Recipe from incredibleegg.org. 1 egg 1 tablespoon water 1/4 cup chopped mushrooms 1 thin slice deli ham, chopped (1 ounce) 1 1/2 tablespoons shredded Swiss cheese Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add egg, water, mushrooms and ham; beat until blended. Microwave on high 30 seconds; stir. Microwave until egg is almost … Continue Reading →
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 →
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 →
From “I Love Corn” by Lisa Skye. 5 slices uncooked bacon, chopped roughly 1 tablespoon olive oil 3 ears fresh corn, kernels removed (2 to 21/2 cups) 1 cup leeks, white part only, cleaned and chopped 1 clove garlic, chopped roughly 1/3 cup red bell pepper, seeded and diced small Salt and freshly ground black … Continue Reading →
From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing, LLC. Feel free to substitute low-fat or soy milk. 2 cups fresh corn kernels (about 3 medium-size ears) ¼ cup olive oil 1 teaspoon salt 5 large eggs 2 cups cooked brown rice 1 small red pepper, seeded and cut into small dice 1 small … 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 Susan Russo at www.oneforthetable.com. 4 ears sweet corn 1/4 cup mayonnaise 1/2 teaspoon lime juice 1/8 teaspoon cayenne pepper or chili powder, plus extra for sprinkling Salt, to taste 2/3 cup crumbled Cotija anejo cheese (see note) Lime wedges Fresh finely chopped cilantro for optional garnish Soak corn (in husks) in cold water for … Continue Reading →
From Amarjit Randhawa; India Mahal, indiamahal.com. 1/2 cup whole Urad daal (black lentils) 1/2 cup whole Munghi daal (green mung beans) 2 tablespoons Red Rajma (red kidney beans) 1/4 cup Chana daal (yellow lentils) 1/2 teaspoon turmeric powder 1 teaspoon cumin seeds 1 tablespoon fresh garlic paste 1 tablespoon ginger paste 1 onion chopped … Continue Reading →