Tag: Red Onion

Tortilla Crusted Fish with Strawberry Avocado Salsa #strawberrymonth

May is National Strawberry Month! I have many a strawberry-filled recipe on my blog (like this recipe for Strawberry Shortcake Cupcakes) but most are desserts. Strawberries are considerably more versatile than I give them credit for and can be used in all sorts of recipes from breakfast, to drinks, to dinner. Driscoll’s recently contacted me to highlight National Strawberry Month so I decided to make a more savory recipe this time around!

 

 

The sweet strawberries in this recipe help offset the spiciness of the jalapeno and work really well with the creaminess of the avocado to bring a super balanced salsa.

 

 

This recipe for Tortilla Crusted Fish with Strawberry Avocado Salsa is adapted from two separate recipes; a blue tortilla crusted fish recipe from Food Network, and a Strawberry Avocado Salsa recipe from Cooking Light.

 

Ingredients:
Fish:
  • the juice of 1 lime
  • 2 large eggs, lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground pepper
  • 12 ounces corn tortilla chips
  • 4 mahi mahi fillets (about 6 ounces each), or any other white fish you prefer
  • 2 tablespoons olive oil

Salsa:

  • 1 cup finely chopped strawberries
  • 1/2 an avocado, finely chopped (1/4 cup)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • zest of one lime
  • juice of 2 limes
  • 2 teaspoons finely chopped seeded jalapeño pepper

 

Continue reading Tortilla Crusted Fish with Strawberry Avocado Salsa #strawberrymonth

Honey Mustard Roasted Rainbow Carrots

Hooray for spring weather! As the days get warmer, the produce offerings also get better. It’s the perfect time of year to experiment with more veggies!

 

Door-to-Door Organics, a home delivery organic and grocery company,  is a great way to receive seasonal and organic fruits and vegetables. Their produce is USDA Certified Organic and is locally sourced whenever possible. You choose a produce box size (little, small, medium, or large), type (fruits, veggies, or mixed), and delivery frequency. A few days before it will be delivered, you will receive an email with what will be in the box. You can make up to 5 substitutions, which is really a great feature.

 

You can also shop for other groceries and add them to your delivery, including diary, meat, bread, etc. Their Facebook page is also an awesome resource. You can find some recipes, links to some of their helpful blog posts, and get more information about Door-to-Door Organics!

 

I have been using Door-to-Door Organics for a few weeks now (I get the Little Mixed Box box delivered every other week courtesy of a coupon given to me by Door-to-Door Organics) and was so excited to see that my latest delivery had beautiful rainbow baby carrots in it!

 

I love when my food has vibrant colors, so I couldn’t wait to roast these beauties up. My box also came with a red onion, a head of garlic and some fresh Italian parsley, perfect accompaniments to the carrots.

 

This recipe for Honey Mustard Roasted Rainbow Carrots is really simple and takes about 30 minutes, depending on how soft you like your carrots (I like mine to have some crunch to them!)

 

If you want to try Door-to-Door Organics for yourself, they were nice enough to offer a discount for I Can Cook That readers! Use the coupon code ICANCOOKTHAT to receive $10 off!  

 

Ingredients

  • 1 (12 oz) bag rainbow baby carrots
  • 1/2 red onion, chopped (about 1/3 cup)
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon local honey
  • 1 teaspoon dried rosemary
  • salt and pepper, to taste
  • 1 tablespoon chopped fresh Italian parsley

Continue reading Honey Mustard Roasted Rainbow Carrots

Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants

Grilled corn is one of my absolute favorite foods of summer. There is just nothing like a cob of sweet corn charred over a grill. Mmm. But as much as I love a simple corn on the cob, sometimes I need a little variety. This recipe from Bon Appetit gives me my beloved grilled corn, plus fresh herbs and tomatoes. What’s not to love?

This recipe also allows me to show off some of my favorite grilling tools, courtesy of OXO. I was sent some grilling essentials as a participant in OXO’s #WhatAGrillWants campaign, including a Corn Stripper, Silicone Basting Brush, and 16″ tongs. I was also sent a Bladed Meat Tenderizer (which I plan on using for steak in an upcoming recipe… stay tuned) and a Little Salad Dressing Shaker that is the perfect size for 2 servings; I will have a post including that little guy soon too!

source: oxo.com

 

The Silicone Basting Brush is perfect for grilling because it is head resistant, odor resistant, and easy to clean. I used it this time around to rub the corn with olive oil before grilling. The center bristles have circular gaps that hold on to the liquid as you transfer the sauce from the bowl to the food and the tapered outer bristles let you baste easily. Because the bristles are heat resistant to 600 degrees F, it’s a great tool to add an extra layer of barbecue sauce to a protein while grilling! The basting brush is also dishwasher safe.

