From Faith Durand, managing editor of TheKitchn.com. 4 Hass avocados, ripe but not squishy Olive oil 1/2 lime Kosher salt and freshly ground pepper 1 clove garlic, minced or pressed (optional) 1/4 red onion, finely chopped (optional) 1/3 cup cilantro, finely chopped (optional) Heat a gas or charcoal grill and oil the grate lightly. … Continue Reading →
You can serve this quick saute over rice, or toss it with your favorite pasta. From Everyday Food magazine. 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 cup cherry or grape tomatoes 1 garlic clove, minced 1 pound large shrimp, peeled and deveined 4 ounces wild or baby arugula (4 cups) Coarse salt … Continue Reading →
From Everyday Food magazine. 1/3 cup toasted natural almonds 3 table-spoons extra-virgin olive oil 2 teaspoons fresh lemon juice 2 teaspoons balsamic vinegar Coarse salt and ground pepper 1 bunch arugula (1/2 pound), trimmed 1/3 cup shaved Parmesan (1 ounce), plus more for serving In a large bowl, combine almonds, oil, lemon juice … Continue Reading →
Recipe from Diane Rossen Worthington. 1 teaspoon or to taste, chipotle chili puree (recipe follows) 1/2 cup (1 stick) unsalted butter, at room temperature Salt 6 whole ears of white or yellow corn, husks left on To make the chili butter: Combine the chili puree, butter and salt in a small bowl. Beat together until … Continue Reading →
Recipe from Diane Rossen Worthington. Olive oil Salt and pepper 6 ears corn, husked and cleaned 3 limes, halved Prepare the barbecue for medium-high heat grilling. Brush corn with olive oil and sprinkle with salt and pepper. Grill the ears until charred in spots, turning occasionally to cook evenly, about 8 to 10 minutes. … Continue Reading →
This recipe is great to make a day in advance, so the flavors have more time to meld. Enjoy with a thick slice of grilled country bread rubbed with garlic and brushed with olive oil. From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing. 2 small ears corn, unhusked 1 medium-size tomato, seeded and chopped … Continue Reading →
24 fresh open zucchini flowers 3 cups freshly grated Parmigiano-Reggiano 1 tablespoon fresh thyme leaves 1/4 cups finely slivered fresh basil leaves 1 teaspoon freshly grated nutmeg Salt and freshly ground pepper, to taste 1/4 cup extra virgin olive oil Pick through the zucchini flowers to remove the stamens and check for bugs. In a … Continue Reading →
From “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule” (Running Press). Set the broiler rack 4 inches from the heating element. Lay the bread slices on an ungreased baking sheet. Broil until the edges just until golden, 1 to 2 minutes, watching carefully. Flip and broil the other side for … Continue Reading →
From “Sunset Edible Garden Cookbook” (Oxmoor House). 1 pound medium shrimp, peeled and deveined 1 1/2 cups each loosely packed basil, mint and cilantro 1/4 cup slivered red onion 1/2 serrano chili, thinly sliced 3 cups honeydew or Galia melon wedges 3 tablespoons fresh lime juice 1 tablespoon sugar 2 tablespoons Vietnamese fish sauce … Continue Reading →
From “American Flavor” by Andrew Carmellini (Ecco). 6 cups mixed melon, cut into chunks Juice of 4 limes (1/4 cup) 1 1/2 teaspoons Sriracha 1/4 cup peanut oil 1 teaspoon fish sauce 1/2 teaspoon salt 20 fresh basil leaves and 20 mint leaves, roughly torn 1/2 cup unsalted peanuts, chopped Chill the melon chunks until … Continue Reading →