I've been on the hunt for recipes that use our
CSA veggies. Dinner has to use tomatoes and/or corn or we can't make it. We've had two especially tasty dinners the past two nights, so I thought I'd share the recipes.
From the September 2012 issue of
Everyday FOOD,
Tomatoes Stuffed with Corn and Black Beans
4 beefsteak tomatoes (I used Mr. Stripey tomatoes from our backyard)
2 T olive oil
3/4 C corn kernels (1 large ear of corn)
2 scallions, white and green parts separated and thinly sliced
1/2 small jalapeno, seeded and finely chopped
1 cup drained, rinsed black beans
1/2 C shredded sharp cheddar (I used the mexican blend I had in the fridge)
1 C breadcrumbs
1 T lime juice
salt and pepper
1. Preheat the oven to 450 degrees. Slice top 1/2 inch from tomatoes and scoop out flesh. In a medium skillet, heat 2 tsp oil over medium. Add corn and scallion whites and cook until crisp-tender, 3 minutes. Transfer into a medium bowl and stir in jalapeno, beans, 1/4 C cheddar, 1/2 C breadcrumbs, and lime juice. Season with salt and pepper.
2. Coat an 8-inch square baking dish with 1 tsp oil. Brush tomato skins with 1 tsp oil, season all over with salt and pepper, and place in dish. Fill tomatoes with corn mixture. Combine remaining 1/4 C cheddar, 1/2 C breadcrumbs, and 2 tsp oil and divide among tomatoes. Tent dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are deep golden, about 5 minutes more. Serves 4.
Tonight's dinner was even better - it tasted really fancy even though it used less than 10 ingredients. My favorite recipes always seem to be fairly simple. The half and half certainly doesn't hurt either. (I forgot to take any pictures, though, and it was also prettier than the tomatoes.)
Gnocchi, Sweet Corn & Arugula in Cream Sauce Better Homes and Gardens, May 2012
12 oz. frozen or shelf-stable potato gnocchi
2 small ears fresh sweet corn
1 cup half-and-half
3 oz. cream cheese, cut up
1/2 tsp. each salt, garlic powder, and dried basil
1/4 tsp. freshly ground black pepper
3 cups torn fresh arugula
crushed red pepper
1. In Dutch oven cook gnocchi according to package directions, adding corn the last 2 minutes of cooking time. Use tongs to transfer ears of corn to cutting born. Drain gnocchi and corn kernels, reserving 1/2 cup pasta water. Do not rinse.
2. Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water. Return cooked pasta to Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Sprinkle with crushed red pepper. Makes 4 servings.
Aaaand of course, one unnecessary picture of Ellie, may you thoroughly enjoy it.
