I know I am fickle, but maybe fresh corn is my favorite CSA vegetable. We were late picking up our box yesterday and it was time for dinner so instead of sitting down to ponder recipe ideas and share them with you, I went right to the grill to cook that corn and make the Grilled Corn Salad from Bryan Furman of B’s Cracklin’ Barbecue. See the recipe below.
The box also prompted me to find this non-recipe recipe from the folks at Aluma Farm for Shakshuka. We have at least one version in the tomato recipe section of grassfedcow.com. But some may prefer this no-recipe approach using the tomatoes, the onion, and a pepper or two from the box. Add eggs, and it’s dinner. Add toast and it’s a delicious meal.
For a recipe that won’t heat up the kitchen, I’m considering this easy gazpacho published in a story called “Eat to Beat Illness” by Rupy Aujla. It calls for a few more tomatoes that were in the box, but …. you could use some cherry tomatoes, you could just cut down on tomatoes, or maybe just like me, you bought some tomatoes last weekend at a farmers market and have a few to spare. The proportion of ingredients is totally up to you and what’s sitting on your counter. The recipe calls for serving right from the food processor, but I’m going to chill mine before serving. Which I guess defeats the “speedy” of the title, but I just like my gazpacho cold!
Speedy Summer Gazpacho
1 cucumber, roughly chopped
6 medium tomatoes (heirloom variety if possible)
A few basil leaves, stems removed
1 celery stalk, roughly chopped
1/2 red pepper, deseeded and roughly chopped
2 garlic cloves, grated
Juice of 1 lemon
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper
Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper. Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.
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Shakshuka
Dice a few tomatoes, an onion, some sweet peppers, and one or two hot peppers if you want. Add peppers and onion to a skillet over medium high heat, and cook until tender. Add tomatoes and cook until juicy and soft, mashing with a fork occasionally. Crack several eggs over the top of the tomato sauce, and cover, cooking until egg whites are firm and yolks are a bit runny. This recipe is so easy to riff on! You can add greens, carrots, feta cheese, sausage, white or garbanzo beans… whatever you have on hand!
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Grilled Corn Salad with Hot Honey-Lime Dressing
I consider the avocado optional and made mine without it. And I skipped the serrano and used one of the red peppers from the box. I have no idea what variety they are!
3 ears of corn, husked
2 Tbsp. unsalted butter, melted
1 1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
3 tablespoons fresh lime juice
2 tablespoons honey
1 1/2 teaspoon Sriracha
1 teaspoon granulated garlic
1 1/2 avocados, cut into 3/4″ pieces (optional!)
1 serrano chile, thinly sliced
1/2 cup cilantro leaves with tender stems
Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 teaspoon salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours. Salad can be made 1 day ahead. Keep chilled.
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