 

My boyfriend was most excited about the 16″ tongs. They are stainless steel but have non-slip handles that make them safe for barbecuing. The long length is very much appreciated when working over a hot grill! The tongs also lock closed with a large pull tab that also doubles as a hole for hanging, great for my peg board! (You can also get the tongs in 9-inch and 12-inch sizes).

 

The corn stripper is the perfect tool for this recipe. I’ve mentioned on here before that I have a (ridiculous) fear of knives. So when trying to strip corn off a cob, I get a bit anxious. This tool makes it SO much easier without the risk! The corn stripper has a container that actually stores the kernels as you strip them from the cob; it holds up to 1/2 cup. You can then just pour the kernels out of the top of the container and you’re good to go! 

 

Now that I’ve gone through all of my nifty tools that made this recipe a breeze, maybe it would be a good idea to actually share the recipe, no? 🙂

Ingredients:

  • 6 ears of corn, husked
  • 3 tablespoons olive oil, divided
  • 1/2 cup thinly sliced red onion
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup (loosely packed) fresh basil leaves, large leaves torn
  • 1/4 cup fresh lime juice
  • 1 tablespoon chopped fresh thyme
  • Kosher salt, freshly ground pepper

Continue reading Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants

Slow Cooker Pulled Pork with Bourbon Peach Barbecue Sauce

Summer months are just meant for barbecue. And not just barbecued foods on the grill; your slow cooker can make some mean pulled pork for you as well! This recipe for Pulled Pork with Bourbon Peach Barbecue Sauce is perfect for a crowd and is great on a kaiser bun with some coleslaw!

I found this recipe in my Cooking Light magazine, made it over the weekend, and enjoyed it during the week for a quick meal to assemble. I also froze half of the pork to bring to the beach for my extended family to enjoy and it held up great! I changed the recipe a bit because I ended up with a 5.5 pound pork shoulder so I altered the amounts to compensate for that.

Ingredients:

  • 1 tablespoon plus 1 teaspoon Spanish smoked paprika
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 (5 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
  • 1 tablespoon olive oil
  • 1 cup unsalted chicken stock
  • 2/3 cup balsamic vinegar
  • 2/3 cup molasses
  • 1/4 cup lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 2 teaspoons crushed red pepper
  • 1 8 oz jar peach preserves
  • 2 cups vertically sliced onion
  • 8 garlic cloves, roughly chopped
  • 1/2 cup bourbon
  • 3 tablespoons cold water
  • 1 tablespoons cornstarch

Continue reading Slow Cooker Pulled Pork with Bourbon Peach Barbecue Sauce

Fish with Pineapple Salsa and Tomato Avocado Salad

Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Fish with Pineapple Salsa and Tomato Avocado Salad that sounded like the perfect warm-weather dinner.

 

I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.

Ingredients:

  • 1 cup chopped pineapple
  • 2 tablespoons finely chopped red onion
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup thinly vertically sliced red onion
  • 1/4 cup thinly sliced fresh basil
  • 1 medium tomato, cut into thin wedges
  • 1 peeled ripe avocado, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) whitefish fillets
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon paprika

Continue reading Fish with Pineapple Salsa and Tomato Avocado Salad

Salmon with Polenta and Warm Tomato Vinaigrette

I’ve been in a bit of a cooking rut lately (which is why I haven’t posted many recipes recently). Work has been busy which means that by the time I get home, I just want to eat something quickly with little effort. So I started researching 20 minute meals that are really simple to make, as long as I can get to the supermarket!

This recipe for Salmon with Polenta and Warm Tomato Vinaigrette from Cooking Light has a bunch of components I love but that I don’t normally put together: seared salmon with polenta topped with a warm tomato vinaigrette. It’s really tasty and comes together in no time, my kind of meal!

