- 1 teaspoon lime zest
- 7 tablespoons lime juice
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- Dash hot sauce
- 7 tablespoons extra-virgin olive oil
- 8 ears fresh sweet corn, shucked
- 1 cup finely chopped red onions
- ½ cup chopped fresh cilantro
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In a large bowl, whisk together lime zest, lime juice, sugar, salt and hot sauce. While whisking, slowly pour in olive oil and continue whisking until emulsified. Set dressing aside.
-
Bring a large pot of salted water to a boil. Working in batches as necessary, add corn and boil until tender, about 4 minutes. Drain.
- As soon as corn is cool enough to handle, cut kernels off cobs and place kernels in bowl with dressing. Add red onion and cilantro; toss to combine. Cover and refrigerate until needed. Serve cold or at room temperature.
HEIRLOOM TOMATO & ONION QUICHE
This recipe is sure to have the whole family asking for more. You can prepare this for brunch or a light dinner.
INGREDIENTS
- ½ 15 ounce package (1 crust) rolled refrigerated unbaked piecrust12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
- 1 tablespoon butter
- ½ cup chopped onion (1 medium)
- 3 eggs
- ¾ cup half-and-half, light cream or milk
- 3 tablespoons all-purpose flour
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- ⅛ teaspoon ground black pepper
- 1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
- Paprika
-
Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
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Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
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In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
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To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.
- Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving
Sweet and Spicy Cabbage and Peanut Slaw
You are in for a real zing with fresh ginger and red pepper flakes, but the real surprise here is Napa cabbage... Can we say YUM!
INGREDIENTS
Slaw:
- 1 ½ - 2 pound napa cabbage, quartered, cored and very thinly sliced in 1/8-inch ribbons
- 3 large carrots, shredded on the large holes of a box grater or cut into matchsticks
- 1 seedless cucumber, cut in half lengthwise and thinly sliced
- ½ cup thinly bias-sliced green onions (4 to 6)
- 1 cup roasted peanuts, coarsely chopped
- 1 tablespoon chopped mint
- 1 tablespoon chopped cilantro
- ¼ cup fresh lime juice
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 ½ teaspoons soy sauce or tamari
- 1 1 inch piece ginger, peeled and grated
- ¼ cup canola oil
- 1 tablespoon plus 2 teaspoons toasted sesame oil
- ½ teaspoon crushed red pepper
- 1 teaspoon fine sea salt
DIRECTIONS
- Step 1
In a very large bowl, toss together the cabbage, carrots, cucumber, green onions, peanuts, mint and cilantro; set aside.
- Step 2
Butcher Note:
Prepping Napa Cabbage: Like other cabbages, cut the head into quarters through the base. Submerge the quarters in cold water to rinse them, in several rounds if needed until the water is clean. Shake off excess water and pat them dry. Release the leaves from the core by cutting it at angle. This way, you will remove just the base and salvage all the leaves. Stack several leaves at a time and cut them as thin as you can, crosswise at least 1/8-inch. You may want to cut any wide, outer leaves in half lengthwise before slicing the cabbage crosswise. A food processor is extremely helpful in breaking down a large head of cabbage. Attach the thinnest slicing blade and cut the cabbage in narrow pieces to fit in the top feed tube.
And just like that you have 3 new awesome dishes to add to your cookbook. I hope you enjoy these as much as I do.
Happy Sunday!
Recipes found on midwestliving.com