Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.
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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 Lehman2015-07-06 09:22:282015-07-06 09:22:28Mexican Street Corn (Elotes)
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded thinly sliced
1 onion, thinly sliced
1 large carrot, peeled and coarsely shredded (squeeze out any excess moisture with hands before adding to the salad)
salt and pepper
In a large bowl whisk together sugar, vinegar, oil and garlic powder until the sugar has dissolved.
In a large bowl combine the cabbage, both bell peppers, onion and carrot; toss well to combine.
Pour the oil/sugar dressing over the; toss well to combine, then season with salt and pepper (the cabbage will shrink into the dressing while chilling).
Cover and chill for 8 hours or overnight before serving.
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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 Lehman2015-07-06 09:19:342015-07-06 09:19:34Cabbage and Bell Pepper Slaw
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Set aside. Slice the eggplant into pieces ½-inch thick. Sprinkle the slices with kosher salt, place them in a colander and let them drain onto a plate for bowl for about 30 minutes. Then rinse off the salt and pat the slices dry.
In a shallow plate combine the panko, Parmesan, and salt. In a separate bowl, whisk the eggs with 1 tablespoon water. Then, place the flour in a shallow plate. Dredge the eggplant in the flour, followed by the whisked eggs, then pat it into the panko mixture until it is well coated. Place the eggplant on the baking sheet. Repeat with remaining slices.
Drizzle the eggplant slices with the oil and bake for 20 minutes. Then turn over the eggplant and bake for 10 minutes longer, or until golden and crisp. Remove from the oven the divide the goat cheese and chopped basil amongst half of the slices. Use the other slices to make a sandwich.
Spread the marinara sauce in the bottom of an oven proof baking dish. Transfer the eggplant sandwiches into it and bake for another 10 minutes, or until the cheese is melted.
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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 Lehman2015-07-06 09:17:152015-07-06 09:17:15Baked Eggplant and Goat Cheese Stacks
Mexican Street Corn (Elotes)
Mexican Street Corn (Elotes)
Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.
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Cabbage and Bell Pepper Slaw
Cabbage and Bell Pepper Slaw
In a large bowl whisk together sugar, vinegar, oil and garlic powder until the sugar has dissolved.
In a large bowl combine the cabbage, both bell peppers, onion and carrot; toss well to combine.
Pour the oil/sugar dressing over the; toss well to combine, then season with salt and pepper (the cabbage will shrink into the dressing while chilling).
Cover and chill for 8 hours or overnight before serving.
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Baked Eggplant and Goat Cheese Stacks
Baked Eggplant and Goat Cheese Stacks
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Set aside. Slice the eggplant into pieces ½-inch thick. Sprinkle the slices with kosher salt, place them in a colander and let them drain onto a plate for bowl for about 30 minutes. Then rinse off the salt and pat the slices dry.
In a shallow plate combine the panko, Parmesan, and salt. In a separate bowl, whisk the eggs with 1 tablespoon water. Then, place the flour in a shallow plate. Dredge the eggplant in the flour, followed by the whisked eggs, then pat it into the panko mixture until it is well coated. Place the eggplant on the baking sheet. Repeat with remaining slices.
Drizzle the eggplant slices with the oil and bake for 20 minutes. Then turn over the eggplant and bake for 10 minutes longer, or until golden and crisp. Remove from the oven the divide the goat cheese and chopped basil amongst half of the slices. Use the other slices to make a sandwich.
Spread the marinara sauce in the bottom of an oven proof baking dish. Transfer the eggplant sandwiches into it and bake for another 10 minutes, or until the cheese is melted.
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