Hospitality has always been a part of the Bejo Seeds culture. We enjoy hosting our customers, dealers, farmers and friends for good conversation and great food. This year we were unable share a meal featuring a few of our favorite recipes, so please enjoy our virtual event 'Outdoor Summer Recipes' that have now been made available to you! 

Carrot Hots

Whether you are a vegetarian, vegan or carnivore, these carrot hots are a surprising and delicious main dish for backyard cookouts. The carrots will absorb more flavor the longer you let them sit in the marinade, so plan to prepare the carrots a few days before grilling. Garnish with relish, mustard, chutney, crumbled feta cheese, or for meat lovers, a spicy chili.

½ cup fresh lime juice

½ cup orange juice

½  teaspoons ground cumin

3 cloves garlic, minced

½ cup extra virgin olive oil

½ teaspoon kosher salt (or to taste)

Freshly ground black pepper to taste

1 bay leaf

1 teaspoon fennel seeds

1 cinnamon stick (about 2 inches)

8 large, long carrots, at least 1 inch in diameter, peeled and trimmed

8 hot dog rolls, toasted if you like

 

Prepare the marinade and blanch the carrots. Whisk together the lime juice, orange juice, cumin, garlic, salt and pepper in a medium bowl. Slowly whisk in the olive oil. Set the mixture aside.

Bring a large pot of salted water to a boil. Add the bay leaf, fennel seeds and cinnamon. Cook the carrots in the water for 5 to 7 minutes, until the carrots are tender and just cooked (a knife inserted into the thickest part should go in easily but the carrot should not be mushy).

Remove the carrots from the water and place in a large, sealable plastic bag. Pour the marinade on top and set the bag in the refrigerator. Leave the bag open until the carrots have cooled. Then seal the bag and let the carrots sit in the marinade at least 24 hours, and up to three or four days.

Grill the carrot hots. Heat the grill to medium-high. Remove the carrots from the marinade (be sure to remove fennel seeds) and place on the grill. Grill on all sides until the carrot is evenly browned and hot, about 5 to 8 minutes total. Serve in a hot dog bun and garnish as desired.

Makes 8 carrot hots. 

(Courtesy of Karen Miltner) 

5:40 Carrot Hot Recipe

 

Green and Purple Sprouting Broccoli Bruschetta

This is a pretty yummy and unusual way to serve sprouting broccoli, as an appetizer.

1 ½  pound washed, dried and trimmed sprouting broccoli (free of fibrous stems so that what is left is entirely edible)

3 tablespoons extra virgin olive oil

Zest and juice from 1 lemon

Kosher salt and freshly ground black pepper to taste

2 whole cloves garlic, peeled and cut in half

1 baguette, sliced into ⅓ inch rounds

8 ounces chevre (fresh goat cheese)

¼ cup capers, drained

 

Preheat grill to medium-high.

Prepare the sprouted broccoli. In a large bowl, toss the sprouted broccoli with olive oil, lemon zest and juice and salt and pepper to taste. Set aside while you toast the baguette slices.

Toast the baguette slices. Place slices in a single layer over a medium-hot section of the grill and toast for 2-3 minutes, watching carefully so they do not burn. Flip slices and toast another couple minutes until golden brown with nice slices. Set aside.

Grill the sprouted broccoli. Using long tongs, carefully place broccoli on the grill in a single layer, crosswise over the grates so that the pieces do not fall through the grill. Close the grill and cook for a total of about 15-20 minutes, turning pieces every 3-4 minutes. The pieces are done when they are slightly charred and limp. Set cooked pieces aside as the rest of the broccoli cooks. Broccoli does not have to be hot when served so don’t worry about it cooling off.

While the broccoli is cooking, rub each side of the toasted baguette slices with the cut side of garlic cloves. Smear chevre on one side of each slice and sprinkle each piece with a few capers, gently pressing them into the chevre so they don’t roll off.

When the broccoli is done, cut pieces to fit the length of the baguette, and evenly divide the stems and florets amongst the baguette slices. If you have extra, save for a salad. Serve immediately.

Makes 8-10 servings.

