Along with the fajitas, I decided to make a homemade salsa. I have made a homemade pico de gallo before, which I find fresher and tastier than any canned salsa, but with the abundance of corn in my baskets these past few weeks, I thought I’d try a corn salsa. There is lots of corn at local farmers’ markets right now, or you could always use canned for a taste of summer all year long!
The corn silks are removed, then the husks and folded back around the ears. The re-wrapped corn goes into the oven for 30 minutes at 350 to roast. After the kernels are sliced off, they’re combined with diced red pepper, diced onion, some diced Hungarian hot wax pepper, cilantro and cumin. To add a little protein, I also added black beans, but you could leave them out or substitute your preferred bean.
My awesome cousin Anna heard my pleas for more zucchini recipes and sent along a whole bunch! As I’ve mentioned, I love trying recipes that use more than one of my weekly ingredients, so of course this was the first recipe I tried.
This is a lasagna where the layers are a pureed mix of sautéed corn and cream, no-boil lasagna noodles, and a mix of onions, zucchini and poblano peppers, all topped with Oaxaca cheese. My neighborhood grocery store carries Oaxaca cheese, but if you can’t find it, the recipe suggest substituting mozzarella.
The original recipe says to use an 11×8 baking dish. Naturally, I only had a 11×7 or a 9×13. I sized up, but in hindsight, I should have sized down. The bigger dish meant that the veggies didn’t fully cover the noodles, so they didn’t get soft on the top layer.
You can see from this photo that I didn’t have enough veggies to cover the top, so the noodles got a little crispy. Nothing some time in the fridge as leftovers won’t fix! However, this meant that I avoided broiling the lasagna to crisp the cheese, since I didn’t want to burn the exposed noodles.
This week’s basket was quite a haul. I’ll start posting quantities so you can get a better idea of just how much this is.
Back row: Blueberry jam (8 oz), blueberries (1 pint), green kale, bulls blood beets, red leaf lettuce, 8-ball zucchini (6).
Front row: Peaches (5), green bell peppers (4), heirloom tomatoes (2), bicolor sweet corn (6 ears), gold zucchini (2), and an asian cucumber (although it really looks like a regular cucumber to me, especially when compared to the bumpy, curved one I got last week).