Roasted Corn Coleslaw
Posted: June 23, 2020 Filed under: CSA, Salad Recipes, Slaws, Tex Mex/Mexican Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: cabbage, coleslaw, corn, food, recipes, vegetarian Leave a commentA perfect side dish for summer.
Roasted Corn Coleslaw
4 ears of fresh corn, husked or 16 ounce bag of frozen sweet corn kernels
1/2 head green cabbage, cored and shredded
2 jalapenos, seeded and chopped
1/2 cup fresh cilantro, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon vinegar
juice of 1/2 lime
1 tablespoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
dash black pepper
dash ground cayenne
Roast the corn. If using fresh corn on the cob, you can roast it in the oven or on the stove top (or even on a grill). For the oven method, preheat the oven to 400° F. Place the ears of fresh corn directly on the middle rack and cook for 25 minutes, or until golden. Let cool. Cut the kernels off the cob and set aside. For the stove top method, heat a skillet over medium-high heat. When hot, add the corn and cook, turning often, until there is a little char around the entire ear of corn. This takes about 8 – 10 minutes. Let cool. Cut the kernels off the cob and set aside. Alternatively, if using frozen corn, add the frozen corn (no need to defrost) to a non-stick skillet over medium-high heat. Cook, stirring often, for 10 – 12 minutes. You want a little char on the kernels. Let cool.
Combine the roasted corn, shredded cabbage, jalapenos, and cilantro in a large bowl.
In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, lime juice, sugar, cumin, salt, black pepper, and cayenne. Pour over the corn and cabbage mixture. Toss well. Refrigerate until ready to serve.
Rigatoni alla Disgraziata (Rigatoni with Eggplant & Bread Crumbs)
Posted: June 20, 2020 Filed under: CSA, Pasta Recipes, Vegetarian Recipes | Tags: eggplant, food, Italian food, pasta, recipes, rigatoni Leave a commentThis is a delicious eggplant and pasta dish. This recipe makes a big batch and freezes well.
Rigatoni alla Disgraziata (Rigatoni with Eggplant and Bread Crumbs)
2 medium Italian eggplants, trimmed and cut into 1 ” cubes (Japanese eggplants can also be used, you’ll need about 4) – you don’t have to peel them
salt
extra virgin olive oil
1 cup fresh bread crumbs
1 pound rigatoni
2 cups of your favorite marinara or tomato pasta sauce
1/4 tsp. dried red pepper flakes
1/4 cup mozzarella, shredded
Parmesan cheese, grated
Toast the fresh bread crumbs in 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat until golden. Pour into a bowl and set aside.
In a clean skillet, heat 1/4 cup extra virgin olive oil over medium-high. Add the eggplant and cook, stirring often, until golden, 8 to 10 minutes (sometimes I have to add a bit more olive oil to the pan if the eggplant is sticking to the bottom). Season with salt to taste. Add marinara (or pasta sauce) to the eggplant and bring to temp. Lower temperature and keep warm.
Meanwhile, cook rigatoni according to package directions. When just tender, drain well. Add to the warm eggplant and tomato sauce mixture. Add the toasted bread crumbs and mozzarella and mix well. Serve with grated Parmesan.
This recipe is adapted from: Italian Classics: Fourteen Favorite Recipes from the Pages of Saveur Magazine (World Publications, 2003).
Vegan Carrot Bacon
Posted: June 11, 2020 Filed under: Appetizers & Snacks, CSA, Low Calorie Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: carrots, food, recipes, vegan, vegan carrot bacon, vegetarian Leave a commentVegan Carrot Bacon is great as a snack or as part of a sandwich or wrap. Use it to make a vegan BLT (with avocado) on your favorite bread.