Corn, Zucchini, Green Chilies and Lime Salad

A couple weeks ago, Tom made his delicous chicken tacos (recipe to come at a future date!) and put me in charge of a side dish. I found this recipe via pinterest and it looked good so we went for it!

And boy was it good! The flavor was such a fantastic mix with the sweet summer corn, lime, garlic, cilantro... It definitely has a kick to it though so beware of how much of the jalapeno you put in :)

Corn, Zucchini, Green Chili and Lime Salad

Recipe adapted from gluten-free goddess recipes

Serves 6 

2 tablespoons olive oil

4 smallish zucchini squash, sliced into half moons

3 ears of fresh corn, kernels sliced off

3 ripe plum tomatoes, seeded, diced

1/2 cup roasted mild green chile, chopped

4 oz. chopped jalapenos

4-5 cloves fresh peeled garlic, chopped

Sea salt, to taste 

Lemon pepper, to taste 

2-3 good pinches of ground cumin

A drizzle of raw agave sweetener

Juice from 1 fresh large lime (more juice or water, if needed)

3 tablespoons chopped fresh cilantro

Lim wedges for serving

Prepare all ingredients (chop, slice, etc). Do it now, because it all comes together fast and you need to be ready!

Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden. 

Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.

Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.

To serve, stir in the fresh cilantro. Top with lime wedges. 

Lentil Quinoa Salad

To go along with our Hearty Whole Grain Basil Bread and Brown Butter Parmesan Chicken Penne we made a lentil quinoa salad.

Lime zest in the dressing gave the vinaigrette a bold flavor along with the fresh cilantro. It was a delicious, refreshing, summer salad!

Lentil Quinoa Salad
(Recipe from foodnetwork.com)
Serves 4

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 tsp. Dijon mustgrard
2 Tbsp. red wine vinegar
1/4 cup vegetable oil
1/4 tsp. garlic powder
1 lime, zested
Salt and freshly ground black pepper
2 green onions, chopped
1/4 cup. chopped fresh cilantro leaves

Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.

Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water unitl the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt and paper - to taste.

To assemble the salad: in a medium salad bowl, mix the quinoa, lentils, green oninos and cilantro. Top the salad with the dressing, toss to coat and serve. (If you have the time, let is sit - mixed together - in the fridge for 30 minutes so that the lentils and quinoa absorb the dressing).

Summertime Salad

After cleaning out our pantry the other day, I found several ingredients that I didn't know we had, but will definitely be using in the near future!

On the simpler side, I found some cranberries, sunflower seeds and almonds and thought it would make for a yummy summer salad!

Summertime Salad

2 handfuls of mixed greens

1/2 apple, chopped

cranberries

almonds

sunflower seeds

Feta

Poppyseed dressing (I used a storebought)

Mix it all together - use as much of the toppings as you like!

Grilled Peach Salad with Mozzarella and Arugula

This is probably the best salad I have ever had.


Seriously.


Make it. And comment and tell me if you think I'm wrong.

Grilled Peach Salad with Mozzarella and Arugula

Serves 6

(Recipe from Farmhouse Table)

6 peaches, cut in half and pitted

Salt

3-4 large handfuls arugula, washed and dried

1 small red onion, slivered (We just used 1/2)

5 oz. buffalo mozarella or other fresh mozzarella, torn into bite-size pieces 

4 Tbs. white balsamic vinegar

2 tsp. honey

2 tsp. dijon or whole grain mustard

2 Tbs. minced chives

1/3 C olive oil

2 Tbs. creme fraiche or 1 Tbs. heavy cream

1/2 cup pecans

Coarse sea salt to sprinkle on top

1. There are two ways you can grill the peaches. One way is to do it on a barbecque, the other way - use a George Foreman or something similar if you have one. We used a George Foreman because it was raining outside and we didn't want to be cold and wet. However, if you do use a grill, light a fire in grill and let it burn down to medium hot - or turn on the george foreman :D. 

Lighly salt the cut sides of the peaches and drizzle very lightly with olive oil and place cut side down on the grill. 

When the peaches are charred and just beginning to soften, remove, place on a platter and set aside. 

Make the dressing: place vinegar, honey, mustard and chives in a small bowl. While whisking constantly, slowly drizzle in olive oil until emulsified. Whisk in the creme faiche or cream. 

Toss arugula, onion and pecans with vinaigrette and place on serving platter or bowl.

Nestle peaches and mozzarela amongst greens and drizzle with a little more dressing. Sprinkle with coarse sea salt and serve.