Browsing Tag:

corn

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

This has been the summer of grilling for me.

Crispy broccoli. Caramelized onions. Charred corn. Homemade bean burgers. You name it, and likely I’ve been grilling it with friends and favorites in my life.

And as of last week, we can add pizza to that list, a collab between Emily from Nourishing Matters and I. Dare I say, Emily’s pizza dough recipe may have produced the best whole wheat crust I’ve ever tasted. Add grill marks to it, and it easily surpasses any standard, junkie-white-flour alternative. I could’ve eaten it on its own, sans all the other pizza ingredients, minus perhaps a little smear of her herbed pesto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Inspired by the latest bounties displayed at the farmer’s market, Emily and I brainstormed different topping options and settled upon this super summery-themed pizza. Fresh corn, grated zucchini and garden herb pesto…does the season get any better than that?

We added a goat feta on top to lend a punch of saltiness and flavor that wouldn’t take too much away from the sweetness of the fresh ingredients at hand. Perfecto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

While this might come across as a lot of work to make when giving a quick glance to the recipe below, rest assured this pizza can be fairly effortless.

Emily recommends making the dough the night before, which she ensures takes no time at all. How could that be? A food processor does all of the labor for you. Score.

You could make the pesto ahead of time, too, which again calls in a food processor to do all the work. (Food processors, always for the win.)

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Once those steps are squared way, the pizza becomes as simple as a roughly five-minute stint on the grill. Although, be sure to pay attention at this step! Divert your eyes for too long, and your dough can quickly get charred far past that perfect crispness we’re seeking here with grilling the crust.

Don’t worry though. Grilled pizza isn’t too hard. You just need some quick hands and pair of tongs and an attention span longer than a Pokemon-goer, and the dough will come out fabulous every time.

As noted in the recipe, be sure to have all of the toppings nearby so that you can quickly throw them on top after flipping the crust. This will enable the zucchini to get a nice wilt from the heat of the grill.

Serve with a side of tomatoes and basil drizzled with a little olive oil, balsamic and pinch of salt, and voila. Summer meals don’t get much better than that.

Continue Reading…

Roasted Carrot and Lentil Tacos

Roasted Carrot and Lentil Tacos

Two days till Cinco de Mayo – that leaves plenty of time to plan for tacos, right? Ample time to switch up prevailing plans of a standard Mexican meal, too.

Carrot and Lentil Tacos

Outside of the corn tortilla, this recipe isn’t the typical celebration piece. But the roasted carrot + spiced lentil combo that lays within it makes the recipe certainly worth veering away from traditional.

If you’re in the market for something new, give it a go. These tacos will still pair perfectly with a classic margarita and side bowl of guac., so don’t think you need to entirely ship your Cinco de Mayo plans outside of the box. I mean, avocados are pretty much a must…

Roasted Carrot and Lentil Tacos

Here, cumin seeds get flashed in a hot skillet and then ground into a notably aromatic, fresh powder. This extra step really makes the lentils shine without requiring much further effort to make them stand out. I.e., don’t skip this step if you can help it.

The toasty flavor of the cumin pairs perfectly with the sweet and earthy carrots that are placed beside the lentils. Creamy goat cheese seals the deal before the taco gets wrapped. If you want, you can amp up the buttery factor by pureeing some of the roasted carrots prior to adding them to your taco. Layer this onto the tortillas as a sauce, and proceed as the recipe instructs. Yum-o. That’s a celebration I’m ready to have on my plate this Tuesday. You with me?!

Continue Reading…

Ratatouille with Herb Corn Topping

Ratatouille with Herb Corn Topping

After last post’s summer-in-a-bowl, I was immediately ready for round two.

When the growing seasons’s at its prime, produce combinations fare to rarely ever bore me. As [insert singer of your choice here] says, “Gotta get it while the gettin’s good.”

In the August, the garden is good, and my fork is gettin’ it.

Ratatouille with Herb Corn Topping

Ratatouille remains a yearly favorite. It’s easy. It’s flexible. It’s quick, healthy, beautiful, and a million other adjectives.

To it, you can add chickpeas. You could add eggplant. You could add fresh thyme, pair it with bread, or top it with cheese. None of this I did. But you could, if you so please.

That’s the beauty of ratatouille.

Ratatouille with Herb Corn Topping

For my ratatouille, I generally do a combination of summer squash, tomatoes, onions and eggplant. I didn’t have eggplant available this time around, but I did have corn, so I whipped up this fancy-but-not-actually-fancy topping.

