Recipes

Corn, Shitake Mushroom and Tomato Salsa

Friday, July 17, 2015



Courtesy:  Sidekicks Salsa


Ingredients
1 lb Shitake Mushrooms, cleaned and diced slightly larger than corn kernels
2 ears of corn (1 cup)
2 zebra tomatoes, diced
1 cup white onion, chopped
1 stalk scallions, chopped
2 tbsp jalapeno pepper, chopped
1 tbsp honey
Juice of 1 lime
Juice of 2 oranges and 1 grapefruit


Directions
In a sauce pot reduce orange and grapefruit juices (approximately 10 minutes). Heat sauté pan on high, add 1 Tbsp olive oil, cook mushrooms down approx. 3 minutes, add corn and cook additional 5 minutes. In a bowl combine all ingredients and reduction, salt and pepper to taste. Read More...



Go Back


Tags

bulgar sour cream almond milk pork nectarine Greens chiles coriander sandwich tomato corn pie beet sausage green beans bosc capers apples bell pepper Drinks prosciutto pineapple Kale chilies anchovy Dressing artichoke gouda shiitake strata casserole berry sesame maple paste spring snow peas Salsa dilly pasta bulgar wheat oats shrunken heads swiss vegetable tomato Shitake Mushrooms onion turnips plum coeur a la creme sunchokes sweet potato yogurt carrot fronds cucumber panzanella pie Spread cauliflower gorgonzola mustard greens chicken blueberry celebration olives pork chop vegetarian Leek rhubarb shallots lemon grass pepper egg noodles vinaigrette Recipes pecan Bread imam currants egg frittata cream cheese couscous strawberry shelling feta ramps Farmers' Market cilantro peppers habanero Red Onion baguette spelt cream chimmichurri almonds Tomatoes gratin Cider dijon collins meatballs eggs maple syrup crisp leeks chipotle Butternut bok choy flank beet greens green pepper sweet garlic sauce pesto beets celeriac celery hearts fennel celery root cantaloupe carrot tops scapes Cranberry Beans basil anise white beans crepes Corn shitake mint tenderloin reggiano hazelnuts fraiche tostadas verde cranberry barley muffins fritter bayeldi wasabi stuffing jam buttermilk sour scallions gin Spinach Soup watercress carrots steak knots conserve parmigiano brown sugar bruschetta jack cheese sherry parmesan gruyere kohlrabi curry bloody mary bean absinthe daisy pears strawberries beef mushrooms sandwiches pumpkin Poblano Chili cornmeal Rice wine vinegar kirsch walnut oil chili Potato Swiss Chard chimichurri Jerusalem artichoke Eggplant tomato juice vanilla wafers Side butter lettuce coeur melon spiced winter squash beer chorizo radishes radish coconut milk polenta zucchini chocolate kluski Squash dill tomatoe peach walnuts cheese thai wheat flour tuscan chili peppers fennel bulb Apple pine nuts cointreau autumn biscuits fondue mushroom bread pudding poblano Beans pudding plum tomatoes creme cockaigne remoulade turnip carrot top Vegan asparagus roasted bacon gazpacho fritters compote honey cake bbq chicken dinner salad goat Cheese buckwheat pickled blue cheese kalamata onions rouille pecans peas Tomatillos wrap caesar syrup latkes pancake arugula jack flank steak okra plums Salad Chevre yellow onion tortillas chives fennel seeds baby bok choy hickory tart heavy whipping cream slaw potatoes