Category Archives: Vegetables

Charred Corn Salad with Basil Vinaigrette

June 6, 2014

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For memorial day we grilled these steak kabobs (the recipe can be used for chicken, turkey, steak, pork… all yum) and had that sugar cookie crust fruit pizza I already shared for dessert. On the side I served a Smoked Gouda pasta salad that mimics the addictive one you can find at Whole Foods (I’ll be posting it next) and this charred corn salad. Both were a bit hit. Thankfully there was so much food to go around we had a bit leftover and I hoarded them to devour the next day. And both tasted just as good- maybe better- with age.

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I charred my ears of corn on my trusty Griddler, but I bet an outdoor grill would provide even more flavor. The charred kernels are cut off the cob and tossed with red onion, cherry tomatoes, and an amazing basil vinaigrette. Think lots and lots of fresh basil with some garlic, olive oil, and cider vinegar. Let it sit a few hours to marinate if you can resist. And enjoy it all summer.

Charred Corn Salad with Basil Vinaigrette

INGREDIENTS

6 ears fresh corn on the cob, shucked
1-2 Tbsp. canola oil
kosher salt and freshly ground black pepper
1 1/2 cups packed fresh basil leaves
1 clove garlic, grated
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 (10-16 oz.) container small cherry or grape tomatoes, halved
1/2 small red onion, diced

DIRECTIONS

1. Preheat an indoor grill pan or outdoor grill over high heat.

2. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.

3. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper. (I added 1/2 tsp. kosher salt.)

4. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season to taste with salt and pepper.

Serves 8.

(Adapted from Kelsey Nixon, Cooking Channel)

Skillet Fresh Green Beans

February 21, 2014

green beans

Nothing too fancy to share with you today. Just good old green beans, prepared another favorite way. Between this recipe and the roasted green beans I posted not long ago, we’ve been eating a lot of them around here lately. But nobody is complaining, so that says something. These green beans are slowly simmered on the stove (with garlic and onion and chicken broth) while, ideally, the rest of your dinner is cooking. Try them with this stuffed chicken and some classic mashed potatoes. Yum.

Skillet Fresh Green Beans

INGREDIENTS

1 lb. fresh green beans, ends trimmed
1-2 Tbsp. butter or olive oil or a combination of the two
2 cloves garlic, minced
1 cup onion, chopped
1 cup homemade low-sodium chicken or vegetable broth
1/2 cup chopped red bell pepper (optional, I omitted)
~1/2 tsp. kosher salt
freshly ground black pepper, to taste

DIRECTIONS

1. Heat oil and/or butter in a large skillet over medium heat. Add the garlic and onions and cook for several minutes. Add the green beans and cook for another minute until they turn bright green. Add the chicken broth, red pepper (if using), salt and some freshly ground black pepper. Turn heat to medium-low and cover partway with a lid, leaving a large enough crack for steam to escape. Cook for 20-30 minutes, stirring once or twice, until the liquid evaporates and the beans are fairly soft, yet still a bit crisp. (If the pan dries out too quickly you can add more chicken broth during cooking.) Season to taste with salt and freshly ground black pepper before serving.

Serves 6.

(Adapted from The Pioneer Woman)

Roasted Sweet Potato and Black Bean Enchiladas

February 11, 2014

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This was an experiment that went exceptionally well. I’d seen a few sweet potato black bean enchilada recipes out there but wasn’t thrilled with any of them in particular. So I decided to create my own. And I got lucky because 1) I had promised dinner to a friend who recently had a baby and while I never recommend trying something new on such occasions, it worked out (phew!) because, 2) these were amazing. We loved them, they loved them. In full disclosure: it’s not often I’m so brave-or this lucky.

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So how do you make sweet potato and black bean enchiladas that will WOW just about everyone? (Yes, they’re vegetarian and they’re still awesome.) You roast the sweet potatoes with garlic and onion and a handful of spices. You combine that with some black beans and cheese to create the filling. And the rolled up enchiladas are topped with salsa verde and more cheese (your favorite melty Mexican variety) before baking. Serve them hot out of the oven with black olives, cilantro, avocado, lime, and sour cream. It’s been two weeks and I’m still dreaming about this meal. Make these immediately.

