Anyone who’s asked me about meal planning, how to put CSA produce to use, or otherwise discussed any topic in that realm knows I’m surprisingly enthusiastic about scrambled egg tacos. We eat them for dinner at least once a week, a welcome vessel for almost any vegetable. I adorned a recent rendition of our weeknight go-to with this corn and peach salsa. It’s simple and sweet, and, particularly because I opted to keep the corn raw, it’s fun to chew. Serve it with tortilla chips or gussy up your next taco night. Heck, call it a corn salad and eat it on its own.
Corn and Peach Salsa
2 ears of corn, stripped
2 peaches, chopped into 1/2-inch pieces
1/2 red onion, finely chopped
1 serrano pepper, seeds removed and finely chopped
1 lime, juice and zest
1/4 tsp salt
In a large bowl, stir together all ingredients. Serve immediately or refrigerate until ready to use.
If you follow me on Twitter or Pinterest, you probably know my mind has often been on juices lately. I don’t know what’s the largest contributing factor: pregnancy, regularly needing to fight illness, or the heat and humidity, but I’ve been thirsting for them (pun intended) regularly. I used to think I wasn’t a juice person, but as it turns out I just don’t care much for bottled juices, even those “not from concentrate”; fresh juices, on the other hand, I groove on.
Since this is new territory for me, I haven’t been posting any recipes, just following others’ and experimenting. Since I enjoy even flavors some might find too strong, I haven’t had a juice yet I didn’t like, but what I’m sharing today is the first concoction I created that spurred me to test it confirm it was just as refreshing and balanced as I originally thought. Conclusion: Indeed. It’s delightfully lemony while the acidity is tempered by the mild sweetness of carrots and an apple. Its camouflaged complexity comes from the vibrant flavors of cilantro and mint (from our CSA) and the finish boasts a little heat from fresh ginger.
Herbaceous Carrot + Lemon Juice
2 carrots, peeled
1 Fuji apple, cored
1 lemon, peeled
1-inch piece fresh ginger, peeled
handful of fresh mint, leaves only
handful fresh cilantro, leaves and stems
Run the ingredients through your juicer according to the manufacturer’s instructions. Mine works best if the greens (or herbs, in this case) are balled up and dispersed between the other ingredients.