Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, peppers, flour and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture. Place butter in an 8-inch square Read More…
If you’re going to use your peppers right away you can store them on the counter, but they start to shrivel pretty quickly. For longer storage, put them in your vegetable’s crisper drawer stored in a paper bag.
Anchovy optional here, but hope you’ll give it a try.
Dandelion leaves are definitely on the bitter side. Many put dandelions into their salads and I’ve found many recipes for braised dandelions and dandelions as ingredients in frittatas and quiche. What I’m going to do with my dandelions is chop them up and saute in olive oil with a little garlic. Then stir in some of that local cheese that’s multiplying in my refrigerator and turn it into a filling for little filo triangles. It will give me something like individual spanakopitas, but with a little more bite than the traditional spinach filling.
Potatoes. Baked whole or in wedges or in fries, mashed, fried. Turned into salad, soup, latkes or hash. I once interviewed a farmer who said if you didn’t know what to do with potatoes you should get out of the kitchen.
Store your potatoes in a dark, cool location. Not the refrigerator. I like to rinse mine and let them dry thoroughly before storing.
Everybody has a dozen potato salad recipes. Here’s one more.
This is “Japanese” potato salad because it uses Japanese mayonnaise. Feel free to substitute your favorite all-American brand. No Japanese hot mustard? A little horseradish will make for another all-American substitute.
This is an old recipe from Prevention magazine. Serve with marinara as a dipping sauce, if you like.
This recipe from King Arthur Flour is pretty quick. You really do need to salt and sauté the squash to keep from having a watery final product. If you follow these steps, you’ll end up with beautiful wedges. It’s also just as good at room temperature or cold.
My zucchini is grated, salted and sitting in a colander as I write.
If you like, use your leek as part of the chopped onion.
If you eat chicken, you’ve got at least a dozen chicken salad recipes. If you eat cabbage, you’ve got at least a dozen slaw recipes. But this is a nice change, combining some of my favorite flavors. Maybe you still have a green onion hiding in the vegetable bin?
I have to laugh as I put together this recipe because my little bag of sugar snaps? It’s all gone. I ate it while I was pulling together these recipes. But maybe you showed more restraint?
It’s a long list of ingredients, but goes together really quickly. If you don’t keep oyster sauce on hand, it’s ok to just skip it.
As far as I’m concerned, it’s never too early in the season to put up pickles! I wish I could remember where this recipe came from, but it’s full of good instructions about proper canning. If you don’t want to do the sterilizing and boiling bath canning, then make the pickles and refrigerate them as soon as the brine cools. Consider them refrigerator pickles and eat them in a week or two.
To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer’s instructions.
Last week I was all about keeping that kohlrabi raw to enjoy the beautiful purple color. This week I’m about a gratin. It’s not an everyday dish, but it’s delicious.