Recipes

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

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