Mexican-inspired dishes using homegrown veggies

Award-winning celebrity chef Rick Bayless is helping people start organic gardens all over the country through a program called Seeds of Change.

Bayless, who owns some of Chicago's most popular restaurants, has always supported local farmers and organic gardening.

He's partnering with Seeds of Change to give away 100 million seeds.

On "The Early Show" Wednesday, Rick made some tasty Mexican-inspired dishes using lots of those great garden veggies.

"Early Show" Recipes Galore!

RECIPES:

Chipotle Shrimp with Pickled White Onions

(Serves 6)

Ingredients:

• 2 packages SEEDS OF CHANGE Tapovan White Basmati Rice
• 1 pound (4 to 6) ripe Amish paste plum tomatoes
• 3 to 4 canned chipotle chiles en adobo
• 1 to 1 1/2 tablespoons chipotle canning sauce
• 1/2 teaspoon smoked paprika
• 1 medium white onion, thinly sliced
• 1/4 cup fresh lime juice
• Salt
• 2 tablespoons vegetable or olive oil
• 4 garlic cloves, peeled and finely chopped
• About 1 1/2 cups chicken broth
• 2 pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and de-veined, tail left on if you wish
• Cilantro leaves for garnish

1. Make the tomato-chipotle mixture. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until splotchy black and soft, about 6 minutes; turn them over and roast on the other side. Cool, then peel and transfer to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Add the chipotle chiles, the chipotle canning sauce and the smoked paprika. Process until smooth.

2. Pickle the onions. In a small bowl, combine the onion, lime juice and 1 scant teaspoon salt. Let stand until the shrimp is done.

3. Finish the dish. In a very large (12-inch skillet), heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes for the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.

Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, 4 to 6 minutes. Stir in a little more broth or water if the sauce has thickened too much. Scoop onto a serving platter and sprinkle with the pickled onions and cilantro leaves. Serve with the Tapovan White Basmati Rice, prepared following the directions on the pouch.

Grilled Chicken with Spinach, Tomatoes and Avocado Salad

(Serves 6)

Ingredients:

• 1 bottle SEEDS OF CHANGE Roasted Red Pepper Vinaigrette
• 3 to 4 canned chipotle chiles en adobo, seeded and finely chopped
• 1 teaspoon chipotle canning sauce
• 6 knob onions, roots and wilted outer leaves removed
• 4 (about 1 1/4 lbs total) boneless, skinless chicken breast halves
• Olive oil
• Salt
• 1 pound cherry tomatoes, halved
• 1 ripe avocado, pitted, flesh scooped from skin and cut into 1/2 -inch cubes
• 12 ounces salad spinach, long stems removed
• 1/3 cup grated Mexican queso añejo or other garnishing cheeses such as Romano or Parmesan
• 2 to 3 fresh limes, cut into wedges

1. Make the dressing (and the glaze). Pour the Roasted Red Pepper Vinaigrette into a small bowl. Whisk in the chipotles and adobo sauce. Set 1/2 cup aside to use as a glaze for the chicken.

2. Grill the chicken and onions. Heat one side of a gas grill to medium (or light a charcoal fire and let it burn until the coals are covered with white ash but still quite hot, then bank the coals to one side.)

Lightly brush the knob onions and both sides of the chicken breasts with olive oil; sprinkle with salt. Lay the chicken and onions directly over the heat of the grill. Sear the chicken on both sides, then brush it with the reserved 1/2 cup dressing and move it away from the direct heat to finish cooking, usually about 5 minutes. Set the chicken aside to cool. Turn the onions frequently, until tender and browned, about 10 minutes. Chop the onions into 1-inch pieces and scoop into a bowl.

3. Finish the salad. Cut each chicken breast into 1-inch pieces and add to the bowl along with the tomatoes and avocado. Pour on 1/2 cup of the dressing and mix thoroughly. Spoon the mixture into the center of six dinner plates. Toss the spinach with the remaining dressing and arrange it around the outside of the plate. Sprinkle with queso añejo and serve with several lime wedges on each plate for guests to squeeze on to their taste.

Roasted Turkey Breast with an "Easy" Red Mole

(Serves 8 to 10)

Ingredients:

• 10 tablespoons rich-tasting pork lard or vegetable oil, plus a little more if necessary
• 12 medium (about 6 ounces total) dried ancho chiles, stemmed, seeded and cut into roughly 1-inch pieces
• 4 garlic cloves, peeled
• 1 cup (4 ounces) whole almonds-with or without skins
• 1/2 cup (about 2 ounces) raisins
• 12 ounces (about 3 to 4 medium) plum tomatoes, roasted, peeled and roughly chopped
• 1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
• 1/4 teaspoon black pepper, preferably freshly ground
• 1/4 teaspoon anise, preferably freshly ground (optional)
• A scant 1/8 teaspoon cloves, preferably freshly ground
• 1 slice firm white bread, darkly toasted and broken into several pieces
• 2 squares (about 2 ounces) SEEDS OF CHANGE® Dark Chocolate, roughly chopped
• Salt
• 4 to 6 tablespoons sugar
• 1 whole (4 to 4 1/2 pounds) boneless turkey breast with skin on, the two halves cut apart and any netting removed
• 3 packages SEEDS OF CHANGE® Rishikesh Whole Grain Brown Basmati Rice
• 1/4 cup toasted sesame seeds
• Watercress or parsley sprigs for garnish

1. Prepare the mole base. If your slow-cooker has a removable cooking crock that can be placed directly on the heat, add 8 tablespoons of the lard or oil and set it over medium heat. Otherwise, heat the lard or oil in a large (8-quart) pot or Dutch oven. When hot, add the chiles, garlic, almonds and raisins. Stir slowly and continually until the chiles are thoroughly toasted (the interior of each piece will become lighter in color) and the almonds have taken on a creamy color and toasty aroma-about 5 minutes.

