Ingredients:
After reading just the title, how could you not be excited for this recipe? Grilled corn is one of my favorite treats in the summer, and I refuse to let my city dwelling keep me from it! I cooked this on a counter top grill and loved it, so I can only imagine how delicious this is on an actual outdoor grill.
Begin by shucking your corn. Take care to remove as much of the silk as possible.
Side note: this was probably the most stressful part of the process for me. I was using corn from my CSA share and had read a post from another CSA share member, One Curly Fry in a Box of the Regular, about the horror she found under the husk. Oh the joys of organic produce. Thankfully, I had a bit more luck than she did. Look how wonderful that corn looks!
Preheat your grill. I set mine for medium-high. Coat the grill with cooking spray and add the corn.
Cook until grill marks begin to appear, about 10 minutes (closer to 8 minutes for a normal grill). Turn the corn frequently to allow it to evenly cook.
While the corn is cooking, place the butter in a microwave-safe bowl. Microwave for 30 seconds or until the butter has melted. Add the chile powder, zest, pepper and salt.
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| ok. It’s not much to look at, but it tastes good! |
I loved the subtle smokiness of the chipotle chile powder with the corn. We had some leftover limes from the kebobs and took full advantage of the lime juice on the corn, which really worked well with the butter mixture. I honestly had trouble taking photos of this, because as soon as it was done, we couldn’t control ourselves and scarfed it down! Definitely a keeper.
I am in a pasta salad making mood, so I decided to make one more batch for this weekend. I already made one pasta salad for this weekend, but I have a bunch of these ingredients on hand from other recipes and I don’t want them to go bad over the long weekend. I used a recipe from My Recipes as a base and substituted ingredients I already had, and ended up with this Pesto Pasta Salad!
Cook the pasta according to the “al dente” directions on the package. Drain and run under cold water. Set aside.
To make the pesto, combine the basil, parsley, garlic, lemon juice, lemon zest, salt, pepper and walnuts in a food processor. (I ended up being just short of 1/3 cup walnuts, so I also added in a few toasted pine nuts.) Blend until smooth. Pour in olive oil and blend until there is a thick paste. Add the Parmesan and combine until blended. Add more salt and pepper, to taste.
Combine the pesto and Greek yogurt in a large bowl.
Add the pasta and vegetables and toss to coat.
Because I am making this for the weekend, I only made a tiny batch fully mixed so I could taste it. The pesto mixture is so so creamy that you honestly might not even need the feta. The tomatoes and red onions add a wonderful contrast to the pesto and the cucumbers add a nice crunch to the salad. I will try to take some photos this weekend of the fully assembled salad, but if it is anything close to what I just sampled, I think my friends will be happy.
Ingredients
Instructions
Ingredients:
Ingredients for Italian dressing:
Ingredients:
Pea tendrils
1 teaspoon olive oil
3 garlic cloves, smashed and cut in half
Salt, to taste
Ingredients:
1 small container of red potatoes, washed and quartered
2 tablespoons olive oil
2 garlic scapes, chopped
Salt and pepper, to taste
1 tablespoon white truffle oil
1 teaspoon each of chopped fresh thyme leaves, sage leaves, and rosemary
Preheat your oven to 450 degrees. Wash your red potatoes thoroughly, but gently. (The skin of red potatoes is fragile). I used a little brush to lightly buff off the dirt under warm running water.
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| before |
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| after |
Cut the potatoes into wedges: quarters for the larger potatoes, and halves for the smaller potatoes, and arrange on a cookie sheet.
Drizzle olive oil over the potatoes and sprinkle with garlic scapes, salt and pepper.
Bake at 450 degrees for 30 minutes or until the potatoes are brown and slightly wrinkled.
While the potatoes are cooking, chop your thyme, sage, and rosemary. Combine.
Remove the potatoes from the oven, drizzle with truffle oil, and sprinkle with the herb mixture.
This was fantastic. I honestly couldn’t stop eating the potatoes. Truffle oil is such a great ingredient, although it is a bit of a splurge. Truffle oil is usually added at the end of a dish, the oil is too delicate to be subjected to high heat. A little bit of truffle oil goes a long way though so do not overpour! When I make this recipe in the future, I plan on using normal minced garlic (2-3 cloves), the garlic scapes were quite burnt from the oven so I didn’t get any of the garlic taste from them. Boo.
Tonight, I get a night off from cooking! Sort of. My boyfriend and his roommates are firing up the grill and doing the hard part, so all I have to do is make various marinades for the food. We had some asparagus lying around so I decided to just make a simple marinade to make this Grilled Marinated Asparagus.