Roasted Sweet Potato and Black Bean Enchiladas

INGREDIENTS

2 lbs. sweet potatoes, peeled and diced
1 1/2 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 tsp. Mexican oregano
kosher salt and freshly ground black pepper, to taste
red onion, chopped
2 cloves garlic, minced
1 15-oz. can black beans, drained and rinsed
16 corn tortillas (we like the ones that are a blend of corn and wheat), warmed
12 oz. Monterrey Jack, Colby Jack, or another Mexican melting cheese, grated (I used Chihuahua)
2 12-oz. jars tomatillo salsa (we like the Trader Joe’s brand)

for serving:
black olives, pitted and sliced
sour cream
avocado or guacamole
fresh cilantro, chopped
lime wedges

DIRECTIONS

1. To prepare the sweet potatoes, preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Combine the sweet potato with the olive oil, onion, garlic and spices on the prepared pan and toss to coat. Spread in a single layer and roast for 20-30 minutes, turning occasionally, until browned and tender. Set aside to cool.

2. If you will be baking the enchiladas immediately, reduce the oven heat to 350 F. If not, turn the oven off. (The enchiladas can be prepared ahead of time and refrigerated until ready to bake.)

3. To assemble the enchiladas, in a large bowl toss to combine the sweet potato mixture and the black beans. Spoon several tablespoonfuls of the mixture into the center of a warm tortilla (warming them helps prevent tearing). Sprinkle with a bit of grated cheese (about 1 Tbsp.). Roll up and place in a 9×13 baking dish lightly coated with cooking spray. Repeat with the remaining tortillas and filling. Pour the two jars of enchilada sauce over top and sprinkle with the remaining cheese.

4. Bake in preheated 350 F oven for 20-30 minutes until the sauce and is bubbling and the cheese is melted and browning. Serve with black olives, sour cream. avocado, cilantro, and lime wedges.

Serves 8.

(Adapted from A Couple Cooks)

Roasted Broccoli

February 3, 2014

roasted broccoli

I’m about to hop on a plane. (Um, I wish it was that easy. I’m hauling a car seat and stroller and luggage and a lap child, so my getaway will be anything but graceful- or relaxing.) Clara and I are headed for Arizona. For some warmth and sunshine and catch-up time with one of my best friends. I’ve been looking forward to this trip for several years, not knowing if it would actually happen. Now it’s here, it’s happening! A late Christmas gift to myself. But I’ll admit that traveling with a toddler is like a reoccurring nightmare. I know what’s coming and I can only hope for the best. And yet here we go again. Dear friends and 70 degree days will be worth it.

I thought I’d share a quick recipe before I depart. Something I’ve made a handful of times recently because it’s such a simple delicious way to eat your broccoli. This broccoli is tossed with olive oil, salt, and pepper- some garlic if you wish- then roasted until tender yet crisp. Little bits of the broccoli darken and char- the best part. Eat it straight off the pan or dust with crushed red pepper and/or Parmesan for a special touch. (In full disclosure, Clara still prefers her broccoli steamed. But she’s under two and not to be trusted when it comes to such things.)

**Winner of last week’s cast iron skillet giveaway announced at the bottom of this post.**

Roasted Broccoli

INGREDIENTS

1 lb. fresh broccoli, cut into florets
2-3 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

optional:
minced garlic
freshly grated Parmesan or sharp white cheddar
crushed red pepper flakes

DIRECTIONS

1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil and coat it with cooking spray.

2. Place the broccoli on the baking sheet and drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. Toss to coat and spread the broccoli in an even layer. (Optional: Toss garlic with broccoli before roasting.)

3. Bake in preheated oven for 20-25 minutes, turning halfway through, until tender-crisp (the broccoli will brown in spots). Serve immediately. (Optional: Sprinkle with Parmesan or cheddar and/or red pepper flakes.)

