several fresh basil leaves, shredded or about 1 tablespoon
fresh thyme leaves
Salt and freshly ground pepper
Cut the bacon into 2 inch pieces and fry in a large skillet over meduim-low heat. As the bacon gently cooks, cut the kernels off the corn and chop the onion. When the bacon has crisped, remove from the pan with a tongs and drain on paper towels or newspaper. Leave the fat in the pan and the heat turned down medium-low. Add the onion and sauté for about one minute and then add the corn. Sprinkle on the sugar and stir gently. If the pan seems to dry, you can add up to 1 tablespoon of butter but be careful, you don’t want the dish to get greasy. Keep an eye on things, stirring and scraping the bottom of the pan, until the corn starts to turn golden brown and smells caramelized. Remove the pan from the heat and stir in the herbs. Let cool slightly. Meanwhile, chop the tomatoes into large chunks and place in a serving bowl. When the corn is no longer hot, add to the tomatoes and the reserved bacon and toss gently. Taste for salt and pepper and serve.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-25 17:34:462016-09-25 17:34:46Caramelized Corn with Tomatoes and Bacon
Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, 12 to 14 minutes.
Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-25 17:34:102016-09-25 17:34:10Salmon with Escarole and Lemon
Place hazelnuts in a plastic ziplock bag and place on top of a kitchen towel. Gently smash hazelnuts into small pieces with a rolling pin or mallet. In the bowl of a food processor add hazelnuts, breadcrumbs, and garlic. Pulse until hazelnuts are fine and similar in size to the breadcrumbs.
Prepare station to coat the fish using 3 medium bowls: one with hazelnut-breadcrumb mixture, another with 1 egg and 1 tablespoon water beaten together, and the last with flour. Season fish with salt and pepper. Toss each piece of fish in flour until fully coated and shake off excess, then dip into egg and coat in breadcrumbs. Repeat steps for remaining fish and set aside.
Trim off both ends of each zucchini. Using a vegetable peeler, create long flat noodles by running peeler against the length of each zucchini. Place in a large mixing bowl and toss with salt and pepper using tongs. In a large skillet add 1 tablespoon olive oil over medium heat; cook while tossing gently under it’s just tender, 3 to 4 minutes. Transfer to a plate and cover loosely with foil.
Return skillet to the stove; heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add 2 pieces of fish and cook until golden brown, 3 to 4 minutes per side. Place on plate lined with paper towels and immediately season with salt and pepper. Add more butter and olive if necessary and repeat for last 2 pieces of fish. Serve fish with zucchini noodles and garnish with fresh parsley and sprinkle of sea salt.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-25 17:33:422016-09-25 17:33:42Hazelnut Crusted Tilapia with Zucchini Ribbons
Caramelized Corn with Tomatoes and Bacon
Caramelized Corn with Tomatoes and Bacon
Cut the bacon into 2 inch pieces and fry in a large skillet over meduim-low heat. As the bacon gently cooks, cut the kernels off the corn and chop the onion. When the bacon has crisped, remove from the pan with a tongs and drain on paper towels or newspaper. Leave the fat in the pan and the heat turned down medium-low. Add the onion and sauté for about one minute and then add the corn. Sprinkle on the sugar and stir gently. If the pan seems to dry, you can add up to 1 tablespoon of butter but be careful, you don’t want the dish to get greasy. Keep an eye on things, stirring and scraping the bottom of the pan, until the corn starts to turn golden brown and smells caramelized. Remove the pan from the heat and stir in the herbs. Let cool slightly. Meanwhile, chop the tomatoes into large chunks and place in a serving bowl. When the corn is no longer hot, add to the tomatoes and the reserved bacon and toss gently. Taste for salt and pepper and serve.
[print-me target=”.post-content”]
Salmon with Escarole and Lemon
Salmon with Escarole and Lemon
Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, 12 to 14 minutes.
Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.
[print-me target=”.post-content”]
Hazelnut Crusted Tilapia with Zucchini Ribbons
Hazelnut Crusted Tilapia with Zucchini Ribbons
Place hazelnuts in a plastic ziplock bag and place on top of a kitchen towel. Gently smash hazelnuts into small pieces with a rolling pin or mallet. In the bowl of a food processor add hazelnuts, breadcrumbs, and garlic. Pulse until hazelnuts are fine and similar in size to the breadcrumbs.
Prepare station to coat the fish using 3 medium bowls: one with hazelnut-breadcrumb mixture, another with 1 egg and 1 tablespoon water beaten together, and the last with flour. Season fish with salt and pepper. Toss each piece of fish in flour until fully coated and shake off excess, then dip into egg and coat in breadcrumbs. Repeat steps for remaining fish and set aside.
Trim off both ends of each zucchini. Using a vegetable peeler, create long flat noodles by running peeler against the length of each zucchini. Place in a large mixing bowl and toss with salt and pepper using tongs. In a large skillet add 1 tablespoon olive oil over medium heat; cook while tossing gently under it’s just tender, 3 to 4 minutes. Transfer to a plate and cover loosely with foil.
Return skillet to the stove; heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add 2 pieces of fish and cook until golden brown, 3 to 4 minutes per side. Place on plate lined with paper towels and immediately season with salt and pepper. Add more butter and olive if necessary and repeat for last 2 pieces of fish. Serve fish with zucchini noodles and garnish with fresh parsley and sprinkle of sea salt.
[print-me target=”.post-content”]