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<\/p>\nWhat\u2019s old is new again \u2013 what with the uber popularity of Kale, Brussel Sprouts and Rutabagas.\u00a0 In years past, Moms could not bribe the kids to eat these veggies.<\/p>\n
A good example of an old but new veggie, is the gorgeous Lacinato Kale —- so beloved in Italy in slow cooked soups \u2013 now branded at the grocery store as \u201cDinosaur\u201d Kale \u2013 hey, the kids will love it!<\/p>\n
Also new on the veggie horizon, are vegetable mash ups \u2013 Kallettes (KALE-etts) which is a cross between brussel sprouts and kale. Or Broccolini which is a hybrid of broccoli and gai lan (Chinese broccoli), and the gorgeous Romanesco aka broccoflower \u2013 a lime green vegetable that takes the best of broccoli and cauliflower and marries them together in a blissful union.<\/p>\n
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Best of all, lots of veggies are showing up as the star on menus and not just as a side anymore! Like charred rainbow carrots with sumac or street corn in a myriad of variations like my recipe for Grilled Mexican Street Corn Picks<\/strong> \u2013 perfect to serve as a fun summer appetizer or easy side dish. -Kathy<\/p>\n Grilled Mexican Street Corn Picks Makes: 12 \u2013 16 pieces<\/p>\n 4 ears of fresh corn Pre-heat a grill on medium-high heat. Soak skewers in water.<\/p>\n Husk the corn, then using a serrated knife, cut each ear into 3 \u2013 4 pieces depending on size. Meanwhile, zest the lime into a small bowl, then cut the lime in wedges and set aside. Whisk in the chili powder, mayonnaise, and garlic. In a separate bowl, mix the cheese and cilantro.<\/p>\n Grill the corn, turning as needed until lightly charred and cooked through, about 5 \u2013 6 minutes depending on your grill.<\/p>\n Remove from the grill and insert a wooden pick into each piece of corn. Spread each piece of corn with some of the mayo mixture to lightly coat \u2013 then roll in the cheese mixture, placing finished corn on a platter as you go. Squeeze the reserved lime over the corn and serve immediately.<\/p>\n Recipe by Kathy Casey Food Studios\u00ae<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" What\u2019s old is new again \u2013 what with the uber popularity of Kale, Brussel Sprouts and Rutabagas.\u00a0 In years past, Moms could not bribe the kids to eat these veggies. A good example of an old but new veggie, is the gorgeous Lacinato Kale —- so beloved in Italy in slow cooked soups \u2013 now […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
\n<\/strong>Appetizer size, these make for a tasty line up for any grilling party. You can also make this recipe with whole ears of corn to serve as a side or cut the corn off the cobb. For \u201cchili-heads\u201d offer an assortment of hot sauces served on the side. For a unique presentation, skewer corn with cocktail forks after grilling.<\/p>\n
\n1 lime
\n1\/4 tsp. cayenne pepper
\n1\/3 cup mayonnaise
\n2 tsp. minced fresh garlic
\n1\/2 cup crumbled cotija cheese
\n1\/4 cup finely chopped fresh cilantro
\n12 \u2013 16 short sturdy wooden picks<\/p>\n