(Adapted from Rachel Cooks)

Roasted Butternut Squash Soup

December 3, 2013

butternut squash soup

We spent Thanksgiving away from home (in Utah, for my sister’s wedding) and I didn’t cook a thing. Not even rolls or cranberry sauce or anything . My kitchen endeavors for the entire week included scrambling eggs and steaming frozen peas. I cooked for Clara and that was it. But we still ate very well. We dined with friends and family and at our favorite spots we’ve missed since our college years in those mountains (I say that as if was so long ago and we aren’t still students, technically. We left Utah five years ago and my husband will graduate this June for the last time. ever. hopefully.)

My aunt made the most impressive Thanksgiving dinner: We had turkey and stuffing and salad and potatoes and green beans. Rolls and tart cranberries. Pumpkin and apple pie and whipped cream. So I clearly wasn’t needed. And I enjoyed being cooked for all week. (Which never occurs in this house. I tried to think of the last time Dustin cooked for me. I can’t remember it ever happening.)

There are so many variations on butternut squash soup. Many of them are delicious. But if you only want one- this would be it. It’s completely simple and yet sophisticated enough that it could be dressed up with whatever flavors you’re in the mood for. The base recipes consists of roasted butternut (roasted whole for ease), onion, garlic, apple, and sage. I added a pinch of nutmeg and couple teaspoons of maple syrup to bring out the sweetness of the squash. You could throw in more vegetables (celery, carrots), replace the apple with a pear, or amp up the spices as you please (I’m thinking allspice, cumin, curry, cinnamon, or cayenne all sound amazing). It can easily be made vegetarian (choose vegetable broth) or vegan/dairy-free (replace the cream with coconut milk and the butter with coconut oil).

I actually made this soup before we left on our trip. We ate it several days in a row and then I thawed the remainder (it makes a big potful), which we devoured shortly after coming home. I had been looking forward to those leftovers and they were just as delicious as the first few times. Oh, and I recommend serving it alongside some crusty bread or grilled cheese. We made these sage-Gruyere croutons (with a mixture of cheddar, fontina, and Gruyere) and it was heavenly.

p.s. If you haven’t yet noticed- the new Recipe Index is up and running! Every recipe includes a thumbnail photo and it’s much more user-friendly. Note that because I have so many (over 600!) recipes, each is only included once, under its most applicable category (determined by me). So for example, Barbecue Chicken Pizza does contain chicken, but can be found under Pizza. And you can still view the full list version here.

Roasted Butternut Squash Soup

INGREDIENTS

4 lbs butternut squash (about 2 medium), halved lengthwise and seeds removed
2 Tbsp. butter (or coconut oil)
1 Granny Smith apple, peeled, cored, and chopped
2 cloves garlic, minced
1/2 yellow onion, chopped
1 Tbsp. fresh sage, chopped
2 1/2 cups low-sodium chicken or vegetable broth
2 1/2 cups water
~1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 cup heavy cream or half and half (or coconut milk)
1/8 tsp. ground nutmeg
2 tsp. pure maple syrup (optional, but recommended)

DIRECTIONS

1. To roast the squash, preheat oven to 425. Line a large baking sheet with aluminum foil and coat with cooking spray. Place the squash cut-side-down on the prepared baking sheet and roast in preheated oven until knife-tender, 45-60 minutes. Remove from the oven and set aside to cool. Once cool enough to handle, scrape the flesh from the squash and discard the skins.

2. Meanwhile, melt the butter in a large pot over medium heat. Add the apple, garlic, onion, and sage and cook until softened, about 10 minutes. Add the squash, broth, water, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes. Remove the pot from the heat and stir in the heavy cream, nutmeg, and maple syrup (if using).

3. Using a blender, immersion blender, or food processor, puree in small batches until smooth. Season to taste with salt and freshly ground black pepper and serve.

Serves 6-8.

(Adapted from CHOW)