Green Coconut Curry with Zucchini Noodles and Tofu

1 cup coconut milk
3 tablespoons green curry paste
1 small yellow onion, chopped
1 red bell pepper, chopped
4 ounces green beans, halved crosswise (about 1 cup)
4 ounces snap peas (about 1¼ cups), trimmed
1/2 teaspoon kosher salt
3/4 cup vegetable stock
8 ounces extra-firm tofu, cut into ½-inch cubes
12 ounces (4 cups) spiralized zucchini
2 tablespoons tamari
1 teaspoon honey
Thinly sliced basil leaves and lime wedges, to serve
 
Place coconut milk and 3/4 cup water in a large saucepan set over medium heat. Add curry paste and whisk to combine. Bring to a simmer; add onion, pepper, green beans, snap peas, and salt; toss to coat. Add the stock and bring to a boil; reduce heat and simmer until vegetables are tender but still retain some bite, 5 to 6 minutes. Add tofu and zucchini noodles and cook until crisp tender, 2 to 3 minutes more. Stir in tamari and honey.
 
Serve topped with fresh basil and lime wedges.
 
Serves 2-4.
 
From Real Simple
 
Note: Can substitute other vegetables – mushrooms, broccoli, etc.

Cherry Custard Tart

1 stick unsalted butter
1 cup sugar
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 cups pitted fresh cherries
2 eggs
2 cups half-and-half or whole milk

11-inch tart pan with removable bottom, or regular round tart pan

Heat oven to 375 F.

Cream the butter and sugar.  Sift together the flour, salt, cinnamon, and baking powder.  Add to the butter and sugar mixture and mix briefly.  The mixture should be crumbly but moist enough to hold together when pressed.  Set aside 1/4 cup and press remaining dough into a tart pan, making sure the sides are strong and even.

Add cherries, spreading evenly over the bottom.  Sprinkle on the reserved 1/4 cup of dough mixture.  Place tart pan on a baking sheet and slide into the oven.  Bake for 15 minutes.

Meanwhile, whisk the eggs in a bowl, then add the half-and-half and whisk until combined.  After 15 minutes, open the oven door and pull the baking sheet half way out of the oven.  Carefully and quickly, pour the custard mixture over the tart and carefully push the baking sheet back in, then close the oven door.  Bake another 25 minutes, until the crust is deep gold and the custard is set and beginning to brown.

Remove tart from oven and let cool slightly.  Remove the tart ring if using a pan with a removable bottom.  Let cool completely before sliding tart off the bottom of the pan.  Serve at room temperature or slightly chilled.

 From TheKitchn

Chocoflan (Layered Chocolate and Flan Cake)

For the caramel:

1/2 cup (85 grams) granulated sugar

For the flan:

1 can (12 ounces) evaporated milk

1 can (14 ounces) condensed milk

8 ounces cream cheese

4 large eggs

1 tablespoon vanilla extract

For the chocolate cake:

3 large eggs

1 cup (200 grams) granulated sugar

1/2 cup milk

1/2 cup canola oil

2/3 cup (85 grams) all purpose flour, sifted

1/4 cup (25 grams) cocoa powder

1 teaspoon baking powder

2 teaspoons vanilla extract

1 pinch of sea salt

Make the caramel:

Have a 10-inch round cake pan at the ready. In a saucepan, combine the sugar and 1 tablespoon of water over medium heat.  Stir constantly until the color starts to change to a dark-brown caramel color.  Carefully drop the caramel into the cake pan.  You might need to spread the caramel all over the pan.  Set aside.

Make the flan:

Put all of the ingredients in a blender.  Lightly blend in pulses for about 1 minute until the ingredients are combined.  Slowly pour the flan mixture into the caramel-lined cake pan.

Make the chocolate cake:

Heat the oven to 300 F.  

Put the eggs and sugar in a mixing bowl.  With a hand mixer or stand mixer, beat until evenly mixed.  Add the milk and oil and keep mixing until thickened.  Lower the mixer's speed to the lowest setting and gently drop in the flour, cocoa powder, baking powder, and lastly, the vanilla and sea salt.  Stop mixing as soon as the flour is mixed in (small clumps are okay).

Drop the cake batter into the cake pan on top of the flan mixture.  Make sure that it is evenly distributed, using a spatula to create an even layer of chocolate cake batter.

Fill a roasting pan  or larger cake pan with water and gently place the cake pan in it.  Carefully transfer to the oven and bake for an hour or until a fork inserted into the cake comes out clean.

Remove the cake from the oven and hot-water bath, and let cool to room temperature.  Place the chocoflan in the refrigerator and wait until it is completely cold to slice and eat.'

Serves 12.

From Oaxaca by Bricia Lopez

Creamy Corn, Zucchini, and Bacon Chowder

4 strips bacon, chopped
2 tablespoons salted butter
1 yellow onion, chopped
1-2 medium zucchini or yellow squash, chopped (about 2 cups chopped)
5 cups yellow corn kernels (from about 4 ears corn)
2 cloves garlic, chopped
2 tablespoons fresh thyme
1/2 teaspoon smoked paprika
2 medium russet potatoes, peeled and chopped (about 2 cups chopped)
Kosher salt and black pepper
4 cups low sodium chicken broth
1 cup whole milk or heavy cream
1 tablespoon honey
1 cup shredded cheddar cheese
2 tablespoons chopped chives
 
In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.
 
To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, and paprika. Cook another 2 minutes. Add the potatoes and broth. Cover and bring the soup to a boil.  Reduce heat and simmer 10-15 minutes, until the potato is soft.
 
Transfer half of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
 
Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most, such as basil, thyme and oregano.
 
Serves 6.
 
From Half-Baked Harvest blog, with minor changes

Corn and Chicken Enchiladas

1 pound boneless chicken thighs, breasts, or tenders
2 tablespoons extra virgin olive oil
Kosher salt and black pepper
3 ears corn
1 bell or poblano pepper
1 yellow onion, quartered
2 whole garlic cloves, peeled
2 1/2 cups salsa or salsa verde
1/2 cup fresh cilantro, chopped, plus more for serving
10-12 corn or flour tortillas
1 cup shredded cheddar cheese
Avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
 
Heat the oven to 400 F.
 
If using chicken thighs or large chicken breasts, cut them into smaller pieces for faster cooking.  On a baking sheet, toss the chicken with 1 tablespoon olive oil and a pinch each of salt and pepper. Arrange the corn, pepper, onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 15 minutes, until the chicken is cooked through. Remove the chicken from the baking sheet. Switch the oven to broil. Broil the vegetables until lightly charred, 1-2 minutes. Watch closely, then remove everything from the oven.
 
Shred the chicken with two forks. Remove the corn kernels from the cob, de-seed the pepper and cut into slices, and chop the onions and garlic.  Toss with 1/2 cup salsa, 1/2 cup cheese, and the cilantro.
 
Pour 1 cup of the salsa onto the bottom of a 9x13 inch baking dish. Spoon the chicken mixture down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa over top of the enchiladas. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
 
Serves 6.
 
From Half-Baked Harvest blog (as “Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas”) with minor changes