Cheddar Corn Biscuits

This recipe is by MyRecipes

Ingredients

  • 2 cups self-rising flour
  • 5 tablespoons cold unsalted butter, cut into chunks
  • 1 cup fresh corn (from about 2 large ears), or frozen and thawed
  • 1 1/4 cups shredded sharp Cheddar
  • 1 cup heavy cream

How to Make It

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment.

Step 2

Pulse flour and butter in a food processor until butter is pea-sized. Transfer to a large bowl; stir in corn and 1 cup Cheddar. Add cream; stir until just combined. Dust hands with flour and knead dough five or six times in the bowl.

Step 3

Transfer dough to a lightly floured work surface and pat with floured hands into an 8-inch square. Cut into 16 squares. Place on lined sheet; sprinkle with remaining 1/4 cup Cheddar. Bake until golden brown on top, 18 to 20 minutes. Serve hot or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

 

Perfect Grilled Corn Salsa

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From Dana at Minimalist Baker

Ingredients

  • 2 large ears corn
  • 1/4 red onion, diced
  • 2 ripe tomatoes, seeds slightly removed and diced
  • 1 serrano or jalapeño pepper, seeded and minced
  • sea salt and ground black pepper to taste
  • juice of one lime
  • 1/3 cup fresh cilantro, chopped

Instructions

  1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
  2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
  3. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
  4. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.

 

 

Honey-Glazed Grilled Plums

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From Alison Miksch at Country Living

Ingredients

  • 4 plums
  • 6 tbsp. Honey
  • 3 c. vanilla frozen yogurt

Directions

  1. Grill the plums:
    Heat a grill to medium. Toss plums and 2 tablespoons honey in a large bowl. Liberally brush a grill rack with oil. Grill the plums, flesh side down, on the rack until lightly browned -- about 3 minutes. Turn and grill on skin side until plums soften and are warmed through -- 2 to 3 more minutes. Serve 2 plum halves with 3/4 cup yogurt immediately.

Hot Pepper Relish

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From Joshua Bousel for Serious Eats; adjustments made for Intervale Food Hub members

Ingredients

  • 1/2 pound hot green peppers (such as jalapeños or serranos), stemmed, seeds removed for a more mild relish
  • 1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a more mild relish
  • 1/2 pound yellow onions, roughly chopped
  • 1 tablespoon kosher salt
  • 1/2 cup cider vinegar
  • 1/4 cup white sugar

Directions

  1. Place peppers and onions in workbowl of a food processor fitted with steel blade. Pulse until peppers and onion are finely chopped.

  2. Transfer pepper mixture to a fine mesh strainer set inside a bowl. Stir in salt and let sit for 2-3 hours. Rinse under cold water and strain, pushing vegetables against side of the strainer using a rubber spatula to remove as much water as possible.

  3. In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve to sugar. Add in pepper mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to a month.

Tomato & Cilantro Salad/Salsa

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From Eatwell101.com

Ingredients

  • 4 large tomatoes
  • 1/2 red onion
  • 1 bunch fresh cilantro
  • 2 tbsp olive oil
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper

1. Cut the tomatoes into small cubes, roughly slice the red onions. Wash fresh cilantro and chop with a knife.
2. In a bowl, prepare the dressing by first dissolving salt into lemon juice. mix with olive oil, add salt and ground pepper.
3. Place in the refrigerator for at least 30 minutes, time to allow the flavors to blend and tomatoes make some juice (which shouldn’t drown the salad if they are from good quality).

