Orecchiette with Caramelized Onions, Green Beans, Fresh Corn & Jalapeño
Any pasta will do. This recipe came from Fine Cooking magazine.
Any pasta will do. This recipe came from Fine Cooking magazine.
This recipe from Lisa Lavery can be baked as a loaf or in a muffin tin. Your call.
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.
This recipe comes from last August’s Fine Cooking magazine. Do you still have that bag of pink eye peas in your refrigerator? Then combine them with this week’s corn and make that succotash!
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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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.