Ingredients:

  • 3 1/2 cups chicken broth
  • 1/2 teaspoon kosher salt, divided
  • 1 cup cornmeal
  • 1 tablespoon whole milk or heavy cream (or whatever milk you have available)
  • 1 pint grape tomatoes, halved
  • 1/2 cup minced red onion
  • 3 tablespoons olive oil, divided
  • 1 tablespoon white wine vinegar
  • 1 tablespoon capers, rinsed and drained
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

Continue reading Salmon with Polenta and Warm Tomato Vinaigrette

Slow Cooker Chicken Taco Bowls with Guacamole

In celebration of Hispanic Heritage Month, IMUSA and McCormick Spices have teamed up to sponsor a great giveaway for I Can Cook That Readers! Hispanic Heritage Month is September 15 to October 15 and celebrates the culture and traditions of those who trace their roots to Spain, Mexico, and the Spanish-speaking Nations of Central America, South America, and the Caribbean.


I will be giving away a Cuban/Caribbean-themed package which includes the following:

  • IMUSA’s Wood Mortar and Pestal, Caldero, and Tostonera
  • McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag n’ Season, and Black Beans and Rice Mix

Details on how to enter will be at the end of this post!

To celebrate Hispanic Heritage Month, I also received a nifty little package myself which included an IMUSA Cloth Tortilla Warmer, IMUSA Multicolor Salsa Dishes, IMUSA Granite Molcajete, and McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix, and Tinga de Pollo Recipe Mix.

 

So what better time to whip out the slow cooker and make Chicken Taco Bowls topped with Fresh Guacamole?

I adapted this recipe from a Budget Bytes recipe; the recipe is perfect for large crowds so I tested it out on a group of friends who came to visit this weekend. It also makes for one delicious reheated lunch option during the week!

Ingredients:

Taco Bowls

  • 2 lbs boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 1 (16 oz) jar mild salsa
  • 2 (15 oz) cans black beans, drained
  • 2 (8 oz) bags frozen corn
  • 1 packet Taco Seasoning Mix
  • 1 tablespoon Chili Powder
  • ½ tablespoon Ground Cumin
  • 1 teaspoon Mexican Oregano
  • Salt and pepper, to taste
  • 8 cups chicken broth (or water), divided
  • 3 cups long grain rice
  • 8 oz shredded cheddar cheese
  • Fresh cilantro, for garnish

Guacamole

  • 3 Haas avocados
  • The juice of 1 lime
  • ½ teaspoon ground cumin
  • ¼ cup (~1/2 small onion) diced red onion
  • ½ jalapeno pepper, seeded and minced
  • 2 plum tomatoes, diced
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 tablespoon chopped cilantro

Continue reading Slow Cooker Chicken Taco Bowls with Guacamole

Osso Buco with Gremolata

As soon as the weather begins to move into fall, I begin to think of all the hearty meals I will be making in the upcoming months. A slow cooker is such a helpful tool during colder months, it allows you to make a bunch of servings all by dropping them in a pot and just waiting. Slow cooking tough cuts of meat also turns them into the most tender fall-off-the-bone protein. I’ve never tried osso buco before, but a slow cooker version sounds basically idiot proof, so I decided to make it. I actually put this together Sunday night and when I woke up the next morning, spooned out a portion for lunch that day and froze the rest. What a great way to start the week!
I had a heck of a time finding some ingredients despite them being pretty common. So I kind of fudged some of the ingredients. For the original recipe, check it out here.
Ingredients:
  • 2/3 cup all-purpose flour
  • ¾ teaspoon ground black pepper, divided
  • ½ teaspoon kosher salt, divided
  • About 5 pounds veal (go for the cheaper cuts—its usually made with veal shank but they were all out at my market – I used cubed veal and one veal loin chop so that there was some bone)
  • 2 teaspoons butter, divided
  • 2 teaspoons olive oil, divided
  • 2 cups coarsely chopped red onion
  • 1 ½ cups chopped celery
  • 6 garlic cloves, minced
  • 4 cups beef broth
  • 2 cups dry white wine
  • 1 tablespoon fresh rosemary
  • 1 tablespoon minced anchovy fillets (the original recipe calls for 1 tablespoon anchovy paste)
  • ½ cup chopped fresh parsley
  • 1 tablespoon grated lemon rind
  • 2 garlic cloves, minced
  • 8 cups cooked egg noodles

Continue reading Osso Buco with Gremolata

Black Bean Soup with Orange Jalapeno Salsa

Every food blogger dreams of walking out of their day job and never looking back to pursue a full-time career in food. Most keep this as a fun little pipe dream to think about while sipping on their morning coffee. Michael Natkin, however, did the unthinkable. He took a sabbatical from his job as a software engineer and spent 6 months immersed in food, experiencing Italy and Israel through food with his family and interning in the kitchen at Cafe Flora. He dove into the world of food full time this year.
His blog, Herbivoracious, has been going strong since 2007. If you’ve never seen it, go there. Now. I’ll wait…. Fantastic, right?!

