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Elote-Mexican Street Corn
Elote-Mexican Street Corn
INGREDIENTS
DIRECTIONS
Preheat grill. Cut the corn into 3-inch pieces. Grill the ears of corn until lightly charred and hot (7 to 10 minutes), turning as needed. Brush on the melted butter and then a layer of crema, then top with crumbled cheese. Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. If you like things spicy, add a few drops of some hot sauce for that extra kick of heat. Serve with lime wedges.
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Grilled Pineapple, Basil and Cucumber
Grilled Pineapple, Basil and Cucumber
INGREDIENTS
DIRECTIONS
Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.
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Quinoa with Mixed Squash and Mushrooms
Quinoa with Mixed Squash and Mushrooms
INGREDIENTS
DIRECTIONS
Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a gentle boil. Lower the heat and simmer gently until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add another 1/2 cup water and cook until absorbed.
Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
Add the wine, squashes, mushrooms, and optional chili peppers, and sauté over medium-high heat until the squashes are touched with golden spots.
Stir in the cooked quinoa, followed by the fresh herbs, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Serve at once.
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