4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, kosher salt and black pepper
1/2 cup crumbled Feta
Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop. In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/08/corn-salad.jpg357300Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-08-09 19:31:482015-08-09 19:32:52Corn Salad with Feta and Walnuts
6 scallions (white and light green parts), thinly sliced
1 teaspoon fresh thyme
kosher salt and pepper
1 tablespoon ancho or some other chili powder
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
1/2 cup grated Monterey Jack
2 large flour tortillas
Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Set aside. In a medium bowl, combine the chili powder, cayenne, oil, and ½ teaspoon salt. Add the shrimp and toss to coat. Heat grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes. Meanwhile, sprinkle the cheese over half of each tortilla. Fold them over and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes. Transfer the quesadillas to a cutting board and cut into wedges .Divide the shrimp and corn among plates and serve with the quesadillas.
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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 Lehman2015-08-09 19:31:132015-08-09 19:31:13Spicy Shrimp with Corn and Quesadillas
1 cup fresh flat-leaf parsley leaves, plus more for serving
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1 3 1/2–4 pound chicken, halved, breast bone removed
8 small shallots, peeled, root end trimmed
Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper. Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it’ll get). Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes. Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20–25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8–10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
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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 Lehman2015-08-09 19:30:002015-08-09 19:30:24Crispy Chicken with Shallots
Corn Salad with Feta and Walnuts
Corn Salad with Feta and Walnuts
Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop. In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.
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Spicy Shrimp with Corn and Quesadillas
Spicy Shrimp with Corn and Quesadillas
Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Set aside. In a medium bowl, combine the chili powder, cayenne, oil, and ½ teaspoon salt. Add the shrimp and toss to coat. Heat grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes. Meanwhile, sprinkle the cheese over half of each tortilla. Fold them over and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes. Transfer the quesadillas to a cutting board and cut into wedges .Divide the shrimp and corn among plates and serve with the quesadillas.
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Crispy Chicken with Shallots
Crispy Chicken with Shallots
Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper. Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it’ll get). Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes. Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20–25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8–10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
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