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Roasted Green Bean Salad and Creamed Corn with Poblanos
Submitted by dinnerwasdelicious
Our Plated MysteryBox was full of beautiful Late-Summer produce. Everything from Apples to Zucchini. We wanted to make a dish that celebrate the beauty of these perfect veggies and put together two side-dishes that celebrated the best parts of our faves: Sweet Corn and Green Beans.
Even though we are carnivores through-and-through: we kept things vegan. Where’s no better way to highlight the essence of a vegetable than staying plant-based. Without the (amazing) flavor meat and dairy bring to your cooking, you can’t just throw some bacon on it to make your meal delicious. You have to unlock what is inherently delicious about what you’re eating.
We did this by roasting and making a stock. It’s pretty obvious that roasting brings out toast-y caramelized flavors in you food but it also remove water. This concentrates the goodness that’s already there, giving you more bang for your culinary buck. We roasted the green beans to add that crunchy, nutty flavor to the salad. For the sweet corn, we extracted as much of its natural flavor and sweetness by simmering the corncobs in water, making a stock. We were amazed at how much intense flavor the corncobs held— and how dang tasty the stock ended up. We’re never throwing corn cobs away ever again. Next time, we’re thinking risotto.
Roasted Green Bean Salad
2 lbs Green Beans— washed with the ends snapped
3 tbsp + 1 tsp Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp Grainy Dijon Mustard
1 tbsp Honey — we know that some vegans don’t eat honey (swap for a pinch of Brown Sugar or ½ tbsp Agave), but beekeepers (like our fave:
are an important part of keeping dwindling pollinator communities vibrant and healthy.
1 small Clove Garlic— grated or otherwise smashed to oblivion.
Pinch of Salt
Tons of Black Pepper
Preheat your oven to 475°. Toss the Green Beans with 1 tsp Olive Oil and arrange in a single layer on a cookie sheet. Roast until GBD, about 15 minutes.
Whisk together the remaining ingredients to form a thick, mustardy vinaigrette. Toss with the Green Beans. You can serve still warm, or chill things down in the fridge for a few hours before digging in.
Creamed Corn with Poblanos
6 large ears of Sweet Corn
1 gal Water
1 Poblano Pepper— roasted, seeded, and finely diced
⅓ Red Onion— finely diced
3 tbsp Olive Oil
3 tbsp of Parsley (or Cilantro, if it doesn’t taste like dish soap armpits to you!)
Salt and Black Pepper, to taste
Cut the Corn from its Cob, place in a large bowl and set aside. Break the Cobs in half and place in a large stock pot. Cover with 1 gallon of Water— or until the Cobs are covered by about an inch. Heat until almost boiling over high heat, and drop the the temperature down very low to keep the Cobs hardly simmering. Let the Cobs hang out like this until the water is reduced by half— about an hour and a half.
Remove the Cobs from the pot, and reduce the Corn Stock down to about four cups of liquid over very low heat. This takes a while but it’s
so worth it.
Once the Corn Stock has reduced down to about four cups of liquid, preheat your oven to add 2 cups of the Corn and puree, using a stick or counter-top blender). Combine with the Olive Oil, Poblano Pepper, Red Onion, and remaining Sweet Corn. Season with Salt and Pepper. Simmer until the Red Onion becomes tender and the Corn becomes thick and creamy.
Once the Corn Stock has reduced down to about four cups of liquid, preheat your oven to add 2 cups of the Corn and puree, using a stick or counter-top blender). Combine with the Olive Oil, Poblano Pepper, Red Onion, and remaining Sweet Corn. Season with Salt and Pepper. Simmer until the Red Onion becomes tender and the Corn becomes thick and creamy. Serve piping hot, with a sprinkle of Parsley or Cilantro on top.