{"id":4157,"date":"2012-07-19T13:22:27","date_gmt":"2012-07-19T19:22:27","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=4157"},"modified":"2013-08-07T18:40:18","modified_gmt":"2013-08-07T18:40:18","slug":"the-possibilities-are-endless","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/c\/the-possibilities-are-endless\/","title":{"rendered":"The Possibilities are Endless!!!"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>I picked up my CSA bag today.\u00a0 Oh man\u2014does it all look good.\u00a0 It\u2019s like going into a material or craft store.\u00a0 My mind went wild with what I could make!\u00a0 I received corn, cucumbers, onions and tomatoes.\u00a0 Fresh corn on the cob sounds great, and then I will use the rest for corn fritters.<\/p>\n<p>Ripe tomatoes\u2014that\u2019s like finding the Holy Grail of summer!\u00a0 Hmm\u2026sliced on sandwiches, and tomato bread salad for sure.\u00a0 All my favorites!\u00a0 There are millions of ideas out now on what to do with fresh produce!\u00a0 You can\u2019t go very far in the press, magazines, emails, or TV without seeing great ideas.\u00a0 I find a lot of my ideas from Pinterest and the Food Network.\u00a0 About.com has some great ideas too!\u00a0 There seem to be a lot of talented cooks out there!\u00a0 Wherever you find your recipes\u2014give fresh produce a try now.\u00a0 The snow will be here before we know it.\u00a0 After this many 100 degree days\u2014bring it on!!!!!<\/p>\n<p>Panzanella (Tuscan Bread and Tomato Salad)<\/p>\n<p>Serves: 4 servings<\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>4 large vine ripened tomatoes, cut into large cubes or wedges<\/li>\n<li>1\/2 pound stale country-style <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/italian-bread\/index.html\">Italian bread<\/a>, crusts removed and cubed (about 8 cups)<\/li>\n<li>1 1\/4 cups thinly sliced red onions<\/li>\n<li>2 teaspoons minced garlic<\/li>\n<li>1\/4 cup <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/vinegar\/index.html\">red wine vinegar<\/a><\/li>\n<li>1\/2 cup Italian <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/olive-oil\/index.html\">extra-virgin olive oil<\/a><\/li>\n<li>1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<\/ul>\n<p>Directions<\/p>\n<p>In a large bowl, combine the tomatoes, bread, and onions.<\/p>\n<p>In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.<\/p>\n<p>Copyright 2012 Television Food Network G.P.<br \/>\nAll Rights Reserved<\/p>\n<p><a href=\"http:\/\/www.nutritionknowhow.org\/blog\/wp-content\/uploads\/2009\/01\/corn.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5635\" alt=\"corn\" src=\"http:\/\/www.nutritionknowhow.org\/blog\/wp-content\/uploads\/2009\/01\/corn.jpg\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p>Corn Fritters<\/p>\n<p>By <a href=\"http:\/\/localfoods.about.com\/bio\/Molly-Watson-37414.htm\">Molly Watson<\/a>, About.com Guide<\/p>\n<p>These easy Corn Fritters are sweet and delicate &#8211; a great way to use sweet corn once you&#8217;ve eaten your fill of corn on the cob. Serve with a spicy <a href=\"http:\/\/localfoods.about.com\/od\/condiments\/qt\/salsafresca.htm\">Salsa Fresca<\/a> or <a href=\"http:\/\/localfoods.about.com\/od\/condiments\/r\/cilantromintchutney.htm\">Cilantro Mint Chutney<\/a> (as pictured here) or other kicky sauce to highlight their sweetness.<\/p>\n<p>Feel free to double this recipe, for more fritter fun.<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>4 ears sweet corn or 2 cups corn kernels<\/li>\n<li>1 egg<\/li>\n<li>2 Tbsp. flour<\/li>\n<li>1\/4 tsp. salt<\/li>\n<li>Vegetable or canola oil for frying<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ol>\n<li><a href=\"http:\/\/localfoods.about.com\/od\/summer\/qt\/CornKernels.htm\">Cut corn kernels from cob<\/a> into a large bowl. (Note: For a creamier fritter, cut kernels off 2 cobs and use a large-hole grater to grate the kernels off the other 2 cobs.)<\/li>\n<li>Add the egg and beat it with a fork. Combine corn and egg. Sprinkle mixture with flour and salt and stir to combine thoroughly. Cover and chill for 30 minutes.<\/li>\n<li>Heat a generous layer of oil (about 1\/4 inch deep) in a large frying pan or pot over medium-high heat to 350 &#8211; 375. A bit of batter dropped into the pan should sizzle immediately.<\/li>\n<li>Put generous spoonfuls of batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in the pan at a time. Cook until fritters are browned on one side, flip, and cook until they are brown on both sides. Transfer fritters to a paper towel-lined plate to drain and repeat with remaining batter. Serve immediately.<\/li>\n<\/ol>\n<p>Makes about 8 Corn Fritters.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; I picked up my CSA bag today.\u00a0 Oh man\u2014does it all look good.\u00a0 It\u2019s like going into a material or craft store.\u00a0 My mind went wild with what I could make!\u00a0 I received corn, cucumbers, onions and tomatoes.\u00a0 Fresh corn on the cob sounds great, and then I will use the rest for corn fritters. Ripe tomatoes\u2014that\u2019s like finding&nbsp;<a href=\"https:\/\/nutritionknowhow.org\/blog\/c\/the-possibilities-are-endless\/\" class=\"read-more\">Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":6717,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[55],"tags":[627,784,630,564],"class_list":["post-4157","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c","tag-corn","tag-fritters","tag-salad","tag-tomatoes","cat-55-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2012\/07\/CSA-June-2012-023.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4157"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=4157"}],"version-history":[{"count":7,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4157\/revisions"}],"predecessor-version":[{"id":7593,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4157\/revisions\/7593"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/6717"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=4157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=4157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=4157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}