Corn and Peach Salsa

corn and peach salsa

Anyone who’s asked me about meal planning, how to put CSA produce to use, or otherwise discussed any topic in that realm knows I’m surprisingly enthusiastic about scrambled egg tacos. We eat them for dinner at least once a week, a welcome vessel for almost any vegetable. I adorned a recent rendition of our weeknight go-to with this corn and peach salsa. It’s simple and sweet, and, particularly because I opted to keep the corn raw, it’s fun to chew. Serve it with tortilla chips or gussy up your next taco night. Heck, call it a corn salad and eat it on its own.

corn and peach salsa-2

Corn and Peach Salsa

2 ears of corn, stripped
2 peaches, chopped into 1/2-inch pieces
1/2 red onion, finely chopped
1 serrano pepper, seeds removed and finely chopped
1 lime, juice and zest
1/4 tsp salt

In a large bowl, stir together all ingredients. Serve immediately or refrigerate until ready to use.

corn and peach salsa-3

Apple Radish Salad

Apple Radish Salad

This fall, I have found myself with an excess of radishes and apples. I came up with this little salad for Lot 2, the restaurant in south park slope/greenwood heights, where I cook. It’s a salad about crunch and texture, and it is refreshing for these last warm days of the year. You could substitute parsley or mint for cilantro, pumpkin seeds for the almonds, and lime juice for the lemon juice. Jalapeños and Serrano’s vary in spiciness, so use as much or little, as you like. At the restaurant, I like to thinly slice the apples and radishes on a mandolin and lay them flat on a plate. Then, I sprinkle the cheese, nuts, mint and peppers on top like confetti. However, I doubt most people have a mandolin at home (I don’t.). Instead, I suggest that you cube the apples and radishes and toss everything together with vinaigrette.
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Salsa verde with pipicha

So I know that everyone has pipicha recipes coming out of their ears and the last thing you need is just another pipicha recipe, but I have a way to make that same old pipicha something new and fresh that your family will love!….Just kidding! Probably you never saw it before and have no idea what to do with it, but here is a plan! [Read more…]

Part 3: Stay Cool and Eat Salad…and Soup? Summer Squash Recipes.

This past week, I’ve had several conversations about what to do with summer squash.  I am a lover of this humble vegetable, and it will probably take me another month to grow bored of it.  But, I find myself in the minority on this position.  So, if you have already grown a bit tired of summer squash, let me try to inspire you.

Let’s continue with the “Stay Cool” series as we go into the heat wave this weekend and talk about making a Raw Zucchini or Summer Squash Salad.  The best time to make a raw zucchini salad is when you have farm-fresh produce.  Otherwise, the squash can be a bitter.  So, I would suggest trying a piece of your squash before making the salad.  If it tastes a little sweet and you enjoy the flavor, then proceed.  If you taste it and do not enjoy the flavor raw, then I would suggest cooking it.

To make a raw summer squash salad; you will either need a mandoline, sharp knife or vegetable peeler.  You should consider the shape of the squash.  The round squash that we received last week in our share are best sliced into thin rounds with a mandoline. Or, cut the squash in half, lengthwise, and thinly slice half moons with a knife (see photo below.)  A long zucchini shaped squash can easily be shaved with a vegetable peeler. [Read more…]