Category Archives: Sides

Roasted Corn off the Cob Salsa

Greetings from St. Louis! And no, I am not blogging while on vacation. The rumors are true. I apologize for the lack of posts the past couple of months, but my family and I have been busy packing up and shipping down south to the St. Louis area. My husband is taking on a one-year stint down here, so we are another stop on our ‘tour of the midwest’ marriage. We aren’t sure where life will lead us after this but we are ready to explore all things from the heartland and enjoy some warmer temps while we are at it. I’m not ready to give up my cheese and sausage just yet, but am excited to explore the culinary nuances down here on the Mississippi. While I plan to bring you some local delicacies – toasted ravioli anyone? – today I am focusing on corn.

We are actually living on the Southern Illinois side of St. Louis. While we are still in a heavily populated area, it is the most “rural” place this city girl/suburbanite has ever lived. Many of you small town, farm folks would probably laugh at me if you saw what I was talking about. In any case, today, instead if BBQ Pork Steaks or Gooey Butter Cake, I am bringing you a recipe with fresh corn. Why? Because this is what my backyard looks like.

Corn Field Backyard

No, I didn’t pick this corn from the field, but did buy it local and it is delicious. Taking the time to cut a little corn off the cob is well worth the few extra minutes. This Roasted Corn off the Cob Salsa is a great topper for tacos, fish or chicken or is great for dipping or just eating by the spoonful. And with this handy little tip for cutting the corn, life has never been easier.

Cutting Corn on bundt pan

Simply place the ear of corn at the top of a bundt pan and slide downward. The kernels will fall into the pan below, instead of exploding all over your counter!

 

Roasted Corn off the Cob Salsa

Roasted Corn off the Cob Salsa
Makes approx. 2 Cups

3 ears corn, shucked and kernels cut off
1/3 C chopped green pepper
2 scallions, chopped
1/4 C chopped avocado
1 TBSP olive oil
1/2 tsp cumin
sea salt
fresh ground pepper

In a cast iron skillet, heat olive oil. Add corn. Spread evenly, sprinkle with cumin and roast for 8-10 minutes, until corn is a nice golden color. Remove from heat and place in bowl. Mix with green pepper, scallions, avocado and add sea salt and pepper to taste.

Roasted Corn Salsa

 

I hope you enjoy and I look forward to bringing you some fresh, new recipes and ideas!

It’s Summer Soiree over at the Food Network! Check out these other great fresh summer corn recipes from friends around the web:

The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

stef

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Filed under Appetizers, Budget Friendly, Cook, Healthy, Main Dish, Quick & Easy, Sides

Carrot Cashew Salad with Feta

This year I’ve had my first successful batch of grown-from-seed carrots consistently popping up in my garden and they have been so fun to dig up and play around with in the kitchen. The multi-colored variety makes salads particularly charming, especially when paired up with fellow garden dwellers of mint and jalapeno.

I had originally found this recipe in a Food Network Magazine but took my own twist on it based on some other flavors I love with carrots. You get a great mix of tangy, sweet, and salty flavors with just enough heat to keep you going back for more. This salad also makes for a yummy and filling leftover lunch when paired with a little leftover grilled meat or a chunk of baguette.
carrots

carrot-salad1

Carrot Cashew Salad with Feta
adapted from Food Network
carrots
2-3 oz crumbled feta
1-2 Tbsp mint
1/3 C + 2 Tbsp lightly salted cashew pieces
1 Tbsp olive oil
1/2 jalapeno, seeded & chopped
3 tablespoons lime juice
1/4 cup water

Slice or shave carrots into very thin pieces and place in a bowl. A vegetable peeler or mandolin can create consistent thickness. Add mint leaves, feta and 2 Tbsp of cashew pieces. Meanwhile, puree cashews in a small food processor with oil and jalapeno. Puree in lime juice and water until almost smooth.  Pour dressing over carrots and toss lightly. Season with salt to taste.

carrot-salad2

katie

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Filed under Garden, Quick & Easy, Sides

Almond Peach Butter

Thanks to the wonderful folks at Sweet Preservation.com and the Washington State Fruit Commission, a large, gorgeous box of fuzzy, juicy peaches showed up at our doorstep. These peaches had us drooling and ready to can. We decided to use these Northwestern grown beauties to create an Almond Peach Butter. Pure in its peach form, a peach butter does not, in fact, include butter. Peaches are cooked down to a smooth form and lightly sweetened, preserving the delicate flavors of the fruit.

