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!
This dish boasts wonderful depth of flavor thanks to a splash of sherry vinegar and a dash of chili flakes.
1 pound Romanesco broccoli
2 Poblano peppers, seeds removed and sliced into quarters
1 garlic clove, peeled and minced
3 tablespoons top-quality sherry vinegar
¼ teaspoon dried chili flakes
Sea salt and fresh ground pepper
1. Heat the oven to 425º. Cut the Romanesco so that the stalks are not more than ½-inch thick. Toss Romanesco and Poblanos with the garlic, 2 tablespoons of olive oil, and ¼ teaspoon salt and scatter on a rimmed baking sheet.
2. Roast for 12-15 minutes, tossing the once or twice, until the broccoli turns bright green and is slightly al dente, and peppers have blackened edges.
3. Remove from the oven and allow it to cool slightly. Toss with the 3 tablespoons of vinegar and ¼ teaspoon chili flakes. Allow to cool a little more. Add more vinegar, chili flakes and salt to taste. Drizzle with olive oil and serve at room temperature.