Quick Combos: Corn, Peaches, Winter Squash, Lettuce, Okra
This week’s quick recipes include charred corn with tomato and avocado, spicy peach salsa, hearty stuffed winter squash, cool lettuce wraps, and oven-roasted carmelized okra. Enjoy!
“No one was born a great cook. One learns by doing.” -Julia Child, My Life in France.
Char husked ears of corn in a dry skillet, shave the kernels and toss with chopped tomato and avocado. Drizzle with balsamic vinegar and olive oil and serve.
Make a quick peach salsa with diced peaches, minced jalapeños, red onion and a squeeze of lime juice. Serve with grilled chicken and warm tortillas.
Cut winter squash in half lengthwise, scoop out the seeds and fill cavity with a mixture of cooked whole grain, ground meat, chopped tomato, onions, and garlic. Bake at 350 for about 50 minutes until squash is tender and filling is cooked through.
Make lettuce wraps: combine leftover cooked meat with brown rice and season with soy, ginger, 1 t honey, and minced garlic chives. Wrap in lettuce leaves.
Try oven-roasted okra: slice pods crosswise and toss with salt, pepper, a drizzle of olive oil and a pinch of sugar. Spread on a baking sheet and roast at 400 for 10-12 minutes, stirring occasionally, until lightly caramelized and tender.