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.
Somewhere between last week and now, there’s been a change in the air – just a subtle shift, something in the breeze that whispers “fall”… While this has definitely pushed me into full-on apple and pumpkin mode, these last two summery recipes are too good not to share. Luckily, they both do a bang up job straddling the line between comfort food and warm weather fare, making them ideal for the transition.
First up is a Thai take on corn chowder. Aromatics like lemongrass and chilies put an Asian spin on this comfort classic, while its body comes from coconut milk rather than cream. It also just so happens to be vegan and gluten-free, so almost everyone can partake. Head on over to The Kitchn for the recipe.
Next is a squash and tomato casserole, with garlic, paprika, and fresh basil, held together with creamy mozzarella cheese. It’s warming without being heavy and a gorgeous way to use up the last of the season’s produce. You can get all the details over at the Recipe.com blog.
I think that wraps it up for summer. Looking forward to sharing some autumnal deliciousness with you soon!
This is the only photo I took of this meal, because about half a second afterward a tremendous crash came from the kitchen. The cabinet containing our plates and bowls had fallen off the wall, unassisted. Ben was in there, frying some eggs to top off the risotto, with Zane by his side and Ruby nearby in her bouncer. I heard the violent sound of the fall and then, for a second (but felt much, much longer) I heard nothing.
Before I had Zane, I wondered what kind of parent I would be: Would being responsible for raising a child enhance the type A aspects of my personality? or provide prospective, allowing me to loosen up a bit? I was happily surprised to find the latter to be true, so much so that sometimes I feel I’m missing one of the mothering genes. Maybe I should worry a little more, like when my friend asks me to please stop eating hot soup over my baby. But during that brief moment of silence, I was panicked for the safety of my babies. I ran in to find Ruby unscathed and Zane shaken up but with only a couple small cuts on his foot. We retreated to the backyard where I finally breathed and then began sobbing.
After cleaning up enough to safely walk through the kitchen to the dining table, we sat down to dinner. Zane retold the story a handful of times and had to go back into the kitchen to see the bare wall before he could eat. Processing. He also took a four hour nap the next day. Processing.
But once he dug in, he obviously enjoyed the meal as much as we did, and so I’m posting it here. It’s a pretty standard risotto, except the naked corn cobs are simmered in the chicken broth used to cook the rice, pumping the final dish full of sweet, fresh corn flavor. I charred the corn kernels in a cast iron skillet, and the subtle smokiness keeps the overall impression from being too sweet. Although not pictured, I recommend topping the dish with a fried egg.
Charred Corn Risotto
4 ears of corn, kernels cut from the cob
8 cups bone broth
1/2 onion, diced
1 1/4 cups arborio rice
generous splash dry vermouth
2 tablespoons butter
1/2 cup freshly grated parmigiano reggiano
salt and pepper
Combine the corn cobs and bone broth in a large pot and bring to a boil over high heat. Reduce to a simmer and cook for 30 minutes before removing the cobs. I also scraped the sides of the corn cobs with the back of a spoon to pull out all the flavor possible. Keep the broth warm on low heat.
Meanwhile, char the corn kernels. Thinly coat the bottom of a cast iron skillet over high heat with oil and, once hot, add the corn. Cook, stirring infrequently, until most of the corn is charred on both sides. Watch out, because some of the kernels may pop out of the hot pan. Turn off the heat but leave the corn in the pan to stay warm. Sprinkle with a pinch of salt.
Coat the bottom of another pot over medium heat with olive oil. Once the oil is hot, add the onion and a pinch of salt, and saute until translucent. Add the rice and saute another two minutes. Stir in the vermouth.
Add a ladle full of broth to the rice. Stir often and continue adding broth as the rice absorbs each addition until the mixture is creamy and the rice is cooked but still a bit firm (al dente). This takes around 30 minutes and you may not use all the broth. Stir in the butter and cheese and a generous amount of pepper. Serve immediately, topped with the charred corn.