This recipe from Christopher Rochelle is a little lengthy, but that’s because of his complete directions for making little fish and seasoning parcels for the grill. I love the idea of using those lovely organic corn husks and maybe you’re up for a little experimentation in the kitchen this week. Fresh corn husks are much better for grilling than the dried husks sold for tamale making. Use a firm white fish like halibut or cod.
This recipe is adapted from one written by food writer Christine Gallary. You can make up a big batch and freeze the extra. Serve this soup cold or hot.
When faced with a bounty of corn, what should you do? Enjoy all you can right away and freeze the rest, of course. Unfortunately, it’s not as simple as throwing those ears of corn in the freezer as is. Corn, like most fruits and vegetables, needs to be blanched before freezing. Blanching can be done…
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This is another recipe from Whole Foods.
This recipe makes about 12 little cakes. The recipe is from Whole Foods.
Corn, basil and broccoli – the newest members of the vegetable family to grace our box this week. If you didn’t eat that corn last night, I hope you’ll eat it tonight. Sure, you could store it, but what would be the point? Here you are with corn as fresh from the farm as possible…
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A note about popcorn, assuming you still have one or more cobs left over from last week. Suzanne Welander had some advice: “I spend some time and ‘roll’ kernels off of the popcorn cob and cook them in my cast iron skillet just like “regular” popcorn. You can cook it on the cob in a…
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You probably didn’t need a tostada recipe, but it’s good to be reminded that all kinds of veggies make great tostadas –AND quesadillas – AND tacos – and they’re wonderful any time of day. This recipe comes from Cooking Light.
And when you tire of corn on the cob, how about creamed corn? Some of us grew up only eating creamed corn from a can or a tube in the freezer case. How about making your own?
Do you know how to roast peppers? I roast poblanos (and other large peppers) by just putting them on the gas burners on my cooktop. You want to brown the skins, so just leave them in the flames and turn them to get all sides blistered. Then drop the peppers into a paper bag, fold down the top and let the peppers steam. When they’re cool enough to handle, remove from the bag and remove the stem, seeds and skin. Easy! I do this periodically and store the roasted peppers in bags in the freezer to pull out as needed.