Caramelized Corn with Shallots

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From Martha Stewart; adjustments made for Intervale Food Hub members

Ingredients

  • 1 tablespoon unsalted butter
  • 4 ears of fresh corn, kernels shaved from the cob (about 3 cups)
  • 4 large shallots, cut into 1/4-inch slices
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons fresh thyme, leaves

Directions

  1. In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.

  2. Stir in the thyme and cook 5 minutes more. Season with salt and pepper.

Baja-Style Fish Tacos

Ingredients

  • 2 eggs

  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • 1/2 pound Rockfish fillets 
  • 1 teaspoon salt
  • 1/2 cup grapeseed (or other neutral-flavored) oil
  • 6-8 corn tortillas
  • 1 head of lettuce
  • 1 lime quartered
  • Optional: red onion & additional cilantro, finely chopped

Directions

  1. PREP THE BREADING STATION: Crack the eggs into a small bowl and beat them together. Spread the flour and the panko onto two plates (or two sides of one large plate).

  2. BREAD THE FISH: Cut the fish fillets into ½ - ¾ inch strips. Sprinkle the salt over the tops. Dredge each piece in flour, dip in the egg to coat, letting the excess drip off, and then coat in panko. Set aside.

  3. FRY THE FISH: Line a plate with a paper towel. Heat about ½ cup neutral flavored oil in a high-sided skillet. Once the oil is hot, add the fish one piece at a time. Fry until the breading is golden and the fish is cooked through, 30-60 seconds on each side. Remove the fish as they finish cooking and place on the lined plate.

  4. ASSEMBLE THE TACOS: Warm the tortillas on your stove or over a campfire. To build the tacos, lay down a bed of greens from the salad kit, add a piece or two of fried fish, and top with some of the included tomatillo dressing, onions, additional cilantro, and a squeeze of lime.

  5. SERVE & ENJOY!

 

World's Best Braised Cabbage

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World’s Best Braised Cabbage, Revised from the recipe by Molly Stevens
Published by Kim Harris on The Nourishing Gourmet

Ingredients

1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
3-6 garlic cloves, peeled
4-5 large carrots, cut into 1/4 inch rounds (cut on a diagonal for a prettier vegetable slice)
1/4 cup chicken, beef, or vegetable broth, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
Fleur de sel or coarse unrefined sea salt

Directions

1-Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).

2-Trimming the cabbage: Remove any outer leaves of the cabbage that is bruised or ragged. If your cabbage is more than 2 pounds, cut off some of the cabbage to make it two pounds for best braising.  Cut the cabbage into 8 wedges and then lay in the baking dish. They can overlay slightly, and still cook, but try to do as much of a single layer as possible.

3-The Braise: Scatter over the cabbage the onion, garlic, and carrots. Then pour over the vegetables, evenly, the oil and the broth or water.  Season liberally with salt, pepper, and the pepper flakes. Cover the pan tightly with foil, and place in the middle of the oven. Braise until the vegetables are completely tender, about two hours. Then turn the wedges over (they may fall apart a bit when you do this, and that’s okay. If the dish is getting dry, add a couple more tablespoons of water or broth.

4-The finish: Once the cabbage is completely cooked and tender (a fork should pierce it easily), remove the foil, and increase the oven heat to 400f. Roast until the vegetables start to brown (about 15 minutes).

For added oomph, she recommends adding some balsamic vinegar when you are turning the cabbage before roasting. Yum!

Sweet Corn & Black Bean Tacos

INGREDIENTS    Corn and feta salad   2 ears of corn, shucked (about 2 cups fresh corn kernels)  ¼ cup chopped cilantro*  3 medium red radishes, thinly sliced into small strips  1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)  1 medium jalapeño pepper, seeded and minced  1 tablespoon olive oil  ¼ teaspoon sea salt  ½ to ⅔ cup crumbled feta, to taste (optional)   Black beans   2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)  1 tablespoon olive oil  1 small yellow or white onion, chopped  1 tablespoon ground cumin  ⅓ cup water  Salt and black pepper, to taste   Everything else   10 small round corn tortillas (gluten free for gluten-free tacos)  1 large avocado, sliced into thin strips  Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce   INSTRUCTIONS   To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you'd like. Set the bowl aside to marinate while your prepare the beans.  To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve.  To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.  Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.   NOTES   Make it vegan/dairy free: Skip the feta and add pickled jalapeños or pickled radishes to make up for the feta's salty punch.  Meat lovers: Pretty much any protein - shredded chicken, ground beef, or fish - are great additions to this recipe!

