CORN WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.
TOMATOES WITH GREEN GODDESS DRESSING
Provided by Ellie Krieger
Categories side-dish
Time 10m
Yield 4 servings, serving size: 1 1/2 cups
Number Of Ingredients 2
Steps:
- Core, then cut the tomatoes into wedges and put them into a large bowl. Toss with the dressing and serve.
Nutrition Facts : Calories 80, Fat 2 grams, Cholesterol 1 milligrams, Sodium 200 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 4 grams
CORN AND TOMATO PANCAKES WITH GREEN GODDESS DRESSING
These savory pancakes highlight the best of summer produce by including ripe tomatoes and freshly cut corn into the batter. A tangy green goddess dressing speckled with fresh herbs finishes the dish -- it's perfect for a light summer lunch with a glass of iced tea.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings (12 pancakes)
Number Of Ingredients 22
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Place the chopped tomatoes on paper towels, pressing gently to remove as much excess liquid as possible, then place the tomatoes in a bowl. Shear off the corn kernels with a sharp knife (you should have about 1 cup) and stir into the tomatoes.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, salt, pepper and baking soda together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients and stir until they are just combined (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Meanwhile, make the dressing: Put the mayonnaise, sour cream, 1/4 cup parsley, 1/4 cup chives, lemon juice, 1 tablespoon basil, anchovy paste, salt and pepper into the bowl of food processor and pulse, scraping the sides with a rubber spatula as needed, until the herbs are chopped and the dressing is thoroughly combined. Pour into a serving bowl and set aside.
- Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make another pancake. Sprinkle 2 tablespoons of the corn and tomato mixture over each pancake, then sprinkle each with about 1/4 teaspoon cornmeal. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 1 minute 30 seconds. Flip the pancakes with a spatula and cook until the vegetables begin to brown in spots and the batter is cooked through on the second side, about 1 minute 30 seconds more.
- Transfer the pancakes, vegetable side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, corn and tomato mixture and cornmeal to make more pancakes.
- When ready to serve, place 3 pancakes on each plate. Drizzle with the Green Goddess Dressing and top each serving with some of the whole herbs and chive batons.
GREEN PANCAKE
Steps:
- In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
- Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!
SPRING GODDESS SALAD
Provided by Sunny Anderson
Categories side-dish
Time 10m
Yield 4 servings, plus extra dressing
Number Of Ingredients 10
Steps:
- In a large bowl combine onion slices and romaine. Set aside.
- In a food processor, combine all the dressing ingredients and puree until smooth. Adjust seasoning, to taste. Pour half of the dressing over salad and toss. Refrigerate remaining dressing.
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