Tagged: summer

Corn Edamame Succotash

Corn Edamame Succotash
Yesterday at the farmers market I picked out 4 ears of corn and a bunch of scallions. We are coping with a major tomato surplus in our garden, so I am trying to balance it out with other fresh fruit and veggies. Don’t get me wrong—I’m NOT complaining. Having too many tomatoes is an absolute dream. Fingers crossed we can recreate this magical soil mix, so we have the same bounty next summer.

When I was about to pay for everything at the market, the farmer said I should grab 2 more ears of corn, because 4 were the same price as 6. I didn’t read the sign to see the deal. At home I fired up the grill and made corn edamame succotash. The classic version uses lima beans, but I had a partial bag of edamame stashed in my freezer. Plus edamame is way more exciting than lima beans, right?
Corn Edamame Succotash
Corn Edamame Succotash

Serves 4-6

3 ears corn, shucked
1 teaspoon plus 2 tablespoons olive oil
Juice of 1/2 lemon
1 garlic clove, minced
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
1-1/2 cups shelled edamame, cooked
1 pint cherry tomatoes, halved or quartered, if large
2 scallions thinly sliced
2 tablespoons chives

Preheat a gas or charcoal grill on high heat.

Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the remaining olive oil.

In a large bowl, combine the corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.

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Black Lentil & Peach Salad

Black Lentil & Peach Salad
I have a shelf in my pantry that’s all beans, grains and pulses. Some are in jars, and others are in bags—all competing for my cooking attention. This stash is my safety net. When there’s a night I can’t come up with dinner or a morning when I’m scrambling to put together a nutritious lunch before I dash out to work, these ingredients are the foundation for a meal.

Lentils have a permanent spot on that shelf. I usually save them for soups, but in May I went to a dinner hosted by Lentils.org at the restaurant Bad Hunter in Chicago that featured lentils in ways I hadn’t ever thought about them. Chef Dan Snowden even ground lentils into flour to make red lentil crepes. It was a fun evening hanging out with other food bloggers and being inspired by lentils.

Back in my kitchen, I gave lentils the summer treatment and used them in a salad with a few of my favorite seasonal ingredients. Lentils are high in protein and a good source of fiber, so they add substance to a plate of greens. I made a black lentil & peach salad with arugula and fresh mozzarella. The lentils were ready in 20 minutes—no pre-soaking required. I finished off the salad with white balsamic vinaigrette.

Black Lentil & Peach Salad
Black Lentil & Peach Salad

Serves 4-6

6-8 slices thick country bread, torn into 1/2-inch cubes
1/4  cup plus 2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup black lentils, rinsed
1 cup water
2 tablespoons white balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 cup olive oil
5 ounces baby arugula
2 peaches, pitted and thinly sliced lengthwise
1 cup halved cherry tomatoes
6 ounces fresh mozzarella, torn into 1-inch pieces
2 tablespoons minced chives

Preheat the oven to 375 degrees F. Toss the bread, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown.

Combine the lentils and water in a small saucepan. Bring to a boil and then reduce to a low simmer. Cook for 15-20 minutes until the lentils are tender. Transfer to a strainer and rinse with cold water. Put the lentils in large bowl and stir in 1/4 teaspoon salt.

For the vinaigrette, in a small bowl, combine the white balsamic vinegar, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in 1/4 cup olive oil until fully combined.

Combine the toasted bread, arugula, peaches, tomatoes, mozzarella and chives in the bowl with the lentils. Divide the salad between the serving dishes and drizzle with the vinaigrette.

This post is sponsored by Lentils.org.

Blueberry Corn Salad

Blueberry Corn Salad
Corn is one of those things that you absolutely have to eat in season. It just isn’t right outside of summer, so I’ve been eating my weight in corn. Most of the time it hasn’t been on the actual cob. My routine is to use a knife to slice off all the kernels and mix them with something else. Tomatoes and black beans are two of my favorites.

I decided to try something new and made a blueberry corn salad with basil, quinoa, red onions and baby greens. This sweet and savory bowl was finished off with ricotta salata and chives. I tossed the mixture in lime vinaigrette. The salad was refreshing and had me thinking about how else to consume blueberries other than for breakfast or dessert.  
Blueberry Corn Salad
Blueberry Corn Salad

Serves 4

1 cup water
1/2 cup quinoa, rinsed
3 ears corn, shucked
1 tablespoon +1/4 cup olive oil
Juice of 1 lime
1 garlic clove minced
1/4 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
1-1/2 cup blueberries
1/3 cup finely chopped red onions
1 handful baby greens
1/4 cup chopped basil
1/4 cup crumbled ricotta salata
2 tablespoons minced chives

In a small saucepan, bring the water to a boil, add the quinoa, cover and simmer until tender and the water has been absorbed, about 12 minutes. Fluff with a fork.

Preheat a gas or charcoal grill on high heat.

Rub corn with 1 tablespoon olive oil and grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

In a small bowl, whisk together the lime juice, garlic, salt, pepper and remaining olive oil.

Combine the quinoa, corn, blueberries, red onions, baby greens, basil, ricotta salata and chives. Toss in the lime vinaigrette. Taste the salad and add more salt & pepper as desired before serving.

Grilled Sweet Potatoes with Pico de Gallo

Grilled Sweet Potatoes with Pico de Gallo

I had given sweet potatoes the cold shoulder. Since last fall we were going steady. They got me through the bleakest moments of winter, but consumed by the joys of summer sun, I had totally forgotten about my once beloved root vegetable. When I realized how callous I’d been, I figured we were long overdue to make up and get back together.

To stay true to the season, I fired up the grill to make grilled sweet potatoes with pico de gallo. I started by boiling the potato wedges to guarantee they would be tender. The point of grilling was to add smoky char and, I admit, grill marks. Even though the sweet potatoes would have been good with just salt & pepper, pico de gallo added a little heat.
Grilled Sweet Potatoes with Pico de GalloGrilled Sweet Potatoes with Pico de Gallo

Serves 4

1 pound medium sweet potatoes, cut lengthwise into wedges 1/2 to 1-inch thick
1-1/2 cups quartered cherry tomatoes
1/4 cup chopped red onions
1 jalapeno, minced
Juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon black pepper

Place the sweet potatoes in a large saucepan of salted water over high heat. Bring to a boil and simmer for 7-9 minutes until the sweet potatoes are tender and can be pierced with a paring knife.

For the pico de gallo, combine the tomatoes, onions, jalapenos, lime juice, salt and pepper.

Preheat a gas or charcoal grill to medium high heat. Grill the sweet potatoes until they have grill marks, about 2-3 minutes per side.

Top the sweet potatoes with pico de gallo before serving.

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