Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons
ground cumin 2 teaspoons
ground coriander 2 small onions 1 teaspoon black peppercorns 1/2
cup fresh cilantro 1/4
cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon
corn or peanut oil 1 tablespoon lime zest 1/4
cup water
4 tomatoes, roasted and peeled and chopped 1
cup chopped onion 1/2
cup chicken broth 1/2
cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly
ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2
cups cooked, shredded crab 1/2
cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2
cup flour 3 stiffly beaten egg whites 1 1/2
cups corn oil
1/2
cup onion chopped 1/4
cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2
cups Water 2 pounds
ground meat (lean) 1/2
cup onion chopped Salt, pepper, and parsley to taste 4
cups cheddar cheese, shredded 1 dozen fresh
corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh
corn (cut from from approximately 2 ears) or organic frozen
corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely
ground black pepper
corned beef brisket 2 12 - ounce bottles Irish lager beer 2
cups of water 1 bay leaf 8 black peppercorns 1/3
cup chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon fresh
ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
Author: Reeni Recipe type: Main Cuisine: Tex - Mex Serves: 6 servings Ingredients Filling: 1 pound
ground beef 1 packet taco seasoning or homemade mix 1/2
cup corn 1/2
cup...
Author: Reeni Recipe type: Entree Cuisine: Tex - Mex Serves: 5 - 6 peppers Ingredients 5 - 6 medium bell peppers 1 pound
ground beef 1 can (10 ounces) red enchilada sauce 1
cup corn 1
cup cooked rice 1 + 1/2
cups shredded...
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely
ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen
corn kernels 1 tablespoon chili powder 1 teaspoon
ground cinnamon 1 teaspoon
ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly
ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly
ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or
corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted
corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
1) 2 cans of sweet
corn (or 1 can of sweet
corn and 1 can of creamy
corn) 2) 2 onions, sliced thinly 3) 1 large red bell pepper 4) 1
cup of milk cream 5) 1
cup of cream cheese 6) 4 eggs, beaten 7) Salt, pepper and
ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of sugar
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9
corn tortillas 2/3
cup taco sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cardamom 1/4 teaspoon
ground nutmeg Dash of chipotle chili pepper 1 3/4
cups raw pepitas 2
cups sugar 1/3
cup light
corn syrup 1/2
cup water 1 teaspoon baking soda 4 tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinkling
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon
ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5
cups chicken broth 2 ears sweet
corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
2 fresh
corn cobs,
corn sliced off before cooking 4
cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4
cup garlic butter (see below) Sea salt and fresh
ground black pepper
3 (6 - inch)
corn tortillas Salt and
ground black pepper to taste 1
cup egg substitute 1
cup frozen
corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4
cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa
1/2
cup unsalted butter 2 large sprigs of rosemary, cut in half 1 1/3
cups powdered sugar, sifted 1/2
cup almond flour or finely
ground blanched almonds 1/3
cup finely
ground corn flour 1/4 teaspoon salt 4 large egg whites
For the polenta: 2
cups polenta (coarse
ground yellow
corn meal) 6
cups low - sodium chicken broth or water 2 teaspoons salt 2 tablespoons butter 1/4
cup grated parmesan cheese (optional)
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4
cup corn syrup 1/4
cup molasses 2
cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2
cups (480 ml) heavy cream 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon freshly
ground nutmeg 1/8 teaspoon
ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.
Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds
ground chicken breast 1 large Vidalia onion, minced into meat 1/2
cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1
cup of
corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp
ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
Swedish Pepparkako 5.2 oz (150 g) butter 1
cup sugar 1/2 dl Swedish light syrup but you can substitute light
corn syrup or even better if you can find it golden syrup (like Lyle's Golden Syrup) 1/3
cups and 5 tsp water 1 1/2 tsp
ground ginger 1 1/2 tsp
ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3
cups all purpose flour
Ingredients: — 4
cups corn kernels (I used frozen)-- 1 medium sized red bell pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3
cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp
ground cumin — 1 tsp salt — 1/4 tsp black pepper
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon
ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can
corn, drained 1/2-15.5 ounce can pureed pumpkin
ground beef 1 packet Ortega taco seasoning 1 can diced tomatoes 1
cup black beans, rinsed and drained 1
cup canned
corn 1 - 2
cups shredded cheddar cheese 2 scallions, chopped 1 avocado, sliced tacos, for serving
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon
ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can
corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
freshly
ground black pepper 2
cups shredded cheese (Monterey Jack, Colby Jack, Pepper Jack, etc.), divided 8 9 - inch whole wheat flour tortillas (or more if you want to use small
corn tortillas) 1
cup whole milk (low - fat would probably work) 2 tsp.
1/4
cup sliced jalapeno chillies (from a can or jar) 1 tbsp mild chili powder 1/4 tsp cayenne Kosher salt and freshly
ground black pepper 2 tbsp grapeseed oil 2 tomatoes, diced, or 1
cup drained, canned crushed tomatoes 2
cups frozen
corn kernels, thawed (Note: I left this out.
