By Laura Hays. Photos by Brittany Booth.
Give those fresh vegetables a bit more flavor, a bit more heft, a bit more fun. Get a little naughty this month with these fun recipes!
Mexican Street Corn Salad
6 cups corn kernels (from the cob or frozen corn kernels, thawed)
2 tablespoons olive oil
¾ cup mayonnaise
¼ cup minced red onion
½ cup minced cilantro
1 tablespoon Tajin seasoning (available in the Hispanic section of most supermarkets)
Salt and pepper to taste
1 ½ cups finely grated Cotija cheese (also available in the Hispanic section—queso fresco may be substituted)
Pre-heat oven to 400 degrees. Put corn kernels on a baking sheet, toss with olive oil. Roast kernels until browned and slightly charred. Cool.
Mix roasted corn with mayonnaise, red onion, cilantro and seasonings. Stir in cheese. Add salt and pepper to taste.
Note: You can substitute chili powder and fresh lime juice for the Tajin seasoning. Tajin seasoning is excellent on sliced cucumbers, jicama, kohlrabi and other raw vegetables.
Kung Pao Brussels Sprouts
2 pounds Brussels sprouts, halved
4 tablespoons olive oil, divided
Salt and pepper
1 tablespoon cornstarch
3 garlic cloves, minced
2 tablespoons finely chopped fresh ginger
1 teaspoon hot chili paste
2 crushed dried chiles de arbol
1/3 cup soy sauce
3 tablespoons sugar
2 teaspoons rice vinegar
1/3 cup chopped roasted peanuts
Preheat oven to 425 degrees. Toss sprouts with 3 tablespoons of oil on a rimmed baking sheet. Sprinkle with salt and pepper. Roast, tossing once or twice, until softened and slightly browned (20-25 minutes).
Meanwhile, mix cornstarch with 1 tablespoon water in small bowl until smooth.
Heat remaining tablespoon oil in a skillet. Add garlic and ginger and cook, stirring constantly about 2 minutes. Add chili paste, crushed dried chiles, soy sauce, vinegar, sugar and ½ cup water. Bring to a boil. Stir in cornstarch mixture and continue cooking until sauce thickens. Add Brussels sprouts, coating well. Heat slightly. To 4
Serve garnished with chopped peanuts.
Serves 6 as a side dish
2 medium or 1 very large zucchini
2 tablespoons olive oil
1 clove garlic, minced
4 ounces fresh mushrooms, chopped
1 tablespoon Worcestershire sauce
1 cup sour cream
In food processor or with a box grater, finely grate zucchini. Place in a colander and sprinkle with a bit of salt. Let sit for at least one hour to extract excess water.
Dump zucchini on a kitchen towel and blot to dry. Set aside.
In a large skillet, heat olive oil. Sauté garlic for a minute or so. Add mushrooms and sauté 2 or 3 minutes. Add zucchini and cook mixture about 5 minutes until zucchini is crisp tender. Add Worcestershire sauce and salt and pepper to taste. Carefully stir in sour cream and reheat gently.
Serves 4 as a side dish