Washington State Peaches

This butter is a great concoction to can. For canning and preserving tips, click to our Preserving and Canning 101 link. If you do not have the resources, space or time to can, you can shrink this recipe down and toss the butter in a jar or container. It will keep in the refrigerator for 2-3 weeks.

Almond Peach Butter

Almond Peach Butter
Makes about 5-6 cups

14-16 medium-large sized peaches (about 4 lbs)
1 C water
1 3/4 C sugar
2 TBSP pure almond extract

Wash, peel and cut peaches into chunks. Put in large stock pot and add water. Heat until peaches are very soft, about 20 minutes. Using an immersion blender (or a food processor or blender if you don’t have an immersion blender), blend the peaches to a smooth consistency.

Add sugar and almond extract and simmer for 50-60 minutes, stirring every five minutes or so to make sure nothing sticks to the bottom. When the mixture is done, it will remain rounded on top of the spoon for a minute. You can also drizzle a line of the peach butter across the top of the pot. The line of mixture should keep it’s form. You can choose the thickness depending upon your liking.

If you are canning, immediately divide the peach butter amongst the jars and follow your canning instructions. If you are not preserving, allow to cool before placing in a jar or container and refrigerate.

Almond Peach Butter via Haute Apple Pie

This Almond Peach Butter is delicious on toast, an english muffin or a scone. It is a great addition to oatmeal, making it taste like a little bowl of peach cobbler. It is also a great J for a PBJ. We are also experimenting with sandwich spread, bars and other treats!

theLadies

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Filed under Breakfast, Cook, Sides, Treats

Sweet and Sour Cucumber Salad

Yes, sweet and sour has been a theme lately. Can you blame me? Cucumbers are starting to pop up in gardens and farmer’s markets around town and this twist on my Grandma’s classic is the perfect refreshing side dish to a burger, brat or last week’s Sweet and Sour Pulled Pork.

Cutting the cucumbers as thinly as possible is the trick to making the texture of this salad work. If you’ve got fresh dill from the garden, it will kick these cucumbers up an extra notch.
Sweet and Sour Cucumbers

Sweet and Sour Cucumbers
2 large cucumbers, very thinly sliced
2 tsp salt
1/4 C white vinegar
2 TBSP sugar
1 tsp chopped dill
1/2 tsp cracked black pepper

After thinly slicing cucumbers, place in bowl and sprinkle with salt, tossing to coat. Allow to sit for about 10 minutes. Squeeze and drain excess water from cucumbers. In a separate small bowl, mix vinegar and sugar. Pour over cucumbers. Stir to coat. Add dill and pepper, toss to coat.

Chill or serve immediately. Drain most of the excess liquid before serving.

Sweet and Sour Cucumber Salad

Our foodie friends over at the Food Network are also celebrating cucumbers this week! Check out some of these mouth-watering Summer Fest recipes.

Feed Me Phoebe: Fennel Tzatziki with Mint
The Lemon Bowl: Japanese Quick Pickled Cucumbers
Jeanette’s Healthy Living: Burmese Cucumber Watermelon Composed Salad
Domesticate Me: California Salad with Roasted Chicken and Avocado Dressing
Taste With The Eyes: Stuffed Cucumber Kimchi with Shrimp and Minari
Devour: Cucumber and Mint Lemonade 
Napa Farmhouse 1885: Spicy Cucumber, Carrot and Onion Refrigerator Pickles
Red or Green: Spicy Cucumber Gazpacho
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
Blue Apron Blog: Barley Salad with Heirloom Cucumbers & Golden Beets
The Sensitive Epicure: Pimm’s Cups and Cucumber Tea Sandwiches
FN Dish: Pickles Past the Jar

Happy Summer Eating!

stef

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Filed under Cook, Healthy, Sides

Easy Herbed Green Beans

In my attempts to broaden my gardening horizons I tried my hand at starting pole beans from seed, lured in by the appeal of an Italian heirloom variety called Trionfo Violetto.  Last year my seedlings got hijacked by some greedy rabbit or squirrel but this year, I have four strong plants. The first round of my purple beans was finally ready this week and they are a thing of beauty. Something about eating richly colored purple beans is just that much sexier than everyday green beans, don’t you think?

purple green-beans

Since my first picking had enough for a little over one serving, I happily snatched up some extra green and yellow beans at the weekend farmer’s market, already imagining the gorgeous Mardi Gras-like mix that would appear on our plates.

