Valerie Barry – Page 10

Corn, Squash and Tomato Stir Fry

April 29, 2016

The first corn of the season – yum. A tip if you’re not familiar with no-spray corn. Most ears are likely to have a corn worm or two. Just cut off the affected part of the ear and you’re good to go. If I have more corn than I can use right away, I grill the extra ears in the husk. When they’re done, the husks and silks slip off easily and I store the grilled corn in a sealable plastic bag in the refrigerator. It will keep about a week that way and is still as sweet as it was the day it arrived.

In the meantime, if you need an idea for today’s fresh corn, try this recipe from Martha Rose Shulman of the New York Times. No Thai basil? Any basil will do, or just omit.

Mark Bittman’s Spicy No-Mayo Coleslaw

April 29, 2016

Are you a fan of Mark Bittman? Here’s a recipe from How to Cook Everything (Completely Revised 10th Anniversary Edition) with a few variations.

Bittman says: If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.

Chilled Carrot and Summer Squash Soup

April 29, 2016

This recipe came from Organic Gardening.

Judith Winfrey’s Yellow Squash with Tomatoes and Parmesan

April 29, 2016

Susan Puckett published this recipe in Atlanta magazine. Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens.

Grits, Cheese and Chile Casserole

April 29, 2016

Sometimes we forget that grits are a great vehicle for lots of flavors. Cheese is a natural – but how about adding chiles? If you have fresh peppers, use those. Or use those delicious canned chopped green chiles as the recipe calls for. It’s from Prevention.

Southern Pickled Kale

April 29, 2016

Pine Street Market entered this dish in the 2012 Market Mashup at the Peachtree Road Farmers Market. It’s sort of fun that it doesn’t include any of their own ingredients.

Cherry Tomato Vanilla Bean Preserves

April 29, 2016

You might not need this recipe with the first sweet, sweet cherry tomatoes of the season, but if you end up with a bounty of cherry tomatoes – this is a great way to use them up.

I cannot remember where I got this recipe but it’s delicious with goat cheese. Or over ice cream. Yes!

Pectin is sold with canning supplies in small Jello-size boxes with brand names like Sure-Jell, but also in store brands. I think Ball maybe is now also selling a small “bulk” container so you can just spoon out a teaspoon or so rather than using a whole box to make a batch of jams. Great for small batch preserving.

Simple Collard Greens

April 29, 2016

A recipe from Southern Living.

Hawaiian Style Sesame Cabbage Salad

April 29, 2016

This recipe was originally published in Saveur magazine.

Beet, Rice and Goat Cheese Burgers

April 29, 2016

This recipe was published in the New York Times. A really yummy veggie burger. Unless I plan to serve my beets raw, I go ahead and cook the whole batch (either wrapped in foil as a big bundle and baked, or put into a large microwave-proof container with a little water, covered, and allowed to steam in the microwave). Now I have roasted or steamed beets to pickle, slice into salads, or turn into dishes like this.

Author: Valerie Barry