May: Thai Sweet Potato Curry

We did an event recently where we did this curry as the vegetarian option. Everyone loved it. It has a hot element so don’t say that I didn’t warn you.

Ingredients:

2 cloves of garlic, chopped
1 onion, chopped
2 shallots, sliced
1 whole Thai red pepper, do not cut unless you really like HOT
Lemon Grass, half a stem, cut into thirds
Carrots, half a pound, peeled and sliced
1 lb butternut squash, peeled and cut into pieces
2 sweet potatoes, peeled and cut up
3 cups of baby spinach
14 ounce can of coconut milk
half a cup of vegetable stock
1 – 2 tablespoon Thai curry paste, red or green, depending on your heat index
2 T. oil
1 T coconut oil
half a cup of chopped roasted peanuts
half a cup of chopped cilantro
1 lime cut into small pieces to squeeze

Heat both oils, add shallots, onion and garlic, saute. Add the coconut milk, Thai curry paste and vegetable stock. Stir until everything has mixed together. You may need more stock after adding the vegetables.

Add sweet potato, squash and carrots. Add thai chili and lemon grass.

Bring to a boil, reduce to a simmer and cook until all of the vegetables are soft.

Add the spinach at the end and cook until wilted.

Serve over brown or basmati rice. Garnish with peanuts, cilantro and lime wedges.

Serves 6 – 10.

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Grilled Mexican Corn Salad

This summer salad makes great use of the bounty of sweet corn this time of year, and tastes great with most summer foods including grilled meat.

Ingredients:

10 ears of corn, peeled

1 red pepper, small dice
.5 cup of mayonnaise
1 lime: zest and 3 T. juice
1 lemon, .5 tsp zest and 1 T. juice
3 T olive oil
.5 tsp Dijon mustard
1 clove of garlic, pressed
1/8 tsp cayenne
4 oz. Queso Fresco cheese, small dice
4 oz Manchego cheese, small dice
.5 cup chopped Italian Parsley
.5 cup chopped Cilantro

Bring a pot of salted water to a boil. Add corn , remove from the heat and let sit covered for 5 minutes. Drain and let cool slightly.

In a bowl, whisk the mayonnaise, lime and lemon zests and juice, 1 T olive oil, mustard, cayenne. Season with salt.

Heat the grill. Brush the corn with the 2 T. of olive oil. Grill over high heat until charred on all sides. Transfer to a plate and cool. Cut the kernels from the corn.

Toss the corn with the red pepper and the sauce. Add the two cheeses, parsley and cilantro. Toss again. Season with salt and pepper.

10 – 15 servings

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