Michael’s cookbook based off his super popular blog, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, was released on May 9. Michael has been touring America to promote his book and recently came through Philadelphia. He hosted a food blogger event at the fantastic R2L, where local bloggers (like yours truly) were treated to bites from the kitchen and the opportunity to chat with Michael himself.

So, the cookbook is vegetarian. It honestly doesn’t even need to be mentioned though because the recipes inside the pages of this book are not wimpy, skimpy meals. As his blog states “You Don’t Have To Be A Vegetarian To Love This Cookbook!” and he is so right. The recipes are really inventive and sound so appetizing that you won’t even wonder where the meat is. Michael kindly allowed me to pick any recipe I wanted from the book to use for this post and boy did I have a problem. I am not exaggerating when I tell you I tagged over 50 recipes as possibilities.
see?
I finally decided on this recipe for Black Bean Soup with Orange Jalapeno Salsa when I mentioned it to my boyfriend and his eyes lit up. I altered the recipe ever so slightly, so check out the original at the link. You should check it out anyways because Michael gives some really great tips prior to the recipe.
Ingredients:
  • 6 cans black beans
  • Vegetable broth
  • 2 bay leaves
  • 3 tablespoons olive oil
  • 1 white onion, diced
  • 1 yellow bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground chipotle
  • 6 mandarin oranges (or fewer, larger oranges)
  • 1/4 cup red onion, finely diced
  • 1jalapeno pepper, finely diced
  • 1 handful cilantro leaves
  • salt to taste
  • Sour cream
Each recipe in the cookbook mentions any dietary restrictions that are satisfied within the recipe. This soup is vegetarian, vegan if the sour cream is omitted, and is gluten-free. This recipe serves 6. 
Continue reading Black Bean Soup with Orange Jalapeno Salsa

Cumin Spiced Fish Tacos with Avocado Mango Salsa

With Cinco de Mayo this past weekend, I couldn’t stop thinking about making some kind of Mexican-themed meal this weekend. So I was pretty excited when my boyfriend suggested Fish Tacos on Sunday. My trusty Cooking Light obviously had the perfect recipe to fulfill our craving. These Cumin Spiced Fish Tacos with Avocado Mango Salsa get an extra boost of flavor from toasting the cumin seeds before grinding. If you can’t find cumin seeds, ground cumin will work for the recipe as well, just skip the toasting part.
Ingredients:
  • 1 tablespoon cumin seeds
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound tilapia fillets
  • 1 tablespoon coconut oil
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • the juice of one lime
  • 1/4 teaspoon ground red pepper
  • 1/2 can black beans, rinsed
  • 8 oz sour cream
  • 2 tablespoons chopped cilantro
  • the juice and zest of 1/2 a lime
  • 8 (6-inch) corn tortillas

Continue reading Cumin Spiced Fish Tacos with Avocado Mango Salsa

Creamy Fresh Tomato Soup

Naturally, the day after I made my Grilled Tomato Orzo Salad in a Tomato Bowl pretending it was summer, the weather decided to do a 180 and veer into rainy cold sadness. Sigh. So what better way to use some of my Lipman Tomatoes than to make Creamy Tomato Soup? I found this recipe on Food Network and I had most of the ingredients already, win! I changed the recipe slightly for my tastes.
Ingredients:
3 tablespoons olive oil
1 red onion, chopped
1 carrot, unpeeled and chopped
3 cloves minced garlic
12 plum tomatoes, roughly chopped
1 teaspoon sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock
1 teaspoon kosher salt
1 teaspoons freshly ground black pepper
1/2 cup heavy cream
Croutons, for garnish