The corn adds an extra sweetness and crunch, which pairs well with the creamy grains placed beneath it. It’s also adds just one extra summery touch to a bowl full of already natural August goodness.

Ratatouille with Herb Corn Topping

Again, when veggies are fresh and local, you really needn’t do much to them but put them together and let their flavors swim free. Ready in 45 minutes or less (depending on your grain choice), this recipe lends itself well to a weeknight meal that’ll leave you feeling great. Pair with a side of protein, or sprinkle some toasted walnuts on top and call it a meal. Then most importantly, let your fork get in on that good.

Continue Reading…

Zucchini Noodles with Summer Sauce and Avocado Cream

Zucchini Noodles with Summer Sauce and Avocado Cream

Pasta la vista wheat noodles. There’s a new, much lighter, more summery, awesome-sauce pasta in town. And it goes by the name of Zucchini Noodles.

Today, I’m sending a hello to the early August garden. With it is coming a hello to noodles in my bowl that allow me to go in for seconds, maybe even thirds, without feeling weighed or wheated down.

The zucchini noodle is one that’s taken the Internet world by a rage, and I’m coming with it –and for good reason, too.

Zucchini Noodles with Summer Sauce and Avocado Cream

Similar to my coconut flake mission I described for this recipe, my mission for finding a julienne peeler to make these noodles was not a short one. Many steps were taken, and many stores were visited for the making of this recipe. Fortunately, no humans were harmed, even after a slight hangryness set in.

Apparently in Philadelphia, kitchen stores like to take off the very same days that this girl likes to create a big, food-filled mess in the kitchen. So on Sunday, off I went by foot to three different places across the city until I finally came across the right peeler to craft this recipe. Well worth it, I assure you.

I also assure you it shouldn’t be that hard to find the tool you need for zucchini noodles, nor will it be expensive. Most kitchen stores have julienne peelers, which do the trick, and mine cost me just $8. You can also use a tool called a Spiralizer, but don’t ask me about the specifics. I chose to go for the cheaper and smaller option, i.e., the peeler.

Zucchini Noodles

You should find the julienne peeler rather easy to use. Simply place your zucchini on a flat surface, and slide its blade from one end to the other. Repeat until you get down to the end.

I placed my leftover zucchini scraps that didn’t make it through the peeler right into the blender to make my avocado cream. Just give them a quick chop, and they should easily meld into the cream.

With a bowl full of the whole summer garden – sweet corn, juicy tomatoes, fresh herbs – this is a good place to start the zucchini noodle marathon that’s bound to follow. Here, you get a whole bunch of fresh ingredients to keep things light, but also a richness from the avocado that pulls it all together. For presentation purposes, keep it all separate like pictured below. But you’ll definitely want to give everything a good mixing with your fork before diving in. Let me know what you think!

Continue Reading…

Sweet Potato, Corn and Jalapeño Bisque

Sweet Potato, Corn and Jalapeño Bisque

Sometimes misfortunes come as blessings in disguise. One door closes, another one opens. And then you realize, life’s all how you look at it. Ya know?

Lately I’ve been riding the happy wave, largely because of that mindset. Jump on it, and life becomes exciting.

Sweet Potatoes

The past few weeks feel like they’ve been filled with one terrible-turned-into-awesome situation after another, this recipe included.

This weekend, when I opened up my fridge, all that stared back at me were a bunch of  cold, bare, fluorescent lit shelves. That, and a jalapeño, a bag of carrots, a half empty carton of soy milk and a few bottles of beer. I’m really adapting to bachelor life well, it appears.

With a simple trip to the grocery store, well, you couldn’t exactly call this situation “terrible”. But bare refrigerator shelves? That’s no fun, and I was antsy to get cooking. For once, I didn’t want to spend my Sunday perusing the aisles of Whole Foods of farmer’s markets. (What’s happened to me?! Swapping food shopping time for friend time? Get outta here.)

Luckily, I didn’t need to leave the kitchen after stumbling across this recipe. Within it lay the few ingredients I somehow had on hand – sweet potatoes, corn in the freezer, and that lonely jalapeño I mentioned earlier. One glance at this over on Joanne’s lovely blog, and I said screw the grocery store. This needs to be made now.

Empty fridge = a blessing in disguise, I tell you.

Sweet Potato, Corn and Jalapeño Bisque

This soup has all the right elements going for it. It’s filled with creamy, naturally sweet goodness from the potatoes, paired with a crunch from the corn and a kick of spice in there too. Use what you have on hand, or make a trip out to go gather the necessary ingredients. I promise, for this one, it’s worth it.

Continue Reading…