Monthly Archives: June 2015

Corn, Quinoa, and Arugula Salad

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In celebration of the continuous sunshine we’ve been enjoying this week (is June gloom finally retreating?), I bought some corn on the cob. It wasn’t the best looking corn I’ve ever seen, so I knew it wouldn’t be great flying solo, but it would shine pan roasted and served alongside a bevy of fresh veggie friends.

Two of our three kiddos are home from college for the summer, so I’m trying to top off their tank with some clean eating. Packaged ramen has been banned from our house until further notice (sorry Greg!). Salad will definitely be a staple these coming weeks.

Here’s what you’ll need to feed 4-5 people –

1 ear of corn

1 tbsp. of ghee

¼ tsp. salt

12 grape tomatoes, quartered

1 red bell pepper, seeded and diced

Approx. 3 ounces of arugula

½ cup cooked quinoa, or other healthy grain (optional)

1 small shallot, sliced thinly

Feta Cheese

2 tbsp. of sherry vinegar

3 tbsp. of EVOO

Pinch of sugar

Pinch of salt

1 tsp. Dijon mustard

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Shuck the corn and stand the cob on end in either a large bowl, or on a sheet pan (this is done to catch the kernels as you shaved them off). Run your knife down all of the sides until you’ve removed as many kernels as possible. Pick out the corn hair.

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Melt the ghee in a sauté pan with your burner on medium heat. Add the kernels, plus the ¼ tsp. of salt. Cover the pan (the kernels will pop in the pan as they cook) and let the kernels turn golden and slightly soft. Give the kernels a shake in the pan so they don’t burn. Spread the corn on a sheet pan to cool.

In a small container, that has a cover, add the vinegar, salt, sugar, and Dijon mustard. Mix well. Add the EVOO and shake vigorously until fully emulsified.

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Get your ingredients ready and begin building your salad.

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Arugula is the first thing on the plate (or in the bowl) and then the diced pepper and tomatoes.

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Sprinkle your grain of choice (optional) and roasted corn over the arugula. Then add the shallot. Break off some small pieces of feta cheese (how mush is up to you) and scatter the pieces over the top of the salad. Drizzle the vinaigrette on top of that.

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I served a grilled piece of boneless and skinless chicken breast on top of the salad. I reserved some vinaigrette and splashed it over the top of the chicken. Oh, and of course, I added some avocado because everything tastes better with avocado.

Eat well!

“ A light wind swept over the corn, and all nature laughed in the sunshine” – Anne Bronte

 

Egg Tartine

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A lonely radish was rolling around in our crisper drawer just begging to be devoured, so we complied. Because it was lunchtime a traditional salad would have been the easiest thing to do, but then I spied the eggs and decided upon an egg tartine (French for open-faced sandwich) with a simple salad on top. After rummaging around the fridge for a few other items I got to work. Here’s what you’ll need to make a delicious lunch for two –

1 small container of part-skim ricotta

1 radish bulb

A French baguette cut into two pieces wide enough to hold one egg each

2 eggs

A handful of baby spinach

Juice from ½ lemon

1 tbsp. + 1 tsp. EVOO

1 heirloom tomato

Hot sauce (optional)

Salt and pepper to taste

You should toast the baguette in an oven, toaster oven, or a Panini Press. I chose the latter.

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Slice the radish into coins. Stack the coins and cut into matchsticks.

Remove the stems from your spinach leaves. Stack the leaves in batches and julienne.

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Add the radishes and spinach to a bowl. Toss with the lemon juice and 1 tsp. of EVOO. Lightly season with salt and pepper.

Slice your heirloom tomato into 2 – ½” slices.

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Pour the 1 tbsp. of EVOO into a non-stick pan and put your heat on med-high. Once the EVOO begins to shimmer, crack your eggs and carefully pour (don’t want to break the yokes!) directly over the hot EVOO. You’ll get quite a bit of splattering during this cooking process but as you can see by the photo, the egg puffs up and becomes gorgeous. Sprinkle some course sea salt and pepper over your eggs. Remove the eggs from the pan once the white around the yolk has completely set.

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Spread some ricotta (how much is up to you) on a baguette and begin to layer the tartine.After the ricotta comes the tomato, the egg, a smattering of hot sauce (my favorite is smokey Serrano by Boulder Hot Sauce seen in the photo above), and then finally the salad. Yummalicious!

Eat well,

April

“So long as you have food in your mouth, you have solved all questions for the time being.” – Franz Kafka

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Harissa Roasted Carrots with Yogurt Dip

 

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I picked up a tube of Harissa Entube (Tunisian chili pepper paste) at a market last week. While there I spotted some ginormous carrots, too. Carrots become uber sweet when your roast them, so they make the perfect veg to slather with something spicy.

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To compliment the spicy carrots, I drizzled a bit of pomegranate molasses over them right before serving (you can find this at a Middle Eastern market like Jordan in Laguna Hills) and mixed up a dip of yogurt and dill to serve on the side. I was thrilled with how they complimented one another. Here’s what you’ll need –

Preheat your oven to 375

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6 large carrots, washed and peeled

1 ½ tbsp. harissa (if you like SUPER spicy, bump it up to 2 tbsp.)

1/4 tsp. kosher salt

2 tbsp. of olive oil

1/2 cup Fage (Greek yogurt)

1/8 cup chopped dill

Juice from ½ lemon and zest from ½ lemon

3 pinches of salt

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Mix together the harissa, olive oil, and 1/4 tsp. of kosher salt. Smear this all over the carrots and slow roast (you don’t want the harissa to burn) for 45 minutes to an hour (all ovens are different). They are done when you can pierce them through with a knife; however, you don’t want them to turn to mush. They should retain their structural integrity.

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While your carrots are roasting, mix the yogurt, lemon, lemon zest, and pinches of salt in a small bowl.

 

This dish makes a great pre-dinner, wet your appetite, kind of thing, and the yogurt dip, plus the drizzle of pomegranate molasses are great cooling elements. The combinations are delish. 

Eat well!

April

“The only difference between the cucumber and water is the moving of the teeth.” – Tunisian Proverb