Tag Archives: corn

Sunday Dinner #1

This past Sunday, friends joined me for my inaugural                         Green Eyes Sunday Dinner: IT WAS DELICIOUS!

Here’s the menu:

IMG_4454

Here’s my plate:

my plate

I know this picture doesn’t do the meal any justice because grilled okra …. sweet potato fries….corn-tomato salad…tofu hoagie all tasted better than it looks (here) but luckily my friend Dominique, who is a photographer, captured these photos. Thanks girl! 🙂

tofu hoagie
Chipotle – Peach Tofu Hoagie with Cabbage Slaw, Summer Salad, and Herb – Yogurt Sauce.
cabbage slaw
Cabbage, carrot, and cilantro slaw.
tastes like summer salad
Tastes like Summer Salad: Tomato, Corn, Cucumber, and Red Onion.
IMG_0281
Dessert: Local Cantelope and Blueberries.

If you’re interested to join Sunday Dinner, RSVP!

Salsa Trio

With salsa and chips, life is complete. You can quote me on that.

So today I bring you recipes for three salsas. You’re welcome. 😉

salsa trio
LEFT: Tomatillo-Corn Salsa MIDDLE: Roasted Tomato Salsa with Cumin RIGHT: Grilled Poblano Salsa

Keep in mind that each of these recipes can be adapted to your spice palate.

Ingredients for Tomatillo-Corn Salsa:

Tomatillo

Jalapeno

Onion

Oregano, fresh

Corn, fresh off cob

1. Peel and rinse tomatillos then add to a vegetable grill tray with jalapeno and grill until charred and blistered.

grilled tomatillo

2. Dice onion and garlic and sautee with vinegar and fresh oregano.

3. Add sauteed items to grilled items and blend until combined.

tomatillo salsa

4. Add fresh corn from cob to the salsa.

5. Season to taste. Crumbled feta is a nice addition to this

Ingredients for Roasted Tomato Salsa :

Tomato

Yellow Pepper

Tomatillo

Hot Pepper

Cumin

Onion

Salt

Cilantro

1. Add tomato, onion, tomatillo, and peppers to a baking dish. Drizzle with olive oil, salt, and cumin seeds.

2. Roast for 30ish minutes at 350.

tomato salsa

3. Add ingredients to a bowl and blend with fresh cilantro.

4. Season to taste and eat!

Ingredients for Grilled Poblano Salsa:

Poblano Peppers

Jalapeno

Garlic

Red Wine Vinegar

Salt

Sugar

1. Add poblano peppers and jalapeno to vegetable grill pan and grill until charred.

grilled poblano

2. Meanwhile, add diced garlic to a bowl with vinegar, salt, and sugar.

3. Once peppers are evenly blistered and look cooked through, remove from the grill and add to a bowl then put a lid or layer of plastic wrap on top of the bowl. This process helps separate the skin of the pepper from the flesh. After about 10 minutes, peppers should be cool enough to touch: peel the skin off of the peppers. As you peel the skin, you can also remove some seeds. Remember: the seeds of peppers contain the heat so depending on how spicy you want it, keep that tip in mind.

4. Once peppers are cleaned, add to the the garlic-vinegar and blend until a smooth consistency is formed.

5. It’s that easy and ready to serve! This is a great hot sauce as well. Don’t be shy to add drops of this to your tacos/soup/etc. Also, if you like it spicier, add more jalapenos to the mix. With one jalapeno used in this recipe, it was a medium heat (IMO).

When properly stored, these should last up to two weeks…in the fridge that is. 😉

 

 

Summer (Don’t Go!) Salad

Everyone celebrates Labor Day as the ‘end of summer’. Why would we celebrate summer ending?!?! Anyway, this salad honors garden fresh veggies, warm sun, and pool parties! Enjoy 🙂

summer salad

Ingredients:

Zucchini

Cherry Tomatoes, heirloom

Corn, fresh off cob

Red Pepper

Green Pepper

Basil, fresh, torn

Jalapeno, 1/2 diced

Red Vinegar

Olive Oil

Salt

1. Chop vegetables, add vinegar, oil, and salt.

2. Mix to combine and serve.

 

Chopped Summer Salad with Oregano Vinaigrette

Be inspired by the ingredients in your kitchen!

This salad was not planned. It developed as I found new things that needed to be used…And you can’t go wrong with a chopped salad!

chopped salad

Ingredients:

Romaine Lettuce

Cucumber

Red Pepper

Radish

Cherry Tomatoes

Corn

Feta Cheese

Chickpeas

Black pepper

1. Chop ingredients.

2. Assemble on a plate.

3. Make a dressing (see below).

4. EAT!!

Oregano Vinaigrette:

Lemon, zest and juice

Vinegar (champagne, raspberry, white etc)

Oregano, fresh

Agave

Scallions

Salt

Olive Oil

1.Chop scallions and add to a bowl with lemon to ‘cook’ the raw onion taste out for a few minutes.