INGREDIENTS

Corn and feta salad

2 ears of corn, shucked (about 2 cups fresh corn kernels)

¼ cup chopped cilantro*

3 medium red radishes, thinly sliced into small strips

1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)

1 medium jalapeño pepper, seeded and minced

1 tablespoon olive oil

¼ teaspoon sea salt

½ to ⅔ cup crumbled feta, to taste (optional)

Black beans

2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)

1 tablespoon olive oil

1 small yellow or white onion, chopped

1 tablespoon ground cumin

⅓ cup water

Salt and black pepper, to taste

Everything else

10 small round corn tortillas (gluten free for gluten-free tacos)

1 large avocado, sliced into thin strips

Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

INSTRUCTIONS

To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you'd like. Set the bowl aside to marinate while your prepare the beans.

To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve.

To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.

Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

NOTES

Make it vegan/dairy free: Skip the feta and add pickled jalapeños or pickled radishes to make up for the feta's salty punch.

Meat lovers: Pretty much any protein - shredded chicken, ground beef, or fish - are great additions to this recipe!

Classic Creamy Coleslaw

INGREDIENTS   For the slaw:  1 small head (2 to 2 1/2 pounds) cabbage (green, red, or a mix) 2 to 3 large carrots (3 to 3 1/2 cups shredded) 1 tablespoon salt,  optional  1 1/4 cup coleslaw dressing  For the dressing (choose one):   Mayonnaise dressing:  1 cup mayonnaise 1/4 cup white wine vinegar or cider vinegar 1 tablespoon sugar 1/2 teaspoon salt   Buttermilk dressing:  1/2 cup buttermilk 1/2 cup mayonnaise 1/4 cup white wine vinegar or cider vinegar 1 tablespoon sugar 1/2 teaspoon salt   Sour cream dressing:  1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup white wine vinegar or cider vinegar 1 tablespoon sugar 1/2 teaspoon salt  INSTRUCTIONS   Shred the cabbage : Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large mixing bowl.   Salt the cabbage — OPTIONAL : Salting the cabbage helps it  stay crisp a little longer  if you're making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.   Shred the carrots : Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.  Toss the shredded cabbage and carrots together.   Whisk the dressing : Whisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste.    Toss the slaw with the dressing : Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)   Refrigerate for at least 1 hour before serving : Coleslaw has the best texture and flavor the day its made, but it still keeps well for several days in the fridge. If you're making this coleslaw more than a day ahead, don't skip the salting step above. For extra creaminess, drizzle a little reserved dressing over the top of the slaw, or fold an extra spoonful of mayo into the slaw just before serving.

INGREDIENTS
For the slaw:
1 small head (2 to 2 1/2 pounds) cabbage (green, red, or a mix)
2 to 3 large carrots (3 to 3 1/2 cups shredded)
1 tablespoon salt, optional
1 1/4 cup coleslaw dressing

For the dressing (choose one):

Mayonnaise dressing:
1 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Buttermilk dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Sour cream dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

INSTRUCTIONS

Shred the cabbage: Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large mixing bowl.

Salt the cabbage — OPTIONAL: Salting the cabbage helps it stay crisp a little longer if you're making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.

Shred the carrots: Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.

Toss the shredded cabbage and carrots together.

Whisk the dressing: Whisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste. 

Toss the slaw with the dressing: Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)

Refrigerate for at least 1 hour before serving: Coleslaw has the best texture and flavor the day its made, but it still keeps well for several days in the fridge. If you're making this coleslaw more than a day ahead, don't skip the salting step above. For extra creaminess, drizzle a little reserved dressing over the top of the slaw, or fold an extra spoonful of mayo into the slaw just before serving.