Last year I fell in love with gallettes, these little rustic pies filled with summer fruits and berries. Continue reading
Sweet summer corn is everywhere right now, and I can’t resist it! And today I am bringing you THIS delicious creamy roasted corn soup! Continue reading
I wanted to make veggie burgers for a long time, but every time I mention it to my carnivorous husband, I get the eye roll, so I knew if I was going to make them, they had to be amazing! My initial thought was something Middle Eastern inspired, but the more I thought about the ingredients, the more I began to lean “south of the border.” I make Mexican food about once a week, so I started with a base of beans and expanded into all my favorites ingredients. I decided to roast corn first with onion, garlic and spices to give it a more toasty flavor. I wanted to have some texture in my veggie burger, so I mashed half of the beans and left another half as it is. The burgers are very tender, but they don’t have a texture of a ‘baby food’ because of the whole beans and corn. Finally, I seared the burgers in a hot oiled pan to give them a beautiful brown crust and serve them with salsa sauce.
You gotta love a dinner where you can use only one pan. I know my husband does as he normally does the dishes. This recipe definitely falls into the category of easy-peasy! There is so much to love about this dish. It’s full of colorful and healthful vegetables with a touch of lemony flavor. Chicken is browned in a little olive oil then removed to a plate. And with that, the bulk of the work is done. All that remains is to add the remaining ingredients to the pan, cook a little bit, bring the chicken back to the pan and simmer for a few more minutes for flavors to combine. Not only is this dish easy enough to make on a weeknight, but it will also not fail to impress any dinner guest! Continue reading
As the dog days of summer set in, I was looking for something that would be light, but still be filling. I decided to combine summer flavors and a cheese from south of the boarder. Firm and salty cotija cheese is a great standby ingredient for turning a simple salad into a special dish. Halloumi cheese is also great for frying. In this recipe the cheese is fried briefly and then tossed with sweet corn and juicy grapes, which compliment it’s flavor and texture. I used a simple lemon oil dressing and added a little bit of almonds for a crunch. Serve with fresh bread for lunch or a light dinner.
It’s been a busy week in the office and I didn’t really cook much all week. We had take out one night, pizza on another night and I think some leftovers from a weekend. Enough is enough, so I decided to go yummy and healthy with some corn soup. The special touch of roasting the vegetables gives this soup deeper flavor. The corn is so good and cheep right now, so it’s a perfect time to make the recipe like this. First I roasted sweet potato, fresh corn, poblano chili, onion, garlic, and carrot with a little bit of olive oil and fresh thyme. Once the vegetables are tender and golden brown, add them to a large pot and stir in chili powder, cumin, oregano, turmeric, smoked sweet paprika and a quart of chicken or vegetable stock. Simmer for a little bit to enhance the flavors. Finish the soup with light coconut milk and fresh cilantro. This is such a delicious soup! I hope you enjoy it! Continue reading
I have been thinking to make quinoa salad for a while now. The health benefits of this gluten-free ancient grain are spectacular. Red quinoa makes a beautiful main-dish salad, but you can use whichever color you’d like. I decided to use corn and heirloom cherry tomatoes to go with my quinoa salad. The corn is so good right now and I just love the sweetness of cherry tomatoes in my salads. I added one roasted poblano pepper just for a little bit of heat and extra flavor. The citrus vinaigrette that I am using is quite simple, but it brings up the flavors in salad and it’s a combination of fresh orange and lime juice with a little of Dijon mustard, fresh ginger and a touch of agave nectar. I finished this salad with some feta cheese, almonds and fresh basil and cilantro. It’s a perfect side dish to go with a grilled chicken or as a main course for lunch or light dinner. Continue reading
Let me start by saying that this is my favorite turkey burgers so far! These turkey burgers get their flavor from chipotle chili in adobe sauce which add smoky and spicy excitement to these juicy burgers. The crunchy corn slaw is made with grilled corn and red cabbage and provides a contrast of textures to make these burgers a blast to eat. And the flavors are unreal, too. Crunch from the cabbage, tanginess from the lime, sweetness from the agave nectar and the sweet smokey grilled flavor from the corn. They were incredibly tasty, juicy, spicy, sweet, smoky, and tangy, just packed with so many incredible flavors! To me this is the perfect BBQ summertime recipe!