try this. Summer Sweet Corn Salsa

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This mix up is a perfect dish to share at any gathering. It adds a twist to traditional salsa and can also be used as a salad topper. Grilled shrimp and chicken are also a sweet add!  

Try roasting the sweet kernels in a cast iron skillet with a tablespoon of olive oil and a dash of salt before adding to the mix!  This adds a smokey flavor to the salsa. Fresh and simple! The way we like it. 

Enjoy!

The mix.

  • 3 tomatoes, diced 
  • 4-5 ears of sweet corn (We used our local friends, Hole's sweet corn we picked up at the farmers market.  Take the corn kernels off the cob with a knife. 
  • 1 15 oz. can of black beans, rinsed and drained
  • 2 avocados, diced
  • 1 red onion, finely diced
  • 1/2 cup cilantro, chopped 
  • 1 clove of garlic, minced
  • jalapeno, dice fresh is always best
  • 1 lime, juiced
  • 1-2 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper

Mix it up!

Chop and dice all your ingredients. Once they are prepped, add them to a large bowl, toss gently.

Chill in the fridge for an hour.

Serve with chips for a simple summertime treat!   

Want to make it a meal? Just serve with grilled chicken or shrimp! 

try this. Baked Eggs.

"In winter, I plot and plan. In spring, I move."  -Henry Rollins

Baked Eggs

Ingredients --
2 tsp. butter, plus more for greasing ramekins

some chopped tomatoes, or maybe chopped steamed spinach.  or canadian bacon
fresh chopped tarragon or basil or parsley.  or all three.  chives are really good too.
1 tsp. salt
1 tsp. freshly ground pepper
4 eggs
4 tsp. heavy cream
4 tsp. grated Parmigiano-Reggiano cheese

Directions:

Preheat an oven to 350°F. Generously butter four 1/2-cup ramekins.

In a bowl stir the tomatoes, herbs, half the salt and pepper and divide them evenly between the four ramekins . Cut the 2 tsp. butter into small pieces and divide among the ramekins.   Break an egg into each ramekin. Season with the remaining salt and pepper.   Drizzle each egg with 1 tsp. of the cream.

Set the ramekins on a baking sheet and bake until the whites are opaque and the yolks are still soft in the center (15 minutes or so).  Remove from oven and sprinkle with cheese.

YUM!

 

 

try this. Thai Red Coconut Curry.

Thai Red Coconut Curry

I no longer confine myself to a  recipe when making coconut curries.  The ingredients are few, and I trust my taster to find the flavor balance.

try this...

a glug of canola oil

a few cloves of garlic, minced

a few Tablespoons of Thai Red Curry Paste or Panang Curry Paste
about a Tablespoon of grated fresh ginger root

2 cans of unsweetened full fat coconut milk

brown sugar (¼ cup more or less, depending on your sweet tooth)

a Tablespoon or two of fish sauce

meat (shrimp, chicken, pork, fish,beef, lamb or duck….raw or cooked, your choice)

veggies (can of straw mushrooms, snap peas, broccoli, cubed sweet potatoes, red pepper strips, or anything else rolling around in your crisper.)

juice from half a lime

toppers: chopped cilantro, scallions, mung sprouts, Thai basil, shredded daikon…)

optional: more coconut milk if you’ve added too much meat and veggies.  Or chicken stock.


Heat oil in a wok or large skillet.  add garlic, curry paste and ginger and stir quickly.  After about a minute add the coconut milk, brown sugar and fish sauce.  Bring to a simmer.  If using raw meat, cut it into bite-size pieces, and toss into the simmering broth. Cook until done, but not overdone.  (If using cooked meat or shrimp, add the vegetables first).  Add the veggies and simmer until just done. (Now you can add your cooked meat or shrimp).  

Here’s the balance you want to strike...is it creamy? sweet? salty? spicy? crunchy? hearty? fresh?  if yes, then well done.  Serve over rice and top with toppers.

Enjoy.

 

The Juniper Spoon Featured in The Dish of Indianapolis Monthly

This month we were thrilled to be featured in the The Dish Section of the July Issue of Indianapolis Monthly.  This is a magazine that features articles covering the latest news about  dining, shopping, arts and culture, and events in the Indy area.  I highly recommend reading this magazine if you are interested in looking for new ideas and staying up-to-date with what is trending in the Indy area.

Our Southwestern Slaw that was featured is my take on a Hoosier picnic classic, using ingredients that we can find in our garden.  With just a few ingredients needed from your garden, the farmers market or grocery, this recipe is a quick and easy side dish to make with a yummy smoky-sweet flavor!

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