This recipe is so simple that it feels like a sham to even call it a recipe but may be my favorite way to eat green beans. The combo of freshly picked beans and bright herbs tastes like “garden” in all the best ways and why mess with that?

multicolored green beans

Herbed Green Beans
serves 2-3 but volume is easily increased
1/2 lb green beans
1/2 Tbsp olive oil
1 1/2 Tbsp fresh herbs (basil, mint, parsley & chives), chopped
freshly cracked black pepper
kosher salt

Wash and trim ends from green beans. Add beans to saute pan and drizzle with olive oil. Saute on medium heat for 5-7 minutes until beans are tender and just beginning to blister. While sautéing, season with salt and pepper. When beans have 1-2 minutes left, add chopped herbs. Serve warm.

green beans with herbs

katie

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Filed under Garden, Healthy, Quick & Easy, Sides

Avocado Cashew Chicken Salad

I have an obsession with two ingredients. Greek yogurt and avocado. I use plain greek yogurt in pretty much everything I make (my husband can attest) and have become a fan of pretty much any dish paired with avocado. I love a good chicken salad, especially as the weather begins to warm up (finally!). This chicken salad combines my two favorite add-ins to make a creamy, healthy dressing for the chicken. Eat this chicken salad on a croissant, atop a bed of fresh greens or all by itself! This is a great dish to bring to a picnic, although you cannot make it too far ahead of time or the avocado with turn a brownish hue. So add the dressing right before serving!

Avocado Cashew Chicken Salad

Avocado Cashew Chicken Salad
1 lb. cooked and shredded skinless, boneless chicken breast (or rotisserie chicken), cooled
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. dried cranberries
1/4 cashews, chopped
1 avocado
1/3 C plain fat-free Greek yogurt
1/2 tsp cumin
1/2 tsp coriander
salt and pepper to taste

Combine chicken, celery, green pepper, cranberries and cashews in a large bowl. In a separate bowl, mash avocado. A fork should suffice for a ripe avocado, but you may want to process it if it is a bit firm. Add yogurt, cumin, coriander, salt and pepper and mix thoroughly. Add to chicken mixture and fold together until all ingredients are covered. (Make sure to cool the chicken as to not melt the yogurt).

I hope you are all enjoying the entrance of spring and hints of summer as much as we are!

stef

4 Comments

Filed under Cook, Healthy, Main Dish, Sides

Simple Roasted Vegetables

My 1 year old daughter is a true veggie lover.  She especially loves anything that is roasted.  After making her many batches of roasted veggies I realized that I almost forgot just how good a simply roasted vegetables can be.  Sometimes we get so consumed by making a recipe unique, adding all kinds of sauces or spices, that we forget that a vegetable in its truest form is actually very delicious, and good for you!  I have found that using coconut oil helps to bring out the sweetness.  I understand that this recipe is not necessary earth shattering, but hopefully it will inspire you to rediscover the simplicity of roasted vegetables.

roasted

Roasted Carrots and Zucchini

4 large carrots, pealed and sliced into even sized pieces.
1 medium sized zucchini sliced into evenly sized pieces
2-3 tablespoons melted coconut oil
Sea Salt
Pepper

Preheat your oven to 400 deegrees.  Place your cut up veggies in a bowl and drizzle with the melted coconut oil.  Toss until all of the veggies are coated.  The coconut oil will probably harden slightly onto the carrots and zucchini and that is ok.  Sprinkle with salt and pepper.

carrots and zuchini pre baking

Lay out on parchment paper or a silicone baking sheet and roast for 20-30 minutes turning every 10 minutes.

Remove when brown around the edges and tender.

anne

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Broccoli Cheesy Rice

I’m constantly searching for new side dishes that are fast, easy and kid-friendly. There is something to be said about a good side dish that uses items that are already in your cupboard or your refrigerator. This broccoli cheesy rice is a great side to any grilled or pan seared protein like pork chops or chicken breast. I always find myself sneaking the spoon to add a little extra to my plate.

Broccoli Cheesy Rice

Broccoli Cheesy Rice
1 TBSP extra virgin olive oil
1 C long grain white rice
2 C chicken stock
1 C fresh or frozen broccoli, chopped
1 C shredded cheddar cheese
3 TBSP milk
1/2 tsp salt

In a large sauce pan, heat olive oil. Add white rice and sauté until lightly golden, about 5 minutes. Add chicken stock and heat until boiling. Reduce to simmer and cover, 15 minutes.

