Summer Corn and Squash Tacos

This dish somehow wound up being all green and yellow, from the yellow squash, corn, scallions and cilantro, right down to the side I served it with. I had some zebra tomatoes and avocado, which I simply just chopped up and tossed with olive oil, kosher salt and fresh cracked pepper. It was a total accident, but maybe not. Even the tortilla was corn.

I am a big proponent of using corn off the cob; just chop off a bottom for a flat surface, place the cob on said flat bottom, and run your chef’s knife down the length of the cob. You can cook it quickly—really, you’re just warming those little kernels up a little bit—and then it’s ready to go. This came together fast one night after the kids had karate, those nights during the week when I need to get something together fast because it’s a. later than our usual dinnertime and b. they are hungry and tired and therefore c. super impatient.

A few notes about the ingredients here. I used corn from Wegmans (haven’t seen any at the farmers’ market yet, though there are rumors it’s coming), along with scallions, squash and cilantro from the farmers’ market. I used a tiny knob of cheddar I had left; when I started cooking, I thought I had bought some lambsquarters cheese (a soft, chevre-like cheese) from Valley Milkhouse at the farmers’ market, but unfortunately I hadn’t. One final note: this veggie dish goes vegan quickly with a change of the cooking fat to vegan butter, coconut oil or olive oil, and by eliminating the cheese altogether.

Summer Corn and Squash Tacos

Ingredients

Serving size: 2 tacos
Serves: About 4

  • 1 Tbsp. butter
  • 4 ears of corn, shucked and cut off the cob
  • 1/4 tsp. cumin
  • 1 bunch scallions, sliced
  • 1 small yellow squash or zucchini, about 8-10 inches in length
  • 1/3 cup chopped cilantro
  • Goat, feta, cheddar or other cheese you can either easily grate or crumble
  • Salt and pepper as you go

Directions

  1. Remove the corn from the cob by turning it vertically and running the blade along the sides of each ear of corn. Remove any pieces of cornsilk that didn’t make it off.
  2. In a pan over medium-low heat, melt the butter. Add the corn, stir to coat with the butter and then add a pinch of kosher salt and pepper, and the cumin.
  3. Add in the scallions and chopped squash and cook for 1-2 minutes. Turn off the heat, stir in the cilantro.
  4. In a separate skillet, heat the tortillas. Add the filling in either the center of the tortilla (for an open-faced approach) or off to the side (for a taco) and then add the cheese. I like doing the cheese over the heat and serving these already prepared because it’s a little easier on table clean-up.

Tags:

25

07 2014

Moroccan Mint Lemonade

Fresh off the heels of last week’s successful Fresh Finds Market Excursion, I’m bringing another one of the featured vendors to my blog here. The good people at Sumac Catering make some really lovely Middle Eastern beverages, including one with rosewater. Last week we made a stop at their stand and sampled their Moroccan Mint Lemonade, which takes the prize for being the most lemony lemonade I’ve tasted in a long time. They’ve shared their recipe with the Easton Farmers’ Market, and I’ve adapted it here.

This lemonade is unusual insofar as it brings together honey and mint; it’s also, according to Victoria from Sumac, what makes it Moroccan (honey and mint syrup cake is a popular dessert.) Here’s something important I learned: the kind of honey and the kind of sugar you use will determine the taste and the hue of your lemonade. I used wildflower honey and an organic raw sugar that was slightly darker than turbinado. As you can see, this doesn’t look like lemonade, really. It looks like it’s been mixed with tea (which reminds me… I’m going to pick up some mead tonight at the market from Colony, and can’t decide whether I want Mo-Me-Doh or Earle to mix with this lemonade.) I can assure you that it indeed tastes like lemonade, except with a more robust pronouncement of honey and the subtle presence of mint. Try it, either at the Wednesday market, or by making it yourself.

Moroccan Mint Lemonade

Yield: About 3 1/2 cups

Ingredients

  • 1/4 cup honey
  • Zest of two lemons
  • 1/4 cup raw sugar (turbinado would work, I used darker stuff)
  • 2 cups water
  • 1 1/2 cups lemon juice
  • 6-8 mint leaves

Directions

1. Quickly stir the sugar and lemon zest together in a 2-quart saucepan over medium-low heat until the zest is evenly distributed and the sugar becomes fragrant. Add the honey and the water, stirring frequently until the sugar and honey completely dissolve.

2. Remove from the heat and add the lemon juice. Crush the mint gently in your fingers to release some of its oils and add in 6-8 sprigs of mint, or to taste. Let it steep in the hot lemonade for 20-30 minutes at room temperature. Remove leaves and strain out the zest unless you don’t mind the little extra pulp. Refrigerate.

3. When it’s time to serve, add a few slices of lemon and a few mint leaves, if desired. And ice!

I promise you this doesn’t taste like the average summertime lemonade, thanks to the dissolving of the sugars over heat and the steeping of the leaves while the whole thing is hot, like tea.  You could probably leave the mint in the lemonade in the fridge if you want; I just didn’t want the leaves to turn brown and potentially change the flavor of the lemonade, but it would probably be fine. I didn’t have time, or enough lemons really, to try it both ways. Let me know if you do it that way. I also didn’t want it to be too minty; I like the depth and complexity the honey and raw sugar impart.

23

07 2014