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4
cup fresh cilantro, chopped + extra for garnish salt and freshly
ground black pepper 8 - 10 small
corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut from about 6 medium ears of
corn 2 tablespoons unsalted butter or olive oil 1 1/2
cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5
cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2
cup cilantro, chopped 2
cups crispy
corn tortilla strips TT kosher salt TT pepper, freshly
ground
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4
cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2
cups corn kernels cut from cobs 3
cups baked, soft acorn squash (about 2 medium squashes) 1/2
cup terriyaki sauce 3
cups water 3
cups chicken stock 1 teaspoon
ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1
cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb
ground turkey ** 3/4
cup frozen vegetables, I used lima beans,
corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1
cup chicken broth 2 Tbsp
corn starch 2 Tbsp cold water 1/2
cup milk 1 1/2 -2
cups mashed potatoes ***
2 cloves garlic, unpeeled 2 10 - ounce packages frozen
corn 1
cup soymilk 1/8 teaspoon cayenne pepper Salt and freshly
ground pepper, to taste
1 teaspoon canola oil 8 ounces button mushrooms, wiped clean, stemmed, and sliced 10 ounces fresh spinach, stemmed and chopped 1 small onion, chopped 1/2 teaspoon salt Freshly
ground pepper, to taste 12
corn tortillas 1
cup Daiya cheddar - style shreds Tomato salsa
ingredients GRILLED
CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pe
CORN AND TOMATO SALAD 4 ears sweet
corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pe
corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2
cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1
cup halved cherry tomatoes 6 scallions, thinly sliced 3/4
cup finely chopped fresh cilantro leaves freshly
ground black pepper
1
cup / 240 ml rolled oats 1/2
cup / 120 ml / 70 g
ground almond flour 2 tbsp
corn starch a pinch sea salt 1/2 tsp vanilla extract or
ground powder 3 tbsp coconut oil or butter 2 tbsp maple syrup or honey
ingredients PB&J CEREAL FRENCH TOAST 1/2
cup peanut butter 1/2
cup strawberry jam 8 slices brioche 2 large eggs 2 tablespoons milk (preferably whole) 1/2 teaspoon
ground cinnamon 1/4 teaspoon nutmeg Kosher salt (to taste) 3
cups sweetened
corn flakes (crushed) 4 tablespoons unsalted butter or coconut oil
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp
Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious add
Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly
ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious add
ground 1 1/2
cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft
Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1
cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2
cup finely chopped green bell pepper 1/2
cup finely chopped red bell pepper 1/2
cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1
cup frozen
corn kernels 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2
cups water 1/2
cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4
cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1 package
ground beef, turkey, or chicken (about 1 1/4 pounds) 1 1/2 jars 3 pepper salsa 1
cup frozen roasted
corn salt / pepper shredded mexican blend cheese honey wheat hamburger buns Brown me...
Vegan
Corn Muffins vegetarian, vegan, dairy - free, peanut - free, tree nut - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 1 Tbsp
ground flax seed 1
cup plain soymilk 1
cup frozen sweet...
2 to 4 ounces Garlicky Greengo 1/4
cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp
ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled
corn on the cobb.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1
cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3
cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon
ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon
corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
3/4
cup dried posole
corn 2 tbsp vegetable oil 1 1/2 pounds lean pork cut in 1 1/2 - inch cubes 1
cups finely chopped onions 2 cloves garlic chopped 2
cups pork broth 3 tablespoons
ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to taste Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico red sauce
1
cup rolled oats 2 tablespoons
ground flax seeds 1/4
cup sunflower seeds (or other seed or nut) 2 tablespoons
corn starch, potato starch, arrowroot or Ener - G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel seeds 2 tablespoons apple cider vinegar 2
cups water Vegetable cooking oil for the waffle iron
2
cups brown rice flour 1/3
cup tapioca Flour 1/2
cup starch (potato,
corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2
cups water 1/4
cup ground flax seeds 1/4
cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2
cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4
cup evaporated cane juice
6 medium organic sweet potatoes (diced) 1 large organic onion (diced) 1
cup frozen organic
corn 1 Tablespoon minced organic garlic 1 teaspoon paprika 1 teaspoon whole fennel seed (coarsely
ground) 1 teaspoon whole caraway seed (coarsely
ground) 1/2 teaspoon
ground black pepper 1/4 teaspoon
ground cloves salt to taste (optional)
1 — 1.5 lbs lean
ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2
cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2
cups low sodium chicken broth 1 (14.5 oz) jar salsa 1
cup corn kernels 1
cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4
cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
Sweet
Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1 medium green or red bell pepper, chopped (1 cup) 1 jalapeno chile pepper, seeded and finely chopped 8 large radishes, halved and thinly sliced (1 1/4 cups) Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black pe
Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1
cup) 1 medium green or red bell pepper, chopped (1
cup) 1 jalapeno chile pepper, seeded and finely chopped 8 large radishes, halved and thinly sliced (1 1/4
cups) Kernels cut from 2 ears fresh sweet
corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black pe
corn (1 1/2
cups) Fresh thyme sprigs Fine sea salt Freshly
ground black pepper
Southwestern
Corn and Potato Soup ---------------------- 1 cup finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3 cups Vegetable broth 2 tsp ground cumin 1 medium sweet potato, diced (~ 2 cups) 1/2 red bell pepper, finely chopped 3 cups fresh or frozen corn kernels salt lime wedges cilantro, finely cho
Corn and Potato Soup ---------------------- 1
cup finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3
cups Vegetable broth 2 tsp
ground cumin 1 medium sweet potato, diced (~ 2
cups) 1/2 red bell pepper, finely chopped 3
cups fresh or frozen
corn kernels salt lime wedges cilantro, finely cho
corn kernels salt lime wedges cilantro, finely chopped
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp
ground cumin 4
cups chicken stock 2
cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb
ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1
cup frozen
corn kernels 1 tbsp lime juice