Delicioso recipes for Cinco de Mayo

eightWest
Fulton farmers market recipe 050516_211836

GRAND RAPIDS, Mich. (WOOD) One of the best ways to celebrate Cinco de Mayo is with some tasty food! Chef Matt Overdevest from the Fulton Street Farmers Market shares some delicious Cinco de Mayo-related recipes. The Fulton Street Farmers Market opens for its 94th season on Saturday, May 7!

Arroz Verde (Green Rice)

Ingredients

  • 2 tablespoons butter or olive oil
  • 2 cups white rice, medium or long grain
  • 2 teaspoons Kosher salt
  • 2 ¼ cups water or chicken broth
  • 1 bunch bitter greens (mizuna, arugula, sorrel or ramps in the spring)
  • 1 tea bag Chamomile Tea (optional), tea removed for use

Directions

Heat a four-quart pot on medium-high heat and melt the butter or oil to just where the oil shimmers in the pot or the butter starts to brown. Add the rice and stir to toast to an opaque state. Add the water/broth, Kosher salt and cover with a tight lid bringing it to a boil. Reduce the heat to low and leave undisturbed for 14 minutes. At the end of the time, shut off the heat and let the rice rest for 10-15 minutes without removing the lid.

While the rice is resting, put the bitter greens into a blender and add a small bit of water to get the mixture to move, but not get watery and puree the greens to smooth. One the rice has rested, fold in the greens puree and sprinkle the chamomile over the top for garnish.

Serves 4-6 as a side dish.

Beans with Chorizo and Onion

Ingredients

  • 2 cups dried black beans
  • 1 onion, medium sized
  • 4 garlic cloves (green garlic or ramp bulbs), peeled
  • 2 bay leaves
  • 1 tablespoon dried epazote
  • 8 ounces chorizo sausage

Directions

Sort through the beans to look for any stones. Soak the beans in 12 cups of water for 12 hours or overnight. If you do not have time for that, just put the dry beans (or the now soaked) into a 6-quart pot with the liquid over a medium-high heat along with the onion, garlic and herbs, including bay leaves and epazote.

Slice open the sausage and crumble out the filling into the pot. Bring the pot to a simmer and reduce the heat to medium to maintain gentle heating and cook until tender, about 90 minutes (for the soaked beans). Keep enough water in the pot to cover the beans during cooking.

When finished, remove the beans from the heat and let them cool to room temperature in their cooking liquid. Remove the bay leaves and garlic and discard. Now season to taste with salt and transfer the beans to a container and refrigerate until ready to use.

Serves 4-6 as a side dish.

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