July 5, 2013

Summer Cooking Techniques

Cook your vegetables in new and delicious ways this summer!


Soffritto 


Try it with green beans.
Sauté a chopped onion, 4 chopped tomatoes, and 2 minced garlic cloves in olive oil until very soft. Add 2 pounds green beans and simmer until just tender.



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Braising with Lemon Juice

Using a vegetable peeler, cut ribbons from 1 zucchini and 1 summer squash.
Place in a deep skillet with 1 cup water and the juice of ½ lemon.

Cover, bring to a boil, reduce heat to simmer, and cook for 5 minutes.
Place cooked zucchini and summer squash in a bowl and mix with 1/2 cup basil leaves, sliced thin, and a drizzle of olive oil. Mix well and season with sea salt, freshly ground black pepper, and crushed red pepper flakes, to taste.


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Grilling

Try it with corn!
Fire up a charcoal or gas grill to medium-high. Peel back the husks and remove the silk of the corn, and then re-cover the ears with the husks and soak them in cold water for 10 minutes. Grill the ears for 15 minutes, turning so the husks don't burn. Pull back the husks and cook for another 5 to 10 minutes, until the corn is lightly charred. Paint the ears creating a sheen with the mayo, squeeze some fresh lime juice on top

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