Corn and Avocado Salad

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Makes: 4 servings

Time: 30 minutes

Here you have three choices for preparing the corn: If it’s truly fresh and really good, leave it raw; just shave the kernels from the ears and toss them with the rest of the ingredients.

That’s not usually the case, though, and almost as good is to roast the kernels from good corn in a skillet with a little oil. Or use the kernels from already steamed corn, which—if the corn was good in the first place—is an excellent way to take care of the leftovers.  Recipe from How to Cook Everything.

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Posted in American, Produce

Loaded Guacamole with Chicken Kebabs

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By Freya Bellin

It seems like everyone has his or her own guacamole secret. I can always be counted on to use a lot of garlic, a little jalapeno, cilantro, and lime. But it’s always fun to add something new here and there, and this guacamole is in fact loaded with extras. I was pleasantly surprised by the unusual addition of shredded lettuce. It adds heft, almost like a guacamole salad, and cuts some of the richness of the avocado. Most importantly, it makes an excellent base for these kebabs, which are very easy to prepare. The simple marinade gives the chicken and veggies a nice kick, and the grill adds that signature smokiness. I made a little extra marinade and put some all-veggie kebabs on the grill, too. Mushrooms, eggplant, and zucchini are all great for grilling, in addition to the veggies in this recipe; really, anything goes. Try adding pineapple or other fruits for a sweet variation. Recipe from The Food Matters Cookbook. Continue reading

Posted in Mexican, Recipes

Avocado Salad with Ginger and Peanuts

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Makes: 4 servings

Time: 2 hours, largely unattended

Avocado is so rich and creamy that all it needs is a little acidity to become a “salad.” This sweet and sour dressing, almost a ginger syrup, really does the trick.  And for a more substantial salad, eliminate the cilantro sprigs and put the avocados on a bed of watercress before dressing. Recipe from How to Cook Everything Vegetarian.

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Posted in Produce

Sunday Supper: Fast Avocado Soup

It’s the weekend after the 4th, it’s hot, and you’re still stuffed with meat. Check out this unbelievably refreshing (and quick) avocado soup from How to Cook Everything. There’s no cooking required, but if you have any leftover cooked shrimp or crab lying around, definitely try the variation.

Fast Avocado Soup

MAKES: 4 servings

TIME: 10 minutes, plus time to chill

Creamy, with a gorgeous color, this soup couldn’t be simpler. If you like, dress it up with chopped cherry tomatoes, sliced scallion, chopped chervil or mint, or a dollop of crème fraîche (or any of those in combination). Or see the variation for some seafood additions.

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Posted in Mexican, Recipes

Nothing Cools Like a Cuke

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by Cathy Erway 

(I have cooked cucumbers, and Ms. Erway is right: it’s kind of a mistake. – mb) 

Ever cooked a cucumber? Neither have I. I think it would resist heat, in fact, repelling hot droplets of oil like the incandescent aqua suit of Arnold Schwartzenegger’s Mr. Freeze in Batman & Robin. I don’t think it would appreciate this blatant disrespect to its most vital asset, nor would its eater. Because no food is as cool as a cucumber.  

How funny, then, that it only grows in considerable heat? My first cucumbers of the season have finally managed to push from the vine, after waiting out the spring in relative silence. As soon as seventy- and eighty-degree days burst onto the scene, elegant white blossoms appeared on the plants. And now, the stubs of what will be summer’s heatwave helpers.  

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Posted in Produce