Add the tomatoes (with their juice), spices, bread, chocolate, 1 1/2 teaspoons salt, 3 tablespoons of the sugar and 2 cups water. When the liquid comes to a simmer, transfer the crock to the slow-cooker (or scrape the mixture into your slow-cooker). Cook on low for 6 hours as the liquid reduced to a glaze. The mixture can hold for several hours on the slow cooker "warm" setting.

2. Finish the mole. Scrape every bit of the mole base into bowl, then scoop half of it into a blender jar. Add 2 cups of the chicken broth, cover and blend until as smooth as possible, about 4 to 5 minutes. Set a medium-mesh strainer over the slow-cooker's cooking crock and press the mole base through it. Repeat with the remainder of the mole base. Stir in 3 more cups of chicken broth. Simmer in the slow-cooker for 2 hours on high. If the sauce has thickened past the consistency of a cream soup, stir in a little more of the broth. Taste and season with additional salt (usually about 1 1/2 teaspoon) and sugar (usually 2 to 3 tablespoons). Transfer the finished mole into a large bowl, if you're working ahead. Once cooled, cover and refrigerate.

3. Brown the turkey. Set a large (8 quart) Dutch oven over medium high heat, add remaining 2 tablespoons of the lard or oil. Generously season the turkey breasts with salt. Once the oil is hot, place one half of the turkey breast in the pot. Brown it on all sides, about 10 minutes total, remove to a plate. Brown the other half in the same way. (Cover and refrigerate if not completing steps 4 and 5 immediately) Wipe the pot clean, set aside.

4. Braise the turkey. Heat the oven to 325 degrees. Pour the finished mole into the pot and bring to a simmer over medium-low heat. Once the mole is hot, nestle the turkey into it, cover and place in the oven. Cook until an instant-read thermometer placed in the center of the turkey breast registers 145 degrees (there will be only the slightest hint of pink if you cut into it), 40 to 45 minutes.

5. Finish the dish. Remove the turkey from the mole and place on a cutting board. Cover with foil and let it stand at room temperature for 10 minutes. While the turkey is resting, prepare the Rishkesh Brown Basmati Rice using the directions on the pouch.

Slice the turkey 1/2-inch thick, and arrange the slices slightly overlapping on a large, deep, warm serving platter. If the mole has thickened beyond the consistency of a medium cream soup, thin it with a little water. Taste and season with a little more salt or sugar if you think necessary.

Ladle a generous amount of mole over or around the turkey slices and sprinkle with the sesame seeds. Decorate the platter with sprigs of watercress. Serve with the basmati rice.

Working Ahead: Mole can be successfully made ahead -- getting even better -- for 2 or 3 days well-covered in the refrigerator.

Black Beans and Rice Cazuela with Garden Vegetables

(Serves 4)

Ingredients:

• 2 packages SEEDS OF CHANGE Havana Cuban-Style Whole Grain Rice and Beans
• 1 large red pepper
• 1/4 cup olive oil (divided use)
• 1 medium red onion, diced
• 2 medium (about 12 ounces total) zucchini,halved lengthwise and cut into 1/4-inch slices
• Salt
• 1 to 2 tablespoons Mexican Hot Sauce (try Tamazula)
• 6 ounces goat cheese, crumbled

For the crumb topping:

• 1/2 cup coarse bread crumbs (panko crumbs are best)
• 1/4 teaspoon smoked paprika
• 1 tablespoon olive oil

1. Cook the rice. In a large (4-quart) saucepan, mix the rice and the seasoning package that comes with the rice with 3 1/4 cups water. Bring to a boil and cover. Reduce the heat to low and simmer for 25 to 30 minutes, until the water has been absorbed. (Stir several times during the cooking process to ensure that the seasoning is well combined with the rice.) Remove from the heat and let rest for 10 minutes, covered. Scrape into a large bowl.

2. Roast the red pepper. Roast the red pepper directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flame, about 10 minutes for the broiler. Cover with a towel and let stand 5 minutes. Rub off the blackened skin then pull out the stems and seed pods. Rinse briefly to remove any stray seeds and bits of skin. Chop into 1/2-inch pieces and scrape into the bowl with the rice.

3. Finish the rice mixture. In a large (10-inch) skillet, heat 2 tablespoons of the oil over medium high. When hot, add the onions and stir regularly until the onions are richly browned, about 10 minutes. Scoop in the zucchini and continue cooking until the zucchini has browned around the edges and softened, about 10 minutes more. Add to the rice mixture, along with 1 teaspoon salt, 2 tablespoons olive oil and the hot sauce. Gently mix. Allow the mixture to cool, then stir in the goat cheese. Divide the rice mixture between 4 cazuelas or gratin dishes.

4. Make the crumb topping and bake. Heat the oven to 400 degrees. In a small bowl, combine the panko crumbs, paprika and the remaining 1 tablespoon olive oil. Sprinkle this mixture over the top of each cazuela. Place the cazuelas on a rimmed baking sheet and slide into the oven. Bake until heated through, about 30 minutes. Serve immediately.