Thayer in the Kitchen

Although I'm posting this recipe out of season I didn't want to lose it.  It is a great recipe to use tomatillos which if you are a CSA member you may receive in one of your boxes.  Otherwise you can find them in the grocery store in the produce department, often with other Latino vegetables. They are most often used for green salsa but this is a great recipe if you want to try something different. 2 Tbsp vegetable oil 1 medium onion, chopped, about 1 cup 1-2 jalapeno chiles, seeded, minced 3 garlic cloves, thinly sliced 1 lb tomatillos, chopped (see note below on preparing the tomatillos) Salt 1/4 liquid (water, chicken broth or clam juice) 1 lb shrimp, peeled & deveined 1 cup Cotija queso seco cheese (can substitute feta) 1/4 cup chopped cilantro Lime juice Black pepper   An oven-proof sauté pan or cast iron pan 1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to...

This is an excellent recipe for a cornbread made with sweet potatoes.  This recipe uses no flour which is a consideration if you have an issue with gluten.  Butter 5 large eggs, whisked 1 cup sour cream (low fat is OK) 3 tablespoons sugar 1/2 cup (1 stick) butter, melted 2 cups (16oz) cooked and mashed sweet potatoes (see note) 1 3/4 cup + 2 tablespoons stone-ground cornmeal 2 tablespoons baking powder 1 teaspoon table salt Set oven at 425F. Rub a cast iron skillet with butter and place in the oven to heat up along with the oven. If a cast iron skillet is not available you could use a 9" square pan. In a large bowl, whisk the eggs, then whisk in the sour cream and sugar, then the butter and sweet potatoes. Measure the cornmeal, baking powder and salt into a separate bowl.  Combine the baking powder and salt with the cornmeal. Then whisk the cornmeal into the wet mixture, whisking just until combined. Turn batter into the hot skillet and ...

This recipe was adapted from a recipe from Cook's Country.  I served them when my family visited from Chicago.  They are very adaptable.  You can use different types of sandwich buns; cook the eggs however the eater prefers; and use whatever variety of cheese you like and have available.  The arugula and sliced tomatoes are also optional. 4 English muffins, split (I used Brownberry sandwich thins) 3 tablespoons softened butter 1/4 cup mayonnaise 2 teaspoons Dijon mustard 4 large eggs Salt and pepper 4 slices of thin deli ham 4 ounces shredded or sliced Gruyere cheese 1 1/2 cups arugula 4 thin tomato slices Butter the English muffins or sandwich buns (split) and broil until lightly brown.  Mix mayonnaise and mustard.  Cook eggs however you like.  I made poached eggs for one, scrambled eggs for another and sunny side up eggs for the third.  Essentially I doubled the recipe because each person ate 2 sandwiches.  Take a muffin...