Recipe Collection
by the 61st Street Farmers Market
Quick Cured Salmon, Grilled Squash & Seasonal Salad
Recipe created by Elizabeth Gartelos Morris of Meze Table
Ingredients:
2-4 Salmon Portions
Zest of 1-2 lemons
1/2 cup kosher salt
1/2 cup sugar
4-8 sprigs Oregano or other fresh herb
2 large squash (zucchini & yellow)
Olive oil
Vinegar or Lemon Juice
Kosher Salt
Black Pepper
Seasonal Salad Ingredients:
Corn, Tomatoes, Bell Pepper or Hot Peppers, Green onions, and Parsley Or Cilantro
The Night Before:
Mix the salt, sugar, lemon zest, and herbs together well. Generously coat the salmon on both sides, making sure to cover the flesh with the rub. Cover well and refrigerate overnight or up to 24 Hours.
If using corn, soak with husk on, in water overnight.
To Serve:
Slice the zucchini on the bias or lengthwise in 1/4” slices. Toss with olive oil, salt & pepper. Set aside.
Dice fresh salad ingredients into small pieces, set aside.
If using corn, place it on the grill asap with husk on.
Remove the salmon from the refrigerator. Take the filets and lightly shake to remove excess liquid or remaining salt. DO NOT RINSE.
Place salmon skin side down on the grill and cook for 4-7 minutes. Remove salmon to cool area of grill and tent with foil or cover with heat proof lid for 4 min more. Remove and rest for 5 min.
Place zucchini slices on grill and cook until the squash is tender and has grill marks on both sides.
Remove the corn, & remove husk. When cool enough to handle cut the corn from the cob.
Mix 3 parts vinegar and 2 parts oil, salt, pepper, and any chopped fresh herbs together and whisk/shake vigorously.
Add salad ingredients and toss gently
To Plate:
Arrange the grilled squash on plate or platter so it’s makes a flat bed for the salmon. Place the salmon on the squash. Garnish the salmon generously with the salad.
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Tostadas de Frijoles con Salsa de Molcajete
Recipe created by Obudlia Vega, Casa Lara Reposteria
Ingredients
Tostadas - 20 tostadas from local Mexican grocery (Shop local!)
Pinto Beans
Dry Pinto Beans (Preferred Option),
1 pound of dry Pinto Beans and 2 Liters of Water
OR 3 15 Oz Canned Refried Pinto Beans (Backup option)
Salsa de Molcajete
1 Molcaejete (Volcanic grinding stone)
5 any type of red Tomatoes - around 2 pounds
2 Jalapenos (Increase based on taste)
2 Garlic cloves
1 quarter of white onion
Instructions:
Gather all ingredients listed, wash all vegetables, and clear at least 2 stove burners
Prepare Beans (Option 1 & Option 2)
Option 1: Preferred Option - Dry Pinto Beans
Part 1: Cooking Dry Pinto Beans
Overnight, soak the dry Pinto beans fully
Wash and rinse the soaked beans the next day (8 hours goal and 4 hours as minimum) - Prepare a pot with 2 liters of water and allow to boil
Add the washed Pinto beans to the same pot
Lower stove burner to low setting/flame, add salt to taste, and cover the pot with lid - Cook until the beans are soft to bite
Part 2: Refried Pinto Beans
In another large frying pan, add 4 tablespoons of preferred frying oil over medium heat. With no liquids, add the cooked beans and smash to a smooth texture
Turn off the stove once smooth
Option 2: Back-Up option - Canned Refried Pinto Beans
Wash the outside of the tin cans of refried beans
Open and follow the instructions on the can to cook Salsa de Molcajete
Grab a comal (griddle) or pan and heat at a low setting
Once the comal is warm, roast all of the tomatoes, jalapenos, garlic, and onion
Turn items as needed to give even roast
Once roasted, place all items on a plate and bring to your Molcajete
Crush the ingredients in the following order: (1) garlic with salt (2) onion (3) Jalapeno, (4) tomatoes one by one
Add taste to taste and all done!
Assembling the Tostada
Grab 1 tostada
Spread beans and add salsa de molcajete based on preference & ENJOY!