Summer is still with us, with the usual summer produce. We still have tomatoes, corn, bell peppers, cilantro, Jalapenos, and tomatillos.
Gaytan Family Farm
Cabbage
Fennel
Bell Peppers - Mixed colors
White corn
Pickling cucumber
Cauliflower
Spinach
Romaine Lettuce
Watermelon - Seedless
Fox Farm
Chocolate Cherry Tomatoes
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A few minutes work will give you a fun new ingredient. You can use pickled corn on salads, pasta salads, potato salads, salsa, or tacos.
Pickled Corn
From Food 52. Makes 1 16-ounce jar.
Ingredients
1 1/2 cups fresh corn
1 jalapeño or serrano pepper, halved lengthwise
1 fresh bay leaf
3/4 cup white vinegar
1/2 cup water
1/3 cup sugar
1 tablespoon salt
Directions
Place the corn kernels, jalapeño halves and bay leaf into a 16-ounce jar. Set aside.In a small pot, stir together the vinegar, water, sugar and salt. Place over high heat and bring to a boil. Once boiling, remove from heat and pour the hot liquid into the jar to cover the corn. Discard any remaining pickling liquid you may have left. Carefully place the lid on top of the jar and let sit until cool to the touch.
Once cool, place into the fridge and let chill overnight. Keep chilled until ready to use.
Elote Rigatoni
From Food52. Serves 2 to 4.
Ingredients
2 tablespoons canola oil
4 ears corn, shucked, and kernels cut off (about 3 cups)
1 teaspoon kosher salt, plus more to taste
1 jalapeño, minced (remove pith and seeds for less spice)
3 garlic cloves, minced or Microplaned
1 1/4 teaspoons chili powder, plus more to taste
1/2 pound rigatoni (or other short pasta shape)
5 tablespoons mayonnaise
3 tablespoons just-squeezed lime juice
1/4 cup finely chopped chives, plus more for topping
1/4 cup roughly chopped cilantro, plus more for topping
1/4 cup grated or crumbled cotija, plus more for topping
Directions
Add the canola oil to a cast-iron skillet and set over high heat. When it’s hot and shimmery, add the corn. Season with salt, stir, then pat the corn into an even layer. Cook for about 12 minutes, tossing once or twice but mostly leaving alone—this encourages dramatic browning (just what we want!).
Meanwhile, set a large pot of water over high heat. Season with salt, to taste, until very salty.
When the corn is colorful, turn off the heat and add the jalapeño, garlic, and chili powder. Stir, then let be while you tend to the rest of the recipe.
When the water is boiling, add the rigatoni. Depending on the brand and how al dente you like your pasta, it’ll cook for anywhere between 10 and 14 minutes, so taste a noodle here and there.
While that cooks, add the corn mixture, mayonnaise, lime juice, chives, cilantro, and cotjia to a big bowl. Stir.
When the pasta is done, use a spider to transfer the pasta to the bowl with the corn (any water clinging to them is welcome here). Toss. Season with salt and chili powder to taste. Top with more chives, cilantro, and cotija. You could eat this immediately, or save for later as a room-temp or even cold pasta salad.
Fennel is crisp like celery, but with a licorice like flavor. Try it this way:
Plum-Fennel Salad with Honey-Ginger Dressing
From Bon Appetit. Serves 4.
Ingredients
¼ cup fresh orange juice
1 tablespoon white wine vinegar
2½ teaspoons honey
1½ teaspoons finely grated peeled ginger, divided
Pinch of kosher salt
3 large red plums, cut into thin wedges
½ small fennel bulb, thinly sliced
Olive oil, toasted sesame seeds, and fennel fronds (for serving)
Directions
Whisk orange juice, vinegar, honey, 1 tsp. ginger, and salt in a medium bowl. Add plums and fennel to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.
Toss remaining ½ tsp. ginger into fruit salad. Serve drizzled with oil and topped with sesame seeds and fennel fronds.
Fennel-Celery Salad with Bleu Cheese and Walnuts
From Bon Appetit. Serves 8.
Ingredients
½ cup chopped walnuts
1 medium shallot, halved lengthwise, divided
2 tablespoons whole grain mustard
1 teaspoon sugar
½ cup sherry vinegar or red wine vinegar, divided⅓ cup olive oil
Kosher salt, freshly ground pepper6 dried Turkish figs, very coarsely chopped
1 fennel bulb, core removed, very thinly sliced
6–8 celery stalks, very thinly sliced
4 ounces blue cheese, crumbled
Directions
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.
Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and ¼ cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
Toss figs, reserved sliced shallot, and remaining ¼ cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
If you need a new cauliflower recipe, try this one, steeped in garlic flavor.
Roasted Garlic Cauliflower
From AllRecipes.com
Ingredients
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
Directions
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.