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String Beans with Chard Stems and Basil
String Beans with Chard Stems and Basil
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of the beans and Swiss chard stems, season with salt and pepper, and cook, tossing often, until crisp-tender, about 5 minutes. Transfer bean mixture to a large bowl and toss with second half of green beans, basil, vinegar, and remaining 2 Tbsp. oil; season with salt, pepper, and more vinegar, if desired.
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Orecchiette with Corn, Greens and Ricotta
Orecchiette with Corn, Greens and Ricotta
Cook orecchiette; drain, reserving ¾ cup pasta cooking liquid. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes. Add corn and cook, tossing occasionally, until tender, about 5 minutes. Add Swiss chard leaves; season with salt and pepper. Cook, tossing often, until wilted, about 5 minutes. Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Serve dolloped with ricotta and topped with basil.
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Mexican Grilled Corn
Mexican Grilled Corn
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chile powder and cayenne in a small bowl. Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and serve
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