Melt butter in a heavy skillet over medium-high heat. Add corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Add the jalapeno, sauté for a minute and remove from heat. Mix everything and serve warm or at room temp.
Eggplant Sandwiches with Cubanelle Peppers and Arugula
8 (1/2-inch-thick) eggplant slices
Olive oil
3-4 long hot peppers (seeds removed) OR 2 cubanelle peppers OR 1 large red pepper
4 Slices ciabatta bread
2 tablespoons pesto (you can use refrigerated or make your own)
1 cup baby arugula
1/8 teaspoon freshly ground black pepper
1/4 cup (2 ounces) soft goat cheese
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut bell pepper in half lengthwise; discard seeds and insides. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; when cooled, peel the skin off the pepper. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, onion, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
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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 Lehman2016-07-11 09:49:452016-07-11 09:49:45Eggplant Sandwiches with Cubanelle Peppers and Arugula
1/2 tsp Seasoning (Spikes, Season All, Ms, Dash, Crazy Jane’s)
Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4-inch-wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.
Heat olive oil in large heavy frying pan, then add onions and sauté 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sautéing about 5 minutes, or until kale is significantly wilted and softened.
Put sautéed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that’s 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa
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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 Lehman2016-07-11 09:48:242016-07-11 09:48:24Kale and Onion Savory Breakfast Squares
Mexican Corn Salad
Mexican Corn Salad
Melt butter in a heavy skillet over medium-high heat. Add corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Add the jalapeno, sauté for a minute and remove from heat. Mix everything and serve warm or at room temp.
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Eggplant Sandwiches with Cubanelle Peppers and Arugula
Eggplant Sandwiches with Cubanelle Peppers and Arugula
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut bell pepper in half lengthwise; discard seeds and insides. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; when cooled, peel the skin off the pepper. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, onion, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
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Kale and Onion Savory Breakfast Squares
Kale and Onion Savory Breakfast Squares
Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4-inch-wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.
Heat olive oil in large heavy frying pan, then add onions and sauté 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sautéing about 5 minutes, or until kale is significantly wilted and softened.
Put sautéed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that’s 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa
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