I spent 8 hours of my Saturday roasting like a chicken at my son’s soccer tournament. It was a nice day but if you are rooted in one spot just watching a game, the sun will get ya! We are a mile closer to the sun and let me tell you, you can feel its burn. Some of the more organised and seasoned parents had all kinds of fancy schmancy sports umbrellas and such, but we were neither organised nor are we that seasoned (we’re still fairly new to the kids soccer thing)
We sought out the free shade that came from other people’s umbrellas and some itty bitty trees. Unfortunately, after 8 hours of cheering our son’s team, waiting in between games and boiling in our skins, we didn’t have much to show for it. His team is a new team and these guys haven’t played together except for 5 practice sessions and it showed in the results. In their defence, the poor guys were also running up and down a huge field in the blaring sunshine.
The highlight of the event ended up being my husband scoring two free pizzeria pizzas to take home. The tournament was giving out free slices of pizza to all the players and parents and they ordered too many. When my husband went up to get a couple slices of pizza, they gave him a whole pizza. He went back again to see if they had any hot slices, and they handed him another box! Score! I didn’t have to cook dinner! All in all it was a good day, I guess, even though we didn’t win. At least they learned to play together and learn team work (I’m a bit competitive though and had to bite my tongue)
Now, I’m home cooling off and watching the Broncos preseason game, unfortunately they aren’t faring any better than my son’s team. Let me just write this day off and talk about something else.
Around this time, near late summer, you begin to see all the wonderful summer produce. Farmers markets, stands and even produce departments are heaving with fresh, summer goodies like corn, peaches, berries, and figs. Colorado is known for it’s Palisade peaches and Olathe corn. The peaches suffered this year because of the cold temperatures and frost we were experiencing even in June. The peaches are not as plentiful this year and what we have is a bit pricey too. They are however, still absolutely delicious; so juicy and sweet that you have to stand over a sink to bite into one.
I am sure everyone has come across the familiar, smoky aroma of roasting chillies floating around outside grocery stores and farmers markets with Hatch chillies being the most famous. Around the blogosphere, recipes are popping up using these Hatch chillies in all manner of ways.
My local farm stand, with their amazing fresh, organic produce and especially corn, inspired my recipe. If you are in the Denver-Boulder area, check out Isabelle Farm in Lafayette, they are awesome people who work really hard and offer amazing organic produce. They were roasting chillies too, not Hatch chillies though but something more local and grown in the fields behind them. I got some roasted poblano peppers and field fresh corn.
Of course, you can use any roasted chillies that you’d like. I used poblano peppers and they were nice and spicy and added a nice kick to the salsa. This roasted green chilli, corn and black bean salsa is all about the corn and the roasted chillies. There is nothing like fresh summer corn straight from the field; juicy, sweet, crisp and bright golden.
This was a spur of the moment dish and it turned out so well, I wanted to share it and also because roasted chillies and corn are in season right now. No fancy photos today, just my dinner from the other night.
Our main dish was roasted chillies and cheese quesadillas, and my, were they good. Those roasted chillies; I finally understand the hype.
Serves: 6-8 serving for salsa
- 6 ears organic corn, remove the corn kernels
- 115oz/425g tin organic black beans, rinsed
- 2 roasted poblano chillies, chopped small dice (depends on how spicy you want it)
- 1 small red onion, chopped small dice
- ½ large red bell pepper, small dice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic, minced
- 2 teaspoon oil
- 1 lime, juiced
- handful cilantro/coriander, chopped
- 16-20 whole wheat tortillas
- 16 oz/454g shredded cheese, I used MontereyJack/ Colby mix
- 1-2 roasted green chillies
- ¼ cup oil (olive oil, avocado, coconut)
- In a large fry pan or skillet, heat the oil on medium heat.
- Add the garlic and cook for a minute.
- Add the corn and toss around until just cooked, but still crisp, about 5-7 minutes.
- Add the cumin and paprika and cook for a minute or two.
- Remove from the heat and into a large bowl.
- Allow to cool down.
- When the corn is almost all the way cool, add the rinsed black beans, red onion, red bell pepper and the roasted chillies.
- Toss altogether, check for salt and add the lime juice.
- Adjust seasoning as desired.
- Serve with tortilla chips, as a side with meat or atop quesadillas.
- Heat a large skillet/fry pan or griddle and drizzle a drop of oil in the fry pan or brush one tortilla with the oil.
- Add some shredded cheese and sprinkle the diced roasted green chillies.
- Place another tortilla on top.
- Let the cheese melt and allow the tortilla to get brown and crispy.
- Flip the quesadilla and allow the 2nd tortilla to brown.
- Remove and slice in half or quarters.
What’s your favourite seasonal fruit or vegetable? Even though these days we can buy almost anything anytime of the year, if you can get it in season and locally, the flavour is something else.
Hoping you’re all having a fabulous Sunday! I’m heading to Isabelle Farm to get some local, organic watermelon and probably some more corn.
UPDATE: The Denver Broncos did end up winning….barely.