Wednesday, August 10, 2011
We weren't super hungry for dinner one night, so I made this super fast appetizer as our main meal, using lots of the fresh produce from the CSA.
CSA Week 10:
In the box: 1 green leaf lettuce, 1 red bottle onion, 2 pounds tomatoes, 4 ears of corn!, 2 pounds mixed summer squash, 3 pounds Yukon Gold potatoes, 1 basket blackberries, 1 basket strawberries.
We had a killer grill fest one night. We grilled burgers (which we ate wrapped in lettuce leaves, both to cut down on carbs and because sometimes it's hard to justify buying a whole package of hamburger buns for two burgers). We also grilled all of the summer squash, sliced in planks. Inside, on the stove, we cooked all of the corn, and we made oven fries with about half of the potatoes (America's Test Kitchen has a fabulous recipe).
The other half of the potatoes were used to make a delicious Indian dish that I will blog about later!
The leftover corn, red onion, and tomatoes were used for the stuffed tomato appetizers.
The leftover corn salad and leftover tomatoes (chopped) were combined with some of the lettuce to make a substantial salad for lunch the next day.
The blackberries were some of the biggest I'd ever seen! I wish I'd done something special with them, but I just put them on yogurt like I do with all the fruit we get.
Tomatoes Stuffed with Summer Corn Salad
adapted from Better Homes and Gardens - June 2010
about 16 small stuffed tomatoes
Notes: This is a pretty loose recipe. It wasn't even a formal recipe to begin with; in the magazine it's pretty much just a side note. So all amounts are approximate, depending on how many you want to make and what ingredients you have on hand. I had just two ear's worth of leftover kernels to work with, so I compensated with some frozen corn, and because of that I sauteed it in butter along with the red onion first. I think lime juice would be a great addition to this salad, if you have a lime on hand.
8 small tomatoes, sliced in half along their equator, insides hollowed out
About 2 cups of corn kernels, from leftover corn on the cob and/or frozen
1/2 medium red onion (or 1 small), chopped
2-3 tablespoons chopped fresh herbs (whatever you have)
generous 1/2 cup crumbled feta (goat cheese or queso fresco would be great too)
2-3 tablespoons olive oil
salt and freshly ground black pepper to taste
If using frozen corn, saute for a few minutes in a little butter, adding the red onion if you want (especially if you don't care for raw onion). Set aside in a medium bowl and allow to cool while you prepare the other ingredients.
Add to the corn mixture the herbs, feta, oil, salt, and pepper and toss to combine. Spoon mixture into tomato cups, and serve.