|street corn||roasted kabocha||celery and tomato soup||sauteed kohlrabi and summer squash||sauteed broccoli greens|
onions, yellow sweet
fresh lime juice
|4 Tbsp||2 Tbsp|
|2 cloves||2 cloves||2 cloves|
|2 cups||2 cups|
|ground pork or lamb|
red pepper flakes
Peel back the husk, but leave it attached. Thoroughly clean the corn silk. Replace the husks and soak the whole cobs in clean water. Place the cobs on the grill, and turn every few minutes for about 15 minutes total. I would peel back the husk for the last bit of cooking on the grill. Try to get some char on the corn.
To make dressing combine: 3 tablespoons sour cream, 2 tablespoons mayonnaise, 4 tablespoons fresh lime juice approximately 2 limes, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon kosher salt
Preheat the oven to 400 F If you would like your squash peeled before you roast it, do so now with a sharp vegetable peeler.
The best way to cut winter squash is to cut a flat spot with a really sharp knife. Cut it in half and scoop out the seeds and cut the squash into thin wedges. Next, toss the squash with your fat of choice and sprinkle the slices with salt and pepper.
Place the squash in a single layer on a baking tray. Roast the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.
celery and tomato soup
Core tomatoes, then cut into quarters. Mince 2 cloves garlic. Finely chop all of the celery. Dice 1 onion.
Add 2 tbsp olive oil to a stock pot over medium heat, then add diced onion, garlic, and celery. Allow vegetables to become fragrant for about 1 minute, then stir and saute vegetables for 3-5 minutes. Add tomatoes and cook another 3-5 minutes. Add 1-2 cups chicken stock (depending on how thin you prefer your soup), and 1 tsp salt, 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and carefully add add to a blender. Cover blender with a towel, then blend soup. Return to stock pot and stir in up to 1/4 cup heavy cream (if desired).
sauteed kohlrabi and summer squash
meat stewed broccoli greens with onions
Remove broccoli greens stems and chop greens into 1 inch ribbons. Cut stems into very thin slices across the width of the stem to minimize the fibrous texture, and roughly chop any florets. Finely dice 1/2 cup yellow onions, and 2 cloves of garlic.
Add 2 tbsp cooking oil to large stock pot or Dutch oven. Add 1 lb ground pork or lamb to a large stock pot or Dutch oven. Cook over medium high heat until meat begins to brown. Add onions and garlic and cook another 3 minutes until they are softened. Add broccoli greens and stems and 2 cups of chicken stock, 1 tsp salt, 1 pinch of crushed red pepper flakes, and 1/2 tsp turmeric. Cook, stirring frequently until liquid is reduced. Serve alongside rice or cornbread.