Tag Archives: corn

Farmer’s Market Chopped Salad with Farro

2 bowls with cheeseI have made this salad 5 times in the past month. Each time I’ve made it, it’s been slightly different. That’s the beauty of this salad. Although I am providing you with a recipe, think of it more as a guideline and go whatever vegetables look freshest at the market that day. Late September is a perfect time to make this salad. So much fresh local produce is still available.

Chop everything up very small. That way when you take a spoonful you’ll get a bite of everything. This is my favourite way to eat a salad. I kept most of the vegetables raw. The only thing I cooked was the yellow and green beans as I really dislike their taste and texture raw.

Use both the florets and the stems of broccoli. Chopped small, they are perfect for this salad.

 

Sugar snap peas add sweetness to the salad. Slice them thinly on the diagonal.sugar snaps sliced on the diagonalBrussels sprouts add a pleasant bitterness. Cut them in half and then thinly julienne them.shredding sproutsRadishes add crunch and a spicy bite.rasishesYellow and green beans get cut into bite sized pieces after briefly cooking.slicing beansThe last of summer’s corn adds sunny sweetness. Green onions add a sharp note.

To add some bulk to the salad, choose your grain of choice. I love the chewy texture of farro. It provides perfect textural contrast to all the crunch from the vegetables. Add some protein to make the salad a meal. Chicken or chickpeas or some cheese are all good options. I used ricotta salata. You’re in charge here. Make it your own.

The dressing comes together in the blender in seconds. Use about a half a cup of tender mixed herbs. I used a combo of mint, parsley, basil and dill. Dijon mustard, white wine vinegar, a few tablespoons of pistachios and olive oil are added and given a blitz. one bowl with extra dressingMore pistachios for extra crunch are added after the salad is tossed.one bowl

Click here to print recipe for Farmer’s Market Chopped Salad with Farro.

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Zucchini with Corn and Ricotta Pasta

serving pastaZucchini and I have a complicated relationship. She and her sister, summer squash and her cousin, the adorable pattypan squash, lure me with their shiny skin and vibrant colours. I bring them home from the farmers market, bathe them in olive oil, honey, salt and chile flakes and grill them for a few minutes. Sadly, I am always disappointed by their bland flavour and watery texture. yellow and green zucchinipattypan squash Then I saw a recipe in the June issue of Bon Appetit for Summer Squash and Basil Pasta and I was convinced to give zucchini another chance. Apparently, if you sauté the heck out of the zucchini, for over 15 minutes, it becomes jammy and saucy. That’s when the flavour transformation happens. All the water evaporates out of the zucchini and the flavour becomes concentrated and delicious.

This is my take on the Bon Appetit recipe. I have adapted it slightly.

Slice up lots of garlic and start frying it gently in some olive oil. The original recipe leaves the sliced garlic in the final dish. I don’t love crunching down on big bits of garlic so after the garlic is lightly golden brown and has imparted its gorgeous perfume to the oil, scoop out the sliced garlic and discard it. slicing garlicsauteeing garlicZucchini needs salt. Lots of salt. Don’t be afraid. adding saltOnce the zucchini has wilted down, add some raw corn and keep cooking until the zucchini deepens in colour and gets all jammy. Don’t forget some spicy heat. I used red pepper flakes.zucchini cooked down to jammy consisitencyI finished the dish with some grated Parmesan, fresh mint, basil and a big dollop of ricotta cheese. If you happen to have any homemade ricotta hanging out in the fridge, even better. big bowl of pasta

Click here to print recipe for Zucchini and Corn Pasta with Ricotta.with a scoop of ricotta

 

Coconut Corn Soup

3-bowlsGetting dressed in September is tricky business. I’m longing to pull on my over-the-knee suede boots and let the sweater layering begin, but it’s still too warm to fully embrace fall. Transitioning from summer to fall requires a skilled hand in the kitchen as well as the closet.

This month, the markets are still full of fresh corn, but I’m craving something a little heartier than corn on the cob or corn salad. This soup perfectly bridges the gap between summer and fall. The recipe for this soup comes from epicurious.com. Food editor Anna Stockwell intended this to be a pureed chilled soup for the dog days of summer. I decided to transition her recipe to fall by serving it hot. I added a large diced jalapeño to give the soup a little moxie and only pureed half the soup so that it was still chunky.sauteeing-onions-and-spicesGrated ginger adds a welcome zing and turmeric makes the soup a very vibrant yellow. Save the corn cobs and add them to the simmering soup. They really bump up the corn flavour. Coconut milk makes a splendid replacement for  chicken stock in this soup. adding-cobsAvocado, lime and toasted coconut flakes are beautiful and delicious garnishes. I can’t think of a lovelier way to ease into fall.pot-of-soup

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Click here to print recipe for coconut-corn-soup.

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Zucchini, Corn and Feta Socca Pizza

zucchini piza on parchmentSocca is essentially a large chickpea flour flatbread. Similar in texture to a crepe, it has crisp edges and the sweet and nutty flavor of chickpeas, with a trace of smokiness from a trip under the broiler. They originated in Nice where they are cooked in wood ovens on copper disks. I thought they would be an excellent base for pizza.

I am not very skilled at drawing or painting, so I like to think of these socca crusts as my canvas and the toppings as my paint. It’s easy to create masterpieces when late summer markets are overflowing with gorgeous produce.zucchini socca toppings

zucchini ribbonsMix up the socca batter; chickpea flour (I used Bob’s Redmill Garbanzo and Fava Bean Flour), water, olive oil and salt. Let the batter sit on the counter for at least 2 hours, or you can even refrigerate it overnight.socca ingredientsPour about 3/4 cup batter into a lightly oiled hot nonstick pan, and cook until golden brown on both sides.cooking soccaChannel your inner Picasso and top with whatever fills you with joy. For this version I shaved the zucchini and dressed the ribbons with fresh thyme, lemon juice, olive oil, salt and pepper. I sautéed some fresh corn kernels. Feta and olives for salt and some shredded mozzarella to create oozy cheesy goodness. Pop it under the broiler to melt the cheese and crisp up the edges.

Click here to print recipe for Zucchini, Corn and Feta Socca Pizzas.

zucchini piza on yellow plateStay tuned over the next few days for a virtual “socca-palooza” and watch me create Ricotta, Peach and Honey Socca Pizzas, Za’atar Roasted Carrot and Avocado Socca Pizzas and Margherita Socca Pizzas.

Chilled Fresh Tomato Soup

3 black bowlsI know what you’re thinking. “Really?? Who needs another gazpacho soup recipe?” But before you abandon this post and surf on over to see what’s new for fall at Joe Fresh, just hear me out. This is a little different than your typical cold tomato soup. Half the tomatoes get roasted, for a smoky depth of flavour, and the other half are left fresh, to enhance their tangy bright nature. Combining fresh and roasted tomatoes was the brainchild of Cook’s Illustrated Magazine. They featured this soup in their July 2012 issue. I tarted it up a bit with some summer toppings.

Squeeze in a dollop of tomato paste to ramp up the umami factor. Sprinkle in a dusting of smoked paprika and cayenne and this soup is humming. Throw in some roasted garlic and shallots for fun.Ingredients Yes, I’m going to ask you to turn on your oven in August, but it will be worth it. Once everything is roasted, puree the whole lot, along with some fresh tomatoes and strain it for a velvety smooth texture. straining 1straining 2Finish it off with corn, avocado and basil and you have summertime in a bowl. Have I got your attention yet?white bowl 2

Click here to print recipe for Chilled Fresh Tomato Soup.

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