(Courtesy of Karen Miltner) 

36:30 Green & Purple Sprouting Broccoli Bruschetta Recipe

 

Smoked Paprika Chinese Cabbage Wedges

Like a head of Romaine lettuce, wonderful things happen to Chinese (Napa) cabbage on the grill. The leaves wilt just a bit, the edges getting crispy and charred, and the smoky flavor is infused throughout. Here, the cabbage is grilled in quarters, giving this side dish a great presentation.

⅓ cup cider vinegar

1 tablespoon tomato paste

1 teaspoon dried mustard powder

2 cloves minced garlic

2 tablespoons fresh chopped dill or 1 teaspoon dried dill

2 cloves minced garlic

1 ½ teaspoons smoked paprika, or to taste

¾ teaspoon regular paprika

3-4 tablespoons sugar, or to taste

Salt and freshly ground black pepper to taste

Canola oil for brushing cabbage, plus ⅔ cup for dressing

1 head of Chinese (Napa) Cabbage, about 2-2 ½ pounds

 

Prepare dressing: In a food processor combine cider vinegar, tomato paste, mustard, garlic, dill, paprikas, sugar and salt and pepper. Blend until smooth. While the processor is still going, slowly drizzle in the oil. Taste and adjust for salt, pepper, sugar and spices. Set aside.

Prepare and grill cabbage. Preheat the grill to medium-high. Rinse and dry cabbage, being sure to gently clean between leaves without tearing them off the core. Cut the cabbage in quarters lengthwise through the core.

With a pastry brush or your fingers, coat each leaf with oil, again being careful not to tear the leaves from the core. Place each wedge cut-side down on the grill and close the grill, cooking for 3-5 minutes, or until the side facing heat is lightly charred. Turn each wedge onto the other cut side and cook, grill closed, until lightly charred, 3-5 minutes. Turn each wedge onto the uncut side and repeat until that side is lightly charred, 3-5 minutes.

Place wedges onto a serving platter and drizzle with dressing. Serve immediately.

Makes 4 servings.

(Courtesy of Karen Miltner)

1:00:45 Smoked Paprika Chinese Cabbage Wedge Recipe

 

Cucumber Agua Fresca

What a refreshing way to drink your vegetables. This beverage is a make-ahead project because the simple syrup and pureed cucumber mixture need time to chill, so be sure to plan accordingly. If you want to make this recipe happy hour-friendly, add a shot of gin or vodka to each glass. Cheers!

2 ½ cups sugar

10 ½ cups water, divided

3 pounds cucumbers, peeled, coarsely chopped (about 7 cups) plus 8 cucumber slices for garnish

1 cup fresh lime juice plus 8 lime slices for garnish

½ teaspoon chili powder

1 teaspoon salt

8 fresh mint sprigs for garnish

Ice cubes

 

Make simple syrup. Stir sugar and 2 ½  cups water in a large saucepan over medium heat until sugar dissolves. Increase the heat and bring the mixture to a boil, stirring occasionally. Pour simple syrup into a large bowl and chill. You can make this up to 1 week ahead and keep covered in the refrigerator. 

Prepare agua fresca. Working in batches, puree 2 ½ pounds cucumbers, lime juice, chili powder, salt, and 2 ½ cups simple syrup in a blender until very smooth. Pour puree into a large pitcher or bowl. Mix in 8 cups cold water. Taste and add more sugar water (saving the rest for another use), salt or chili as needed. Cover and chill in the refrigerator. Add cucumber slices, lime slices, and mint sprigs to pitcher of chilled agua fresca. Place ice cubes in each glass. Fill with agua fresca and serve.

Makes a generous gallon, enough for 12 tall servings. 

 

*Additional recipes listed below were not included in our open house. 

Shallot Brioche Toast 

A delicious spin on bruschetta with shallots and 

4 Tbsp crème fraîche

1 tablespoon mustard

1 clove garlic salt and pepper

4 Tblsp cane sugar

2 ounces shallots in wedges

3 ounces cream cheese

7 ounces white wine

4 tablespoons olive oil

 

Boil the wine and sugar until reduced by half, add the rest of ingredients (add oil last) and cook gently until shallots are tender. The consistency must be light and creamy. Cut brioche into slices and cover it with shallot mixture. Bake the brioche until golden, then serve.