Vin Cotto and Sesame Feta
Serves 4
A lighter alternative to the more commonly found mayonnaise-dressed slaws.
Serves 4–6
1 small head green cabbage
2 medium carrots
1 bunch radish
½ cup fresh lime juice
¼ cup plus 2 tablespoons distilled white vinegar
1 tablespoon kosher salt
1 teaspoon sugar
3 tablespoons olive oil
Remove outer leaves of cabbage, core and slice the rest thinly. Shred the carrots on a box grater, using the large holes. Slice radishes into thin rounds then slice into small strips.
Stir together the lime juice, vinegar, salt and sugar in a bowl until salt and sugar dissolve. Whisk in oil. Combine
This is one of the best and simplest ways to prepare zucchini and turn it into something special.
Serves 6
6 baby or about 3 medium-sized green zucchini
½ teaspoon kosher salt
1–2 tablespoons good olive oil (for sautéing)
For the gremolata:
4 tablespoons mint leaves, chopped
3 tablespoons cilantro leaves, chopped
1 garlic clove, peeled and crushed
Zest of one lemon
4–5 tablespoons good olive oil
½ cup panko or homemade breadcrumbs (you want large crumbs with a good texture)
Freshly ground black pepper
Kosher salt
Preheat oven to 375°.
Make the gremolata by tossing chopped mint, cilantro, garlic,
Grilled Corn, Mexican Aioli, Lime & Queso Fresco
Serves 6
6 fresh ears of corn, husks on
½ cup Mexican crema (substitute a mixture of half mayonnaise and half sour cream if you can’t find crema)
2½ tablespoons ancho or guajillo chile powder
1 cup queso fresco or other grated cheese like Romano or
Parmigiano
1 lime, cut into wedges
Preheat grill to medium. While the grill is heating up, mix the crema and chile powder in a small bowl and set aside. Crumble the queso fresco onto a large dinner plate or other flat surface and set aside.
Place