2. Add ingredients to a bowl and blend with hand blender until emulsified.

Corn-Pineapple Relish

Relish/Salsa/Salad…the name doesn’t matter: TRY IT!

corn pineapple relish

Ingredients:

2 Corn, fresh off of the cob

1/3 cup + Pineapple, finely diced

2 Scallions

1 Red pepper, small

Oregano, fresh, chopped

Salt and Pepper

1-2 tsp Red Wine Vinegar

1. Take corn off of the cob and add to a bowl with the chopped pineapple, scallions, and diced red pepper.

2. Add fresh oregano, vinegar, and salt and pepper to taste.

3. Mix to combine.

Serve on Gazpacho, on a taco, or enjoy on its own!

Tomato-Corn Gazpacho

Follow-up on Summer in a bowl Salad:

… It was such a great idea that I had to try it!

gazpacho

Ingredients:

See earlier post for Summer in a Bowl Salad

1. After combining all ingredients, simply blend to a soup consistency and serve cool/room temperature.

This would be perfectly paired with some Corn-Pineapple Relish and crusty bread for a light dinner!

Summer In A Bowl Salad

All of these ingredients came from the garden and every bite tastes like summer!

summerinabowl

Ingredients:

Shallot

Jalapeno

Lemon, juice and zest

Tomato

Cucumber

Corn

Mint, fresh from garden

Basil, fresh from garden

Salt

1. Dice shallot and jalapeno and add to a bowl with lemon juice and salt. The acid will help “cook” the shallot and pull out the raw taste.

2. Dice tomato and cucumber and add to the bowl. Cut corn off of the cob and add in as well.

3. Wash herbs, chop then add to the salad.

4. Season with more salt, if desired.

Tip: This would also be a great base for a summery gazpacho! Follow above instructions then blend!

 

 

Mexican Caprese

Ok, so I’ve created the perfect salad to celebrate my 100th post! Yayyyyuummmm!!!

It is vegan, raw, dairy-free and all those other words that turns some people off but we’re not cooking for them…we’re cooking for DELICIOUS!

This is a great side for a taco party, a summer BBQ, or for dinner with some rice and beans!

mexican caprese

Ingredients:

Tomato

Avocado

Corn, fresh off cobb

Cumin Seeds, toasted

Lime Juice

Maldon Salt

Black Pepper, freshly cracked

Olive Oil

1. Slice tomato.

2. Slice avocado.

3. Alternate tom-avo-tom-avo-tom-avo on a plate.

4. Take the kernels off of the cobb and dress the plate.

5. Squeeze the juice of a lime on the veggies, sprinkle the salt, crack the pepper, and drizzle the oil.

6. If cumin is your jam (as it should be!), sprinkle some toasted cumin seeds atop the dish; cilantro is also welcome to this party!

7. Relish in the beauty of your creation (take pics…send to friends…) then mmmm!

 

Summer Salad

On June 1, I started a 14-day Raw Challenge inspired by Fully Raw Kristina. So when I had a brunch date with my girlfriends, I was sure to make a salad to satisfy everyone and start my challenge off right!

The creamy avocado dressing paired with the sweet mango, crunchy corn, and mint leaves really bring this all together. Next time I’m making twice the portion (because I want seconds!).

raw summer salad

Ingredients:

Spinach

Baby Kale

Cilantro

Mint Leaves

Cherry Tomato

Corn, cut fresh off cobb

Mango, diced

Red pepper, diced

Avocado

Lemon

Salt

Cayenne Pepper

Water

1. Prepare all veggies and put in a big bowl.

2. Put the avocado in a separate bowl and mash with lemon juice and salt until creamy. Add water to thin it out (to the texture of a creamy salad dressing). Add cayenne pepper (or black pepper or jalapeno) to taste.

3. Add avocado dressing to the salad bowl and mix so every part of the salad is covered with the creamy dressing.

4. Serve and mmmm!

Mexican Salad Duo

mexican salad

Bookmark these recipes for your summer parties: 1. everyone loves Mexican food 2. these salads go with everything a summer BBQ has to offer 3. they can handle the summer heat!

Remember, avocado is always welcome to join this party 😉

Black Bean-Corn Salad

Ingredients:

Red Onion

Cumin Seeds

Jalapeno

Corn

Black Beans

Cilantro

Olive Oil

1. Dice onion and sautee with olive oil. Add cumin seeds to toast then add diced jalepeno.

2. Add corn to sautee pan, then add black beans.

3. Mix and season to taste.

 

Tomato-Zucchini Salsa

Ingredients:

Cherry Tomato

Zucchini

Cilantro

Red Onion

Lime, zest and juice

Avocado Oil

1. Chop tomato, zucchini, cilantro, red onion and add to a bowl with lime zest, juice and oil.

Serve with tortilla chips, rice, in a tortilla, or on a green salad!