Tagged: vegetarian

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.

Three Bean Salad

Three Bean SaladSometimes you need a vacation after your actual vacation, or at the very least, a couple days to get back into the swing of things. With a three-year-old, the whole family needs that time to transition into reality. We spent the week of the 4th visiting family and playing in the sand at the beach. It was a wonderful trip. Despite flight delays, our son was incredibly patient. I kept thanking him for that. We are lucky to have a good traveler!

Preoccupied with the stress that comes the moment you set foot in an airport, on our outbound journey I realized I packed my little guy’s snacks, but nothing for me. Without much thought, I headed to a grab & go and picked up a chickpea salad with a southwest twist. It far surpassed my expectations for terminal fare. At home I made my version, a three bean salad with black, pinto, & navy beans and plenty of lime and cilantro.
Three Bean Salad
Three Bean Salad

Serves 4

1/4 cup olive oil
Juice of 1 lime
1-1/2 teaspoons kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1-15 ounce can black beans, drained and rinsed
1-15 ounce can pinto beans, drained and rinsed
1-15 ounce can navy beans, drained and rinsed
1/4 cup finely diced red onions
1 red bell pepper, diced
2 handfuls cilantro, roughly chopped
2 tablespoons minced chives

In a small bowl, whisk together the olive oil, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a large bowl, combine the black beans, pinto beans, navy beans, onions, bell peppers, cilantro, chives and remaining salt & pepper. Stir in the lime vinaigrette. Taste the salad and add more salt and 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.

Zucchini Noodles and Cherry Tomatoes


Every year when tomato season is in full swing it becomes part of my daily routine to roast a sheet pan full of sliced tomatoes. It doesn’t matter the size, color or variety, I drizzle them with olive oil and sprinkle on salt & pepper. Then they wrinkle a bit in the oven revealing their most tomato-y flavor.

The time had come to give the oven a rest and enjoy summer in the raw. I pulled out my spiralizer and made zucchini noodles and cherry tomatoes with pesto and fresh mozzarella. Not cooking these “zoodles” kept them a bit crunchy. I marinated the tomatoes in olive oil and garlic.
Zucchini Noodles and Cherry Tomatoes

Zucchini Noodles and Cherry Tomatoes

Serves 2

1-1/2 cups halved cherry tomatoes
1 garlic clove, grated
1 tablespoon olive oil
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
3 medium zucchini
2 tablespoons basil pesto
1/4 cup torn basil
3 ounces mozzarella, torn into pieces

In a small bowl, combine the tomatoes, garlic, olive oil, salt and pepper. Let stand for 10 minutes.

Trim and spiralize the zucchini. Cut any long noodles, so they are about the length of spaghetti. Transfer to a large bowl and stir in the pesto. Add the tomatoes, basil and mozzarella. Season with salt and pepper before serving.

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