Ingredients:
1 bunch of asparagus
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced garlic (about 2 large garlic cloves)
1 teaspoon Worcestershire sauce
1/4 teaspoon chopped onion flakes
Salt and pepper, to taste
Combine all the ingredients not including the asparagus. Mix well.
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| asparagus ends |
Place the asparagus on a large piece of tin foil. You will make a little packet out of the tin foil.
Fold up each side of the tin foil, twisting the ends so that they stay together.
Pour the marinade over the asparagus.
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| there it is. in the tin foil |
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| Tim |
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| Kevin |
for not letting my asparagus get soggy. It was great to only have to do the prep work on a dish… a girl could get used to this!
Ingredients
Instructions
Ingredients:
1 loaf of French Bread
2 sticks unsalted butter, softened
5 cloves of garlic, minced
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon grated Parmesan cheese
Divide the butter mixture evenly between each piece.
Wrap the bread in aluminum foil and cook for 15 minutes.
Ingredients:
3 slices of applewood-smoked bacon
1/2 cup chopped onion (I used about 1/3 of an onion)
1/4 teaspoon crushed red pepper, more for additional heat
1/4 teaspoon salt
6-10 leaves of collard greens, torn with the tough stem removed
1 cup chicken broth
1/2 cup water
1/4 cup white wine
1 1/2 tablespoons white vinegar (I used rice vinegar)
Begin by cooking your bacon in a Dutch oven over medium heat.
Cook until crisp, about 10 to 15 minutes.
Add the onion to the bacon drippings in the Dutch oven.
Stir in the crumbled bacon, broth, water, wine, and vinegar.
Cover, reduce heat, and simmer for 1 hours or until greens are tender.
Ingredients:
1 bunch of collard greens, stems removed and roughly chopped
3 tablespoons olive oil
1 spring garlic
Salt and pepper to taste
Lemon, optional
Bring a large pot of water to a boil. Add a teaspoon of salt. Prepare your collard greens while waiting for the water to boil.
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| remove large stem in center of leaf |
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| roughly chop |
When the water is boiling, add the collard greens and cook for ten minutes.
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| when initially added |
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| ten minutes in |
Chop the spring garlic.
Heat the olive oil in a saute pan over medium heat. Add the garlic and cook for one minute.
Add the collard greens and season with salt and pepper.
Cook until wilted, about three to four minutes.
Ingredients:
1/2 cup boiling water
1/3 cup golden raisins
4 cups spinach
2 tablespoons water
1 teaspoon olive oil
2 large garlic cloves, minced
Salt and pepper, to taste
4 teaspoons pine nuts, toasted
First place golden raisins in a bowl. Add 1/2 cup boiling water and let stand for 15 minutes or until raisins expand. Drain and set aside.
Heat a large pot or Dutch oven over medium-high heat. Add the spinach and 2 tablespoons water.
Cook for 3 minutes or until the spinach wilts.
Cook for 1 minute or until heated. Stir in pine nuts and serve.
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| Asparagus soup? |
I Signed up for a CSA vegetable half share through the Lancaster Farm Fresh Cooperative. Once a week, I pick up a box of local, organic and (obviously) in-season vegetables. This week my bundle included pink radishes. I have never tried to make anything with radishes so I was excited to see what kind of recipes were out there for this ingredient. I decided to try a salad recipe from Martha Stewart.
Ingredients:
1 English cucumber (or 3 Kirby cucumbers) halved lengthwise, seeded, thinly sliced
4 radishes, thinly sliced
Zest and juice of 1 lemon
A handful of feta cheese, crumbled
2 tablespoons white-wine vinegar
1 tablespoon finely chopped fresh dill
1/2 teaspoon sugar
1 garlic clove, crushed with the flat side of a cutting knife
Salt and pepper, to taste
1/4 cup olive oil
Once seeded, thinly slice the cucumber.
Add the sliced cucumber and radishes to a bowl. Zest the lemon into the same bowl.
Add the feta cheese and set aside.
Whisk in the oil in a slow, steady stream until emulsified.
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| That just means mixed so the vinegar/oil don’t separate |
Ingredients:
1 1/2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 red pears, peeled, cored & chopped
6 cups trimmed arugula (about 6 ounces)
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese
A handful of walnuts
Combine the balsamic vinegar, olive oil, and salt. Whisk to combine.
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| Very exciting photo, I know |
Peel pears.
Cut in half and remove the seeds and stem. (You can use a melon baller or just a spoon)
Chop into bite-size pieces.
Add the pear pieces to the vinaigrette and toss to coat.
Cover and let marinate for 20 minutes. In another bowl, add the arugula.
You can add raw walnuts, or if you’re up for it, saute them in some butter until fragrant.
Remove and place on a paper towel to drain the butter.
Allow to cool and add to the arugula. Add the cheese. After 20 minutes, add the pear pieces.
