Recipe (Re)creation: Chard, Leek, Corn + Manchego Flatbread

This will be my last corn addition for the season- I'm just thrilled I keep finding it! This recipe is partially inspired by my favorite flatbread dish at Contigo, and partially inspired by a recipe from Smitten Kitchen.  One of my favorite things about Contigo is that they ALWAYS have a flatbread on the menu and it always has manchego cheese on it.  The fun part is, they add a new seasonal ingredient on top, so its a surprise every week.  I just got leeks and rainbow chard in my Albert & Eve delivery, so I decided to combine them (and add corn, of course).  In order to make it "weekday friendly," I cheated and used tortillas instead of making pizza dough, but it created the perfect crispy flatbread that I have been seeking. The result- OMG, this might be my favorite flatbread combination!  I know that is a bold statement, but you'll have to try it yourself to prove me wrong.  Take that as a challenge.

Serves 4

Ingredients:

• 3 leeks, stalks removed
• 1 bunch rainbow chard
• 1 ear of corn, cut off the cob
• 4 whole wheat tortillas 
• 3/4 cup freshly shaved manchego
• 1/2 cup crumbled goat cheese
• Salt & Pepper
• Olive oil

Directions:

-Preheat oven to 450 degree F.
-Cut the green stalks off the leeks, and cut the remaining white parts lengthwise.
-Next, cut those halves in 1/2 inch rounds.
-Soak leek slices in cold water to remove dirt and scoop them out onto a paper towel to dry.
-Wash and dry chard and cut into 1/2 inch ribbons.
-Heat a medium skillet over low heat and add 1 tbsp. olive oil.
-Toss in leeks and cover.  Cook, stirring occasionally, for about 10 minutes.
-Add the chard and cook until the chard is tender.
-Next, add the corn and cook for 1-2 minutes.
-Season with salt & pepper.
-Meanwhile, brush tortillas with a scant amount of olive oil and place on a baking sheet.
-Sprinkle tortillas with manchego cheese shavings.
-Spoon the corn, leek, and chard mixture on the tortillas.
-Top with crumbled goat cheese and place in the oven.
-Cook for about 10 minutes, or until the tortillas begin to brown and the cheese melts.
-Serve immediately.

*Any extra chard, leek & corn mixture makes for an excellent side dish*

Recipe Creation: Acorn Squash, Poblano, + Corn Tacos

This creation was inspired by a delivery of acorn squash in my weekly fruit and vegetable box from Albert & Eve.  I have been on a Mexican food kick, so I decided to create an acorn squash taco.  You can use any vegetables on hand and get creative with it.  I used white onions, yellow bell peppers, poblanos, jalapeños and corn to complement the roasted squash.  Top it all with a sprinkle of queso fresco and you have the perfect taco for a warm fall evening.

Serves: 3-4

Ingredients:

• 1 acorn squash, cut in 1 inch wedges
• 1 white onion, diced
• 1 yellow bell pepper, diced
• 2 ears of corn, cut off the cob
• 1 poblano pepper
• 1 jalapeno, diced
• 3 tbsp queso fresco
• Tortillas
• Olive oil
• Salt & pepper

Directions:

-Preheat the oven to 400 degrees F.
-Meanwhile, brush the squash wedges with olive oil and season with salt and pepper.
-Place squash on a baking sheet and roast for 20 minutes.
-Next, turn the stove top on medium and place the poblano pepper directly on the burner.
-Rotate the poblano until all sides are charred and the skin is blistered.
-Let the poblano cool, then pull off the skin, remove the seeds and cut the poblano in strips.
-Heat a skillet on medium heat and drizzle with olive oil.
-Sauté the onions, bell peppers, and jalapeño.
-Remove the squash from the oven, pull of the skin and cut it into 1 inch cubes.
-Put the tortillas is tin foil and place in the oven to warm.
-Add the corn and squash to the other vegetables in the skillet.
-Sauté for 1-2 minutes until all of the vegetables are tender.
-Remove the vegetables from heat and season with salt & pepper.
-Scoop the vegetable mixture into the warm tortillas and sprinkle with queso fresco.

Enjoy!

Recipe Creation: Mexican Street Corn Crostini

I have a total obsession with corn and I always have bittersweet feelings about this time of year.  As much as I love fall and winter vegetables, I know this is my last chance to get fresh corn.  Since the season is coming to an end, I figured I needed to take advantage of these last few weeks of availability.  This recipe puts the deliciousness of Mexican street corn right on a perfectly grilled slice of ciabatta.  A perfect marriage of flavors, and just in time!

Makes 12

Ingredients:

• 2 ears of corn, shucked
• 1/4 cup light sour cream
• 5 tbsp queso fresco
• Ciabatta, sliced
• Chili powder
• Olive oil
• Vegetable oil
• 3 tbsp cilantro, chopped
• 1 lime, quartered
• Salt & Pepper

Directions:

-Preheat grill to medium.

-Rub corn with vegetable oil and season with salt and pepper.

-Grill until slightly browned, but still firm.  Cut the corn off the cob in chunks.

-Meanwhile, brush ciabatta slices with olive oil and grill until toasted.

-Mix the sour cream with 3 tablespoons of queso fresco.

-Smear the mixture on each slice of grilled ciabatta.

-Top each slice with grilled corn, a pinch of chili powder and a little cilantro.

-Sprinkle with extra queso fresco, salt & pepper, and a squeeze of lime.

¡Que Rico!

Restaurant (Re)creation: Jackson Fillmore's Zucchini Carpaccio

This recipe is loosely based on an iconic salad from a little San Francisco trattoria called Jackson Fillmore.  It is one of those dishes that always stays on the menu- and for good reason.  It's simply divine.  My (re)creation is a bit different, but the essence and simplicity of the salad remain.  For my version of the dish, I used a combination of zucchini and summer squash and used a vegetable peeler to create the thin ribbons.  I also opted for toasted pine nuts instead of almonds and garnished the salad with a few leaves of fresh torn basil.  The best part about this dish is, there is no cooking involved (other than toasting the pine nuts).  You can either serve this salad warmed in a skillet or you can serve it cold and straight from the bowl.  It's a perfect addition to a lazy weeknight meal.

Serves 3-4

Ingredients:

• 2-3 zucchini or summer squash
• Slice of lemon
• Olive oil
• Shaved Pecorino
• 3 tablespoons toasted pine nuts (or almonds)
• 3 fresh basil leaves, torn

Directions:

-Wash and dry the zucchini and squash.
-Using a vegetable peeler, shave thin ribbons of the vegetables into a medium bowl.
-Squeeze a small amount of lemon over the vegetable ribbons and drizzle with olive oil.
-Season the salad with salt and pepper, and sprinkle with thick slices of Pecorino.
-Garnish with torn basil and serve immediately.

And if you're a purist, here is the original recipe from Jackson Fillmore (in video form):

~Video courtesy of Jackson Fillmore~

Jackson Fillmore

2606 Fillmore Street

San Francisco, CA

(415) 346-5288
jacksonfillmoresf.com