BLACK BEAN AND CORN SALSA
2 ½ cups fresh corn kernels
1 cup chopped red onion ½ cup chopped fresh cilantro 3 tablespoons fresh lime juice
1 tablespoon olive oil
2 teaspoons ground cumin 1 cup chopped red bell pepper 1 cup chopped plum tomatoes
1 tablespoon finely chopped jalapeno, no seeds
¾ teaspoon kosher salt
2 (15 oz cans black beans, drained and rinsed)
SUMMER CORN CHOWDER Heat a medium cast-iron skillet over medium-high heat until hot. Add corn and oil; cook, stirring occasionally until corn is browned, about 5 to 7 minutes. Add cumin; cook, stirring occasionally until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined. Transfer mixture to a large bowl. Add beans, tomatoes, onion, cilantro, lime juice, jalapeno, and salt to corn mixture; toss gently to combine. Let stand 10 minutes. Serve with tortilla chips. 8 ears fresh sweet corn, husked and silks removed and kernels cut from cob 3 tablespoons butter ½ tsp dried thyme 5 slices bacon, cut into ¼ inch pieces 1 bay leaf 1 medium yellow onion chopped
Salt and freshly ground black pepper
¼ cup all-purpose flour 1 clove garlic, minced
1 cup half and half 1 tablespoon honey
5 cups water or low-sodium chicken broth 1 lb Yukon gold potatoes, cut into ½" pieces
2-3 tablespoons chopped fresh chives Shredded cheddar cheese, for serving
Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and starts to brown around edges, about 8-10 minutes. Add in the flour and garlic and cook 1 ½ minutes. While whisking, slowly pour in 5 cups of water or chicken broth. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove bay leaf then transfer 2 ½ cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in the half and half and honey. Sprinkle each serving with chives and shredded cheese.
WATERMELON LEMONADE
4 cups watermelon, chopped
½ cup sugar
1 ½ cups lemon juice
6 cups cold water
Blend together chopped watermelon and lemon juice in blender until very smooth. Pour into large pitcher. Add sugar and cold water and stir well. Pour over ice and enjoy!
7
3rd Quarter 2021
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