Heat a large pot or a Dutch oven over medium-low heat. Add the olive oil. Chop the onion and carrot.
Saute for 10 minutes.
While waiting for the onion and carrot to soften, mince the garlic and set it aside. Roughly chop the tomatoes. Chop the basil.
Add the garlic to the pot and cook for 1 minute.
Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper to the pot.
Stir well and bring to a boil.
Lower the heat and simmer, uncovered, for 30 minutes.
If you have an immersion blender, at this stage, use to puree the soup. If you don’t, remove half the mixture and add it to a blender. Blend until smooth; be sure to keep the center of the top off of the blender and cover with a paper towel. Repeat with remaining mixture. Return to the pot over medium-low heat.
The soup is honestly good to go at this point. Feel free to just stop here.
To make a creamy soup, add the cream to the soup and mix.
Serve with basil and croutons.

Oh my goodness. Not only is this super easy, but it is absolutely delicious.

Because the soup is made with so many fresh tomatoes, it’s important to use tomatoes at their peak.

This is a wonderfully thick soup so it’s a meal in itself, but rainy, cold days always make me want a favorite childhood staple:

Note: The original recipe used a food mill but I don’t have one. And I was not willing to peel the tomatoes so I blended them, and it worked out great. The soup ended up completely creamy.

Garlicky Meatball Pasta with Avocado-Butter Lettuce Salad

Despite having an Italian mother, I have never made meatballs before. I’m almost embarrassed to admit it. Whelp, at the age of 26, I believe it is time to finally get my hands dirty and make some meatballs. One of Cooking Light’s 40 Fast Menus in Under 40 Minutes had a recipe for meatballs, so I used it as my base for this recipe.
For the Pasta:
9 ounces refrigerated fettuccine
12 ounces ground sirloin
2 sausages, removed from their casings
1/2 cup panko
1/3 cup chopped fresh basil
2 garlic cloves, minced
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
2 teaspoons olive oil
1 3/4 cups lower-sodium marinara sauce
1 ounce Parmesan cheese, grated
For the Salad:
1 cup chopped  red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups torn butter lettuce
1 cup sliced avocado

Because this is a very simple sauce, I’d suggest going for a premium high-quality marinara sauce.
Bring a pot of water to a boil. While waiting for the water to boil, combine the beef, sausage meat, panko, basil, garlic, salt, pepper, and egg in a medium sized bowl. The original recipe did not have the sausage included, but I thought it would add some extra flavor (I used these awesome sausages from Martin‘s in Reading Terminal- Mozzarella and Basil Sausages, amazing right?)
Shape the mixture into small meatballs. The recipe says to make 16. I ended up with 10. I wasn’t very good at the whole eyeballing-the-right-size-thing.
By now the water should be boiling. Cook the pasta according to directions. Drain over a bowl to reserve 1/3 cup pasta water.
Heat the olive oil in a large pot over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes. (stir to flip the meatballs so they brown evenly)
Reduce the heat to medium low and add the sauce and 1/3 cup pasta water.
Cover and cook for 11 minutes or until the meatballs are cooked through.
While waiting for the sauce to cook, combine the red onion, olive oil, lime juice, salt and pepper in a bowl. Let stand for 10 minutes.
Add lettuce and avocado; toss gently.
When the sauce is finished cooking, mix in the pasta and cook until heated through, about 2 minutes.
Serve the pasta topped with some Parmesan cheese and the salad on the side.
I love how simple this recipe is but still packs a bunch of flavor! My normal tomato sauce takes forever to make, so I’m pretty excited to have a quick sauce when I need it.
Oh. And the meatballs? Fan-tastic. I could eat these all day.
The salad was really delicious as well! There was a bit too many onions for my liking, so I might limit the amount next time I make this.
I seem to forget how yummy simple recipes can be, something I need to remember as vegetables and fruits come back in season.

