Chances are you also have a favorite taco recipes – but do you ever think about using potatoes? This recipes is from “Tacos, Tortillas and Tamales” by Roberto Santibanez. Mexican chorizo is the fresh variety, not the smoked and cured kind of chorizo. You could substitute it though, just maybe adding a little oil if necessary so the onions, etc. don’t stick to the skillet when you’re sautéing.
This recipe is adapted from Fine Cooking magazine.
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.
A recipe from Southern Living.
A recipe from the Wednesday morning Dunwoody Farmers Market.
This recipe came from seriouseats.com.
This recipe comes from Aladdin’s Castle Cafe in Portland, Oregon. No pomegranate molasses? Any chance there’s tamarind paste in your pantry? That would work as a fruity but tart substitute. If you don’t have either, just skip it. Although it’s worth finding a bottle of pomegranate molasses. It makes a wonderful glaze for grilled meats and seafood among many other uses.
This recipe from Moore Farms and Friends showed up in my inbox, just as I was thinking, “We need lots of squash and onion recipes!” It has the bonus of using a little cabbage as well. And some kale or Swiss chard.
Yes, collards can appear on your Thanksgiving table. This is a recipe from Southern Living.
Hanukkah and Thanksgiving fall within sweet potato season. Celebrate both with sweet potato latkes.