Munson Farm, on the corner of Valmont and 75th in Boulder; has been one of the primer vegetable stands in Boulder County. All the produce is top quality, but it is the Peaches and Cream sweet corn that Munson's is famous for. Sadly, Bob Munson passed away recently. He was an icon in our area and I created this recipe from produce from the farm stand in his honor.
Lots of vegetables, packed full of flavor and nutrition. The recipe is generous and if you wish, cut in half. But, you know me; I love ingredients that are versatile and can be utilized in many ways OR of course FREEZE! I have included a couple recipe suggestions. The amount was used in 3 different recipes. And yes, I did freeze the batch used to stuff the portobellos. Had to drain off a little liquid, but no compromise to taste!
Ingredients:
- 2 ears Munson's Peaches and Cream corn
- 2 medium yellow zucchini squash
- 4 medium shallots
- 4 medium fresh tomatoes
- 4 garlic cloves
- olive oil
- salt and pepper
Directions:
Preheat oven to 400-degrees.
With a sharp, serrated knife, remove the corn kernels from the cob.
Spread the kernels out on a parchment lined baking sheet and brush lightly with olive oil.
Roast for about 10-12 minutes.
Remove from pan into a large bowl.
Wash and dry the zucchini squash and remove stem ends.
Grate the squash and repeat the process. Spread out on baking sheet, brush with oil olive and roast about 10- 12 minutes. Add to the bowl.
Peel the shallots and slice in large chunks and repeat the roasting process. Chop and add to the bowl.
Thickly slice the tomatoes and repeat the roasting process. Mash and add to the bowl.
Place the garlic cloves on top of a small piece of foil, adding a little olive oil. Fold up the edges to form a packet and roast for 10 minutes. Remove the garlic from their peeling, mash and add to the bowl.
Combine all the roasted vegetables; salt and pepper to taste.
recipe suggestion:
I combined 1/2 of the roasted vegetables with the protein of choice. This made two meals.
Use one pound cooked protein of choice. I used ground beef which was seasoned with one recipe of Taco Seasoning (blog: 2/21/14 (mexican label).
You may use any pasta of your choice; boiling according to package directions, reserving 1/2 of the pasta water. I used Jovial Egg Rice Noodles.
Once the noodles are cooked; drain, return to pan and add the reserved pasta water and 1/3 cup cheese of choice. I used soft goat cheese.
Add the roasted vegetables to the cooked, seasoned ground beef. Set 1/2 of this mixture aside for another meal. Makes great topping for Nachos!
Add the remaining meat/vegetable mixture to the noodles and cheese. Combine.
I served this pasta dish with fresh, chopped jalapeno peppers. Courtesy of my prep chef - Robert...
oops wrong Robert!
recipe suggestion:
Portobella mushrooms! Yum!
Use a damp paper towel to wipe off the mushrooms. Using a spoon's edge, scoop out the black gills and stem. Brush both sides lightly with olive oil.
Roast with cap side down in a 400-degree oven for 10 minutes. Allow to cool on a paper towel with gill side down.
Add 2 tablespoons cracker crumbs to the vegetables. Gluten-free folks just processor up a box of Blue Diamond rice crackers...
Fill each mushroom with the roasted vegetable mixture.
Cover the top with shredded smoked mozzarella cheese.
Top with chopped, fresh roasted green chilies.
Bake in the 400-degree oven for about 10 or so minutes till bubbly.
Ok now I have a new obsession! Fabulous!
