The Freshie Freshie

Now I promised myself that this blog would not solely revolve around food. I promised that to you as well, my faithful handful of readers. (It is fair, after all, to say that you are faithful after just one posting, no?) The truth of the matter is, sometimes good posts are hard to find; so before I forget the lusciousness of the recipe I just concocted, I just had to post for the enjoyment of my regular Soupies. I should also note that I don't often cook from recipes; rather I create things as I go. If I must use a recipe, it's begrudgingly so, and I usually morph to match my own tastes. Growing up in Illinois, one comes to appreciate the merits of a fine ear of corn. I spent many a summer evening on my family's screened-in porch watching fireflies and munching ear after ear. Props to my mom who taught me how to identify that perfect cob: peel back the husk and peek under the silk; if the kernels are plump and crisp, you have a champ. Sadly, since we've been in Atlanta, I've had some trouble finding the same quality of fresh corn that I was accustomed to in the Midwest. But I digress -- Atlanta, being the metropolitan city she is, offers a fine alternative at our local Trader Joe's. TJ's was one of the places I was most eager to visit upon our arrival in A-Town. As much as I love Kansas City, this was one store that KC is undoubtedly missing. $2 wine, artisan cheeses, fine coffees... a foodie's delight! Interestingly enough, they also offer a respectable selection of frozen vegetables, one of which happens to be organic corn. That corn is what made my dish tonight so perfectly fresh and crisp. So, without further adieu, I will post my recipe for a little something I like to call "Farmers Market Saute." I apologize for the absence of pictures here; my camera is on assignment in England. 8 large shrimp 1 T. olive oil 1/2 t. red pepper flakes 1/4 orange pepper, diced 1/4 red pepper, diced 1/2 vidalia onion, diced 1/2 c. frozen corn kernels 1/4 c frozen edamame (shelled, not in pod) 1/4 c. baby portabella mushrooms, sliced 1 clove garlic, minced 2 T. pine nuts 1/2 t. thyme 1/2 t. italian seasoning salt & pepper to taste Garlic Expressions salad dressing Warm olive oil in skillet with red pepper flakes & garlic. Add shrimp and season with italian seasoning, thyme, salt and pepper. Saute for 2 minutes, then add onion and diced orange and red pepper. Saute for another 2-3 minutes, then add frozen corn, edamame, pine nuts and mushrooms. Saute for another 5-7 minutes until veggies are softened, but still crunchy. Serve in a bowl and season to taste with salt & pepper; top with garlic expressions salad dressing. For those of you looking for a little more excitement in these posts, never fear! A certain group of ladies is descending on Hotlanta this weekend, and I'm sure there will be a story to tell. I know you wait with baited breath...