Portobello Burgers, Tabbouleh and Mexican-Style Grilled Corn
I’m like a child learning to cook for the first time, running into the arms of fresh ingredients after a month away from the kitchen. Time to fire up the grill. Luckily, my father-in-law could help us with that task tonight. I’m a grilling amateur but plan to buy a charcoal chimney starter as soon as I get home and still make use of that $5 used Weber Grill. Lighter fluid scares me.
But on to the meal. A recipe from the NYC-based foodie site Serious Eats inspired the main course. And no, the portobellos and avocado sauce weren’t local. But the bright-red Hanover tomatoes (that meant local tomato growing up) were.
The new Edible Blue Ridge publication caught my eye this week in Charlottesville. It’s Mexican-Style Grilled Corn recipe provided the perfect way to prepare fresh from the farmers’ market silver sweet corn. If you don’t have queso blanco, just use parmesan.
Chances are you’ve run across one of these colorful Edible Communities magazines, featuring delicious photos, earnest features and recipes that promote local farms and foods. In this network are now more than 30 “Edible” publications in cities and regions across the country. Anyone can start up a publication as a franchise, if you pay them for the name and some editorial support. Edible Cheseapeake emerged during my time in Baltimore. And Edible Portland cheerily covers Oregon’s expansive food scene.
Then tabbouleh provided the perfect side dish to round out the meal. It’s a salad that’s hard to screw up. We threw together soaked bulgur wheat, chopped tomatoes and cukes, chopped parsley and mint from the garden, lemon juice, garlic and olive oil. Simple. Yet what could be better?