Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful salad.
3-4 heirloom tomatoes
½ cup fresh corn kernels
3 tablespoons chopped fresh cilantro
¼ cup olive oil
¼ cup fresh lime juice
Pinch of cayenne pepper or paprika
Sea salt and fresh ground pepper
1. Rinse and slice tomatoes, arrange them on a plate. Take a serrated knife and run it gently down the ear of corn. Sprinkle the corn on top of the tomatoes.
2. Drizzle with a little olive oil, squeeze of citrus, top with sea salt, fresh ground pepper and a little cayenne pepper for a kick. Top with crumbled cotija cheese.
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.
2 cups fresh corn kernels
1 Poblano chile pepper, seeded and chopped
½ red onion, chopped
3 tablespoons fresh cilantro, chopped
½ tablespoon olive oil
Juice from 1 lime
1. Heat olive oil over medium heat in a large nonstick skillet. Add onion and pepper and sauté for 5 to 7 minutes.
2. Add corn and sauté 2 additional minutes or until all veggies are just slightly tender, but corn is still crisp. Remove from heat and stir in cilantro, lime juice, and salt.
Variation: This salsa is also wonderfully mixed with 1-2 cups chopped heirloom tomatoes!
Swinging from cloudy and drippy to sunny and (super) crisp, the weather has us—and the gardens—toeing the line between summer and fall. Luckily, that also means that we are enjoying produce from both seasons as summery favorites like peppers, cucumbers and corn continue to delight alongside new offerings like the buttery Chanterelle mushrooms that pair beautifully with this week’s cozy pappardelle pasta. Also included: Italian Rustica bread, farm-fresh eggs and a beautiful French Rosé so you can toast to whatever season is at hand today.
Here are a few recipe ideas for the week:
Pappardelle Pasta with Sautéed Chanterelle Mushrooms & Herbs
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.
Corn Chowder with Sweet Italian Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
4 ears of corn shucked
1 sweet onion, peeled and diced
2 sweet Italian peppers, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.