The singer Greta Caruso and Fanny are longtime friends who will have their first child within a month in 2022. They spent years cooking and writing professionally for recipes, so they thought it was easy enough to feed their children. But “We were shocked to discover how challenging it was,” Greta told us. To help themselves and other exhausted parents, the duo set up a weekly newsletter Green spoonwith simple, seasonal food for families.
As a fan of their newsletter, I asked Greta and Fanny if they would stand up to share their summer recipes. I especially love their problems with vegetables (more recently, Peas), they suggested putting together three dishes starring corn. “We love peak season cones for a number of reasons,” Fannie said. “It runs a range between sweet and tasty bends, crisp and creamy, and can be used in a large capacity way, and, importantly, generally appeals to every member of the family, from teethless new eaters to discerning adults.”
So! Without further ado, here are their three recipes…
Creamy corn plague
Produce 2 tablespoons of sauce and 4-8 servings of pasta
For children, boiled butter slatter ear corn provides a great distraction while the rest of the dinner is cooked. But if you’re looking for more family meals, I recommend this creamy corn pesto pasta.
1 pound of dried pasta, your choice of choice (we like the penne or ziti in this sauce, but the long shape also works well!)
Extra virgin olive oil
Seven cloves of garlic, thinly sliced
The 3 ears of the corn, shack and kernel are cut out (Why did it take us so long for this genius to discover a flat way to remove the kernel?))
1 tablespoon butter (optional)
Handfuls of fresh basil leaves (~15)
Parmesan cheese (optional)
Sea salt
Add a pot of salted water and cook the pasta to a boil as directed on the package. (The sauces are combined at about the same time that the pasta takes to cook, so once the water is turned on, you can dive into the next step.)
Add olive oil to the bottom of the pan and make the burner medium low. Add the garlic and cook for 3-4 minutes until the colour begins to turn color and produces a scent.
Add the corn immediately along with butter (if used), basil and a splash of water. Mix the ingredients and cover the pan. Cook over medium heat for about 15 minutes, stir every few minutes, and add a splash of water if the mixture starts to stick to the bread.
When ready, the corn should be light yellow and a bit soft. Scrape the contents of the bread into a blender or food processor and blink until smooth. (If you find it too thick, add 10 water.)
Just before you strain the pasta, reserve the liquid to cook in a mug. Throw the pasta with a splash of sauce and cooking liquid to thoroughly coat the noodles. Finished to taste the generous lattice (used!) of freshly torn basil, Parmesan, and salt. Enjoy immediately.
Note: If you happen to have a baby feeding, this pasta sauce can also serve as a great thick puree for new eaters. Put some aside before adding additional salt to the remaining batches.
Burnt Corn Bean Taco
Generate 6-8 tacos depending on the size
I didn’t like the burnt corn flavor or texture more, but the grill, the guy… such a production! Thankfully there is an easy way to fake it with a gas stove, five minutes, and willing to succeed. After the corn burnt, we thrust it into the Pinto Bean taco with all the fixins.
Corn ear 2, shacking
Extra virgin olive oil
1 onion, chopped
1 15 oz. Cans of Pinto Beans, tensely rinsed (or homemade of course)
2 Lime
Sea salt
6–8 Corn Tortilla
Fresh coriander (optional)
Queso Fresco or mild feta cheese, crumbled (optional)
Start by charging the corn over the stove burner (see photo). (We like the 1-2 notches that it was burned to hell, but each burns to himself). Set aside to cool. If you have an electric stove – Congratulations! You’re doing something good for the planet! – The same can be achieved by hitting the oven broiler on the max, placing the shacked ears directly under the element in the sheet pan, and rotating every few minutes until it is on all sides.
Add a glow of olive oil to the pan and change the burner to medium. Add the onion and cook until tender, about 5 minutes, then start to crisp. Add the beans, ½ lime juice and a pinch of salt. Cook over low heat for about 10 minutes, soften the beans and the flavors will marry.
When the corn is cooler, use it to cut the kernel from the cob This was a flat method.
Use tongs to warm the tortilla directly on a stove burner and assemble the taco. We love finishing it off with fresh coriander and crushed queso fresco (or feta, in a pinch!), but also delicious chopped fresh tomatoes, roasted zucchini, hot sauce, hot sauce, shredded cabbage and basically anything else you can think of. dig!
Cheap corn dinner muffins
Produce 14 muffins depending on the muffin can
This cornbread recipe is a classic twist with Greek yogurt, grated cheese and fresh corn added. We love fine milled cornmeal for these – our absolute favorite is heritage Anson Mills Fine Yellow Corn Meal – Gives a slightly more refined consistency than the typical coarse crumbs of cornbread. They are moist and tender, and warm up the perfect snacks and sides at dinner with butter.
2½ cups of fine cornmeal (you can also sift through coarse grinding cornmeal)
1½ tsp sea salt
¼ cup granulated coconut sugar
2 teaspoons of baking powder
1 tablespoon of baking soda
3 big eggs
1 cup of whole milk plain greek yogurt
1 tablespoon lemon juice
1 cup of milk in total
1 cup grated mild cheddar
Cut out 1 cup fresh corn cob and use the lay flat method that we can’t stop talking (about 2 small ears worth)
Neutral oil (to oil muffin cans)
Mix the dry ingredients (cornmeal, salt, coconut sugar, baking powder, baking soda) in a large bowl.
In a separate bowl, mix the eggs and yogurt. Add the lemon juice to the milk, sit for 2-3 minutes, then add to the yogurt egg mixture, whisk vigorously and mix. Add the cheese and corn to the wet ingredients and stir.
Add wet ingredients, dry and mix well.
Place approximately ¼ cup batter in each greased muffin cup and place in a preheated oven for about 18 minutes until golden brown. The inserted knife should come out pretty neatly. enjoy!
Thank you, Fanny and Greta! We love it Green spoon. xo
PS 5 things related to corn, tomato, or both and three iconic summer desserts.
Source: Cup of Jo – cupofjo.com