Lightly steam broccoli on stovetop or heat in microwave for three minutes and chop.

Remove rice from heat, add broccoli, cheese, milk and salt and stir until cheese is melted.

Broccoli and Cheese Rice

Enjoy!

The folks at Food Network are dishing up sides all spring! Check out these other “From the Pantry” side dish links from fellow bloggers around the web:

Feed Me PhoebeTropical Trail Mix With Ginger and Coconut
The Cultural DishGreen Bean Salad
Jeanette’s Healthy LivingEasy Roasted Tomatoes and Spring Asparagus
Napa Farmhouse 1885Pizza With Kale-Walnut Pesto, Sun-Dried Tomatoes and Pickled Garlic
Red or Green?Spring Greens With Homemade Vinaigrette
The Sensitive EpicurePasta alla Ghetto Fabuloso (Gluten-Free and Milk-Free)
Dishin & DishesScalloped Sweet Potatoes
Made By MichelleBroccoli Quiche With Homemade Bisquick
FN DishPantry-Friendly, Budget-Friendly Side Dish Recipes

stef

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Filed under Cook, Sides

Winter Superfood Salad with Clementine Vinaigrette

Like everyone else attempting to be healthy out there, I’ve been trying to sneak kale into all sorts of things which often leaves me with partial bunches of the leafy green on hand. Even though it lasts a shockingly long time in the fridge, I recently was trying to use some up before going out of town.

Since “superfoods” seem to be all the rage right now, with kale as a poster child, I opted to pull some of my other favorites into a hearty winter salad full of color and sharp flavors.  I wasn’t sure how the flavors would meld at first but they ended up nicely balanced – proof that if you thoughtfully combine things you love, you’ll have a winning dish.
superfood-salad
Winter Superfood Salad
1 1/2 C farro, cooked
1 1/2 C kale, chopped
4 small yellow beets, grated
1/2 C dried cherries
1/3 C shaved parmesan cheese
2 Tbsp chopped pecans
1 Tbsp olive oil
kosher salt & pepper

Add farro and 3 C water to a large pan.  Bring to a boil, then reduce heat to a low boil.  Cook until farro is tender but still chewy and water is nearly all absorbed, approximately 25-30 minutes. Drain any excess water and transfer farro to a large bowl for storage or serving.

Meanwhile, add olive oil, grated beets and kale to a large saute pan. Cook for 5-7 minutes until kale begins to wilt and reduce in volume. Season lightly with kosher salt and pepper.  Add to bowl of farro and toss to combine. Add cherries, pecans and parmesan and toss again.

Drizzle vinaigrette over salad and toss a final time to coat.

Clementine Vinaigrette
juice from 2 clementines
2 Tbsp olive oil
1 Tbsp stone ground mustard
1 Tbsp white wine vinegar
cracked black pepper

Peel clementines and place in a small bowl. Use a juicer or muddler to extract as much juice from the fruit as possible. Remove the clementine segments and discard. Whisk in olive oil, mustard, vinegar and cracked pepper until well combined.

superfood1

katie

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Filed under Healthy, Sides

Goat Cheese Mashed Sweet Potatoes

I am always looking for a fresh, new twist on side dishes this time of year. With the plethora of family dinners, fancy meals and potlucks around the holidays, it is nice to mix it up from the old sweet potato casserole standby, low on my list of holiday favorites. Instead, I’ve created a much fluffier and healthier version (holidays and healthy? gasp!). I brought this dish to serve my family on Thanksgiving. It was gobbled up.

goat cheese mashed sweet potatoes

Goat Cheese Mashed Sweet Potatoes
4-5 sweet potatoes, peeled and chopped into cubes
2 TBSP butter
2 TBSP milk
2 oz goat cheese
1/2 C roasted pepitas

In a large stock pot, fill with water until potatoes are covered. Boil until sweet potatoes are softened, about 15-20 minutes. Strain.

Add milk and butter and mash until smooth.

Crumble goat cheese and gently mix in with a rubber spatula or spoon. Add pepitas and fold in. Top with goat cheese and pepitas before serving.

goat cheese mashed sweet potatoes with pepitas via Haute Apple Pie

The salty pepitas add a nice crunch to this smooth dish. These are a great side dish with turkey, pork or a good barbecue meal!

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