|This Week’s Recipes:
BLISTERED SHISHITO PEPPERS
2 tablespoon olive oil
1/2 lb. shishito peppers
salt to tasteSTEPS
Place frying pan or cast iron skillet over high heat. Once skillet is hot add oil.
Carefully add peppers to pan and sauté for 3 to 5 minutes, moving them around the pan frequently.
Once peppers have charred/blistered all around and have begun to wilt remove from heat. Salt as needed —> A great side dish to eat by hand!
*adapted from hharchives
SOY GINGER SHISHITO PEPPERS
1 pound shishito peppers
¼ cup soy sauce
1 Tablespoon honey
1 teaspoon sesame oil
1 teaspoon zested fresh ginger
¼ cup panko breadcrumbs (optional)
Sauté the shishito peppers over medium heat for 2-3 minutes.
Next, whisk the remaining ingredients except the breadcrumbs together in a small bowl. Pour this sauce over the shishitos, and cook over medium heat for 10-15 minutes until the peppers are tender and the sauce begins to thicken into a glaze.
Toast the breadcrumbs over medium-high heat for 4-5 minutes. Sprinkle atop the shishitos and serve.
*adapted from bonapetit
*the perfect make-ahead summer meal….Traditionally a mix of day-old bread and tomatoes, softened with a vinaigrette that mixes w/ fresh tomato juices. Super flexible, add cucumbers, capers, olives, etc… you get the idea.
2-3 tomatoes tomatoes, diced
1/4 cup thinly sliced onion
1 cucumber, halved lengthwise and cut into large dice
1 bunch basil leaves, torn into large pieces
2 cups day-old country bread, torn into large pieces
1/4 cup lemon and olive oil dressing
freshly ground black pepper
Combine half of the dressing with all of the bread, toss to coat well, and set aside at room temperature to marinate for about 10 minutes.
When the bread has marinated, add the remaining dressing and all the other measured ingredients and season well with salt and pepper.
Mix together with your hands until well incorporated. Let rest at least 15 minutes to allow the flavors to meld, then serve at room temperature.
*adapted from chow
SWEET CORN, TOMATO, CUCUMBER & BASIL SUMMER SALAD… (NO COOK!)
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. cider vinegar or white wine vinegar
• 1/4 tsp. salt
• 1 small red onion (optional)
• 3 ears sweet corn
• tomatoes, chopped
• 1/2 bunch basil
1. In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside.
2. Husk corn and cut off kernels
3. Add the chopped basil and cucs
4. Toss corn and tomatoes with dressing.
5. Sprinkle with more basil and serve.
*adapted from sunsetmag
CARRIBEAN-JERK GRILLED SWEET CORN
• 3 ears corn, shucked
• 1 Tbsp. garlic, finely chopped
• 1 Tbsp. lime juice
• 1/2 tsp. red cayenne pepper
• 1/2 tsp. paprika
• 1/2 tsp. Jamaican jerk seasoning (or your favorite spicy seasoning blend)
1. Preheat your grill over medium heat. Place the corn directly on the grill and close the lid. Grill, turning occasionally, 15-20 minutes.
2. Meanwhile, combine the remaining ingredients in a small bowl and mash together using the back of a fork. If you’re making this recipe in a larger quantity, you may want to prepare the butter using a food processor.
3. When the corn is almost done (check for tenderness with a fork) brush the mixture on all sides and grill for another 1-2 minutes.
*adapted from smittnekitchen
fresh mozzarella or burata
1 large handful basil leaves
extra-virgin olive oil
balsamic vinegar (optional)
Slice the tomatoes. Slice the mozzarella balls (if using large balls) into similar-sized circles.
In an alternating pattern, arrange the slices of tomatoes, the slices of cheese, and the basil leaves on a plate.
Sprinkle lightly with the olive oil, balsamic vinegar, pepper, and salt. Serve immediately.
*adapted from smittenkitchen
loaf crusty baguette
large ball fresh mozzarella cheese
2 cup sliced ripe tomatoes, with juice
½ bunch fresh basil, chopped
1 fat garlic clove, minced
3 Tbsp. extra-virgin olive oil
~coarse sea salt
~freshly ground black pepper
Slice baguette in half and set aside. Cut cheese into ½-inch slices and set aside.
In a medium bowl, combine sliced tomatoes with chopped basil, minced garlic, olive oil, and salt and pepper to taste.
To assemble the sandwich, alternate layers of tomatoes and cheese along one side of the baguette. Drizzle both sides of the bread with the tomato juices that have accumulated in the bowl. Place top half of the baguette on the bottom. Serve immediately.
*adapted from culinate
bread, ideally freshly sliced ciabatta
extra virgin olive oil
mince garlic, chop 2 tomatoes, chop 2 loose handfulls basil and combine in a bowl and toss lightly.
toast six-inch wide slices of Tuscan bread and gently rub them with a cut clove of garlic. add chopped chopped tomato mix and then drizzle with olive oil. season with salt and pepper to taste.
*adapted from hhachives
FRESH CORN-ASIAGO POLENTA
1 T olive oil
2 T butter
1 large garlic clove
1 med onion
3 ears corn, husked
3 c water
1/2 c cornmeal
2 t salt
1/2 t pepper
1 c shredded asiago cheese
In a large saucepan, heat olive oil and butter over medium heat. Add garlic and onion and sauté 5-7 minutes, until onion is translucent.
With a serrated knife, cut corn kernels off ear, directly into the pan. Stirring, sauté 3 minutes. Add water, cornmeal, salt and pepper. Bring to a boil and reduce heat to a low simmer.
Cook, stirring often, 30 minutes. Turn off heat, and stir in asaigo.
*adapted from 101cookbooks
COCONUT CORN SALAD
3 tablespoons unsalted butter
4 ears of corn, shucked
fine grain sea salt
1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
1 cup / 3 oz / 85 g sliced almonds, well toasted3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice
Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated.
Cook for just a minute, until the corn looses its raw edge, stir in half the basil, and then transfer the corn to a large serving bowl.
Just before you’re ready to serve, add most of the coconut flakes, most of the almonds, the rest of the basil, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).
*adapted from 101cookbooks
GRILLED CORN & BASIL BUTTER
3 ears of corn, shucked
½ stick unsalted butter at room temperature
1cup basil, loosely packed
1 tablespoon sea salt
Preheat grill to medium hot.
corn in a little olive oil and sprinkle with salt. When grill is hot, add corn and close the lid. Rotate the corn a few times, until some of the kernels are blistered and the rest a bright and shiny yellow. This shouldn’t take longer than 8 minutes. Be careful not to overcook, or the corn will be dry.
When the corn comes off the grill, slather it with the butter. Sprinkle with a little more salt if desired. Eat immediately.
*adapted from sunsetmagazine