Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

2 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil 1-1/2 cups small-diced sweet onion 1 tsp. salt 1-1/4 cups small-diced zucchini (about 1 medium-small zucchini) 2 slightly heaping cups fresh corn kernels (from 4 medium ears) 2 tsp. minced garlic Scant 1/2 tsp. ground cumin Scant 1/2 tsp. ground coriander -optional 2 to 3 Tbs. chopped fresh mint One-quarter lemon Freshly ground black pepper Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min. Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is almost tender, about 1 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender- 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds. Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan...
Zucchini Pickles

Zucchini Pickles

Zucchini pickles Zucchini pickles are every bit as delicious as their cucumber counterparts. Give this sweet-spicy version a go. Combine 4 cups 1/8-inch zucchini slices, 1 cup slivered sweet onion, and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, 1/2 cup sugar, 3/4 teaspoon crushed red pepper, 1 teaspoon mustard seeds, and 3/4 teaspoon kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours. From Cooking...
RED POTATO and GREEN BEAN SAUTE

RED POTATO and GREEN BEAN SAUTE

from Food.com DIRECTIONS Bring a large pot of salted water to a boil. Add potatoes; cook about 15 minutes, or until almost tender. Add beans; cook about 3 minutes, or until tender; drain well. In large skillet, heat oil over medium heat. Add garlic; cook, stirring, for 30 seconds. Add potatoes, beans, and salt and pepper to taste. Cook about 2 minutes, or until heated through, tossing to coat. Add basil and toss once more before...
Stuffed Peppers

Stuffed Peppers

Source:  Adapted from Everyday Food, May/June 2003 and MarthaStewart.com Prep:  30 mins  Total Time:  1 hour 20 mins Servings: 4 Ingredients 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced Coarse salt and freshly ground pepper 12 ounces fresh chicken or turkey or italian sausage, removed from casing 1 can (14 1/2 ounces) diced tomatoes 3/4 cup couscous or quinoa cooked 1 jalapeno finely diced (optional) 4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed fresh parsley, salt and pepper to taste 1/2 cup shredded Monterey Jack cheese (about 2 ounces) ¼ cup Parmesan cheese Directions Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, jalapeno, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes. Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous, parsley and parmesan cheese. Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes...
CSA Beet Recipe- You Must Try:)

CSA Beet Recipe- You Must Try:)

Beet Salad with Goat Cheese, Green Apple, and Honey Source:  Martha Stewart Living, June 2013 Ingredients 1 1/2 pounds red beets, tops removed and scrubbed Coarse salt and freshly ground pepper 2 tablespoons grapeseed or safflower oil 3 tablespoons pure honey 5 tablespoons extra-virgin olive oil 1 lemon plus 3 tablespoons fresh lemon juice, divided 1 green apple 4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup) 2 cups sprouts or microgreens, for garnish Directions Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl. Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl. Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat. Halve lemon and squeeze juice into a bowl of cold water; drop...
Kale Salad to Die For!

Kale Salad to Die For!

Kale Salad To Die For! 3 TBS Olive Oil 2 TBS Lemon Juice 4 TBS White Balsamic or White WineVinegar 1 TBS Rice Vinegar 3-4 TBS Honey 2 Tsp Salt Pepper to your liking A dash of dijon mustard (1/4 -1/2 tsp) 1-2 Bunches of Tuscan Kale rib removed and cut in bite size pieces 1/4 cup red onion 1/4 cup red bell pepper or gypsy pepper 1/4 cup dried Cranberries 1/4 cup fresh or dried Mango for sweetness 1/8 cup Pumpkin seeds roasted, or toasted pine nuts (you can get these already roasted or toasted at the grocery) 1/8 cup toasted almonds All of these toppings are optional or add other ingredients you like Mix dressing and dress the salad 20-45 min before dinner to marinate the flavors and tenderize the kale...