Coconut-Creamed Corn & Grains

Ingredients
2 ears of corn, husked
1 tbsp. extra-virgin olive oil
½ serrano chile or jalapeño, thinly sliced
1 ½" piece fresh ginger, peeled, sliced into matchsticks
2 garlic cloves, thinly sliced
1 scallion, thinly sliced, plus more for serving
¼ tsp. ground turmeric
½ c. cooked grains, such as freekeh, farro, or quinoa
½ c. unsweetened coconut milk, plus more for serving
Kosher salt
2 tbsp. store-bought crispy onions
Lime wedges, for serving

Directions
Cut kernels from corn; set aside. 

Heat oil in a large non-stick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have melded, about 3 minutes.

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Serves 2. 

Thai-Inspired Squash & Peanut Soup with Lime & Cilantro

Ingredients
2 lbs. butternut squash, peeled and cubed
1 c. vegetable stock
salt and fresh ground black pepper, to taste
2 tsp. olive oil
1 onion, finely chopped
2 tsp. garlic, minced
1 tsp. ginger root, minced or grated
1 red bell pepper, seeded and finely chopped
1-14 oz. can coconut milk
2 tbsp. Thai red curry paste
1/2 c. natural peanut butter
1 tbsp. brown sugar
2 tsp. soy sauce
2 tbsp. lime juice
1/3 c. cilantro, finely chopped
cilantro and peanuts, for garnish
Sriracha sauce, for serving

Directions
Peel the butternut squash and cut into cubes. Put the squash cubes and vegetable stock into the slow cooker, season squash generously with salt and freshly ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily. When it's soft, use an immersion blender or potato masher to puree the squash.

Heat the oil in a large non-stick frying pan, add onion and saute until well-browned, about 8 minutes. Add the minced garlic, minced ginger, and diced red bell pepper and saute about a minute more. Then add the coconut milk, Thai red curry paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk.  Add the brown sugar and soy sauce.

Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for one hour more. Stir in the chopped cilantro and lime juice and cook about 15 minutes more. Serve hot, garnished with more chopped cilantro and chopped peanuts if desired. If you'd like more heat, shake in a little Sriracha Sauce.

Serves 4 to 6.

Chipotle Sweet Potato & Brown Rice Egg Skillet

Ingredients
1/2 tbsp. olive oil
1/4 red onion, chopped
2 tbsp. poblano pepper, minced
2 medium sweet potato, shredded
1/2 to 1 tsp. chipotle powder and water
Juice from one lime, freshly squeezed
1/2 c. brown rice, COOKED
3 tbsp. cilantro, chopped and divided
2 eggs
1 avocado
2 to 3 tbsp. cojita cheese, crumbled

Directions
In a cast iron skillet, heat olive oil over medium low heat. Add onion and peppers, cooking for 5 to 6 minutes. Stir in shredded sweet potatoes, lime juice, and two tablespoons of water. Cover and let cook for 4 to 5 minutes, just until sweet potatoes are becoming soft. (Sky actually browned the sweet potatoes in advance a bit). Stir in the cooked brown rice and cilantro. Make a well in the center of the pan and crack both eggs. Cover, and reduce the heat to low, cooking eggs until desired firmness, about 7 to 12 minutes. Serve with wedges of avocado, a sprinkle of cojita, and cilantro. Serves 1 to 2.

Magic Mojitos

A tremendous accompaniment to Bergie's Ganked Guacamole, these mojitos will quench your thirst and have you back at the bar for more.

Ingredients*
3 fresh mint sprigs
2 tsp. sugar
3 tbsp. fresh lime juice
1.5 oz. light rum
club soda & ice

Directions
Crush part of the mint with a fork in a tall glass, to coat the inside. Add sugar and lime juice and stir thoroughly. Top with ice, add rum and mix. Top with chilled club soda or seltzer. Add a slice of lime and a mint sprig to serve.

*Mojitos are very time consuming to make. I recommend multiplying the recipe and premixing sugar, lime juice and rum.