Southwestern Burgers with Chipotle Sweet Potato Fries & Chili Aioli

The high humidity continues in Philadelphia so I decided to just give in and have a summery meal. I made this inside on a grill pan, but the burger can be made on an outdoor grill just as easily. I will focus more on making the fries, because the burger is mostly stacking ingredients.
Ingredients:
Burger:
  4 hamburger patties
  4 slices of pepper jack cheese
  1/2 a red onion, thinly sliced
  1 avocado
  4 hamburger buns
Sweet Potato Fries:
  4 larger sized sweet potatoes, cut into wedges
  Salt
  1/2 stick unsalted butter
  2 teaspoons chipotle powder
Chili Aioli:
  1/3 cup mayo
  1 tablespoon chili sauce (like Sriracha)

Preheat the oven to 450 degrees. Peel the sweet potatoes and cut into wedges. I honestly don’t think I succeeded in actually getting “wedges” but oh well. Place on a baking sheet lined with tin foil and sprinkle with salt.
Melt the butter, either on a stovetop or in the microwave.
Drizzle the melted butter and sprinkle the chipotle powder over the sweet potato wedges.
Cook for 30-40 minutes, turning each piece over half way through so that they cook evenly.
While the fries are cooking, combine the Sriracha and mayo in a bowl.
Cook the burgers to desired degree of doneness. Toast the buns on the grill as well.  Add about 1 teaspoon of the aoili to the tops of each bun. Top each burger with one slice of cheese, a slice of red onion and 1/4 of the avocado.
Serve with the fries and the aioli.
I am in love with this dinner. I seriously considered making this again the next night. The sweet potato fries were the perfect mix of sweet and spicy, especially when paired with the aioli. I could eat the fries and aioli by themselves! I always love avocado on burgers, and the addition of pepper jack cheese and red onion made it even more delicious. This is a must try meal!

Roasted Eggplant & Feta Dip

I am at a bit of a loss for what to do with eggplant. Eggplant Parmesan and Baba Ghannouj are the only two recipes I really know that use eggplant.  However, I found a tasty sounding recipe from Eating Well that includes a bunch of other ingredients from this week’s CSA.
Ingredients:
1 medium eggplant
The juice and zest of 1 lemon
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1 small green bell pepper, finely chopped
1 small jalapeño pepper, seeded and mince
2 tablespoons chopped fresh basil
1 tablespoon finely chopped parsley
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt

Preheat your broiler. Line a pan with foil and place the eggplant on it. Poke a few holes within the eggplant so that it can let out steam while broiling. Broil for 14 to 18 minutes, turning the eggplant every 5 minutes. You’ll know it’s done when the skin is charred a little and a knife goes easily into the part right near the stem. Transfer to a cutting board until it’s cool enough to handle.

Prepare your onion, pepper, jalapeño, basil and parsley.

Add lemon juice to a medium sized bowl. Cut the eggplant in half lengthwise.
Scoop out the inside of the eggplant into the bowl and toss with the lemon juice.
Add olive oil and stir with a fork until the oil is absorbed.
Add feta, onion, pepper, jalapeño, basil, parsley, cayenne and salt.
Taste and adjust as needed.
If covered, this recipe can be made up to two days ahead of time. The original recipe included a red bell pepper instead of a green one (I only had a green pepper), and that color would have really popped in this dish.
Serve with toasted pita. This would be a great addition to any mezze platter: tomatoes, hummus, grape leaves, etc.

Crab Corn and Tomato Salad with Lemon-Basil Dressing

With a fridge full of beautiful ears of bi-sweet corn, I am on a bit of a corn kick. I am always in search of meals that I think can be made the night ahead and eaten for lunch the next day, and this one fit the bill. I modified the original recipe for this Crab Corn and Tomato Salad (from Cooking Light of course) to work as a lunch meal.

 

Ingredients:
Grated lemon rind from 2 lemons
Lemon juice from 2 lemons
1 teaspoon extra virgin olive oil
1/4 teaspoon honey
1/4 teaspoon Dijon mustard
Salt and pepper, to taste
1/2 cup fresh corn kernels (about 1 ears)
2 tablespoons thinly sliced basil leaves
1 red bell pepper, chopped
1 tablespoon finely chopped red onion
1/2 pound lump crab meat, shell pieces removed
1 cup grape tomatoes, halved

To make the dressing, combine the zest, lemon juice, olive oil, honey, and Dijon mustard. Season with salt and pepper. Stir well with a whisk until the olive oil is incorporated. To make the Crab Corn and Tomato Salad, add the corn, basil, bell pepper, red onion, crab meat, and tomatoes to the dressing. Toss gently to coat.

 

I love citrus with any kind of seafood. Lemon brightens the dish overall and works so well with the crab and tomatoes. Because I let it sit overnight, the citrus flavor really had time to soak in. This is really a great make-ahead meal!

Exit mobile version