein's Collards with Onions and Tomatoes


    1 bunch collard greens, stems and ribs finely diced, leaves finely shredded
    ½ onion, sliced
    2 tomatoes, diced
    2 tablespoons bouillon


    1. Heat 2 tablespoons of peanut oil in medium pot over medium heat.
    2. Add sliced onions.  Cook until softened.
    3. Add diced tomatoes.  Cook until tomatoes are soft (a few minutes).
    4. Add collard greens and 2 cups of water.
    5. Add bouillon and salt to taste.
    6. Cover pot and simmer until collards are tender and water has cooked off (about 30 minutes).

    Serve with rice.