Recipes

Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Corn, Shitake Mushroom and Tomato Salsa

Friday, July 17, 2015



Courtesy:  Sidekicks Salsa


Ingredients
1 lb Shitake Mushrooms, cleaned and diced slightly larger than corn kernels
2 ears of corn (1 cup)
2 zebra tomatoes, diced
1 cup white onion, chopped
1 stalk scallions, chopped
2 tbsp jalapeno pepper, chopped
1 tbsp honey
Juice of 1 lime
Juice of 2 oranges and 1 grapefruit


Directions
In a sauce pot reduce orange and grapefruit juices (approximately 10 minutes). Heat sauté pan on high, add 1 Tbsp olive oil, cook mushrooms down approx. 3 minutes, add corn and cook additional 5 minutes. In a bowl combine all ingredients and reduction, salt and pepper to taste. Read More...



Go Back


Tags

casserole artichoke jam pickled Salad prosciutto cornmeal chorizo tomato mustard greens snow peas cranberry tomato corn pie sandwiches lettuce maple syrup sweet potato radish wheat flour tuscan tomato juice bean white beans curry imam fondue Salsa Spinach beet greens apples Spread feta verde knots pork flank brown sugar sesame Chevre hickory sherry bayeldi shallots carrots Beans dijon Tomatillos coeur a la creme gin Eggplant gorgonzola coriander maple fritter pie yellow onion cake sour cream okra kirsch capers rhubarb fritters Bread beer Apple barley paste pineapple potatoes sour melon Greens Jerusalem artichoke blueberry honey Corn Butternut bread pudding onion chimichurri cantaloupe eggs poblano gouda peas crepes vegetarian cauliflower Side sunchokes mint hazelnuts bacon anise lemon grass fraiche plums carrot tops panzanella walnut oil parmigiano syrup jack almonds thai olives creme goat Cheese gruyere tart wrap Swiss Chard pine nuts roasted yogurt polenta cream cheese walnuts Poblano Chili bulgar plum tomatoes buttermilk Leek frittata Squash heavy whipping cream vegetable tostadas tenderloin kalamata spiced winter squash absinthe Red Onion mushrooms remoulade celeriac scallions cheese pecans celery hearts turnips slaw fennel spelt kluski bloody mary Cranberry Beans swiss muffins biscuits garlic cucumber Rice wine vinegar chiles cointreau shitake compote dilly turnip pears pudding beet collins fennel seeds sweet ramps couscous crisp beef tomatoe mushroom pepper arugula chicken stuffing reggiano bell pepper bruschetta Potato blue cheese vanilla wafers chili peppers Recipes wasabi cockaigne butter onions celebration shelling chipotle fennel bulb coeur beets peppers Dressing cream chocolate carrot fronds basil egg noodles gazpacho radishes Drinks asparagus Vegan pasta nectarine bulgar wheat spring egg oats vinaigrette pumpkin shrunken heads anchovy scapes parmesan shiitake berry gratin plum sausage zucchini rouille celery root chili Shitake Mushrooms pork chop chimmichurri baby bok choy conserve chicken dinner salad pancake strata currants jack cheese caesar flank steak baguette daisy strawberries tortillas coconut milk Soup sandwich bbq leeks cilantro almond milk sauce bosc pecan buckwheat peach meatballs watercress chilies Kale strawberry Tomatoes pesto carrot top steak green pepper chives autumn Cider green beans latkes kohlrabi bok choy habanero dill Farmers' Market